Pasta e Fagioli Recipe – Classic Italian Soup Dinner
Pasta e Fagioli, also known as Italian pasta and bean soup, is a hearty and comforting dish made with tender pasta, creamy beans, tomatoes, and aromatic herbs simmered in a savory broth. This traditional recipe is simple, wholesome, and full of flavor, making it perfect for weeknight dinners, family gatherings, or anyone craving authentic Italian comfort food.
Equipment
- Large soup pot or Dutch oven
- Wooden spoon
- Knife and cutting board
- Ladle
- Potato masher (optional for thickening)
Ingredients
- 1½ cups cannellini beans (cooked or canned, drained and rinsed)
- 1½ cups borlotti or kidney beans (cooked or canned)
- 1 cup ditalini pasta (or small shells)
- 2 tbsp olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 4 cups vegetable or chicken broth
- 1 tsp sugar (balances tomato acidity)
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional)
Instructions
- Prepare beans: If using dried beans, soak overnight and cook until tender. If using canned, drain and rinse.
- Build soffritto: Heat olive oil in a large pot. Sauté onion, carrot, and celery until softened. Add garlic and cook briefly.
- Add tomatoes and broth: Stir in crushed tomatoes, broth, oregano, thyme, and sugar. Bring to a simmer.
- Add beans: Stir in beans, allowing them to meld with the broth.
- Cook pasta: Add pasta directly to the soup, cooking until al dente. Stir frequently to prevent sticking.
- Adjust consistency: Mash some beans with a spoon for thickness or add extra broth for a lighter version.
- Season and serve: Taste, adjust salt and pepper, and garnish with parsley. Serve hot with crusty bread and Parmesan if desired.
Notes
- Beans: Cannellini add creaminess; borlotti bring earthiness; kidney add color.
- Pasta: Cook al dente directly in the soup to absorb flavor.
- Sugar’s role: Balances tomato acidity, ensuring a rounded flavor.
- Make-ahead: Cook soup without pasta, then add freshly cooked pasta when reheating.
- Variations: Add pancetta for smokiness, chili flakes for spice, or Parmesan rind for richness.