Pasta e Fagioli (Italian Pasta and Bean Soup)
Sep 06, 2022, Updated Mar 25, 2025
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This Authentic Italian Pasta e Fagioli Recipe (soup) is a warm and satisfying soup that will feed your soul and tummy! A classic soup made with- small pasta, beans (fagioli), pancetta, and simple veggies in a delicious broth, making this soup the perfect comfort meal.
If you love authentic Italian recipes, check out my Lasagna Bolognese, Neopletan Pizza Dough, and Traditional Tiramisu.
Authentic Italian Pasta e Fagioli Recipe (sometimes called pasta fazool) is a classic Italian soup that’s perfect for getting into the autumn or fall season spirit! In Italy we call it a “peasant dish” this is our traditional Italian pasta Fagioli recipe that we’ve made for years.
Tender white beans, wholesome pasta, a medley of fragrant diced veggies, and a flavorful tomato broth make this delicious bean soup is a classic comfort meal for the cold weather time of year.
Fill up your soup bowls and prepare a meal the whole family will love.
More Italian soups you’ll love: Italian Pastina Soup Recipe, Classic Italian Minestrone Soup, Italian Wedding Soup Recipe, Tomato Soup Recipe, Italian Beans and Greens Recipe, Pasta e Ceci, Copycat Panera Autumn Squash Soup, Avgolemono Soup, ribollita recipe and Zuppa Toscana.
Simple Ingredients
The best part is that you likely have all these ingredients as pantry items and refrigerator staples!
- Italian Beans Borlotti (or Roman beans also use- kidney beans, pinto beans, cannellini beans)
- Pasta (small pasta shape)
- Pancetta (or bacon)
- Canned tomatoes
- Carrots
- Celery
- Onion
- Rosemary
- Garlic cloves
- Extra virgin olive oil
- Salt and Black Pepper to taste
- Parmigiano Reggiano or grated parmesan cheese for topping
See the recipe card for quantities and the full recipe.
How To Make Pasta e Fagioli
Italian cooking is simple and humble. The steps are easy, and the fresh ingredients shine.
Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the pancetta, bacon, onions, carrots, celery, and rosemary. Cook for about 5 minutes, until softened and starting to brown, stirring occasionally.
Add the garlic and sauté until fragrant, about 30 seconds. Add half the drained and rinsed beans, crushed tomatoes, and chicken stock.
Use a small blender to puree the other half of the beans and add them back to the pot.
Bring the mixture to a boil. Turn the heat down to low, and add the pasta and 1 teaspoon of kosher salt and 1/4 teaspoon of black pepper. Simmer, covered, until pasta is cooked al dente (about 10 minutes).
Stir in the remaining 2 tablespoons of olive oil—season with salt and pepper to taste. If desired, serve with freshly grated parmigiano cheese and a drizzle of extra virgin olive oil.
FAQ’s
What makes this Recipe Authentic
This simple and authentic pasta e Fagioli recipe is one that my nonna prepared often with basic ingredients she had on hand. I still remember her stirring it with her wooden spoon. It was a meal prepared at home for our family and not one she made for guests. Similar to Authentic Pasta Carbonara Recipe.
Nowadays, however, this hearty soup is widely popular and can be seen on restaurant menus all over Italy. It is mainly enjoyed in the colder months and popular in northern and southern Italy.
If you like pasta and bean soups, you may also like Pasta e Ceci (Italian Pasta with Chickpea Soup) and Stovetop White Chicken Chili.
Variations
You can try the authentic Italian pasta e fagioli recipe the first time and always try a variation the next time you make it!
- Spicy – add red pepper flakes to level up the heat in the soup.
- Deluxe – add cooked Italian sausage to up the protein.
- Garnish – add a sprinkle of chopped fresh parsley before serving. cook with a bay leaf to add an aromatic note to the bean soup
- Cheese – feel free to sprinkle pecorino romano cheese instead of, or in combination with, the parmigiano cheese.
- To make the vegetarian version: omit the pancetta/bacon and use vegetable stock or water instead of chicken broth! Easy. You won’t get the extra flavor from the smoked meat, but you could substitute a drop of liquid smoke to add that taste.
- For a vegan version, use vegetable stock or vegetable broth and omit the parmesan cheese for the topping.
- For both options: make sure you compensate for the omission of pancetta and chicken stock by using a little bit more salt.
- This heart soup recipe is filling just as a bean soup without the meat!
Recommended Equipment
I love to use a large enamel braising pot for pasta e Fagioli soup. I also use this pot for my Trottole Pasta Recipe with Tomato Sauce and Shrimp recipe.
You can also use a large stock pot if you are doubling this recipe.
I love to use a small blender like my Magic Bullet to quickly puree the beans for the bean mixture in this Pasta e Fagioli Soup Recipe.
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Storing and Reheating Instructions
Refrigerator
Pasta e fagioli soup is even better the next day! The soup will keep in the fridge for up to 3 days if stored in an airtight container.
Freezing
Pasta e Fagioli makes a freezer-friendly recipe- except for the pasta! Pasta doesn’t freeze well and gets mushy when thawed and reheated. Yuck.
If you must freeze, do it before adding the pasta. Then, add the cooked pasta directly to the reheated soup and serve!
Reheating
The pasta will absorb the liquid as it sits, so when you are ready to reheat, add broth or water. Gently warm over medium-low heat, adding the liquid until the soup is warm and back to its original consistency.
What To Serve With This Recipe
Pasta e Fagioli soup is one of those hearty soups that already contains all you would want in a meal: meat (pancetta), veggies, beans, and pasta.
However, some ciabatta bread is a must so that you can soak up all the delicious broth! You can serve Best Italian Zucchini Fritters (easy recipe), or Easy Bruschetta Recipe with Mozzarella and Tomato Basil as appetizers if you desire!
Top tip
- Take time to blend a cup of the beans to thicken the broth. It’s a little extra step that goes a long way for the beans and pasta soup recipe. It adds a delicious taste, and it is what we do in Italy!
More Italian Soup Recipes
- No Potato Leek Soup Recipe (Creamy and Easy)
- Hearty White Bean Soup
- Italian Pastina Soup Recipe (with Chicken broth)
- Hearty and Classic Minestrone Soup Recipe
- Classic Lobster Bisque Recipe (Easy)
- BEST Zuppa Toscana Soup Recipe with Bacon, Potato, and Kale
- Italian Sausage Soup
- Broccoli Cheddar Soup
- Mushroom Barley Soup
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Pasta e Fagioli Recipe
Ingredients
- 4 tablespoons extra-virgin olive oil divided
- 6 ounce pancetta diced, or bacon, see notes for vegetarian option
- 1 yellow onion, diced
- 2 carrots, petite diced
- 2 ribs celery, petite diced
- 1 tablespoon fresh rosemary, finely minced
- 1 clove garlic, chopped
- 1 15-ounce can crushed tomatoes
- 4 cups chicken stock or broth, or beef or vegetable broth, or water, or a combination
- 2 cans Italian Beans Borlotti, (also known as Roman/Cranberry beans. You can also use- kidney beans, pinto beans, cannellini beans)
- 8 ounces small pasta such as shells, ditalini, or macaroni
- Salt and Black Pepper to taste
- Freshly grated parmigiano regiano or parmesan cheese, for topping
Instructions
- Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the pancetta or bacon, onions, carrots, celery, and rosemary. Cook for about 5 minutes, until softened and starting to brown, stirring occasionally.
- Add the garlic and sauté until fragrant, about 30 seconds.
- Add HALF of the drained and rinsed cannellini beans, crushed tomatoes, and the chicken stock.
- Use a blender to puree the other half of the beans and add them back to the pot.
- Bring the mixture to a boil. Turn the heat down to low, and add the rest of the beans and the pasta, as well as the 1 teaspoon of kosher salt and 1/4 teaspoon of black pepper. Simmer, covered, until pasta is cooked al dente (about 10-12 minutes).
- Stir in the remaining 2 tablespoons of olive oil. Season with salt and pepper to taste. Serve with freshly grated parmigiano cheese and a drizzle of extra virgin olive oil, if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi,
There wasn’t any information about vegetarian option in the notes as you stated.
Thanks
Hi! You can use a vegan meat alternative, or leave out the meat entirely and use a little more olive oil for flavor! Enjoy.
A must try! Simple yet full of flavor!!
So good!!
Yes, this is pure Italian comfort food! I’m thrilled you love it.
Amazing! I made it with your bread for the perfect pairing.
Yes, match made in heaven with that combo. I am glad you loved it.
Snowed here today and perfect hearty soup. Everyone loved it!! Reminds me of my mother’s recipe.
So glad this recipe hit the spot on a cold day. Enjoy!