Pasta e Fagioli (Traditional Italian Recipe)
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My Pasta e Fagioli (Traditional Italian Recipe) is a classic pasta and bean soup made with small pasta, beans, pancetta, and vegetables simmered in a flavorful tomato broth. Part of what makes this Italian soup special is the creamy texture created by blending some of the beans into the broth. This is the kind of humble, hearty recipe my nonna made for our family.
For more comforting Italian soups, try my Pastina Soup and Sausage Lentil Soup.
Quick Look: Pasta e Fagioli (Traditional Italian Recipe)
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Servings: 8
- Dietary Info: Can be made dairy-free, vegetarian, and vegan
- Method: One-pot soup + blended beans
- Technique: Build flavor with soffritto and pancetta, simmer the beans and tomatoes, then finish with pasta and blended beans
- Flavor/Texture: Savory, hearty, creamy, and herbaceous
Why This Recipe Is So Special
An authentic Italian pasta e fagioli soup (sometimes called pasta fazool) is a classic Italian soup often called a “peasant dish” in Italy.
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 this authentic pasta carbonara recipe and one pot pasta and potatoes.
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. It is mainly enjoyed in the colder months and popular in northern and southern Italy.
More Italian soups you’ll love are my Italian Minestrone and Italian Wedding Soup.
Made With Amoré,
“A must try! Simple yet full of flavor!! So good!!”
– Lori
Table of Contents
Simple Ingredients
This traditional Italian soup comes together with pantry staples like beans and small pasta, plus pancetta, vegetables, herbs, and tomatoes for a flavorful broth.
- Beans: This recipe uses Italian Beans Borlotti, also called Roman beans.
- Pasta: Choose a small pasta shape like ditallini, which is what I am using. You want a pasta that’s similar in size to the beans and vegetables, so each bite is evenly matched.
- Pancetta: This cured pork product is made from the same cut as bacon, but it’s cured with salt and seasonings and isn’t smoked, so it tastes different.
- Italian Soffritto: Finely diced onion, carrot, and celery create the aromatic vegetable base for the soup.
- Fresh Rosemary: Adds earthy, Italian herb flavor that complements the beans and pancetta.
See recipe card for full information on ingredients and quantities.
Substitutions & Variations
- Bean Variation: You can also make this soup using kidney beans, pinto beans, or cannellini beans. Try my Ribollita Recipe next!
- Pancetta Substitute: Substitute diced bacon or omit completely. You can also add some Homemade Italian Sausage for an extra meaty soup.
- Vegetarian and Vegan Options: Omit the pancetta and use vegetable stock or water instead of chicken broth! 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 vegan, omit the cheese for serving. You may need to add a bit more salt to compensate for the changes.
How To Make Pasta e Fagioli
This traditional Italian pasta e fagioli comes together in one pot, with a portion of the beans blended into the broth for a naturally thick and creamy texture. Follow the step-by-step photos and see the recipe card at the bottom for a printable version.
- Cook the pancetta, onions, carrots, celery, and rosemary in a large pot with olive oil until softened and starting to brown. stirring occasionally. Add the garlic and cook for 30 seconds.
- Add half the drained and rinsed beans, crushed tomatoes, and chicken stock to the pot.
- 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. Then reduce the heat, and add the pasta, salt, and black pepper. Simmer, covered, until pasta is cooked al dente (about 10 minutes).
- Stir in the remaining olive oil and season with salt and pepper to taste. Serve topped with freshly grated Parmigiano cheese and a drizzle of extra virgin olive oil.
Authentic Pasta e Fagioli FAQs
It means pasta and beans in Italian! It refers to a popular Italian soup made with the combination of pasta and beans.
Yes, it often contains some pancetta cooked at the start to layer in some flavors. However, it works quite well to make a vegetarian pasta e fagioli simply by leaving it out. You can add a bit of liquid smoke if you prefer to give it that slight smoky flavor.
The best way to prevent mushy pasta is to cook the pasta to al dente and no longer, and then serve it freshly made. If you are planning to freeze or know you will have a large amount of leftovers, I suggest cooking the pasta separately and then adding it when reheating. This prevents the pasta from continuing to soak up the liquid as it sits which also makes it overly soft.
A small pasta such as ditalini, shells, or orzo will all work well. These pastas are all similar in size to the chopped vegetables and beans so you get a bit of everything in each bite.
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. It’s also freezer-friendly without the pasta. If you must freeze, do it before adding the pasta. Then, add the cooked pasta directly to the reheated soup and serve! Freeze for up to three months. 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.
Serving Suggestions
Pasta e Fagioli soup is one of those hearty soups that already contains all you would want in a meal: meat, veggies, beans, and pasta. However, some Ciabatta Bread or Homemade Tomato Focaccia is a must so that you can soak up all the delicious broth! You can also add a starter or side like these Italian Zucchini Fritters or classic Bruschetta.
My Pro Tips
Recipe Tips
- Blend the beans. Take time to blend about half of the beans before adding them to the soup. This naturally thickens the broth and gives pasta e fagioli its hearty texture.
- Chop the vegetables small. Dice the onion, carrots, and celery smaller than the beans so everything cooks evenly.
- Cook the pasta al dente. Pasta continues absorbing broth as it sits, so avoid overcooking it.
- Adjust the consistency. Add a little extra broth or water if the soup becomes too thick, especially when reheating.
- Finish with Parmigiano. Freshly grated Parmigiano adds a salty, nutty finish to the soup.
More Italian Soup Recipes
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Pasta e Fagioli Recipe
Equipment
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 Berlotti Beans, (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 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
- Blend the beans. Take time to blend about half of the beans before adding them to the soup. This naturally thickens the broth and gives pasta e fagioli its hearty texture.
- Chop the vegetables small. Dice the onion, carrots, and celery smaller than the beans so everything cooks evenly.
- Cook the pasta al dente. Pasta continues absorbing broth as it sits, so avoid overcooking it.
- Adjust the consistency. Add a little extra broth or water if the soup becomes too thick, especially when reheating.
- Finish with Parmigiano. Freshly grated Parmigiano adds a salty, nutty finish to the soup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Elena, would love to know which region of Italy this recipe is from! Theres a ton of variations and I’m attempting to catalogue them to the best of my ability
Hi Cole, I am from Cagliari, Sardegna, and this is how my family makes pasta e fagioli. I will say that in every region and even town to town certain classic Italian recipes vary a little bit. Overall, this is a classic and authentic recipe that my Italian family uses- for those that follow recipes ;)!
Elena, I really enjoyed reading Your Family Recipe. This is also My family recipe from my grand mother, my mother, to me at 80 yrs old I still make this. This was known as a poor mans meal. When the Italians came to USA late 1800’s into early 1900’s by the boat loads, most were very poor. When they found work, they would rent beds in private family homes when the husbands/children left for work/school, the renter would sleep in those rented beds when he got off work, which brought extra needed income to that home owner. This is how they survived and saved money to send for their families to come to America, as nothing was free then, no hand outs. Not like today. Work a honest day wages. When they were building the RR across America, the main meal was pasta e Fagioli as was so cheap to make and so hardy with Proteins and used ”dry beans.” I remember hearing the stories as a child how the RR had 1 car especially for the workers, it was their private cooking car for the workers. They ate this meal many times during the week as was so cheap to make and nourishing. We couldn’t afford bacon we never had it with bacon. Now I can afford bacon, I prefer it without. I do make it with ground beef from time to time. Thanks for sharing this wonderful recipe. Reading your recipe Brought back the old days.. A pointer for left overs.. Yes past absorbs liquid. My mother would make a very large pot of the broth liquid, take half, put it away for another day. What ever was left of the pasta e fagioli next day she would just take the extra broth and add it to this and heat it up. She would also can it, the entire broth and veggie part with ”NO PASTA IN THE CANNING JARS.” When ready to pull a jar off the shelf, she would then add pasta to it on the stove. If you can any pasta, it turns to mush. Thanks..
Ciao Marie, I loved your family story and connection to this recipe! Thanks for the tip on the leftovers. I always love to learn how other people do things.
It was delicious, so hearty (and healthy)
Yes, so comforting and packed with yummy veggies.
Happ you loved it!
Delicious comfort food for winter. Have already made it twice
It is a soup that warms the heart and soul for sure!
if you enjoy hardy soups you’ll love this pasta fagiole.
Mangia!!!
Yes! That’s the perfect description!
So good stuff, easy to cock, choose good ingrediens. In the italian kitchen the ingrediens are the king, not the chef 😉
That’s right! Happy you enjoyed the recipe.Cheers to many more!
Yes! Exactly.
Absolutely the best homemade pasta fagloli I’ve made from scratch! I followed your recipe to the letter. Previously, I’ve relied on bacon but just couldn’t get same flavor that I recall from my grandmother’s recipe. Pancetta is my new ‘go to’ for this soup. Thank you for sharing this recipe! 👍
Hi Ginger, So happy you loved the recipe. It is a well-loved recipe here as well. I hope it keeps you warm this winter season.
I’ve been making another recipe for pasta e fagioli for several years, but this recipe one will replace my previous one. I made it for my parents along with the ciabatta bread, and they loved it. I used bacon and only had half the cannellini beans needed, but it was still delicious. Also used San Manzano tomatoes from my garden that I blended before adding.
Hi Mary, what an honor this will be your go-to recipe. We love it so much as well and it is perfect with the ciabatta bread. Many more yummy recipes coming your way!
Best,
Elena
Growing up in the 40s we ate this often and even now. My mother and now me, make it thicker with less broth. Like to put chop raw onions on top. Great recipe.
Hi Joseph! This is a nostalgic recipe for me as well. I like the thicker version too. Enjoy!
Absolutely delicious! Simple to make and not a lot of ingredients. Will definitely be adding this to our rotation.
So happy you loved it! We make it often as well.
A classic and delicious soup recipe to make time and time again!
Absolutely delicious! One of my favorites! Thank you Elena❤️
Happy you loved it, Judy! You are welcome.