What is pasta e fagioli soup?

Pasta e Fagioli – pronounced “pasta e fah-dgioh-lee – is a traditional Italian soup made of pasta ( pasta ) and beans ( fagioli ). It is sometimes called pasta fazool (or fasul) in the US, derived from its Neapolitan name pasta e fasule .

What's the difference between Italian Minestrone Soup and Pasta e Fagioli Soup?

Minestrone Soup and Pasta e Fagioli are two similar Italian soups. The main difference is in the vegetables. While minestrone soup features a wide variety of vegetables, pasta e fagioli emphasizes pasta and beans. The latter is usually thicker and more stew-like than minestrone. Minestrone soup does not always have pasta, while authentic Italian pasta e fagioli recipe does .

Is pasta e fagioli an authentic Italian soup?

Yes! Pasta e fagioli is an authentic Italian soup. Pasta e fagioli, is an Italian bean soup traditionally considered a peasant dish due to its humble list of ingredients —cannelloni beans, Italian soffritto, stewed tomatoes, short pasta, olive oil, and sometimes garlic.

Authentic Italian Pasta e Fagioli Recipe (soup)

Name: Authentic Italian Pasta e Fagioli Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian
Ingredients: 4 tablespoons extra-virgin olive oil divided; 6 oz. 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 oz. canned crushed tomatoes; 4 cups chicken stock/broth (or beef or vegetable broth, or water, or a combination); 2 cans (30 oz) Italian Beans Borlotti (also known as Roman/Cranberry beans. You can also use- kidney beans, pinto beans, cannellini beans); 8 oz. small pasta such as shells, ditalini, or macaroni; Salt and Black Pepper to taste; Freshly grated parmigiano regiano or parmesan cheese, for topping

Ingredients

Units Scale

4 tablespoons extra-virgin olive oil divided
6 oz. 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 oz. canned crushed tomatoes
4 cups chicken stock/broth (or beef or vegetable broth, or water, or a combination)
2 cans (30 oz) Italian Beans Borlotti (also known as Roman/Cranberry beans. You can also use- kidney beans, pinto beans, cannellini beans)
8 oz. small pasta such as shells, ditalini, or macaroni
Salt and Black Pepper to taste
Freshly grated parmigiano regiano or parmesan cheese, for topping

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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

Storing:

Refrigerator

Bonus: this 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, make sure to add extra broth, or extra water. Gently warm over medium-low heat, adding the liquid until the soup is warm and back to its original consistency.

Author: Elena
Prep Time: 5 min
Cook Time: 15 minutes
Category: Savory
Method: Italian
Cuisine: Italian