Pasta e Fagioli Soup
Pasta e fagioli is one of the classic Italian soups made from very simple ingredients: beans, pasta, vegetables, and broth. It is a dish that began as peasant cooking, using pantry staples and inexpensive ingredients to make a filling and comforting meal.
This is the kind of recipe that shows how Italian cooking often works. With a few basic ingredients and a little time, you can make something simple but very satisfying.
About This Recipe
Pasta e fagioli literally means “pasta and beans.” There are many versions across Italy, but most include beans, a small amount of tomato, vegetables, broth, and small pasta.
This soup is hearty enough to be a full meal, especially when served with good bread and olive oil. It is also a great recipe to make if you already have homemade broth on hand, because the broth adds a lot of flavor to the soup.
Like many classic Italian dishes, the goal is not to make a heavy soup but a balanced one where the beans, pasta, broth, and vegetables all work together.
Ingredients
- Olive oil
- Onion
- Carrot
- Celery
- Garlic
- Canned whole tomatoes
- Cooked beans (cannellini or borlotti)
- Homemade beef or chicken broth
- Small pasta (ditalini or small shells)
- Salt
- Black pepper
- Parmesan cheese
Ingredient Notes:
1. Beans
Cannellini beans or borlotti beans are most traditional. You can use canned beans or beans you have cooked yourself.
2. Broth
Homemade broth makes a big difference in this soup. Beef broth, chicken broth, or even vegetable broth can be used.
3. Soffritto
This recipe begins with soffritto, a classic combination of onion, carrot, and celery cooked slowly in olive oil. Taking the time to soften the vegetables gently helps build a deeper, more balanced flavor.
The Recipe
Pasta e Fagioli Soup
Ingredients
- ¼ cup extra virgin olive oil
- 2 tbsp onion, chopped
- 3 tbsp celery, chopped
- 3 tbsp carrot, chopped
- 3 pork ribs
- ⅔ cup canned tomatoes, cut up with their juice, or fresh tomatoes, chopped
- 3 cups canned cranberry or red kidney beans
- 5 cups broth
- ½ lb small, tubular macaroni
- 1 tbsp butter
- 2 tbsp freshly grated Parmesan cheese
- salt and pepper
Instructions
- Heat the olive oil in a soup pot and add the onions. Cook until they are a pale gold.
- Add the carrots and celery. Stir to coat.
- Add the pork and cook for 10 minutes, stirring occasionally.
- Add the tomatoes and their juices. Simmer gently for 20 minutes.
- Add the drained canned beans, stir together, and cook for 5 minutes.
- Add 3 cups of broth, cover, and bring to a gentle boil.
- Once boiling, scoop out about ⅓ cup beans and mash them with a fork. Add back into the soup and add salt and pepper. Stir thoroughly.
- Check the soup to make sure it is liquid enough to cook pasta. If it is not, add some of the remaining broth and bring to a boil.
- Cook the pasta according to the directions on the box.
- Once finished, check the soup for density and add in any additional broth to bring it to your desired consistency. Remove the ribs and stir in the butter and Parmesan cheese.
- Allow the soup to settle for 10 minutes. Add salt and pepper, if desired, before serving.
Notes
Cooking Tip: Cook the Pasta in the Soup
One important part of pasta e fagioli is cooking the pasta directly in the soup instead of separately. The pasta releases starch as it cooks, which helps thicken the soup slightly and gives it a better texture.
If the soup becomes too thick, you can add a little more broth or water before serving.
Serve With
- Crusty Italian bread
- Olive oil for drizzling
- Grated Parmesan cheese
- Simple green salad
- Roasted vegetables
Wine Pairing: Dolcetto
Dolcetto works especially well here. Its soft tannins and dark fruit complement the richness of the beans and broth, while its moderate acidity keeps everything balanced.
Serve just slightly below room temperature for the best flavor.
To explore more Dolcetto styles and pairing ideas, visit the full guide below.
This is a soup built from pantry staples: beans, pasta, vegetables, and broth.
With very simple ingredients, you can make a meal that is filling, inexpensive, and very comforting.
It is the kind of recipe that becomes part of regular cooking once you start keeping these ingredients in your kitchen.
If you liked this recipe, you might also like:
- Bruschetta al Pomodoro
- Risotto with Porcini Mushrooms
- Marcella Hazan’s Bolognese Meat Sauce
And if you’re looking for more Italian wine pairings, you can download my simple Italian wine guide to keep on your phone or bring to the store.
