ITALIAN PASTA FAGIOLI

In just 30 minutes, you can whip up this classic Italian dish that seamlessly blends pasta and beans in a rich, savory broth. Packed with robust flavors and wholesome ingredients, this recipe is a testament to the simplicity and authenticity of traditional Italian cooking. Perfect for busy weeknights or when you crave a comforting bowl of goodness, my classic Pasta e Fagioli is your ticket to a satisfying and nourishing dining experience without compromising on taste.

What Is Pasta Faggioli

Pasta Fagioli (also known as Pasta Fazool) literally means pasta and beans in Italian. It’s a classic hearty Italian peasant dish containing, well, mainly pasta and beans. It’s easy and quick to prepare and like a lot of Italian peasant food recipes, it’s also quite a cheap meal to make.

What Ingredients Do I Need

• Pancetta – Chopped
• Onion – Chopped
• Carrot – Chopped
• Celery – Chopped
• Garlic 
• Cannellini beans – drained
• Tomato sauce or puree – canned or jarred
• Chicken stock – reduced sodium
• Tubetti pasta – or other small tubular pasta
• Fresh thyme – Or dried
• Bay leaf
• Fresh rosemary – Or dried
• Extra virgin olive oil – 
• Parmigiano reggiano  – For serving

WHAT TYPE OF BEANS SHOULD I USE

Cannellini is classicly used to make Pasta Fagioli but you could use almost any type of bean you have in your pantry. This recipe calls for canned beans for ease and quickness but you could also use dried beans as long as you make sure to prepare the beans by soaking them in salted water first.

WHAT TYPE OF PASTA SHOULD I USE

Typically a small tubular pasta is used when making Pasta Fagioli but again, you could really use almost any type of small pasta that you have on hand. I would however avoid using long pasta like spaghetti, linguini, fettucini, or pappardelle. Dried pasta is also best used in this dish. Save your fresh pasta for more delicate dishes.

HOW DO YOU MAKE PASTA FAGIOLI

Pasta Fagioli is extremely easy to make. Start by lightly sauteeing the pancetta until it’s rendered some of its fat. Add the aromatics, then your soffrito (onions, carrot, celery, and garlic). When they’ve softened add the beans and liquids and bring to a boil. Finally, add the pasta and cook until al dente. That’s it! Easy peasy! Serve with lots of grated Parmigiano Reggiano, a little drizzle of good quality extra virgin olive oil, and crusty bread for mopping up every last delicious bit.

FREQUENTLY ASKED QUESTIONS;

What is the difference between minestrone and fagioli? While both soups are very similar, the main difference is that often in fagioli some (or all) of the beans are mashed to make a thicker mixture while minestrone is more brothy.

Why do they call it pasta fazool? While the proper name is Pasta e Fagioli (meaning pasta and beans), in North America it is often called pasta fazool which comes from its Neopolitan language name, pasta e fasule. 

VARIATIONS;

This soup is extremely versatile. If you don’t have pancetta on hand you could also use bacon. You can add any type of vegetables you have on hand. I sometimes add spinach or kale in the last few minutes of cooking. For tougher vegetables like broccoli or cauliflower add about 5 minutes before you add the pasta.

CAN I MAKE THIS PASTA FAGIOLI RECIPE VEGETARIAN

Yes, you can! Just drop the pancetta and swap out the chicken broth with vegetable broth if you want to make it vegan.

HOW LONG WILL THIS PASTA FAGIOLI SOUP STAY FRESH

Pasta Fagioli is best eaten right away as the beans and pasta will continue to soak up all the liquid if you store it for later. However, if you do find yourself with leftovers (unlikely) they will stay fresh in the refrigerator for about 3 days. When you’re ready to reheat it you will need to add more broth and tomato sauce. I would recommend a ratio of 3 to 1 broth to sauce until it resembles the original soupy mixture. The soup can also be frozen but again you may need to add more liquid after it’s defrosted.

Classic Italian Pasta Fagioli

A hearty Italian peasant dish with pasta & beans that's quick & easy to make.

www.comfortandpeasant.com

4.80 from 10 votes

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Appetizer, Lunch, Main Course, Soup

Cuisine Italian

Servings 8

Ingredients

  

• 15 ml (3 tbsp) extra virgin olive oil
• 4 – 1/4" slices pancetta
• 3 – 4" sprigs fresh rosemary (or 1 tbsp dried)
• 2 – 3" sprigs fresh thyme (or 3/4 tbsp dried)
• 2 large dried bay leaves
• 1 medium onion (chopped)
• 1 large carrot (chopped)
• 1 large rib celery (chopped)
• 4 cloves garlic (chopped)
• 2 – 426 ml cans (15 oz) cannellini beans (drained)
• 355 ml (1 1/2 cups) canned or jarred tomato sauce or puree
• 473 ml (2 cups) water
• 946 ml (4cups) chicken stock (reduced sodium)
• 192 g (1 1/2 cups) tubetti (or other small tubular pasta)
• kosher salt & pepper
• Good quality evoo (for drizzling)
• Parmigiano reggiano (grated)
• crusty bread

Instructions

 

• Heat a large pot over medium heat and add pancetta. Cook until lightly browned & pancetta starts to render some of its fat.
• Add the rosemary, thyme and bay leaves and chopped vegetables and cook until vegetable start to soften.
• Add the garlic & cook for 2 minutes.
• (Optional) Before adding the beans you can mash up to half of them to create a thicker mixture if preferred.
• Add the drained beans, tomato sauce, water and chicken stock. Turn heat to high and bring to a boil.
• Add pasta and cook for approximately 10 minutes or until pasta is tender.
• Remove herb stems and bay leaves. Add salt and pepper to taste.
• Spoon soup into bowls and drizzle with evoo. Top with lots of grated Parmigiano Reggiano and serve with good quality crusty bread.

Notes

See the “How To Make This” & “Tips For Success” sections above the recipe for more detailed information on the process. 

Keyword cannellini beans, carrots, celery, chicken stock, Easy, olive oil, onion, pancetta, rosemary, tomato sauce, tubetti pasta

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If you’re looking for more healthy soup recipes check out my easy recipe for Creamy Zucchini Soup or my 15-minute easy Wonton Soup.