Hearty Italian Pasta e Fagioli Soup Recipe for Cozy Nights

Comfort meets creativity in this hearty pasta e fagioli soup that brings Italian countryside warmth right to your kitchen.

Generations of home cooks have perfected this rustic recipe, blending tender beans with al dente pasta.

Savory herbs and rich tomato broth create a symphony of flavors that dance across your palate.

Each spoonful tells a story of tradition and simplicity, connecting you to centuries-old culinary traditions.

Robust ingredients like cannellini beans and pancetta provide deep, satisfying nutrition that warms you from the inside out.

Regional variations make this soup a delightful canvas for personal interpretation and seasonal ingredients.

Let this soul-warming dish become your new go-to comfort meal that celebrates authentic Italian home cooking.

Why Pasta e Fagioli Is a Bowl of Comfort

• Master this comforting soup in less than 45 minutes from start to finish, perfect for busy families craving a warm, satisfying meal without complicated cooking steps.
• Loaded with protein-rich beans, colorful vegetables, and hearty pasta, this recipe delivers balanced nutrition in a single delicious bowl that keeps you full and energized.
• Crafted with affordable, readily available ingredients like canned beans and pantry staples, this soup stretches to feed a hungry group without breaking the bank.
• Swap beans, adjust spice levels, or add extra vegetables to make this versatile recipe your own, ensuring it adapts perfectly to your family's taste preferences and dietary needs.

Everything You’ll Need for Pasta e Fagioli

Main Ingredients:

Soup Base: – Onion, Carrot, Celery: Classic flavor base with aromatic vegetables that build deep flavor for the soup.

• Garlic: Adds sharp, pungent taste that enhances overall soup profile. Fresh garlic cloves recommended for best flavor.

Protein Beans: – Cannellini Beans, Kidney Beans: Hearty legumes that provide protein and creamy texture. Look for low-sodium canned beans for convenience.

Liquid Base: – Chicken or Vegetable Broth: Creates the soup’s foundation and adds extra flavor. Homemade or low-sodium store-bought broth works well.

Tomato Components: – Diced Tomatoes, Tomato Paste: Provides tangy depth and rich color to the soup. San Marzano tomatoes recommended for best taste.

Pasta and Seasonings: – Ditalini Pasta: Small pasta shape perfect for soup. Short and compact design allows easy eating.

• Italian Seasoning, Rosemary: Dried herb blend that adds Mediterranean flavor profile. Fresh herbs can be substituted if available.
• Red Pepper Flakes: Optional ingredient for adding mild heat. Adjust quantity based on spice preference.

Finishing Elements: – Fresh Parsley or Basil: Bright herb garnish that adds fresh flavor and color.

• Parmesan Cheese: Salty, umami cheese topping that enhances overall taste. Freshly grated recommended.
• Salt and Pepper: Basic seasonings for final flavor adjustment. Kosher salt preferred for better control.

Cooking Pasta e Fagioli the Traditional Way

Step 1: Kickstart the Flavor Base

• Onions
• Carrots
• Celery

Saute until vegetables soften and become translucent, about 5 minutes. Add minced garlic and cook for another minute until the aroma fills your kitchen.

Step 2: Build Robust Soup Foundation

• Diced tomatoes
• Tomato paste
• Italian seasoning
• Rosemary
• Red pepper flakes

Stir and let the ingredients dance together for 2-3 minutes, allowing flavors to meld beautifully.

Step 3: Create Liquid Magic

• Cannellini beans
• Kidney beans

Bring the mixture to a rolling boil, then reduce heat and let it simmer gently for 15-20 minutes, allowing ingredients to become tender and develop deep flavor profiles.

Step 4: Introduce Pasta Perfection

Sprinkle ditalini pasta into the simmering soup. Cook until pasta reaches al dente texture, about 10 minutes. If the soup looks too thick, splash in extra broth or water to reach your desired consistency.

Step 5: Final Flourish

• Fresh chopped parsley
• Grated Parmesan cheese

Serve hot and enjoy this comforting Italian-inspired masterpiece.

Tips to Balance Beans, Pasta, and Broth

• Boost Vegetable Flavor: Sauté vegetables slowly to caramelize and intensify their natural sweetness, creating a deeper taste profile for the soup.
• Control Pasta Texture: Add pasta near the end of cooking to prevent overcooking and maintain a perfect al dente consistency that doesn't become mushy.
• Customize Bean Selection: Swap cannellini and kidney beans with great northern or pinto beans based on personal preference or availability without compromising the soup's authentic character.
• Enhance Herb Freshness: Use fresh herbs instead of dried when possible to elevate the aromatic quality and bring brighter, more vibrant flavors to the dish.
• Make Ahead Friendly: Prepare the soup without pasta, then reheat and add pasta just before serving to maintain optimal texture and prevent soggy noodles.

Store and Enjoy Pasta e Fagioli Anytime

• Transfer leftover soup to an airtight container and store in the refrigerator for up to 3-4 days. Cool completely before sealing to prevent bacterial growth.
• Pour cooled soup into freezer-safe containers, leaving some space for expansion. Freeze for up to 2-3 months. Avoid freezing pasta, as it becomes mushy when thawed.
• Warm soup in a pot over medium-low heat, stirring occasionally. Add a splash of broth or water to restore original consistency if needed.
• Heat individual portions in microwave-safe bowls, stirring halfway through to ensure even warming. Add a little extra liquid to prevent drying out.

What Goes Great with This Italian Soup

• Tear apart a rustic Italian bread to soak up the rich, hearty soup broth, enhancing every spoonful with delightful texture and traditional flavors.
• Select a medium-bodied Chianti red wine that matches the soup's robust tomato and herb profile, creating a classic Italian dining experience that elevates the meal's warmth and depth.
• Create a light, peppery side salad dressed in lemon vinaigrette to balance the soup's richness and provide a refreshing contrast with fresh, zesty greens.
• End the meal with a creamy Italian gelato, preferably in classic flavors like hazelnut or vanilla, to cleanse the palate after the hearty soup and continue the authentic Italian culinary journey.

New Versions of a Beloved Classic

• Vegetarian Version: Replace kidney and cannellini beans with additional protein-rich beans like black beans or chickpeas. Add zucchini and spinach for extra nutrients and texture.
• Gluten-Free Option: Swap ditalini pasta with gluten-free pasta or rice. Use certified gluten-free broth to ensure complete dietary compatibility.
• Low-Sodium Alternative: Use low-sodium vegetable or chicken broth. Reduce added salt and enhance flavor with fresh herbs like thyme and oregano instead of salt.
• Spicy Mediterranean Remix: Increase red pepper flakes and add smoked paprika. Include roasted red peppers and a splash of white wine for deeper, more complex flavor profile.

Pasta e Fagioli FAQs You Might Ask

• Can I make this soup vegetarian?

Yes, simply swap chicken or beef broth with vegetable broth to create a delicious vegetarian version without changing the core recipe.

• Are cannellini and kidney beans necessary?

You can use white beans or great northern beans as substitutes if cannellini or kidney beans aren’t available. The key is using beans that hold their shape during cooking.

• How healthy is Pasta e Fagioli?

This soup is nutrient-dense with protein from beans, vitamins from vegetables, and complex carbohydrates. It provides a balanced meal with approximately 300-350 calories per serving, making it a nutritious option.

• Is this dish authentically Italian?

Pasta e Fagioli originated in Italy as a peasant dish, traditionally made with affordable ingredients like beans and pasta. Today, it remains a classic comfort food in Italian cuisine, with regional variations across different Italian provinces.

PASTA E FAGIOLI SOUP Recipe

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4.6 from 27 reviews

• Total Time: 50 minutes
• Yield: 4 1x

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Description

Hearty pasta e fagioli soup delivers Italian countryside comfort with rich bean and pasta flavors. Rustic warmth fills each spoonful, inviting you to savor authentic regional traditions in one nourishing bowl.

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Ingredients

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Main Ingredients:

• 1 can (15 oz / 425 grams) cannellini beans, drained and rinsed
• 1 can (15 oz / 425 grams) kidney beans, drained and rinsed
• 1 cup ditalini pasta (or other small pasta)
• 4 cups (960 milliliters) chicken or vegetable broth

Vegetables and Aromatics:

• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz / 411 grams) diced tomatoes with juice
• 1 tablespoon tomato paste

Seasonings and Garnish:

• 2 tablespoons olive oil
• 1 teaspoon dried Italian seasoning
• ½ teaspoon dried rosemary
• ¼ teaspoon red pepper flakes (optional)
• Salt and black pepper, to taste
• Fresh parsley or basil, chopped, for garnish
• Grated Parmesan cheese, for serving

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Instructions

1. Prepare the aromatic base by heating olive oil in a spacious pot over medium temperature. Incorporate finely chopped onions, diced carrots, and sliced celery, gently sautéing until vegetables become translucent and tender. Introduce minced garlic and allow it to release its fragrant essence for approximately one minute.
2. Enhance the flavor profile by introducing diced tomatoes, rich tomato paste, Italian herb blend, earthy rosemary, and optional spicy red pepper flakes. Allow these ingredients to meld together, stirring consistently for 2-3 minutes to develop a robust foundation.
3. Elevate the soup’s complexity by pouring in savory broth, then carefully folding in cannellini and kidney beans. Bring the mixture to a vigorous boil, then reduce heat and allow the liquid to gently simmer, developing depth and intensity for 15-20 minutes.
4. Transform the soup by adding ditalini pasta directly into the simmering liquid. Cook until pasta reaches perfect al dente texture, approximately 10 minutes. Monitor liquid levels, supplementing with additional broth or water to achieve desired consistency.
5. Refine the final preparation by seasoning with salt and freshly ground black pepper to personal preference. Carefully ladle the hearty soup into serving bowls, garnishing with freshly chopped parsley or basil and a sprinkle of grated Parmesan cheese for an elegant finish.

Notes

• Customize vegetable softness by chopping them uniformly to ensure even cooking and consistent texture throughout the soup.
• Control soup thickness by adjusting liquid levels during simmering, adding extra broth or water gradually for desired consistency.
• Select low-sodium broth and canned beans to manage salt content, allowing personalized seasoning control during final preparation.
• Transform recipe into gluten-free version by substituting ditalini pasta with rice, quinoa, or gluten-free pasta alternatives without compromising flavor profile.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Simmering
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 400
• Sugar: 1g
• Sodium: 800mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 1g
• Protein: 30g
• Cholesterol: 200mg