Pasta & Bean Soup (Italian Pasta e Fagioli)

There are some recipes that don’t just feed you — they hold memories.
Pasta e fagioli is one of those for me.

I grew up eating this on cold evenings, when dinner was simple, humble and comforting. No fancy ingredients, no long prep, just a big pot on the stove slowly filling the kitchen with that unmistakable smell of soffritto, beans and tomato. It’s the kind of meal that Italian families make on repeat because it’s affordable, nourishing and deeply satisfying — and somehow always tastes better the next day.

This is my family-style version: creamy but not heavy, rustic yet balanced, and made in one pot with everyday ingredients. Part of the creaminess comes from blending a portion of the beans and vegetables — a classic Italian trick that gives you that velvety texture without adding cream. It’s high in fibre, plant-packed, naturally budget-friendly and ready in under 30 minutes. The kind of recipe you’ll come back to again and again, especially in the colder months.

The creamy borlotti beans, tender pasta, and fragrant base of carrots, celery, onion, and rosemary come together in a rich tomato broth to create a meal that feels like a warm hug on a plate. Not only is it a high-fibre, plant-packed dish, but it’s also easy to make, budget-friendly, and ideal for everyday meals.

Serve it hot with a drizzle of extra virgin olive oil, and if you like, a sprinkle of Parmesan. One bite, and you’ll understand why this timeless recipe has been loved for generations.

What is ‘Pasta e Fagioli’?

Pasta e fagioli (literally pasta and beans) is a traditional Italian comfort dish made with short pasta and beans in a thick, stew-like broth. It’s humble, hearty, and deeply rooted in Italy’s peasant cuisine. originated in central and southern Italy, particularly in rural regions like Campania, Lazio, Tuscany, and Veneto. It began as a “cucina povera” (peasant food) recipe—meant to be filling, affordable, and nourishing.

Why You’ll Love This Recipe

• One-pot, low effort, minimal washing up
• Authentic Italian everyday food
• High-fibre and plant-based goodness
• Creamy without cream
• Budget-friendly and family approved

Canned Vs Dried Beans (What I Use & Why)

In Italy, pasta e fagioli is traditionally made with dried beans, soaked overnight and cooked slowly. That method gives incredible depth of flavour and is how this dish was made when I was growing up. If you have the time, it’s a beautiful way to cook.

That said, for everyday life, I often use good-quality canned borlotti beans — and I do so happily. They’re already cooked, easy to digest, and make this a realistic, weeknight-friendly meal without losing the soul of the recipe.

Dried beans:
More traditional, slightly firmer texture, deeper flavour, but require soaking and longer cooking.

Canned beans:
Convenient, budget-friendly, quicker to use and still nutritious — perfect when you want a comforting meal on the table in under 30 minutes.

Both are valid. What matters most is getting a warm, nourishing bowl of pasta e fagioli on the table — the Italian way 

Why Borlotti Beans Are The Best Choice

Borlotti beans are the classic choice for pasta e fagioli for a reason. They have a naturally creamy texture that breaks down beautifully when blended, helping create that rich, velvety consistency without needing cream. At the same time, they hold their shape well, so the dish stays rustic rather than mushy.

Their flavour is mild, slightly nutty and well balanced, which means they absorb the tomato, rosemary and soffritto flavours without overpowering the dish. This makes the final result comforting, rounded and deeply satisfying — exactly how pasta e fagioli should taste.

They’re also high in fibre and plant protein, making this humble one-pot meal filling, nourishing and perfect for everyday cooking.

Why Ditalini Pasta Is The Best Choice

Ditalini is the traditional pasta used in pasta e fagioli, and it’s ideal for soups like this. Its small, hollow shape cooks evenly and holds onto the sauce, beans and vegetables beautifully, so every spoonful tastes balanced and comforting.

Because ditalini is short and compact, it doesn’t overpower the dish or turn it starchy too quickly. Instead, it thickens the soup naturally while keeping the texture light and spoonable — exactly how pasta & bean soup should be.

If you can’t find ditalini, any small pasta shape will work, but for the most authentic texture and flavour, ditalini is always my first choice.

Step-By-Step Instructions

Step 1 – Start The Soffritto

Add your finely chopped onion, carrot, celery and garlic to a large pot with a drizzle of olive oil. Keep the heat on medium and stir often so everything starts to soften gently without browning.

Step 2 – Cook It Down, Then Add Tomato

Cook the veg for about 8–10 minutes until it looks glossy and softened. Stir in your tomato paste or thick tomato purée and cook it for 1–2 minutes, just to take off the raw taste and deepen the flavour.

Step 3 – Add The Beans And Liquid

Tip in the beans along with their liquid, then add enough water or stock to cover everything by a couple of centimetres. Give it a good stir, bring to a gentle simmer, and let it bubble for 10 minutes so all the flavours start to come together.

Step 4 – Blend A Little To Make It Creamy

Use a stick blender and blend just part of the soup directly in the pot. You’re not aiming for totally smooth here, just enough to create a creamy base while keeping plenty of whole beans for texture.

Step 5 – Add The Pasta

Stir in your small pasta and keep the soup at a steady simmer. Stir every couple of minutes so the pasta doesn’t stick to the bottom, and cook until al dente, usually 8–10 minutes depending on the shape.

Step 6 – Finish With Herbs And Adjust The Texture

Stir through your chopped herbs, then taste and season with salt and pepper. If it’s looking a bit thick, add a splash of hot water to loosen it to your favourite “soupy” consistency, simmer for 1–2 minutes, then serve straight away with a drizzle of olive oil on top.

Tips

• If using canned, choose ones with no added salt. Dried beans are even better if you have the time—they’ll give a richer, more authentic flavour. Just remember to soak them overnight! To make this recipe quick and easy I used canned beans, rinse and drained
• The typical and most authentic type of bean to use here is ‘borlotti’ beans, because they have a creamy texture and a mild, nutty flavour that complements the hearty broth of the soup. Their slightly firm texture holds up well when cooked, making them ideal for soups and stews. They also absorb the flavours of the broth beautifully.
• For a creamier texture, blend a portion of the cooked beans with the broth before adding the pasta. This gives it a lovely, velvety consistency without cream.
• Choose the right pasta: short pasta shapes like ditalini, cavatelli, or tortiglioni hold the beans and broth well. If you want a gluten-free version, you can use gluten-free pasta
• The soup can vary from soupy to thick, depending on how much broth you use and whether you blend some beans. You can always adjust the consistency at the end by adding more stock or water.
• Serve with a splash of good extra virgin olive oil and a sprinkle of grated Parmesan (optional but perfect!)

Swaps

Borlotti beans: Instead of borlotti, you can use cannellini, chickpeas or kidney beans for a slightly different flavour and texture.

Storage

Fridge: once cooled, store your pasta e fagioli in an airtight container in the fridge for up to 3–4 days.Reheat gently on the stove or in the microwave, adding a splash of water or broth if it thickens too much during storage.

Freezer: you can freeze pasta e fagioli without the pasta, as pasta tends to become mushy once frozen and reheated. If you’re making a batch, freeze the broth with beans and cook fresh pasta when ready to serve. Alternatively, freeze the entire dish if you don’t mind a softer texture for the pasta. Store in a sealed container for up to 3 months. To reheat, thaw in the fridge overnight and warm on the stove.

More Bean Soup Recipes

• Gut Health Soup
• Zuppa alla Garfagnina (Tuscan Spelt and Bean Soup)
• Ribollita (Italian Vegetable & Bread Soup)