Pasta e Fagioli, or “pasta and beans,” is a dish that embodies the heart of Italian home cooking. With its rustic simplicity and nourishing ingredients, this one-pot wonder is the perfect blend of comfort and nutrition.
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.
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)
Pasta e Fagioli (Italian Pasta & Bean Soup)
Ingredients
- 100 g pasta small type, like ditalini
- 2 cans borlotti beans 400gx2
- 1 carrot chopped into small cubes
- 2 celery sticks chopped into small cubes
- 1 yellow onion chopped into small cubes
- 2 garlic cloves finely chopped
- 1 tbsp vegetable stock in ~400ml hot water
- ~200ml chopped tomato sauce 1/2 can, 1 cup
- 1 tbsp rosemary finely chopped
Instructions
- In a pot or casserole add a drizzle of oil and the vegetables: carrots, celery, onion and garlic.
- Cook until translucent then add the tomato sauce and cook until it thickens.
- Add the beans and half of the vegetable stock.
- With a hand blender, blend a 1/3 of the soup, mix and now it’s time to add the pasta and the remaining vegetable stock.
- Cook until the pasta until al dente (~10 minutes) making sure to stir frequently to avoid the bottom to stick to the pan.