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Pasta E Fagioli Soup is a classic Italian dish, an authentic, flavorful recipe that makes a hearty, comforting meal everyone will love.
When it comes to pasta Fagioli, there are two types of people: those who love it soupy and those who prefer it thick, almost like a hearty pasta dish. The good news? This recipe has you covered no matter which side you’re on! Get ready to make it just the way you like it.
Why This Recipe Works
- A soffrito base (onion, carrot and celery), plus garlic gives this bean and pasta soup an authentic Italian signature taste.
- Using vegetable or chicken stock instead of water gives a richer flavor profile.
- Pureeing half the beans gives the soup body and texture.
- The addition of the Parmesan cheese rind adds a depth of taste that is hard to beat.
This is my all-time favorite dish to make, and if you’ve been to my house, chances are you’ve had my famous Pasta E Fagioli Soup. Friends beg me to make it whenever we get together, and some even confess they crave it nonstop!
The secret to the best Pasta Fagioli? Fresh, simple ingredients and a whole lot of love. This recipe comes straight from my Italian grandmother, and sharing it with you feels like passing on a little piece of family history. Get ready to fall in love with every spoonful!
Serve on its own, or with my Homemade Garlic Bread for a wonderful weeknight feast.
What Is Pasta E Fagioli Soup?
You’ve probably heard it called Pasta e Fagioli, pasta fagioli, pasta fazool, pasta fasul, or even pasta fazola. Whatever name you know it by, this comforting dish has a rich history, with regional variations across Italy and beyond. In our house, thanks to my Italian grandmother, it was always “pasta fazool.” She made it all the time when I was a kid, and every bowl was like a warm hug packed with tradition and love.
How To Make Pasta E Fagioli Soup
- Saute the onion, celery, carrots and garlic.
- Add beans, tomatoes, stock and Parmesan rind.
- Mash another can of beans and add to the pot.
- Bring to the boil, then simmer.
- Remove the Parmesan rind and add pasta.
- Simmer for a further 10 minutes.
- Add the parsley and season.
- Serve with grated Parmesan cheese. Enjoy!
Ingredient Notes
- Pasta: The best pasta in an Italian soup is a small shaped pasta such as ditalini, conchiglie (small shells), or elbow. Any small pasta shapes will work just fine.
- Tomatoes: Canned chopped tomatoes are the best choice for this soup. Always use the best canned tomatoes you can. San Marzano tomatoes with a D.O.P on the can are perfect. However, you can use the best quality tomatoes you can find. It really makes a difference to the taste.
- Vegetables: The combination of onion, celery and carrots is a classic soup base, known in Italy as soffrito (my grandmother called it the holy trinity) and is essential to the taste of this dish. It won’t be the same without it so I can’t suggest any alternatives!
- Beans: Cannelini beans are traditional for this dish, but any bean will work just fine.
- Stock: If I’m not cooking this soup for a vegetarian, I always use chicken stock as it adds so much flavor, but this soup is just as delicious with vegetable stock.
- Parsley: Fresh is always best, and fresh flat leaf parsley finishes this soup off perfectly.
- Cheese: Parmesan cheese adds so much flavor to this dish. My grandmother taught me to cook the rind right in the soup. If you’re having trouble finding rind, ask them at the cheese counter of your grocery store. Some will give it away for free! If you can’t find it, you can add grated Parmesan at the end, or substitute with Pecorino Romano.
Step By Step Instructions
Want to make this recipe in a slow cooker? See the recipe card for instructions.
Saute the vegetables in a large pot until softened.
Form a well and saute the garlic for 30 seconds to a minute. Add more oil if needed so the vegetables and garlic don’t burn.
Pour in the tomatoes and chicken stock.
Add one can of the cannellini beans with the liquid (this helps give the soup a lovely thick texture).
At this point, for added flavor drop the parmesan rind into the soup base (this is optional but so worth it).
Using the rind of Parmesan Cheese for Italian soups instantly boosts the flavor. Although the rind gets soft, it won’t melt it will just cook in the soup and infuse it with extra flavor. Once the soup is cooked, it’s removed and discarded.
Puree or mash the second can of beans with a little of the liquid from the can.
Then mix the puree into the soup.
This step is optional, but it does add a beautiful consistency to the soup. I puree mine in a food processor, but you can use a blender or simply mash them by hand. Remember to stir often as your soup cooks if you do this step as the puree and can stick to the bottom of your pan before it has a chance to cook into the soup.
Mix in the herbs and bring the soup to a boil and then cover and lower the heat to the lowest setting. Simmer for 1 to 2 hours, stirring occasionally, (don’t forget to stir a little more frequently if you’ve pureed your beans).
Remove the soup from the heat and take out the Parmesan rind with a slotted spoon and discard. At this point, you can serve the soup over pasta if you prefer a soupier consistency.
If you like a thicker pasta e fagioli, you can add the pasta to the pot, and allow it to cook in the soup. I use ditalini or small shells, but any small pasta will do. Cook until the pasta is al dente.
Pasta E Fagioli is a dish that can slow cook all day. The longer it cooks, the better it seems to taste. Just add the pasta 10 or 15 minutes before serving.
Serve topped with grated Parmesan or pecorino Romana cheese.
Erren’s Top Tips
- Pasta E Fagioli freezes really well. I often make a big pot and freeze the soup without the pasta in separate containers. Then you can just defrost and add pasta before serving.
- This recipe can easily be turned into a vegetarian dish by using vegetable stock.
- A cup of chopped pancetta or bacon can be added by browning it in the pot before adding the onion to add extra flavor.
- To make Pasta E Fagioli in a slow cooker or crockpot, just follow the steps listed, but instead of simmering it on the stovetop, you can transfer it to a slow cooker on low and cook 6-8 hours.
Storing Instructions ?
- In The Fridge: Once cooled this soup can be stored in the fridge (covered) for up to 3 days.
- In The Freezer: Freeze the soup in freezer safe containers either as a batch or individual portions. Defrost overnight in the fridge before reheating and use within 24 hours of defrosting
FAQs
What is the difference between pasta fagioli and minestrone?
These soups are very similar, however, minestrone has a wide range of vegetables with pasta. Fagioli is more about the beans and pasta.
What does fagioli mean in Italian?
Fagioli simply means beans in Italian.
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Recipe
Pasta E Fagioli Soup
Ingredients
- 3 tablespoons olive oil
- 4 cloves garlic (large, chopped)
- 4 large Carrots (chopped)
- 4 celery stalks (chopped)
- 1 onion (chopped)
- 28 oz canned tomatoes (crushed, chopped or pureed tomatoes)
- 1 quart chicken (or vegetable stock)
- 28 oz Cannellini Beans (two 14oz/400g cans)
- 3-inch piece Parmesan rind (optional)
- 1¼ cups Small Pasta
- Flat leaf parsley (A couple of good handfuls, chopped)
- Salt and Pepper (To taste)
Instructions
- Heat the oil in a large stock pot, then cook the onion, carrot, and celery until soft.
- Make a well in the vegetables, add the garlic and cook another minute.
- Pour in the stock, 1 can of beans (adding the liquid from the beans will add extra thickness to the soup) Parmesan rind (if using) and chopped tomatoes, and bring to a boil.
- Puree or mash the 2nd can of beans with a little of the liquid from the can and then add it to the pot. Bring to a boil and then cover and lower the heat to the lowest setting. (stir more frequently if you mash your beans to avoid them sticking and burning in the pan).
- Let simmer for 1- 2 hours (although it can cook longer), stirring occasionally.
- Remove from heat, remove the rind with a slotted spoon and discard.
- Add the pasta, chopped parsley, and seasonings. Cook until the pasta is cooked al dente (adding water if the soup becomes too thick).
You can also cook the pasta separately. - Serve in bowls topped with grated Italian cheese and a sprinkling of chopped parsley.
Slow Cooker Method
- Follow the stovetop instructions up to step 2, where the onion, garlic, and vegetables are sautéed. Transfer the sautéed mixture to the slow cooker.
- Add the chicken stock, beans, tomatoes, bay leaf, Italian seasoning, salt, and pepper to the slow cooker. Stir to combine. Cover and cook on low for 6–8 hours or high for 3–4 hours, allowing the flavors to develop.
- About 20–30 minutes before serving, add the pasta to the slow cooker. Cook on high until the pasta is tender. Remove the bay leaf and adjust seasoning as needed.
- Serve warm, garnished with Parmesan cheese and fresh parsley, if desired.
Tips
- Pasta E Fagioli freezes really well. I often make a big pot and freeze the soup without the pasta in separate containers. Then you can just defrost and add pasta before serving.
- This recipe can easily be turned into a vegetarian dish by using vegetable stock.
- A cup of chopped pancetta or bacon can be added by browning it in the pot before adding the onion to add extra flavor.
- To make Pasta E Fagioli in a slow cooker or crockpot, just follow the steps listed, but instead of simmering it on the stovetop, you can transfer it to a slow cooker on low and cook 6-8 hours.
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