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 camps of people – one camp that likes it soupy and one that likes it thick (more like a pasta dish). Whatever camp you’re in, this recipe will work for you!
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 one of my signature dishes. Anyone who has spent time in my house has eaten my Pasta E Fagioli Soup. I have friends that request it whenever they are going to see me and others that tell me they crave it on a regular basis!
The best Pasta Fagioli is all about fresh, simple ingredients. This recipe was taught to me by my Italian grandmother and it is a pleasure to share this special recipe with all of you.
Serve on its own, or with my Homemade Garlic Bread for a wonderful weeknight feast.
What Is Pasta E Fagioli Soup?
You may have heard of Pasta E Fagioli, pasta fagioli, pasta fazool, pasta fasul or even pasta fazola. It is known under many names regionally in Italy and around the world. My Italian Grandmother would make this all the time when I was young, and it was always called “pasta fazool” in our house!
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
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
These soups are very similar, however, minestrone has a wide range of vegetables with pasta. Fagioli is more about the beans and pasta.
Fagioli simply means beans in Italian.
Did you make this?
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Let’s Make 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.
Tips + Notes
- 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.
Stacy says
I’m not sure why, but this was kinda blah. Tasted like a can of spaghettiOs had been improved by adding celery, carrots and onions. Sorry, I really wanted to like this, but it just didn’t happen.
Erren Hart says
Wow, SpaghettiOs? That kind of hurt lol, but I’m sorry to hear that the recipe didn’t meet your expectations. One possible reason for the dish tasting somewhat like spaghettiOs, could be that the sweetness of the carrots. Maybe your carrots were on the large side, which overpowered the other flavors in the recipe. You could try using fewer carrots and a different vegetable with a milder flavor, such as zucchini, to balance the sweetness.
Additionally, adding more garlic or savory spices, such as extra bay leaves, can help bring out more complex flavors in the dish. Feel free to experiment with different herbs and spices to find the best combination for you. Thank you for trying the recipe, and I hope these suggestions help improve the dish’s taste for you.
Jenny says
I love the flavors and ingredients in this recipe. It’s so satisfying and easy to make.
Erren Hart says
Thank you for leaving a comment about this recipe. Your feedback is appreciated, and I’m glad to hear that you enjoyed it. Please let me know if you have any questions or suggestions for future recipes. Thanks again for trying it out and sharing your thoughts!
Elaine Brawn says
I made this with pancetta added it was wonderful, my brother is long haul driver I froze a quart for him to take. He absolutely loved it. I made rustic bread to accompany it Yummm!
Erren Hart says
I’m so glad to hear it, Elaine! I appreciate you taking the time to let me know!
Gina says
This is exactly what I was looking for! It tasted just like my Nona would make! thanks!
Erren Hart says
Thank you so much for your kind words! We’re so happy you love it, and we hope you’ll continue to enjoy it for years to come. 🙂
Thank you for being a part of the Erren’s Kitchen community!
Jeff Robins says
Hi Erren. Your soup/stew looks awesome!. Is it 2 X 28oz cans of beans?
Thanks,
Jeff
Erren Hart says
Hi Jeff, It’s actually two 14oz cans.
Candy says
OMG This is wonderful! I make it every other Sunday. It’s better than my Italian grandmother’s shhh! 🙂
Erren Hart says
I’m glad the recipe was enjoyed so much! I won’t tell 🙂 Thanks for letting us know!
Samantha says
This is the first recipe I’ve ever commented on! This soup is AMAZING and so simple! I pair it with homemade, no-knead Dutch oven bread and it is perfect! I think I make this every other month. Even in the summer!
Erren's Kitchen says
I love to hear this Samantha, thank you so much for stopping by to comment 🙂
Jess says
Amazing! Have been using your recipe for years now. It’s the best pasta fagioli ever!