Pasta e Fagioli is a comforting Italian classic that brings together pasta and beans in a rich, herb-infused tomato broth. This dish celebrates the beauty of simple, hearty ingredients.
A staple of Italian cuisine, Pasta e Fagioli is wholesome, nutritious, and satisfying. It’s the perfect meal to warm your soul while showcasing the depth of home-cooked Italian flavors.
Ingredients that Bring Pasta e Fagioli to Life
- Ditalini pasta – The ideal short pasta shape, perfect for soaking up the flavorful broth.
- Vegetable broth – The base for the soup, adding depth and a slightly savory undertone.
- Garlic – Grated to enhance the aromatic foundation of the dish.
- Carrot and celery – Classic soffritto ingredients that build the hearty vegetable profile.
- Onion – Finely chopped, lending sweetness and complexity.
- Crushed tomatoes – For a robust, tangy tomato base.
- Tomato paste – Intensifies the tomato flavor and creates a rich texture.
- Beans – Kidney, pinto, or borlotti beans for creaminess and protein-packed satisfaction.
- Sage and rosemary – Fresh herbs that add earthiness and depth.
- Bay leaves – Infuse the broth with subtle, herbal notes.
- Extra virgin olive oil – Enhances the dish with its fruity richness.
- Seasonings – Black pepper, red pepper flakes, and salt to balance and enhance flavors.
Simple Steps to Create this Italian Delight
- Sauté the base: Heat olive oil in a large skillet or Dutch oven and sauté onion, carrot, and celery for a fragrant and flavorful start.
- Build the aromatics: Add garlic, rosemary, sage, bay leaves, and tomato paste, stirring for a burst of flavor.
- Create the broth: Mix in beans, crushed tomatoes, and vegetable broth. Simmer gently for 15 minutes to marry the flavors.
- Incorporate the pasta: Add ditalini and cook until al dente, adjusting the consistency with more broth as needed.
- Finish and serve: Ladle into bowls, drizzle with olive oil, and, if desired, sprinkle with Parmesan cheese.
Expert Tips for Perfect Pasta e Fagioli
For a creamier soup, blend a portion of the beans before adding the pasta. This step enhances the texture without compromising the chunky heartiness.
Adjust the thickness of the soup to your liking by adding more or less broth. A thicker version is perfect for a winter evening, while a thinner consistency works well as a lighter meal.
Pair this dish with crusty bread to soak up every drop of the delicious broth. A side salad of bitter greens balances the richness of the soup beautifully.
Storing Leftovers Like a Pro
Store leftover Pasta e Fagioli in an airtight container in the refrigerator for up to three days. When reheating, add a splash of vegetable broth to loosen the soup, as the pasta may absorb liquid while stored.
For freezing, leave the pasta out and add it fresh when reheating. This ensures the texture remains perfect and the soup retains its original charm.
Enjoy a bowl of Pasta e Fagioli—Italian comfort food at its finest!
Pasta e Fagioli Recipe
Ingredients
- 1½ cups ditalini pasta or another variety of short pasta
- 5 cups vegetable broth add more for a thinner soup
- 2 cloves garlic grated
- 1 large carrot finely diced
- 1 medium onion finely chopped
- 2 bay leaves
- 3 tablespoons tomato paste
- 1 can 15 ounces crushed tomatoes
- 2 cans 15 ounces each of beans (kidney, pinto, or borlotti), drained and rinsed (or 3 cups cooked beans)
- 3 leaves sage chopped
- 1 teaspoon salt or to taste
- 1 stalk celery finely chopped
- 2 tablespoons extra virgin olive oil plus more for garnish
- 1 sprig rosemary
- 2 twists of black pepper and ¼ teaspoon red pepper flakes
Instructions
- Heat extra virgin olive oil in a large skillet or Dutch oven. Sauté the chopped onion, carrot, and celery for about three minutes.
- Incorporate the grated garlic, sage, rosemary, bay leaves, and tomato paste. Stir continuously and cook for two minutes to release their aromas.
- Add the drained beans, vegetable broth, and crushed tomatoes. Season with salt, black pepper, and red pepper flakes. Let it simmer over medium heat for 15 minutes. If desired, blend a portion of the beans using an immersion blender to achieve a creamier texture.
- Mix in the pasta and continue simmering for 10–12 minutes until the pasta reaches an al dente texture. Adjust with additional broth if a thinner consistency is preferred.
- Serve hot, garnished with a drizzle of extra virgin olive oil. Optionally, top with grated Parmesan cheese for added richness.
