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This Authentic Pasta Fagioli Recipe is made with cannellini beans in a Dutch oven. Serve this Italian comfort food with crusty bread for one of the best soup recipes that the whole family will love!
Pasta e fagioli, or "pasta and beans", is a classic Italian soup. It is made from inexpensive, basic ingredients and is considered a peasant dish. In the United States, it's often called "pasta fazool". This is after its name in the Neopolitan language, pasta e fasule.
The main ingredients for authentic pasta fagioli are pasta and beans. Some more Americanized versions include ground beef or Italian sausage, vegetables, and a tomato sauce base.
It's great on its own, but, like other hearty soups, my family enjoys this comforting soup paired with roasted artichokes, Italian celery salad, or a fresh loaf of cheesy garlic bread or crusty Italian bread.
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Ingredients and Notes
- Pasta - Traditional pasta fagioli is served with a short pasta or a small pasta shape. I like to use small shells, elbow macaroni, or ditalini pasta.
- Beans - Cannellini beans, navy beans, or borlotti beans are traditional for this Italian soup recipe. I blend half of the beans with chicken stock or broth to make a thick, creamy soup, and leave the remaining beans whole for added texture.
- Pancetta - This Italian cured bacon adds a delicious, extra layer of flavor. I sometimes use prosciutto or bacon as an alternative.
- Tomatoes - Hand-crushed whole peeled tomatoes add a nice depth of flavor to this recipe. If I can't find whole peeled tomatoes, I use crushed tomatoes or diced tomatoes as an alternative, and there's not much difference. For a white version of this soup, I omit the tomatoes and then add a cup of chicken broth.
Variations to Try
- Vegetarian - Omit the pancetta from the recipe and use vegetable broth.
- Greens - Stir in a large handful of fresh baby spinach or chopped kale.
- Veggies - Include diced onions or carrots, and sauté until tender to sneak in extra fiber and nutrients.
- Cheese - For a stronger, cheesier flavor, include a Parmesan rind, and let it simmer with the other ingredients. Just don't forget to remove it before serving!
Want the quick version? Jump to the recipe card below. Or, keep reading for a detailed, step-by-step guide.
How to Make Pasta Fagioli
Blend - First, puree one of the cans of cannellini beans with 1 cup of chicken broth or stock until smooth. Drain and rinse the other two cans and then set them aside.
Cook - Heat a Dutch oven or large pot with extra virgin olive oil over medium heat on the stovetop. Add the pancetta and cook until browned and crispy.
Sauté- Add the minced garlic cloves, fresh rosemary, and red pepper flakes, and sauté until fragrant. Carefully pour in the bean puree, whole beans, remaining chicken broth, and tomatoes, and then stir to combine.
Boil - Increase the heat to medium-high and then bring the mixture to a boil. Stir in the dry pasta and let it cook, stirring occasionally, until the pasta is al dente.
Serve - Ladle the hot soup into soup bowls and then serve it topped with freshly grated Pecorino Romano, Parmesan, or Parmigiano Reggiano.
Amanda's Expert Tips
- To add more texture, don't blend the can of beans completely smooth.
- Make sure to crush the tomatoes into small pieces so that it is easier to eat.
- Cook the pasta until just al dente so it doesn't become too mushy.
- Stir the soup occasionally while it is cooking so it doesn't stick to the bottom of the pot and burn.
Make Ahead and Storage Instructions
Refrigerator - Leftover pasta fagioli soup is better the next day! Store in an airtight container in the refrigerator for 3-5 days.
Freezer - Store cooled soup in an airtight container in the freezer for up to 2 months. Transfer it to the fridge to defrost completely before serving.
Reheat - Warm thawed soup on the stovetop over low heat or in the microwave. A little bit of extra broth may need to be added if it becomes too thick.
Glossary
If you don't recognize a tool or skill I mentioned, you can look it up in my Glossary of Cooking Terms and Definitions for more information!
Easy Italian Dishes
If you loved this Pasta Fagioli Recipe, then check out these other easy Italian Dishes.
- Slow Cooker Minestrone - Made all in the crock pot for a hands-off meal.
- Crock Pot Chicken Marsala - Creamy and perfect for a family dinner.
- Italian Beans and Greens - A cozy one-pan dish that's simple, yet flavorful.
- Chicken Caprese with Pesto - Fresh Summer flavors for an easy meal anytime!
Recipe
Authentic Italian Pasta Fagioli Recipe
Ingredients
- 3 15-ounce cans cannellini beans
- 1 quart chicken broth, divided
- 3 Tablespoons extra virgin olive oil
- 4 ounces thick sliced pancetta, diced into small pieces
- 4 cloves garlic, minced
- 1 teaspoon minced fresh rosemary
- pinch crushed red pepper flakes
- 15 ounces whole peeled tomatoes, crushed by hand into small pieces
- 2 cups uncooked small shell pasta
- grated pecorino romano , for serving
Instructions
- Puree one of the cans of beans with 1 cup of chicken broth or stock in a blender until smooth. For more texture, only pulse shortly.
- Drain and rinse the other two cans of beans and set them aside.
- Heat a dutch oven or large pot with the olive oil over medium heat on the stove top.
- Add the diced pancetta and saute for 3-5 minutes until the pieces are browned and lightly crispy.
- Add the garlic, rosemary and red pepper flakes and saute for an additional minute.
- Carefully add in the reserved bean puree, whole beans, remaining chicken broth and tomatoes and stir to combine.
- Increase the heat to medium high and bring the mixture to a boil.
- Stir in the shell pasta and let it cook, while stirring occasionally for 10-12 minutes until the pasta is al dente.
- Serve the soup hot topped with the pecorino romano cheese, if desired.
Notes
- Pasta - Use small shells, elbow macaroni, or ditalini pasta.
- Beans - Use cannellini beans, navy beans, or borlotti beans.
- Pancetta - Use prosciutto or bacon instead of pancetta.
- Tomatoes - Use crushed tomatoes or diced tomatoes in place of whole tomatoes.
- White - Omit the tomatoes and add an additional cup of chicken broth.
- Vegetarian - Omit the pancetta and use vegetable stock or broth.
- Spinach - Stir in a large handful of fresh baby spinach at the end.
- Make Ahead - Make this recipe up to 3 days ahead of time and store it in an airtight container in the refrigerator or up to 2 months in the freezer. Defrost in the refrigerator.
- Leftovers - Store in an airtight container in the refrigerator for 3-5 days. Reheat over low heat on the stovetop or in the microwave with extra broth if needed.
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