Authentic Pasta e Fagioli Recipe: The Ultimate Italian Comfort Soup

Pasta e Fagioli, literally “pasta and beans,” is a cornerstone of Italian rustic cuisine, or cucina povera. Born from humble beginnings, this hearty soup showcases how simple, wholesome ingredients can create a dish bursting with flavor and comforting textures. Imagine a rich, savory broth, tender beans, perfectly cooked small pasta, and a delightful aromatic base – it’s a hug in a bowl! This Pasta e Fagioli recipe will guide you through creating a truly satisfying meal that’s loved across Italy and beyond. Whether you’re in chilly Scandinavia seeking warmth or enjoying a cooler evening in Australia, this soup is a universal crowd-pleaser.

This Pasta e Fagioli recipe is designed to be straightforward, bringing the taste of Italy into your kitchen. It balances a beautifully textured broth – some beans are puréed to create creaminess – with the satisfying chew of pasta and whole beans.

Why You’ll Love This Pasta e Fagioli Recipe

• Deeply Flavorful: Aromatic vegetables, savory pancetta, and fragrant herbs create a complex taste.
• Hearty & Satisfying: Packed with beans and pasta, it’s a complete meal in itself.
• Budget-Friendly: Utilizes simple, inexpensive ingredients.
• Customizable: Easily adaptable for vegetarian, vegan, or gluten-free diets.

Ingredients

Here’s what you’ll need. We’ve provided measurements in both metric and imperial units for your convenience.

Equipment

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon or spatula
• Ladle
• Immersion blender (optional, for creamier texture) or potato masher

Step-by-Step Cooking Instructions

Let’s bring this delicious Pasta e Fagioli recipe to life!

1. Sauté the Base (Soffritto):

   Heat the olive oil in your large pot or Dutch oven over medium heat. Add the diced pancetta and cook until it’s crispy and has rendered its fat, about 5-7 minutes. If using bacon, you might want to drain off some excess fat.

   Add the chopped onion, diced carrots, and diced celery to the pot. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent. This aromatic base is crucial for a deep flavor.

2. Add Aromatics & Tomatoes:

   Stir in the minced garlic, fresh rosemary, thyme, bay leaf, and red pepper flakes (if using). Cook for another 1-2 minutes until fragrant – be careful not to burn the garlic!

   Pour in the crushed tomatoes. Stir well, scraping up any browned bits from wrinkly bottom of the pot. Let this mixture simmer for about 5 minutes to meld the flavors.

3. Beans & Broth – Build the Soup:

   Take about one cup (around 200-240ml) of the rinsed cannellini beans and set them aside. Add the remaining beans to the pot.

   If you have an immersion blender, briefly pulse some of the beans directly in the pot a few times to create a slightly creamy texture. Alternatively, you can remove about a cup of the soup mixture (with beans) and blend it until smooth, then return it to the pot. Or, simply mash some beans against the side of the pot with your spoon.

   Pour in the chicken or vegetable broth. Add the Parmesan rind, if using. Bring the soup to a gentle simmer. Reduce the heat to low, cover, and let it cook for at least 20-30 minutes to allow the flavors to deepen. The longer it simmers gently, the better it tastes!

4. Cook the Pasta:

   Uncover the soup and bring it back to a rolling simmer. Add the ditalini pasta (or your chosen small pasta) and the reserved whole cannellini beans directly to the soup. Stir well.

   Cook according to the pasta package directions, usually about 8-10 minutes, until the pasta is al dente (cooked through but still slightly firm to the bite). The soup will thicken as the pasta releases its starches. If the soup becomes too thick for your liking, add a little more broth or hot water.

5. Season and Finish:

   Once the pasta is cooked, remove the pot from the heat. Discard the rosemary and thyme sprigs (if using fresh) and the bay leaf, along with the Parmesan rind.

   Taste the soup and season generously with salt and freshly ground black pepper. Remember that beans and pasta absorb a lot of salt.

6. Serve:

   Ladle the hot Pasta e Fagioli into bowls. Garnish generously with freshly chopped parsley and a good grating of Parmesan cheese. A drizzle of good quality extra virgin olive oil on top is also a wonderful touch. Serve immediately with some crusty bread for dipping!

Cooking Tips and Variations

• Creamier Soup: For an even creamier texture, blend or mash up to half of the beans.
• Vegetarian/Vegan Pasta e Fagioli:
  • Omit the pancetta. You can start by sautéing the vegetables in olive oil. To add a smoky depth, consider a pinch of smoked paprika.
  • Use vegetable broth.
  • Ensure your Parmesan (if using for garnish) is a vegetarian version, or use nutritional yeast for a cheesy flavor.
• Gluten-Free: Use your favorite gluten-free small pasta shape. Cooking time may vary.
• Spice it Up: Add more red pepper flakes or a dash of your favorite hot sauce for an extra kick, which can be particularly welcome in cooler climates like Scandinavia.
• Add Greens: Stir in a few handfuls of fresh spinach or chopped kale during the last 5-10 minutes of cooking until wilted.
• Different Beans: While cannellini are traditional, borlotti (cranberry) beans or even kidney beans can be used.
• Dried Beans: You can absolutely use dried beans! You’ll need about 1.5 cups (approx. 300g) of dried cannellini beans. Soak them overnight, then cook them separately until tender before adding them to the soup as per the recipe (you can use their cooking liquid as part of the broth).
• Make Ahead: If making ahead, it’s often best to cook the pasta separately and add it to individual bowls before ladling the soup over. This prevents the pasta from absorbing too much liquid and becoming mushy upon reheating.

Nutritional Information (Approximate)

Per serving (assuming recipe serves 6)

• Calories: Approx. 450-500 kcal (1880-2090 kJ for our Australian friends)
• Protein: Approx. 20-25g
• Fat: Approx. 15-18g (this will be lower if pancetta is omitted)
• Carbohydrates: Approx. 60-70g

Disclaimer: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

FAQs

• Q: Can I freeze Pasta e Fagioli? A: Yes, Pasta e Fagioli freezes well, but the pasta can become a bit soft upon thawing and reheating. For best results, you can freeze the soup base without the pasta, then cook and add fresh pasta when you’re ready to serve. If freezing with pasta, it will still be delicious, just a slightly different texture. Thaw in the refrigerator overnight and reheat gently on the stove.
• Q: What’s the best pasta for Pasta e Fagioli? A: Small pasta shapes work best as they integrate well into the soup. Ditalini is classic. Other good options include small shells, elbow macaroni, or tubettini.
• Q: My soup is too thick/too thin. How can I adjust it? A: If it’s too thick, stir in a little more warm broth or hot water until it reaches your desired consistency. If it’s too thin, you can let it simmer uncovered for a bit longer to reduce, or mash a few more beans to help thicken it.

We hope you fall in love with this comforting and authentic Pasta e Fagioli recipe! It’s more than just a soup; it’s a taste of Italian tradition, perfect for sharing with family and friends. Give it a try, and don’t forget to let us know how it turned out in the comments below. We’d love to hear your feedback and any personal twists you added!

For another hearty Italian classic, why not try our Delicious Homemade Lasagna Recipe? And for more information on the beautiful simplicity of Italian cucina povera, check out this insightful article from La Cucina Italiana.

Buon Appetito!