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Pasta e Fagioli Soup: A Hearty Italian Classic

Dive into the rich flavors of Italy with our heartwarming Pasta e Fagioli Soup recipe. Experience traditional Italian comfort food made easy and delicious.

August 26, 2023
vegetarian food icon
Pasta e Fagioli SoupPhoto By Canva
Difficulty Easy
Servings 6 people
Preparation 15 mins
Cooking 35 mins
Total 50 mins



  1. In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery. Sauté until vegetables are softened, about 5-6 minutes.
  2. Stir in garlic and cook for an additional minute until fragrant.
  3. Add in the diced tomatoes with their juice, broth, beans, oregano, and bay leaf. Stir to combine.
  4. Bring the mixture to a boil. Once boiling, reduce heat to low and let it simmer for about 20 minutes.
  5. Add the pasta to the pot and cook until al dente, approximately 8-10 minutes.
  6. Remove the bay leaf and season the soup with salt and pepper to taste.
  7. Stir in the fresh parsley just before serving.
  8. Serve hot, garnished with a sprinkle of Parmesan cheese.
Nutrition Facts
Serving Size 1 Pasta e Fagioli Soup
Serves 6
Amount Per Serving
% Daily Value*
Total Fat 4 g5.1%
Protein 8 g16%
Sodium 580 mg25.2%
Potassium 500 mg10.6%
Potassium 500 mg10.6%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


  • Use Fresh Ingredients: While canned tomatoes and beans speed up the process, using fresh ingredients where possible enhances the flavor.
  • Bean Varieties: If cannellini beans aren't available, Great Northern beans or even kidney beans can be a good substitute.
  • Pasta Choice: While ditalini is traditional, any small pasta shape like orzo or macaroni will work. Remember to cook just until al dente to maintain its shape in the soup.
  • Storing: This soup stores well in the refrigerator for 3-4 days. The flavors meld beautifully, making leftovers even more delicious.
  • Freezing: If planning to freeze, cook the pasta separately and add it when reheating to prevent it from getting mushy.
  • Vegan Version: Simply use vegetable broth and skip the Parmesan or opt for a vegan cheese substitute.
Rate This Recipe

There's a reason Pasta e Fagioli has remained a staple in Italian households for generations. Translating to "pasta and beans", this humble dish is rich in history and flavor, bringing warmth to every table. Our version stays true to its rustic roots but offers a modern twist for today’s kitchen. Dive into a bowl of tradition and savor the taste of Italy.

What Is Pasta e Fagioli?

Pasta e Fagioli, translating to "pasta and beans", is a staple in Italian cuisine. Originating from the rustic kitchens of Italy, this dish exemplifies how simple ingredients can come together to create something truly heartwarming and satisfying. Historically, it was often referred to as the peasant's dish due to its humble ingredients, which were readily available and affordable.

In the various regions of Italy, you'll find slight variations of Pasta e Fagioli. The northern parts might prefer using a specific type of bean, while southern regions could favor another. Some might add a hint of meat for enhanced flavor, whereas others prefer to let the beans and pasta be the stars of the dish. What remains consistent, though, is its rich, thick consistency. It walks the fine line between soup and stew, providing warmth and comfort with every spoonful.

The popularity of Pasta e Fagioli has transcended Italy's borders. It’s now made and appreciated worldwide, with various chefs and home cooks adding their unique spins. But at its heart, whether you're in a small Italian village or an upscale restaurant in New York City, Pasta e Fagioli remains a symbol of comfort, tradition, and the magic of combining simple ingredients.

What Is Pasta Fagioli Soup Made Of?

Pasta e Fagioli soup, a classic Italian dish, is made of simple, hearty ingredients that come together to create a flavorful and comforting meal. The primary components of this dish are:

Pasta: Typically, small pasta shapes like ditalini, elbow macaroni, or small shells are used, though variations exist based on regional and personal preferences.

Beans: Cannellini beans (white kidney beans) or Great Northern beans are traditionally used, but some recipes might incorporate red kidney beans or even a mix of different bean types.

Tomatoes: Fresh diced tomatoes or canned tomatoes add a rich base and tangy flavor to the soup. Some recipes might use tomato paste or sauce for a thicker consistency.

Vegetables: The usual suspects include onions, celery, and carrots, finely chopped to meld well with the beans and pasta. Some variations might also have garlic and bell peppers.

Broth: Either vegetable or chicken broth serves as the liquid base. The choice depends on personal preference and whether one is aiming for a vegetarian version of the soup.

Herbs and Spices: Classic seasonings like rosemary, thyme, bay leaves, and oregano elevate the flavor. Fresh parsley is often added at the end for a burst of freshness.

Olive Oil: Essential for sautéing the vegetables and adding that authentic Italian touch.

Meat (optional): Some versions, especially outside the vegetarian domain, incorporate pancetta, bacon, or ground beef for an added layer of flavor and heartiness.

Parmesan Cheese: Often used as a garnish, the grated cheese melts into the hot soup, adding a touch of creaminess and salty depth.

Additional Garnishes: Red pepper flakes for a kick, a drizzle of extra-virgin olive oil, or some fresh basil can be added on top for enhanced flavors.

These ingredients, when simmered together, yield a rich and hearty soup that's both nourishing and satisfying, representing the essence of Italian comfort food.

What's The Difference Between Pasta Fagioli And Minestrone?

Both Pasta e Fagioli and Minestrone are classic Italian soups that have graced tables for generations. While they share some similarities, primarily in their humble origins and use of simple, wholesome ingredients, they also have distinct differences. Here's a breakdown:

Primary Ingredients:

  • Pasta e Fagioli (Pasta and Beans): As the name suggests, the main stars of this dish are pasta and beans. The soup traditionally uses small pasta shapes and white beans like cannellini or Great Northern beans.
  • Minestrone: This is a vegetable soup that often includes pasta or rice. It typically features a mix of vegetables like beans, onions, celery, carrots, and tomatoes. However, the exact ingredients can vary based on what's in season or personal preferences.

Broth Base:

  • Pasta e Fagioli: It's typically thicker and more stew-like in consistency because of the beans and pasta. Some versions might be brothier, but it's generally heartier.
  • Minestrone: The base is usually a vegetable or chicken broth, and the soup tends to be more brothy than Pasta e Fagioli, although it can also be thick, especially if pasta is added.


  • Pasta e Fagioli: Some versions incorporate meat, such as pancetta or ground beef.
  • Minestrone: Traditional minestrone is primarily vegetarian, focusing on seasonal vegetables. However, there are versions with meat or pancetta.


  • Pasta e Fagioli: Pasta is a crucial component, and small varieties are preferred.
  • Minestrone: While it often contains pasta (or sometimes rice), it's not a requirement. The emphasis is more on the variety of vegetables.

Origins and Tradition:

  • Pasta e Fagioli: This dish has its roots in Italian peasant cuisine. Being filling and nutritious, it was ideal for those who needed hearty meals without the cost of expensive ingredients.
  • Minestrone: Similarly rooted in traditional Italian kitchens, minestrone was a way to use up leftover vegetables, ensuring nothing went to waste.

Flavor Profile:

  • Pasta e Fagioli: Its flavor is robust and hearty, often with a creamier texture, especially if some of the beans are mashed to thicken the soup.
  • Minestrone: This soup boasts a lighter, more varied vegetable flavor, with each ingredient contributing to the overall taste.

In essence, while both soups are undeniably delicious and have their place in Italian culinary history, Pasta e Fagioli focuses on the marriage of pasta and beans, whereas Minestrone celebrates a medley of vegetables, sometimes complemented by pasta or rice.

What Is A Substitute For Cannellini Beans In Pasta Fagioli?

If you're preparing Pasta e Fagioli and find yourself without cannellini beans, there are several suitable replacements to consider:

Great Northern Beans: These are a popular substitute for cannellini beans due to their similar size, texture, and flavor. Their mild taste ensures that the overall flavor of the dish remains authentic.

Navy Beans: Also known as pea beans, navy beans are small and white like cannellini beans. They have a creamy texture when cooked and blend well in soups.

Kidney Beans: If you're okay with a bean that's slightly larger and possesses a more robust flavor, kidney beans can be a good substitute. They are commonly used in various bean dishes and bring a richer hue to the soup.

Pinto Beans: With their creamy texture and earthy taste, pinto beans can be swapped for cannellini beans in Pasta e Fagioli.

Borlotti Beans (or Cranberry Beans): These beans have a similar texture to cannellini beans but have a more distinctive flavor and a speckled appearance when raw. However, they turn brownish when cooked.

Butter Beans: Although larger, butter beans can be a decent substitute. They have a creamy texture and a delicate flavor that can fit well into the Pasta e Fagioli recipe.

While these beans can act as substitutes in the recipe, remember that each type of bean has its unique flavor and texture. When swapping them in for cannellini beans, the final taste of the dish might vary slightly. However, the essence of Pasta e Fagioli – a hearty, comforting Italian bean and pasta soup – will remain intact.

What To Serve with Pasta E Fagioli Soup?

Pasta e Fagioli Soup is a hearty and comforting dish that can be paired with a variety of sides to create a well-rounded meal. Serve it with crusty garlic bread or a toasted baguette for dipping into the flavorful broth. A simple green salad with a light vinaigrette can provide a refreshing contrast to the richness of the soup. For a more substantial option, you could offer a side of Italian sausages or meatballs. Additionally, a plate of antipasto, featuring olives, cured meats, cheeses, and marinated vegetables, can add a delicious variety of flavors and textures to the meal. Finally, a light dessert like a fruit salad or panna cotta can provide a sweet finish to the savory soup.

Is Pasta Fagioli High In Fiber?

Yes, Pasta e Fagioli is typically high in fiber, mainly because of its primary ingredient, beans. Beans are known to be an excellent source of dietary fiber, which is beneficial for digestive health, cholesterol levels, and can provide sustained energy by stabilizing blood sugar levels.

Specifically, here's how beans contribute to the fiber content:

Digestive Health: The fiber in beans promotes healthy bowel movements and prevents constipation.

Cholesterol: Fiber can help lower blood cholesterol levels by binding with cholesterol molecules and eliminating them from the body.

Blood Sugar Levels: The complex carbohydrates in beans break down slowly, providing a steady source of energy and helping to stabilize blood sugar levels, which is especially beneficial for people with diabetes.

Additionally, if the Pasta e Fagioli recipe includes vegetables like celery, carrots, onions, or tomatoes, these ingredients further contribute to the overall fiber content of the dish. The pasta itself will add a smaller amount of fiber, especially if whole grain or whole wheat pasta varieties are used.

In summary, Pasta e Fagioli is not only a flavorful and comforting dish but also a nutritious option for those looking to increase their fiber intake.

Recipe byPetite Gourmets

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