If you’re looking for a warm and filling meal that’s easy to make, pasta e fagioli soup is a great choice. This Italian dish means “pasta and beans,” and it brings together simple ingredients to create something really tasty. You get soft pasta, creamy beans, and healthy vegetables all cooked in a flavorful broth. It’s a one-pot meal that feels comforting and satisfying, perfect for lunch or dinner. Whether you’re cooking for your family or meal prepping for the week, this soup fits right in. Plus, it’s completely vegetarian and can be made vegan with just one small change.
Why We Love This Pasta Sauce Recipe
There are countless reasons to love pasta e fagioli, but let’s narrow it down to a few that really matter when you’re deciding what to cook next.
First, it’s incredibly satisfying. You get everything in one bowl—vegetables, protein, fiber, and carbs. No side dishes required unless you feel like serving some crusty bread.
Second, it’s flexible. If you’re missing one or two ingredients, you can easily substitute others. No Tuscan kale? Try spinach. No cannellini beans? Go with chickpeas or Great Northern beans.
Third, it’s ideal for meal prep. You can make a big pot and enjoy it for days. The flavors only deepen as it sits in the fridge, so your leftovers taste even better than the first serving.
Fourth, it’s family-friendly. The mild, savory taste works for all ages, and you can skip the red pepper flakes if your household prefers less spice.
Finally, it’s nourishing. This soup offers plenty of fiber, vitamins, and plant-based protein without feeling heavy. It keeps you full, energized, and satisfied.
Ingredients about Pasta e Fagioli Soup
Extra-virgin olive oil – Used to sauté the vegetables and finish the soup, it adds richness and depth of flavor. Avoid substituting with neutral oils, as they won’t provide the same taste.
Yellow onion – A key aromatic base for the soup. Chop it finely for even cooking. Red onions or white onions can work in a pinch, but yellow onions are traditional in Pasta e Fagioli Soup.
Carrots – Bring natural sweetness and color to the dish. Make sure they’re chopped evenly so they cook at the same rate as the other vegetables.
Celery – Adds a mild, savory base flavor. It’s part of the classic Italian soffritto used in traditional Pasta e Fagioli Soup.
Fine sea salt – Enhances all the natural flavors. Use sparingly at first and adjust at the end for taste.
Black pepper – Adds a subtle kick. Freshly ground is best for depth of flavor.
Garlic – Provides warmth and that familiar Italian comfort. Pressed or finely minced garlic distributes flavor evenly in the soup.
Crushed tomatoes – Gives the broth body and a slightly tangy flavor. Use a good-quality canned brand for the best results.
Vegetable broth – The liquid base of the soup. Use low-sodium if you want more control over salt levels. It keeps the Pasta e Fagioli Soup vegetarian and rich in flavor.
Water – Helps balance the intensity of the broth and stretches the soup without overwhelming the other ingredients.
Bay leaves – Add subtle earthiness and aroma. Be sure to remove them before serving.
Dried oregano – Gives that classic Italian herb touch that defines Pasta e Fagioli Soup.
Red pepper flakes (optional) – For a gentle heat. You can skip them if you’re making the soup for kids or sensitive eaters.
Cannellini beans – These white beans are creamy and mild, perfect for this soup. You can substitute with Great Northern beans or chickpeas, but the texture will vary slightly.
Small pasta – Use ditalini, elbows, shells, or cavatelli. Avoid large shapes, which overpower the delicate balance of beans and broth in Pasta e Fagioli Soup.
Tuscan kale – Adds a nutritious, earthy green to balance the richness of the beans and pasta. You can also use chard or collard greens.
Italian parsley – Fresh and herbaceous, it finishes the soup beautifully. Use some in cooking and save extra for garnish.
How to Make Pasta e Fagioli Soup Directions
Start by choosing a large Dutch oven or heavy-bottomed pot, something big enough to hold all the ingredients comfortably. Add three tablespoons of the olive oil and warm it over medium heat until it begins to shimmer. Now toss in your chopped onion, carrot, and celery, along with ½ teaspoon of salt and a few twists of freshly ground black pepper. This trio, known in Italian as soffritto, forms the base of your soup’s flavor. Stir often and cook until the vegetables soften and the onion turns slightly translucent—this usually takes 6 to 10 minutes.
Once your vegetables are softened, add the minced garlic. Stir constantly for about 30 seconds until the garlic is fragrant. It should not brown—just cook enough to release its aroma. Immediately pour in the crushed tomatoes, stir well, and allow them to cook until they’re bubbling gently across the surface.
Now, add the vegetable broth and water, followed by the bay leaves, dried oregano, and optional red pepper flakes. Increase the heat to medium-high and bring the soup to a simmer. Stir occasionally and keep an eye on the heat—once it starts bubbling, reduce the heat slightly so the soup simmers gently. Let it cook like this for 10 minutes.
Next, scoop out about 1½ cups of the soup (avoid the bay leaves) and pour it into a heat-safe blender. Add ¾ cup of your drained beans and blend until smooth. Be careful with hot liquids—start slowly and hold the lid with a kitchen towel to avoid any accidents. Once blended, pour this creamy mixture back into the pot. This step adds body and richness to the soup without needing cream.
Now, it’s time to add the remaining beans, dry pasta, chopped kale, and parsley. Stir everything together and let it simmer for another 20 minutes or so, stirring often. You’ll want to make sure the pasta doesn’t stick to the bottom of the pot. The soup is ready when the pasta is tender and the greens have wilted.
Take the pot off the heat. Remove and discard the bay leaves. Stir in the final tablespoon of olive oil, lemon juice, and the remaining ¼ teaspoon salt. Taste the soup. If it needs more salt or pepper, add it in small amounts until the flavors are just right for you.
How to Serve Pasta e Fagioli Soup
You can serve this soup right away, ladled into big bowls. It’s satisfying on its own, but you can always pair it with a slice of rustic bread or a small green salad for a complete meal. If you’re not avoiding dairy, a sprinkle of Parmesan adds a nutty finish. For vegan diners, a drizzle of good olive oil or a spoonful of chopped fresh herbs works beautifully as a garnish.
This soup is casual enough for weeknights but cozy enough to serve when guests come over. Bring it to the table with toppings on the side and let everyone customize their bowl.
Since the pasta continues to soak up broth as it sits, you might find it thickens a bit by the time you eat leftovers. Just add a splash of water or broth before reheating to bring it back to the perfect consistency.
Expert Tips: Pasta e Fagioli Soup
- Blend for creaminess: Blending a small portion of the soup with beans makes the texture richer without using cream or dairy. Don’t skip this step if you want a thick, hearty result.
- Stir often: When pasta cooks directly in soup, it tends to settle at the bottom and stick. Stir regularly to prevent this and to help distribute the ingredients evenly.
- Taste and adjust: Every brand of vegetable broth and tomatoes is slightly different. Always taste at the end and adjust salt, pepper, and acid (lemon juice) as needed.
- Use small pasta: Choose a short shape like ditalini, elbows, or shells. These cook quickly and match the beans in size, giving you a consistent bite in every spoonful.
- Let it rest: If you have time, let the soup sit off the heat for 10 minutes before serving. The flavors meld beautifully and deepen in those few extra minutes.
How to Store Pasta e Fagioli Soup
Allow the soup to cool completely before storing. You can keep it in the fridge in a sealed container for up to five days. When reheating, add a bit of water or broth, as the pasta will have absorbed some liquid. Stir gently while warming over medium heat on the stove or use a microwave-safe bowl for convenience.
For longer storage, freeze individual portions. Pour cooled soup into freezer-safe containers or bags and lay them flat to freeze. To serve, let the soup thaw in the fridge overnight or reheat directly from frozen on low heat, stirring occasionally.
Variation of Pasta e Fagioli Soup
One of the best things about this recipe is how customizable it is. You can easily change ingredients based on what’s in your kitchen or what’s in season.
- Gluten-free version: Use a gluten-free pasta that holds its shape well. Corn and quinoa blends tend to work nicely.
- Greens swap: Instead of kale, try baby spinach, collards, or even chopped zucchini. Each brings a slightly different texture and flavor.
- Different beans: Cannellini are classic, but black beans, chickpeas, or navy beans all work well here. Use what you have on hand.
- Add more veggies: Stir in chopped bell pepper, diced zucchini, or green beans during the first sauté step to bulk up the soup even more.
- Make it spicier: If you enjoy heat, use a touch more red pepper flakes or add a pinch of cayenne.
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FAQ: Pasta e Fagioli Soup
What does “pasta e fagioli” mean?
It means “pasta and beans” in Italian. While the name sounds simple, the dish is hearty, flavorful, and comforting.
Can I make pasta e fagioli ahead of time?
Yes, this soup is perfect for meal prep. It actually tastes better the next day as the flavors develop overnight.
How can I prevent the pasta from getting mushy?
If you’re planning to store leftovers, consider cooking the pasta separately and adding it to each serving. This keeps it from overcooking in the broth.
Is this recipe vegan?
Yes, as long as you don’t add any cheese when serving, it’s entirely plant-based.
What’s the best pasta for pasta e fagioli?
Short, small pasta like ditalini, elbow macaroni, or small shells work best. They cook quickly and match the beans in size.
Pasta e Fagioli Soup
Equipment
- Dutch oven or large soup pot
- Blender
Ingredients
Base Ingredients
- 4 tablespoons extra-virgin olive oil divided
- 1 yellow onion medium-to-large, finely chopped
- 2 carrots scrubbed clean and finely chopped
- 2 ribs celery finely chopped
- 3/4 teaspoon fine sea salt divided
- freshly ground black pepper to taste
- 4 cloves garlic pressed or minced
- 1 can crushed tomatoes 15 ounces
- 4 cups vegetable broth
- 3 cups water
- 2 bay leaves
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes optional
- 2 cans cannellini beans or Great Northern beans or chickpeas, rinsed and drained (15 oz each)
- 1 cup small pasta about 4 oz; cavatelli, ditalini, elbows, or small shells
- 2 cups Tuscan kale chopped; or chard/collard greens with ribs removed
- 1/4 cup Italian parsley finely chopped
- 1 tablespoon fresh lemon juice about ½ medium lemon
Optional Garnishes
- Italian parsley more, chopped
- black pepper to taste
- Parmesan cheese omit for vegan
- extra-virgin olive oil for drizzling
Instructions
- Heat 3 tablespoons of olive oil in a large Dutch oven over medium heat. Add the onion, carrot, celery, ½ teaspoon salt, and black pepper. Cook, stirring often, until vegetables soften and the onion becomes translucent, 6 to 10 minutes.
- Add the garlic and stir constantly for 30 seconds until fragrant. Add the crushed tomatoes and cook until they begin to bubble.
- Pour in the broth and water. Stir in the bay leaves, oregano, and red pepper flakes if using. Bring to a simmer over medium-high heat, then reduce the heat to maintain a gentle simmer for 10 minutes.
- Scoop out 1½ cups of soup (avoiding bay leaves) and blend with ¾ cup beans until smooth. Carefully return the blended mixture to the pot and stir.
- Add the remaining beans, dry pasta, chopped kale, and parsley. Stir and let simmer for 20 minutes, stirring often, until pasta is tender and greens are wilted.
- Remove the bay leaves. Stir in the remaining 1 tablespoon olive oil, lemon juice, and remaining ¼ teaspoon salt. Adjust seasoning to taste.