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Serves 6Prep 15 minCook 40 minTotal 55 min

Ingredients

• 3 tablespoons extra-virgin olive oil
• 100 g pancetta, finely diced, optional
• 1 medium yellow onion, finely chopped
• 1 medium carrot, finely diced
• 2 celery stalks, finely diced
• 3 garlic cloves, finely chopped
• 2 tablespoons tomato purée or tomato paste
• 400 g canned chopped tomatoes
• 5 litres vegetable or chicken stock
• 3 x 400 g cans cannellini or borlotti beans, drained and rinsed
• 1 fresh rosemary sprig
• 1 bay leaf
• 200 g ditalini or other small pasta
• 1 teaspoon fine salt, plus more if required
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon red pepper flakes, optional
• 2 tablespoons chopped flat-leaf parsley
• Finely grated Parmigiano Reggiano, to serve
• Extra-virgin olive oil, to serve

Method

1. Prepare the base. Heat the olive oil in a large heavy-based saucepan or Dutch oven over medium heat. If using pancetta, add it first and cook for 3–4 minutes until lightly browned.
2. Cook the vegetables. Add the onion, carrot and celery. Cook for 7–8 minutes, stirring occasionally, until softened. Do not brown the vegetables heavily. Add the garlic and cook for 30 seconds.
3. Add the tomato. Stir in the tomato purée and cook for 1 minute. Add the chopped tomatoes and cook for a further 3 minutes.
4. Build the soup. Pour in the stock. Add the beans, rosemary, bay leaf, salt, black pepper and red pepper flakes, if using. Bring to a gentle simmer.
5. Thicken part of the broth. Simmer uncovered for 15 minutes. Remove approximately 250 ml of the soup, including beans and vegetables, and blend until mostly smooth. Return this mixture to the pot. Alternatively, mash some beans directly against the side of the saucepan with a wooden spoon.
6. Cook the pasta. Add the pasta to the simmering soup. Cook according to the packet instructions, usually 8–10 minutes, stirring frequently to prevent the pasta from sticking to the base.
7. Adjust the consistency. Add extra hot stock or water if the soup becomes too thick. Pasta continues to absorb liquid after cooking, so the soup should be slightly looser than the intended serving consistency.
8. Finish. Remove the rosemary sprig and bay leaf. Stir in the parsley. Taste and adjust the seasoning.
9. Serve. Ladle into warmed bowls. Finish with grated Parmigiano Reggiano, black pepper and a small drizzle of extra-virgin olive oil.

Pasta e Fagioli (Classic Italian Bean Soup)

Pasta e fagioli means “pasta and beans.” It is a traditional Italian dish with regional variations in consistency, ingredients and seasoning. Some versions are brothy soups. Others are thick enough to serve as a bean-and-pasta stew.

This recipe uses canned cannellini or borlotti beans for efficiency. A soffritto of onion, carrot and celery provides the base. Tomato, rosemary and stock create the cooking liquid, while a small portion of mashed beans thickens the soup without cream.

Serve it as a complete lunch or light evening meal with crusty bread.

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Definition

pasta e fagioli (noun): An Italian preparation of pasta and beans cooked together with vegetables, herbs and stock or water.

The dish is also known as “pasta fazool” in some Italian-American communities. The name refers to the same basic preparation. Borlotti beans are traditional in many regions, while cannellini beans are also widely used.

The soup should be thick and substantial, but it must remain spoonable. Add extra stock if the pasta absorbs more liquid than expected.

Recipe

Classic Pasta e Fagioli

Servings: 6
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Cuisine: Italian
Category: Soup
Diet: Vegetarian if made with vegetable stock and without pancetta

Ingredients

• 3 tablespoons extra-virgin olive oil
• 100 g pancetta, finely diced, optional
• 1 medium yellow onion, finely chopped
• 1 medium carrot, finely diced
• 2 celery stalks, finely diced
• 3 garlic cloves, finely chopped
• 2 tablespoons tomato purée or tomato paste
• 400 g canned chopped tomatoes
• 1.5 litres vegetable or chicken stock
• 3 x 400 g cans cannellini or borlotti beans, drained and rinsed
• 1 fresh rosemary sprig
• 1 bay leaf
• 200 g ditalini or other small pasta
• 1 teaspoon fine salt, plus more if required
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon red pepper flakes, optional
• 2 tablespoons chopped flat-leaf parsley
• Finely grated Parmigiano Reggiano, to serve
• Extra-virgin olive oil, to serve

Method

1. Prepare the base.
   Heat the olive oil in a large heavy-based saucepan or Dutch oven over medium heat. If using pancetta, add it first and cook for 3–4 minutes until lightly browned.

2. Cook the vegetables.
   Add the onion, carrot and celery. Cook for 7–8 minutes, stirring occasionally, until softened. Do not brown the vegetables heavily. Add the garlic and cook for 30 seconds.

3. Add the tomato.
   Stir in the tomato purée and cook for 1 minute. Add the chopped tomatoes and cook for a further 3 minutes.

4. Build the soup.
   Pour in the stock. Add the beans, rosemary, bay leaf, salt, black pepper and red pepper flakes, if using. Bring to a gentle simmer.

5. Thicken part of the broth.
   Simmer uncovered for 15 minutes. Remove approximately 250 ml of the soup, including beans and vegetables, and blend until mostly smooth. Return this mixture to the pot. Alternatively, mash some beans directly against the side of the saucepan with a wooden spoon.

6. Cook the pasta.
   Add the pasta to the simmering soup. Cook according to the packet instructions, usually 8–10 minutes, stirring frequently to prevent the pasta from sticking to the base.

7. Adjust the consistency.
   Add extra hot stock or water if the soup becomes too thick. Pasta continues to absorb liquid after cooking, so the soup should be slightly looser than the intended serving consistency.

8. Finish.
   Remove the rosemary sprig and bay leaf. Stir in the parsley. Taste and adjust the seasoning.

9. Serve.
   Ladle into warmed bowls. Finish with grated Parmigiano Reggiano, black pepper and a small drizzle of extra-virgin olive oil.

Tips

• Use small pasta. Ditalini, tubetti, small shells and elbow macaroni all work. Large pasta shapes can make the soup difficult to eat and may require more liquid.
• Rinse canned beans. This removes excess packing liquid and reduces the amount of salt entering the soup.
• Do not rush the soffritto. Onion, carrot and celery provide the underlying flavor. Cook them until soft before adding the tomato.
• Mash some beans. This produces a thicker, more cohesive soup while leaving whole beans for texture.
• Monitor the pasta. Stir regularly, particularly during the final minutes. The starch can settle on the bottom of the pan.
• Season in stages. Pancetta, stock and Parmesan may already contain salt. Taste before adding more.
• Use hot liquid for adjustments. Adding cold water can interrupt the simmer and extend the cooking time.

Variations

Vegetarian

Use vegetable stock and omit the pancetta. Add an extra tablespoon of olive oil to the soffritto if required.

Vegan

Omit the pancetta and Parmigiano Reggiano. Finish with olive oil, chopped parsley and black pepper. Nutritional yeast may be added at the table, if preferred.

With dried beans

Replace the canned beans with approximately 300 g dried borlotti or cannellini beans. Soak them according to the packet instructions, drain and cook in fresh water until tender before beginning the soup. Reserve some of the cooking liquid for the recipe.

With greens

Add 100–150 g chopped kale, chard or spinach during the final 5 minutes. Kale and chard require more cooking time than spinach.

With extra tomato

For a more tomato-forward version, add another 200 g chopped tomatoes. Increase the stock if the soup becomes too dense.

With Parmesan rind

Add a well-scrubbed Parmesan rind with the stock and remove it before serving. This adds savoury depth without changing the basic method.

Storage

Pasta e fagioli can be refrigerated in a sealed container for up to 3 days. Cool it promptly and refrigerate once steam has reduced. Reheat gently in a saucepan, adding stock or water because the pasta will continue to absorb liquid.

For best texture, freeze the bean and tomato soup base without the pasta. Defrost it in the refrigerator, bring it to a simmer and cook fresh pasta directly in the soup.

Do not leave the finished soup at room temperature for extended periods. Reheat leftovers until steaming hot throughout.

FAQ

Is pasta e fagioli the same as pasta fazool?

Yes. “Pasta fazool” is an Italian-American pronunciation associated with regional dialects. Both names refer to pasta cooked with beans.

Is pasta e fagioli a soup or a stew?

It can be either. The consistency varies by region and household. Add more stock for a soup-like result or allow the pasta and mashed beans to create a thicker preparation.

Can I use different beans?

Yes. Cannellini and borlotti beans are suitable traditional choices. Great Northern beans, kidney beans and pinto beans can also be used, although the flavour and appearance will change.

Can I cook the pasta separately?

Yes. This is useful if you expect leftovers. Cook the pasta separately and add it to each bowl. This limits further absorption and keeps the pasta firmer during storage.

Why did my soup become too thick?

Pasta releases starch and continues to absorb liquid after cooking. Stir in hot stock or water until the desired consistency is restored. Adjust the seasoning after dilution.

What should I serve with pasta e fagioli?

Serve it with crusty bread, toasted sourdough or a simple green salad. A small amount of grated Parmigiano Reggiano and olive oil is sufficient as a garnish.

Recipe notes

This recipe follows the standard structure of a classic Italian pasta e fagioli: soffritto, beans, tomato, stock, short pasta and herbs. Regional versions differ substantially, so substitutions are permitted within that framework. For comparison, see this traditional Italian pasta e fagioli preparation.

SAVE THIS RECIPE for a practical bean soup that uses ordinary ingredients and one saucepan.

Published on harm.com.