Pasta e Fagioli (Italian Bean Soup)
Italy's most comforting pantry soup — thick, hearty, and built from almost nothing.
Ingredients
Serves 6
- 3 tbsp olive oil, plus more to finish
- 1 medium onion, finely diced
- 3 stalks celery, finely diced
- 3 cloves garlic, minced
- 1/4 tsp red pepper flakes
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1 can (14 oz) crushed tomatoes
- 4 cups chicken or vegetable broth
- 1 cup ditalini or small pasta (elbow macaroni works)
- 1 Parmesan rind (optional but transformative)
- 1 sprig fresh rosemary (or 1/2 tsp dried)
- Salt and black pepper to taste
- Fresh Parmesan and a drizzle of olive oil to serve
Instructions
- 1Heat 3 tbsp olive oil in a large pot or Dutch oven over medium heat. Add onion and celery and cook, stirring occasionally, for 8–10 minutes until completely soft and starting to turn golden. Don't rush this step — the caramelized aromatics are the foundation of the soup's flavor.
- 2Add garlic, red pepper flakes, and rosemary. Cook 1 minute until fragrant.
- 3Add crushed tomatoes and cook 3–4 minutes, stirring, until the tomatoes deepen in color and the mixture smells sweet.
- 4Add cannellini beans and broth. If using a Parmesan rind, add it now. Bring to a boil, then reduce to a simmer and cook 10 minutes.
- 5Use the back of a wooden spoon or a potato masher to roughly mash about 1/3 of the beans against the side of the pot. This thickens the broth into a creamy, almost porridge-like consistency — the hallmark of a proper pasta e fagioli.
- 6Add the pasta and cook according to the package time minus 2 minutes (it will continue cooking in the hot soup). Remove the Parmesan rind and rosemary sprig.
- 7Season generously with salt and pepper. Ladle into bowls, drizzle with good olive oil, and top with freshly grated Parmesan. The soup thickens dramatically as it cools — add a splash of water or broth when reheating.
Pro Tips
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The Parmesan rind is optional but transformative — it slowly melts into the broth over 10–15 minutes and adds a savory depth no other ingredient can replicate. Save rinds in a bag in the freezer.
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Cook the pasta in the soup, not separately, so it absorbs the flavor and thickens the broth — but be aware that the pasta keeps absorbing liquid overnight, so leftovers will need extra broth when reheated.
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For a meatier version, brown 150g of diced pancetta or Italian sausage before the vegetables and build the soup in the rendered fat.
Frequently Asked Questions
What does pasta e fagioli mean?
Pasta e fagioli (pronounced pasta-ay-fa-ZHOL-ee) literally means 'pasta and beans' in Italian. It's one of the oldest dishes in Italian cuisine — a peasant soup built from cheap pantry staples that happens to be profoundly delicious. Regional variations exist across Italy, but cannellini beans and small pasta are the constant.
Can I use other beans instead of cannellini?
Yes — borlotti beans (cranberry beans) are the traditional Venetian choice and have a creamier texture. Great Northern beans and navy beans also work well. Chickpeas give a nuttier flavour and hold their shape better. Avoid kidney beans — their earthiness clashes with the delicate tomato-rosemary base.
How do I store pasta e fagioli?
Refrigerate for up to 4 days. The pasta absorbs liquid as it sits, so the soup will be much thicker the next day — add 1/2 to 1 cup of water or broth when reheating and stir well. This soup also freezes well for up to 3 months; freeze before adding the pasta and cook fresh pasta when serving.
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