Pasta e fagioli soup

Perfect choice — Pasta e Fagioli (pronounced “pah-stah eh fah-joh-lee”) is a classic Italian comfort soup made with pasta, beans, vegetables, and herbs in a savory tomato broth. It’s rustic, hearty, and deeply flavorful — the kind of meal that feels like a hug in a bowl. 🇮🇹🍲

Here’s an authentic and easy version:

🍅 Pasta e Fagioli (Italian Pasta and Bean Soup)

Serves: 6

Prep Time: 15 minutes

Cook Time: 35 minutes

Ingredients

2 tbsp olive oil
1 small onion, finely chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
4 oz (115 g) pancetta or bacon, finely chopped (optional but adds great flavor)
1 (14 oz / 400 g) can crushed tomatoes
4 cups (1 L) chicken or vegetable broth
1 (15 oz / 425 g) can cannellini beans, drained and rinsed
1 (15 oz / 425 g) can red kidney beans, drained and rinsed
1 tsp dried oregano
1 tsp dried basil (or a sprig of fresh rosemary or thyme)
Salt and black pepper, to taste
¾ cup (about 100 g) small pasta (ditalini, elbow, or small shells)
¼ cup grated Parmesan cheese (plus more for serving)
Fresh parsley or basil, chopped, for garnish

Instructions

1. Sauté the aromatics

Heat olive oil in a large pot or Dutch oven over medium heat.
Add onion, carrot, celery, and pancetta (if using). Cook 6–8 minutes, until vegetables are softened and slightly golden.
Add garlic and cook 1 minute more until fragrant.

2. Add tomatoes, beans, and broth

Stir in crushed tomatoes, both types of beans, oregano, and basil.
Pour in the broth and bring to a gentle boil.
Reduce heat and simmer 15–20 minutes to let the flavors develop.

3. Cook the pasta

Stir in the pasta and cook until al dente, about 8–10 minutes (check package directions).
- If the soup gets too thick, add a bit more broth or water.

4. Finish and serve

Stir in Parmesan cheese for richness and taste.
Season with salt and pepper to taste.
Serve hot, garnished with fresh parsley or basil and extra Parmesan on top.

🍞 Serving Suggestions

Pair with crusty Italian bread or garlic bread.
Drizzle with a little extra virgin olive oil before serving for a silky finish.
Great with a glass of Chianti or any medium-bodied red wine.

💡 Variations

Use vegetable broth for a fully vegetarian version.
For creamier texture, mash a few beans in the pot before adding pasta.
Want it authentic “nonna-style”? Add a Parmesan rind while simmering — it melts slightly and deepens the flavor beautifully.

Would you like me to give you a slow cooker version (set it and forget it) or the Olive Garden–style version that’s a little more tomato-rich?