A Satisfying Recipe for Pasta Fagioli Soup!

As a child, my grandmother would frequently whip up a comforting soup packed with short pasta and beans—a clever way to use up any leftover beans. We’d eagerly dive into our bowls until there was nothing left, and we’d use crusty bread to soak up every last bit of the savory broth!

It wasn’t until later that I realized my grandmother’s frugal recipe was actually a version of Pasta e Fagioli, a beloved staple of Italian cuisine. Today, let’s explore the authentic version of this comforting dish!

What is Pasta e Fagioli?

Pasta e Fagioli, pronounced “pasta e fah-dgioh-lee,” literally translates to “pasta and beans” in Italian. It’s a traditional soup featuring these two key ingredients, often known in the U.S. as pasta fazool, a variation that stems from the Neapolitan name pasta e fasule.

Is Pasta e Fagioli an Authentic Italian Soup?

Yes! This delightful soup is cherished all over Italy. Originally a peasant dish, Pasta e Fagioli offers an economical way to feed large families with inexpensive pasta and beans. While it was once a family meal rather than one served to guests, it has since found its way to restaurant menus and homes alike!

What is the Difference Between Pasta e Fagioli and Minestrone?

Both soups are brothy Italian classics that incorporate pasta. However, Pasta e Fagioli is defined by its mandatory beans, whereas Minestrone is primarily a vegetable-based soup loaded with various veggies like zucchini and green beans. So, if you’re looking for a heartier option, opt for Pasta e Fagioli!

Grocery List

What You’ll Need to Buy:

• 8 ounces cranberry beans
• 4 ounces pancetta (diced or whole)
• 1 medium onion
• 1 leek
• 4 cloves garlic
• 2 carrots
• 2 celery stalks
• Fresh thyme
• Fresh basil
• 1 can (14 oz) crushed tomatoes (preferably San Marzano)
• 1 tablespoon tomato paste
• 1 carton chicken broth
• 1 package ditalini pasta
• 1 block parmesan cheese

Pantry Essentials:

These are items you likely have in your kitchen, but if not, be sure to grab some!

• Olive oil
• Salt
• Black pepper
• Bay leaves

What Kind of Beans are in Pasta e Fagioli?

The beauty of Pasta e Fagioli is its versatility. There are many variations of this dish across Italy. Some people use kidney beans or cannellini beans, while I recently discovered cranberry beans, known as Borlotti beans in Italy. Their creamy texture and chestnut-like flavor make them perfect for this soup!

If you can’t find cranberry beans, feel free to substitute them with cannellini, kidney, or even pinto beans.

Can I Use Canned Beans?

Absolutely! While I prefer using dried beans for better flavor, canned beans can save you time. If you have leftover cooked beans, you can use those as well.

How to Make Pasta e Fagioli Soup

To ensure the best results with your pasta, cook it separately. Cooking pasta directly in the soup can lead to a gummy, undesirable texture. For optimal flavor and texture, cook ditalini until it’s al dente and combine it with the soup just before serving.

Here’s a step-by-step guide for crafting this delicious soup:

1. Cook the beans: In a large pot or Dutch Oven, combine dry beans, bay leaves, and enough water to cover them. Boil until the beans are tender, approximately 1 hour. (Skip this step if using canned beans.)
2. Sauté the pancetta: Cook pancetta in a hot skillet until golden brown. Remove and set aside, leaving the fat in the pot.
3. Sauté the vegetables: Add diced onion, leek, carrots, celery, and minced garlic to the pot. Cook until softened, about 5 minutes.
4. Season and simmer: Stir in thyme, reserved pancetta, crushed tomatoes, tomato paste, chicken broth, salt, and pepper. Simmer for 10 to 15 minutes.
5. Add beans and pasta: Stir in the cooked beans and pre-cooked pasta.
6. Finish with cheese: Add grated parmesan cheese and stir to incorporate. Season to taste with additional salt and pepper.
7. Garnish and serve: Top with fresh basil and serve immediately.

What to Serve with Pasta and Beans Soup?

This soup is a well-rounded meal on its own, including meat, vegetables, beans, and pasta! Pair it with some crusty bread to soak up that delicious broth, and don’t forget to sprinkle on some extra parmesan cheese and freshly cracked black pepper for that perfect finishing touch.

How Long Will It Keep?

This soup is best enjoyed fresh, but if you have leftovers, they can be stored in an airtight container in the fridge for up to 3 days. Keep in mind that the pasta will absorb some broth, so add a splash of water or extra broth when reheating to bring it back to life!

Can I Freeze This Soup?

While Pasta e Fagioli is a fantastic freezer-friendly option, the pasta can get mushy when thawed. If you must freeze it, do so before adding the pasta. Once you’re ready to serve, just reheat and stir in freshly cooked pasta.