Easy Pasta E Fagioli Soup Recipe

Pasta e Fagioli, an iconic Italian comfort food, is a soul-satisfying soup that has been loved for generations. The name literally translates to "pasta and beans," which is a pretty simple description of what it is-a hearty, flavorful, and filling dish that’s a perfect balance of creamy beans, tender pasta, and a savory broth. It’s a perfect choice for a cozy dinner, especially during the colder months when you crave something warm and comforting.

But the beauty of this dish is that it’s incredibly versatile. You can adapt it to whatever ingredients you have on hand, making it the perfect recipe for a last-minute dinner or a meal-prep favorite. With just a few ingredients, you can create a flavorful soup that not only satisfies your hunger but also fills your kitchen with wonderful aromas.

In this article, we’ll dive deep into an easy-to-make version of Pasta e Fagioli, with step-by-step instructions, ingredient insights, expert tips, and variations that can help you put your unique twist on this classic Italian recipe.

This easy recipe takes all the wonderful flavors of traditional Pasta e Fagioli and simplifies the cooking process, so you can enjoy a bowl of homemade comfort food without spending hours in the kitchen. Let’s break down how to make it.

Ingredients Needed

To make a rich and comforting Pasta e Fagioli, you’ll need some basic pantry staples. Here’s what you’ll need:

Olive Oil (2 Tablespoons)

A good quality extra virgin olive oil is essential. It’s the base of the soup’s flavor and helps sauté the vegetables, building depth right from the start.

Garlic (4 Cloves, Minced)

Garlic adds that aromatic, savory foundation to the soup. You’ll want to sauté it lightly to release its flavor, but be careful not to burn it!

Onion (1 Medium, Diced)

Onions provide sweetness and a savory undertone that is integral to the soup’s base.

Carrot (2 Medium, Diced)

Carrots offer natural sweetness and a pop of color. They also give the soup a slight crunch that contrasts beautifully with the softness of the beans and pasta.

Celery (2 Stalks, Diced)

Celery adds a touch of earthiness and crunch, balancing out the soup’s overall texture.

Canned Cannellini Beans (2 Cans, Drained And Rinsed)

Cannellini beans are classic for this dish due to their creamy texture. You can also use other white beans like Great Northern or Navy beans.

Diced Tomatoes (1 Can, 14.5 Ounces)

Tomatoes bring a slight acidity that balances the richness of the beans and pasta, giving the soup that signature tanginess.

Vegetable Or Chicken Broth (4 Cups)

The broth is the foundation of your soup’s liquid base. You can use either vegetable broth for a vegetarian option or chicken broth for extra depth.

Pasta (3/4 Cup Small Pasta Like Ditalini, Elbow, Or Farfalle)

Small pasta shapes are ideal because they hold up well in the broth and absorb flavors without getting soggy.

Fresh Parsley (1 Tablespoon, Chopped)

Fresh parsley brightens the soup and gives it a fresh finish. You can also add a bit of basil for more herbal notes.

Salt And Pepper (to Taste)

Basic seasoning, but essential for bringing all the flavors together. Adjust according to your taste.

Parmesan Cheese (optional For Garnish)

A sprinkle of freshly grated Parmesan cheese adds a rich, umami-packed finishing touch.

Cooking Instructions

Now that you’ve gathered your ingredients, it’s time to get cooking! Here’s a detailed step-by-step guide:

Sauté The Vegetables
- Heat olive oil in a large pot over medium heat.
- Add the diced onions, carrots, and celery, sautéing for about 5 minutes or until they start to soften.
- Toss in the minced garlic and sauté for another 30 seconds until fragrant. Be careful not to burn the garlic!
Add The Tomatoes And Beans
- Stir in the diced tomatoes (with their juice) and the cannellini beans. Let it cook for 3-4 minutes, allowing the flavors to meld together.
Pour In The Broth
- Add the vegetable or chicken broth, bringing everything to a simmer. Let it cook for 10-15 minutes so the vegetables soften and the flavors have time to develop.
Cook The Pasta
- Once the soup base has simmered and the vegetables are tender, add the pasta. Stir it into the soup and cook for about 8-10 minutes, or until the pasta is al dente.
Season
- Taste the soup and add salt and pepper as needed. If you like, you can also add a pinch of red pepper flakes for a little heat.
Finish With Parsley
- Stir in the fresh parsley just before serving, giving the soup a burst of brightness.
Serve
- Ladle the soup into bowls, and if desired, top with a generous sprinkle of freshly grated Parmesan cheese.

Ingredient Insights

Cannellini Beans: These beans are creamy, tender, and slightly nutty. They’re packed with protein and fiber, making the soup hearty and filling. You can substitute them with other white beans, but cannellinis are the classic choice.
Olive Oil: The flavor of the olive oil infuses into the vegetables and broth, so it’s important to use a good-quality oil. Extra virgin olive oil gives the soup richness and complexity.
Pasta Shapes: While ditalini is the traditional choice for Pasta e Fagioli, you can use whatever small pasta you prefer. Elbow macaroni or farfalle work great too, but the key is to use something that can absorb the broth without turning mushy.
Tomatoes: Canned tomatoes bring in a tangy depth that adds a touch of acidity, balancing out the richness of the beans and olive oil. They are a must-have for achieving that classic taste.

Expert Tips

Broth Matter: Use homemade or high-quality store-bought broth for the best flavor. If using store-bought, opt for low-sodium varieties so you can control the salt level.
Don’t Overcook the Pasta: Add the pasta towards the end of cooking to prevent it from overcooking. Pasta tends to absorb a lot of liquid and can get mushy if left in the soup for too long.
Make It Ahead: Pasta e Fagioli is one of those dishes that tastes even better the next day! You can make it ahead and let it sit in the fridge overnight for the flavors to develop.
Add Greens: For an extra nutrient boost, you can stir in some spinach or kale near the end of cooking. It’ll wilt into the soup and add color, flavor, and vitamins.
Adjust Consistency: If your soup is too thick, you can thin it with more broth or water. For a thicker soup, mash some of the beans with a spoon or immersion blender.

Recipe Variations

Vegetarian: This soup is easily made vegetarian by using vegetable broth. Skip the Parmesan cheese or opt for a vegetarian version.
Meat Lovers: For a heartier, meaty version, you can add cooked ground beef, sausage, or pancetta. Brown the meat first and then follow the recipe as usual.
Spicy Twist: Add a teaspoon of crushed red pepper flakes or some diced jalapeños for a little heat.
Tomato-Based: If you love a more tomato-forward flavor, increase the amount of tomatoes and add a splash of tomato paste to thicken the broth and enhance the richness.

Final Words

Pasta e Fagioli isn’t just a soup-it’s a reflection of simple Italian cooking at its finest. The dish is about balance: the hearty beans, the bite of the pasta, the sweetness of the vegetables, and the savory depth of the broth. It’s something that can be whipped up on a weekday or served at a family gathering. And with so many ways to customize it, you’ll never get bored of this timeless classic.

Easy Pasta E Fagioli Soup Recipe