Pasta e Fagioli (Pasta and Beans Soup)

Made with inexpensive, wholesome ingredients and packed with rich flavor, this authentic Pasta e Fagioli (Pasta and Beans Soup) is a celebration of traditional Italian warmth and simplicity. Perfect for family dinners, cozy gatherings, or meal prep, this dish brings comfort to any occasion. With its hearty texture and robust flavors, it’s no wonder that Pasta e Fagioli has stood the test of time in Italian cuisine.

Why You’ll Love This Recipe

• Rich Flavor: The combination of pancetta, beans, and tomatoes creates a savory depth that warms the soul.
• Easy to Prepare: This recipe requires minimal prep work and simple cooking techniques, making it accessible for all skill levels.
• Versatile Dish: Serve it as a main course or a side dish. You can also customize it with seasonal vegetables or different pasta shapes.
• Budget-Friendly: Utilizing affordable ingredients means you can enjoy a delicious meal without breaking the bank.
• Healthy Option: Packed with fiber from the beans and nutrients from vegetables, this soup supports a balanced diet.

Tools and Preparation

Before you start making your Pasta e Fagioli, gather your tools to make the process smoother. Having everything ready will help you enjoy cooking this comforting soup.

Essential Tools and Equipment

• Large Dutch oven
• Chopping board
• Knife
• Measuring spoons
• Wooden spoon
• Ladle

Importance of Each Tool

• Large Dutch oven: Ideal for even cooking and simmering your soup to perfection.
• Chopping board & Knife: Essential for preparing fresh ingredients like vegetables and herbs quickly.
• Measuring spoons: Ensures accurate measurements for seasoning, which enhances flavor.

Ingredients

For the Base

• 1 tablespoon olive oil
• 4 ounces diced pancetta
• 1 medium yellow onion (chopped)
• 2 carrots (peeled and chopped)
• 2 stalks celery (chopped)
• 3 cloves garlic (finely chopped)
• 2 teaspoons chopped fresh rosemary (or 3/4 teaspoon dried)

For the Broth

• 1 parmesan rind (optional)
• 1 can (14.5 oz) crushed tomatoes
• 1 quart reduced sodium chicken or vegetable broth
• 2 cups water
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper

For the Beans & Pasta

• 2 cans (15.5 oz) reduced sodium cannellini or borlotti beans, drained and rinsed
• 1 ½ cups ditalini pasta or other small pasta

To Serve

• Grated Parmigiano-Reggiano cheese
• Drizzle of olive oil

How to Make Pasta e Fagioli (Pasta and Beans Soup)

Step 1: Cook the Pancetta

Heat the oil in a large Dutch oven or other heavy-bottomed pot over medium heat.
* Add the pancetta and cook for 4–5 minutes until browned and fat is rendered.

Step 2: Sauté Vegetables

Add the onion, carrots, and celery to the pot.
* Cook, stirring occasionally, until softened for about 5–6 minutes.
* Add garlic and rosemary; cook for another minute until fragrant.

Step 3: Build the Broth

Add the parmesan rind if using, along with crushed tomatoes, broth, water, salt, and pepper to the pot.

Step 4: Enhance Bean Flavor

Place about a quarter cup of beans in a bowl.
* Add some cooking liquid and mash with a fork to form a paste.
* Stir in this paste along with the rest of the whole beans into the pot.

Step 5: Simmer Together

Bring soup to a boil then reduce to a simmer.
* Simmer for 10–15 minutes before adding pasta.
* Cover pot; cook another 10–12 minutes until pasta is tender.

Step 6: Final Touches

Taste the soup; adjust seasoning as needed.
* If desired, add more water for thinner consistency.
* Ladle into bowls; top with grated parmesan cheese and drizzle with olive oil. The soup will thicken as it stands.

How to Serve Pasta e Fagioli (Pasta and Beans Soup)

Serving Pasta e Fagioli is a delightful experience that brings warmth and comfort to the table. This traditional Italian soup can be enjoyed in various ways to enhance its flavors and create a memorable meal.

With Crusty Bread

• Pair the soup with a slice of crusty Italian bread for dipping. The bread absorbs the rich broth beautifully.

Topped with Fresh Herbs

• Sprinkle fresh parsley or basil on top before serving. This adds a burst of color and freshness.

A Drizzle of Olive Oil

• Finish with a drizzle of high-quality extra virgin olive oil. It elevates the flavor profile and adds richness.

Served with Cheese

• Offer grated Parmigiano-Reggiano cheese on the side for guests to sprinkle on their servings. It complements the soup perfectly.

In a Bread Bowl

• For a fun twist, serve the soup in hollowed-out bread bowls. It makes for an impressive presentation!

Accompanied by Salad

• A light green salad works well as a side. The freshness balances the heartiness of the soup.

How to Perfect Pasta e Fagioli (Pasta and Beans Soup)

To ensure your Pasta e Fagioli turns out perfectly every time, consider these helpful tips:

• Use quality ingredients: Fresh vegetables and high-quality broth make a significant difference in flavor.
• Adjust bean consistency: Mashing some beans creates a creamy texture while leaving others whole adds heartiness.
• Don’t overcook pasta: Add pasta towards the end of cooking to prevent it from becoming mushy.
• Let it rest: Allowing the soup to sit for a few minutes after cooking lets flavors meld together beautifully.
• Customize seasonings: Taste before serving and adjust salt, pepper, or herbs according to your preference.
• Store properly: If there are leftovers, store them in an airtight container in the fridge for up to 3 days.

Best Side Dishes for Pasta e Fagioli (Pasta and Beans Soup)

Complementing your Pasta e Fagioli with delicious side dishes enhances your dining experience. Here are some great options:

1. Garlic Bread: A classic pairing that is easy to prepare; simply toast slices of bread with garlic butter.
2. Caprese Salad: Fresh tomatoes, mozzarella, and basil offer a refreshing contrast to the warm soup.
3. Antipasto Platter: A mix of cured meats, cheeses, olives, and marinated vegetables makes for an inviting starter.
4. Roasted Vegetables: Seasonal roasted veggies provide a healthy and colorful side that pairs well with the soup’s flavors.
5. Polenta Cakes: Crispy polenta cakes add texture and can be topped with cheese or herbs for extra flavor.
6. Bruschetta: Topped with diced tomatoes, garlic, and basil, this appetizer is light yet flavorful alongside your hearty soup.
7. Mixed Greens Salad: A simple salad dressed with lemon vinaigrette offers brightness and balance to the meal.
8. Stuffed Peppers: Flavorful stuffed peppers can be made ahead of time and served warm alongside your soup for added heartiness.

Common Mistakes to Avoid

Making Pasta e Fagioli can be simple, but there are common mistakes that can affect the final dish. Here are some pitfalls to watch out for:

• Ignoring the soffritto: The base of your soup is crucial. Make sure to sauté the pancetta, onion, carrots, and celery until they are soft and aromatic for the best flavor.

• Underestimating seasoning: Taste your soup as it cooks. If you don’t season properly at each step, it can end up bland. Adjust salt and pepper gradually.

• Overcooking the pasta: Small pasta like ditalini cooks quickly. Keep an eye on it and add it later in the cooking process to avoid mushy pasta.

• Skipping the bean paste: Mashing some beans creates a creamy texture in your soup. Don’t skip this step if you want a richer consistency.

• Using low-quality broth: A good broth makes all the difference. Opt for a low-sodium option that enhances flavor without overpowering it.

Storage & Reheating Instructions

Refrigerator Storage

• item Store any leftover Pasta e Fagioli in airtight containers.
• item It will keep well in the fridge for up to 3 days.

Freezing Pasta e Fagioli (Pasta and Beans Soup)

• item Freeze in freezer-safe containers or bags.
• item This soup can be frozen for up to 3 months for best quality.

Reheating Pasta e Fagioli (Pasta and Beans Soup)

• Oven: Preheat oven to 350°F (175°C) and cover your dish with foil. Heat until warm.
• Microwave: Place in a microwave-safe bowl and heat in 1-minute intervals, stirring between each interval.
• Stovetop: Reheat on medium heat in a pot, stirring occasionally until heated through.

Frequently Asked Questions

Pasta e Fagioli is loved by many, leading to various questions about its preparation and variations.

What is Pasta e Fagioli (Pasta and Beans Soup)?

Pasta e Fagioli is a classic Italian soup made with pasta and beans simmered with vegetables, creating a hearty meal full of flavor.

Can I use different types of beans?

Yes! While cannellini or borlotti beans are traditional, feel free to use any beans you prefer or have on hand for this recipe.

How do I make this dish vegetarian?

To make a vegetarian version of Pasta e Fagioli, omit the pancetta and use vegetable broth instead of chicken broth.

Can I add other vegetables?

Absolutely! Feel free to incorporate other vegetables like zucchini or spinach for added nutrition and flavor.

How do I customize my Pasta e Fagioli?

Customize your soup by adding spices like red pepper flakes or herbs such as thyme. You can also adjust the thickness by adding more broth or water.

Final Thoughts

This authentic Pasta e Fagioli (Pasta and Beans Soup) is not only delicious but also versatile. You can easily customize it with your favorite ingredients or adjust seasonings according to your taste. Don’t hesitate to try this comforting dish; it’s perfect for any occasion!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Pasta e Fagioli (Pasta and Beans Soup)

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• Author: Jennifer
• Total Time: 45 minutes
• Yield: Serves 6

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Description

Experience the warmth and comfort of authentic Pasta e Fagioli, a traditional Italian soup that beautifully combines wholesome ingredients for a hearty meal. With its rich flavors from pancetta, beans, and tomatoes, this dish is perfect for family dinners or cozy gatherings. Easy to prepare and budget-friendly, Pasta e Fagioli is not only nourishing but also versatile—customize it with seasonal vegetables or different pasta shapes to suit your taste. Enjoy this rustic delight that has stood the test of time in Italian cuisine!

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Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil
• 4 ounces diced pancetta
• 1 medium yellow onion (chopped)
• 2 carrots (peeled and chopped)
• 2 stalks celery (chopped)
• 3 cloves garlic (finely chopped)
• 2 teaspoons chopped fresh rosemary (or 3/4 teaspoon dried)
• 1 parmesan rind (optional)
• 1 can (14.5 oz) crushed tomatoes
• 1 quart reduced sodium chicken or vegetable broth
• 2 cups water
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 cans (15.5 oz) reduced sodium cannellini or borlotti beans, drained and rinsed
• 1 ½ cups ditalini pasta or other small pasta
• Grated Parmigiano-Reggiano cheese
• Drizzle of olive oil

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Instructions

1. In a large Dutch oven, heat olive oil over medium heat. Add diced pancetta; cook until browned.
2. Stir in chopped onion, carrots, and celery; sauté until softened. Add minced garlic and rosemary; cook until fragrant.
3. Pour in crushed tomatoes, broth, water, salt, and pepper. Stir well.
4. Mash a quarter cup of beans with some cooking liquid to form a paste; add to pot along with remaining whole beans.
5. Bring to a boil, then reduce heat to simmer for 10–15 minutes before adding pasta. Cook covered for an additional 10–12 minutes until pasta is tender.
6. Adjust seasoning as needed and serve topped with grated cheese and a drizzle of olive oil.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Simmering
• Cuisine: Italian

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 330
• Sugar: 4g
• Sodium: 640mg
• Fat: 12g
• Saturated Fat: 3g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 9g
• Protein: 14g
• Cholesterol: 15mg