Pasta e Fagioli, which translates to “pasta and beans,” is a soul-warming Italian comfort dish that traces its origins to the rustic kitchens of rural Italy. Originally a peasant meal, this one-pot wonder has transcended class and cuisine boundaries, making its way into gourmet kitchens and everyday homes around the world.
What makes Pasta e Fagioli stand out is its ability to combine simple, affordable ingredients into a dish bursting with flavor, nutrition, and nostalgia. A bowl of this wholesome, velvety soup delivers warmth, nourishment, and an authentic taste of Italy’s culinary heritage.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 celery stalk, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 bay leaf
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes, with juice
- 4 cups low-sodium vegetable broth or chicken broth
- 1 cup small pasta (ditalini or elbow)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
- Freshly grated Parmesan cheese, for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 2-3 minutes until it becomes translucent and fragrant.
- Add garlic, carrot, and celery to the pot. Cook for another 5-7 minutes until the vegetables are softened and beginning to caramelize. This aromatic base is key to building flavor.
- Stir in the dried oregano, thyme, and red pepper flakes if using. Add the bay leaf and continue cooking for a minute to release the spices’ aroma.
- Add the diced tomatoes with their juices, stirring to deglaze the pot. Let it simmer for 2 minutes to blend flavors.
- Add the cannellini and kidney beans to the pot. Stir well to coat the beans with the herb-infused vegetable mix.
- Pour in the broth and bring the mixture to a gentle boil. Lower the heat and let it simmer for about 15 minutes to allow the flavors to meld.
- Add the pasta directly to the pot. Cook until the pasta is al dente, usually around 8-10 minutes, stirring occasionally so it doesn’t stick to the bottom.
- Taste and season with salt and freshly ground black pepper. Adjust the consistency by adding a little more broth or water if the soup gets too thick.
- Remove the bay leaf before serving. Ladle the soup into bowls, sprinkle with chopped fresh parsley, and finish with a generous grating of Parmesan cheese.
- Serve hot, preferably with crusty Italian bread on the side for a complete and satisfying meal.
Pasta e Fagioli is not just food—it’s a story in a bowl. It’s about tradition, comfort, and community. Whether you serve it on a cold winter evening or at a family gathering, this dish delivers not only taste but a sense of home. You can make it vegan by using vegetable broth and skipping the Parmesan, or enhance it with pancetta or sausage for a meaty version. Its versatility and depth of flavor make Pasta e Fagioli one of the best representations of Italian home cooking.