Easy Classic Pasta e Fagioli Soup Recipe

Imagine a soup so hearty it could double as a hug. A dish so simple yet so packed with flavor that your nonna would approve.

Pasta e Fagioli—Italian for “pasta and beans”—is the ultimate peasant food turned gourmet obsession.

Cheap ingredients? Check. One-pot wonder?

Absolutely. Soul-warming goodness? You bet.

This isn’t just soup; it’s a lifeline for busy weeknights, lazy Sundays, and every “I need comfort now” moment in between. Ready to make magic in a bowl?

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Why This Recipe Slaps

Pasta e Fagioli isn’t just good—it’s stupidly good. The creamy beans, al dente pasta, and rich tomato broth create a texture symphony.

Garlic, rosemary, and Parmesan add depth without pretentious chef skills. It’s budget-friendly, filling, and flexible (more on that later). Plus, it tastes even better the next day—if it lasts that long.

Ingredients You’ll Need

2 tbsp olive oil (because we’re not savages)
1 onion, diced (the unsung hero of flavor)
2 carrots, diced (for sweetness and color)
2 celery stalks, diced (the crunch you didn’t know you needed)
3 garlic cloves, minced (no such thing as too much)
1 tsp dried rosemary (or fresh if you’re fancy)
1 can (14 oz) crushed tomatoes (the backbone of the broth)
4 cups vegetable or chicken broth (homemade if you’re extra)
1 can (15 oz) cannellini beans, drained (creamy goodness)
1 cup ditalini pasta (or whatever small pasta you’ve got)
Salt and pepper to taste (don’t skip the taste-testing)
Parmesan rind (optional) (secret weapon for umami)
Grated Parmesan and fresh parsley for serving (because presentation matters)

How to Make It: Step-by-Step

Sauté the veggies. Heat olive oil in a large pot over medium heat.
Add onion, carrots, and celery. Cook until soft (about 5 min). Throw in garlic and rosemary—smell that? That’s happiness.
Tomato time. Pour in crushed tomatoes and broth. Stir. Toss in the Parmesan rind if using.
Simmer for 15 min to let flavors marry (no rushed relationships here).
Bean there, done that. Add beans and simmer another 10 min. Mash a few beans against the pot for thickness (or don’t—live your truth).
Pasta party. Add pasta and cook until al dente (check the package timing). Stir often so it doesn’t stick.
Pro tip: Undercook slightly—it’ll keep softening in the hot soup.
Season and serve. Fish out the Parmesan rind (RIP). Season with salt and pepper. Ladle into bowls, top with grated Parmesan and parsley, and pretend you’re in a Tuscan villa.

Storage: Because Leftovers Are Life

Store in an airtight container in the fridge for up to 4 days.

The pasta will soak up broth, so add a splash of water or broth when reheating. Freeze without pasta (it turns to mush), then cook fresh pasta when reheating. FYI, this soup tastes better on day two—flavors intensify like a good revenge plot.

Why This Soup Is a Winner

It’s nutritious (beans = protein and fiber), affordable (pantry staples FTW), and versatile (swap ingredients like a kitchen rebel).

Plus, it’s a one-pot meal—less cleanup, more couch time. Win-win.

Nutrition Stats (Per Serving, Serves 4)

Calories: 320
Protein: 12g
Carbs: 50g
Fiber: 8g
Fat: 8g

Common Mistakes to Avoid

Overcooking the pasta. Mushy pasta = sadness. Cook it al dente in the soup.
Skimping on seasoning. Taste as you go.
Bland soup is a crime.
Using watery broth. Low-quality broth = weak flavor. Splurge on the good stuff.

Alternatives for Kitchen Rebels

No cannellini beans? Use kidney beans or chickpeas.
Vegan? Skip Parmesan, use nutritional yeast.
Gluten-free? Swap pasta for GF small shells or quinoa.
Want meat? Add crispy pancetta or Italian sausage.

FAQs

Can I use dried beans instead of canned?

Yes, but soak and cook them first. Canned beans save time (and sanity).

Why does my soup get thick in the fridge?

Pasta absorbs liquid.

Add broth or water when reheating—it’s not rocket science.

Can I make this in a slow cooker?

Absolutely. Sauté veggies first, then dump everything except pasta. Cook on low 6-8 hours, add pasta 30 min before serving.

What’s the best pasta shape?

Ditalini is classic, but elbows, small shells, or even broken spaghetti work.

Use what you’ve got.

Final Thoughts

Pasta e Fagioli is the ultimate proof that simple food slaps hardest. Cheap, easy, and deeply satisfying, it’s the soup you’ll make on repeat. Whether you’re meal-prepping or need instant comfort, this recipe delivers.

Now go forth and cook—your future self (and hungry family) will thank you.