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Pasta e Fagioli

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Pasta e Fagioli is a classic Italian dish known for its simplicity and tradition. It combines pasta and beans in a rich, comforting broth, making it a warm and satisfying meal that has been enjoyed in Italian homes for generations.
To start, cook cannellini beans, garlic, and other aromatics together to build flavor. Traditional recipes often use cannellini or borlotti beans, but either works well in this dish. Add ditalini pasta to the broth so it can absorb the flavors as it cooks. The small, tube-shaped ditalini is classic for Pasta e Fagioli and helps give the dish its thick, hearty texture and signature consistency.
The simple ingredients blend together easily. The beans become creamy, and the pasta adds substance to the dish. Each bite is rich and balanced without feeling too heavy.
This dish uses humble ingredients, delivers robust flavor, and offers lasting comfort.
The steps are simple: make the base, let the flavors come together, and adjust the seasoning if needed. This dish is dependable and perfect for everyday meals.
You can enjoy this recipe any time of year. It’s filling, easy to adapt, simple to make in larger batches, and goes well with bread or other simple sides for a complete meal. For variety, consider adding leafy greens like spinach or kale toward the end of cooking, or try using vegetable broth for a lighter, vegetarian flavor. You can also swap in different small pasta shapes, such as elbow macaroni or small shells, depending on your preference. Other optional add-ins include diced tomatoes, zucchini, or a pinch of chili flakes for a bit of heat. These variations make it easy to customize the dish for different tastes and dietary needs.
Pasta e Fagioli shows how balance and tradition can come together in a dish that is simple, practical, and always satisfying.

Category, , , DifficultyBeginner

 

Yields6 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins

 2 tablespoons olive oil
 1 onion, chopped
 2 carrots, chopped
 2 celery stalks, chopped
 3 garlic cloves, minced
 1 teaspoon dried thyme or Italian seasoning
 1 can (14.5 ounces) diced tomatoes
 4 cups vegetable or chicken broth
 1 can (15 ounces) cannellini or borlotti beans, drained and rinsed
 1 cup small pasta (like ditalini, elbow macaroni, or shells)
 Salt and pepper to taste
 Fresh parsley or basil, chopped for garnish
 Grated Parmesan cheese, for serving (optional)

1

Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, cooking until they are softened, about 5 minutes. Stir in the garlic and thyme, cooking for another minute until fragrant.

2

Add Broth and Tomatoes: Pour in the broth and diced tomatoes with their juice. Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes, allowing the flavors to meld.

3

Add Broth and Tomatoes: Pour in the broth and diced tomatoes with their juice. Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes, allowing the flavors to meld.

4

Season and Serve: Season the soup with salt and pepper to taste. Serve hot, garnished with fresh parsley or basil and sprinkled with grated Parmesan cheese if desired.

Ingredients

 2 tablespoons olive oil
 1 onion, chopped
 2 carrots, chopped
 2 celery stalks, chopped
 3 garlic cloves, minced
 1 teaspoon dried thyme or Italian seasoning
 1 can (14.5 ounces) diced tomatoes
 4 cups vegetable or chicken broth
 1 can (15 ounces) cannellini or borlotti beans, drained and rinsed
 1 cup small pasta (like ditalini, elbow macaroni, or shells)
 Salt and pepper to taste
 Fresh parsley or basil, chopped for garnish
 Grated Parmesan cheese, for serving (optional)
Pasta e Fagioli
IngredientsDirections

Perfect Wine Pairing

Chianti: A classic Italian red, Chianti has enough acidity to cut through the dish’s richness while complementing the tomato and herb flavors. Its earthy notes and subtle tannins pair well with the beans and pasta, making it a harmonious choice.

Barbera: Known for its high acidity and low tannins, Barbera from Piedmont is a great match for tomato-based dishes like Pasta e Fagioli. Its bright fruit flavors and slight earthiness can enhance the soup’s overall taste profile without overpowering it.

Sangiovese: As the primary grape in Chianti, Sangiovese is also an excellent match on its own. Its notes of cherry, plum, herbs, and balanced acidity complement the soup’s flavors, especially if the dish includes a meat component like pancetta or sausage.

Pinot Grigio: For those who prefer white wine, Pinot Grigio is a light and crisp option that can refresh the palate when eating a hearty dish like Pasta e Fagioli. Its citrusy and mineral notes can provide a nice contrast to the soup’s richness.

If you enjoyed this recipe, explore our

Italian Comfort Recipes guide
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Author

  • Alberto is a Calgary-based hospitality professional and the founder of OvenSource. His background is rooted in restaurant operations, guest experience, and concept-driven dining, with years spent working closely inside hospitality environments where food, service, and atmosphere all matter equally.

    Through OvenSource, he brings together practical restaurant insight, a traveler’s perspective, and a deep personal interest in how food connects people to memory and place.

    View all posts Founder & Editor

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