Pasta e Fagioli is a hearty Italian soup made with pasta, beans and vegetables. Served with crusty bread, this is the ultimate vegetarian comfort food.
Pasta e fazioli, sometimes shortened to pasta fazioli (or pasta fazul if you’re a the sopranos fan), a classic Italian soup. Its name literally translates to “pasta and beans” and consists of tiny pasta, creamy beans and tender vegetables in a fragrant tomato broth.
Here in the US, many people know pasta e fagioli from the menu at Olive Garden, but I’m here to tell you that you have to try this dish at home. It comes together in one container. The ingredients are basically pantry staples. And the combination of pasta, beans and vegetables makes it a satisfying stand-alone meal.
If you’re looking for an easy, affordable, and delicious dinner to add to your rotation, pasta e fagioli can’t be beat. I’m sharing my go-to recipe below. I hope you love it as much as I do!
Pasta and beans recipe ingredients
Here’s what you need to make this pasta e fagioli recipe:
- the pasta, of course! Ditalini is my top pick. Can’t find it? Small elbow macaroni noodles or another small pasta shape will also work well.
- beans – In Italy, pasta e fazioli is traditionally made with fresh cranberry beans. However, it’s hard to find fresh shelled beans where I live, so I call for canned cannellini beans instead. They are still delicious!
- Extra virgin olive oil – For prosperity.
- Onions, garlic, carrots and fennel – This fragrant vegetable makes a flavorful base for soups. I love the fennel flavor in this soup, but if you can’t find it, or if you’re not a fennel fan, celery is a great substitute!
- Tomato paste – It thickens the broth and deepens the flavor of the tomatoes.
- Fresh rosemary – For the comforting, piney taste.
- Square tomato – They add a sweet, tangy flavor to the broth.
- Vegetable broth – Use store bought, or make your own.
- A Parmesan rind – Yes, you can cut a block of parmesan cheese! If you’re vegetarian, be sure to look for a brand made with vegetarian enzymes (Belzioso makes a great one). Feel free to skip if you are vegetarian.
- Cal or Swiss chart – It’s not entirely traditional in pasta e fagioli, but I like to finish the soup pot with lots of leafy greens!
- Stay red pepper – They add a kick to the heat.
- and salt and pepper – Make all the flavors pop!
Find the full recipe with measurements below.
How to Make Pasta E Fagioli
This hearty soup recipe is so easy to make!
First fry the vegetables. Heat the olive oil over medium heat in a large soup pot or Dutch oven and add the onion, carrot and fennel. You want the vegetables to be very soft. Cook, stirring occasionally, for 10 to 15 minutes.
Stir in the garlic, tomato paste and rosemary and cook for another minute.
After that, boil the soup. Add the tomatoes, beans, broth and Parmesan rind to the pot. Simmer for 20 minutes to allow the flavors to blend.
Then, stir in the pasta. Cook for another 10 minutes or so until the pasta is al dente.
Finally, add the kale and red pepper flakes. Cook until the kale is wilted. Season to taste and serve!
Serving suggestions are pasta and beans
When you’re ready to eat, ladle the pasta e fazioli soup into bowls and top with more red pepper flakes, parsley, and freshly grated parmesan cheese if you like. You can’t go wrong with a side of crusty bread for sopping up the broth!
Leftovers keep well in the fridge for a day or two, but the longer the pasta sits in the soup, the more the broth will soak up. If you want to make this recipe several days in advance, or if you plan to freeze it, you may want to leave out the pasta when you first make the soup. Instead, boil it separately and add it to the soup just before serving so that the noodles still have an al dente bite when you eat them.
More favorite soup recipes
If you like this recipe, try one of these classic soups next:
Pasta and beans
serves 4 to 6
Pasta e fazioli, sometimes shortened to pasta fazioli, is a classic Italian soup made with pasta and beans. My recipe is a comforting, delicious vegetarian dinner! Serve it with crusty bread for a delicious broth.
- 2 table spoon Extra virgin olive oil, More for the drizzle
- 1 Medium yellow onion, to cut
- 1 Small fennel bulb or 2 celery stalks, finely chopped
- 2 Medium carrot, finely chopped
- 1 teaspoon Sea salt, Plus more flavor
- Again ground pepper
- 3 cloves of garlic, grated
- 1 table spoon Tomato paste
- 1 teaspoon Chopped fresh rosemary
- 1 14-ounce can diced tomatoes
- 3 the cup Cooked cannellini beans, drained and rinsed
- 4 the cup Vegetable broth
- Parmesan rind, optional
- 1 the cup paste, or other small pasta
- 2 Large kale or Swiss chard leaves, Stems and torn (about 6 cups)
- pinch Red chilli flakes
Heat olive oil in a large pot or Dutch oven over medium heat. Add several grinds of onion, fennel, carrots, salt and pepper and cook, stirring occasionally, for 10 to 15 minutes or until very soft.
Add the garlic, tomato paste and rosemary and stir for 1 minute. Add the tomatoes and their juice, beans, broth, and Parmesan rind, if using. Simmer for 20 minutes.
Add the pasta and simmer for another 10 minutes or until al dente. Stir in the kale and red pepper flakes and cook until the kale is wilted. Season to taste and serve.