Hearty Italian pasta and bean soup
Pasta e Fagioli
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Servings
6
8 cups
Difficulty
Easy
Cost
Budget
$
Pasta e Fagioli
Hearty Italian pasta and bean soup
★4.3(6)
A thick, soul-warming Italian soup of small pasta, creamy cannellini beans, vegetables, and pancetta simmered in a tomato-herb broth.
10m
Prep Time
30m
Cook Time
40m
Total Time
6
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Pasta e fagioli — pasta and beans — is one of Italy's great peasant dishes, the kind of food that proves the most humble ingredients can produce something profoundly satisfying. It is thick enough to stand a spoon in, nourishing enough to ward off the coldest winter night, and so deeply flavored it tastes like it simmered for hours.
Every Italian grandmother has her own version, and they are all correct. This one splits the difference between a soup and a stew, with a tomato-enriched broth that is substantial but not heavy, and a mix of creamy cannellini beans and small pasta that makes every spoonful count.
Ingredients
- 1 cup ditalini or small shells
- 2 cans (15 oz each) cannellini beans, drained (reserve 1/2 cup liquid)
- 4 oz pancetta, diced
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 4 cups chicken broth
- 1 tsp Italian seasoning
- 1 bay leaf
- 2 tbsp olive oil, plus more for drizzling
- Parmesan rind (optional)
- Kosher salt and black pepper
- Fresh parsley and Parmesan for serving
Instructions
- 1
In a large pot, cook pancetta in olive oil over medium heat until crispy, about 5 minutes. Add onion, carrots, and celery. Cook 5 minutes until softened.
- 2
Add garlic and Italian seasoning, cooking 1 minute. Stir in diced tomatoes and cook 2 minutes.
- 3
Add chicken broth, bay leaf, Parmesan rind if using, and half the cannellini beans. Puree the remaining beans with the reserved bean liquid and add to the pot.
- 4
Bring to a boil. Add ditalini and cook until the pasta is tender, about 8-10 minutes.
- 5
Remove bay leaf and Parmesan rind. Season with salt and pepper.
- 6
Ladle into bowls and drizzle with olive oil. Top with grated Parmesan and parsley.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Substitutions
PancettaBacon or omit for vegetarian
Bacon adds smokiness; omit and add extra olive oil for meatless.
Cannellini beansGreat Northern or navy beans
Both are small white beans with similar creamy texture.
DitaliniElbow macaroni or small shells
Any small pasta that fits on a spoon works.
Tips & Storage
Pro Tips
A Parmesan rind simmered in the broth adds incredible savory depth.
The soup thickens significantly as it sits. Thin with extra broth when reheating.
Cook the pasta separately if making ahead, to prevent it from absorbing all the liquid.
Storage
Refrigerate for up to 5 days. Freeze for up to 3 months (pasta will soften).
Reheating
Reheat on the stovetop over medium heat, stirring occasionally, until warmed through. Add a splash of water or broth if it has thickened. Microwave individual portions for 2-3 minutes, stirring halfway.
Nutrition Facts
Per serving (1.25 cups) · 6 servings
Calories320
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein18g
Carbohydrates40g
Fat10g
Fiber8g
Sugar4g
Sodium720mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use dried beans?
- Yes, soak 1 cup dried cannellini beans overnight, then simmer in the soup for 1-1.5 hours before adding the pasta.
- Can I make this vegetarian?
- Omit the pancetta and use vegetable broth. Add a splash of soy sauce for umami depth.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →