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Pasta e Fagioli
Pasta e fagioli soup translates from Italian to ‘pasta and beans,’ a name that perfectly reflects this classic, hearty dish. Traditionally considered an Italian peasant recipe, pasta e fagioli relies on simple, affordable ingredients like beans, pasta, and vegetables to create a filling, nourishing meal that has stood the test of time.
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This pasta e fagioli soup is a rustic Italian classic full of tender beans, small pasta, savory pancetta, and vibrant vegetables simmered in a rich tomato‑braised broth that warms from the inside out. With its hearty combination of beans and pasta, this soup delivers comforting, nourishing flavor perfect for chilly nights or weeknight dinners when you want something satisfying yet simple to make. If you love this pasta e fagioli soup, be sure to try my classic French onion soup or this creamy mixed mushroom and brie soup next.
Why You’ll Love This Recipe
- Hearty and satisfying – Beans, pasta, and vegetables make this a complete, stick‑to‑your‑ribs meal.
- Classic Italian flavor – Sofrito, pancetta, and a tomato‑infused broth build deep, comforting taste.
- Flexible and comforting – Easy to adapt with pantry staples and perfect for cozy nights in.
Key Ingredients in This Recipe
- Cranberry beans – Cranberry beans get their name for their appearance – white with splotches of pink all over which sadly don’t remain through the cooking process. They’re a rich and creamy bean but are not always readily available. If you can’t find cranberry beans use another white bean like Great Northern beans or Cannellini beans.
- Pancetta – Pancetta comes from pork belly and is salted, seasoned, cured and aged for an extended period of time. Pancetta is similar to bacon in flavor though not as smokey. Many recipes for pasta e fagioli use ground beef or sausage though I like the flavor the pancetta provides.
- Pasta – Small pasta shapes work well in this recipe. Remember they expand as they cook so you don’t want to add too much or else the soup will become dry. I use small shells in this recipe though others like orzo or ditalini, small tube shapes, also work well. The pasta cooks in the broth and absorbs that flavor.
- Sofrito – The vegetables that are sautéed as the base of the soup to create a flavorful foundation are carrots, celery and onion. This combination is referred to as sofrito in Italian and is often called a mirepoix in French.
- Kale – I use Tuscan kale in this recipe though curly kale or Swiss chard work well too. I always remove the tough ribs from kale before adding it to recipes.
- Chicken stock – Chicken stock is typically made from chicken bones as well as aromatics and vegetables while chicken broth is made with the meat. How does that affect their flavor? Chicken stock has a much richer, more robust flavor which comes from the collagen released from the simmering bones. On the other hand, chicken broth is much more mellow in flavor. I typically use chicken stock when cooking. In a pinch the chicken stock can be substituted with water though it takes away some of the flavor.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Cook your beans until just tender and add pasta toward the end so it doesn’t overcook and absorb all the broth, keeping the soup pleasantly brothy.
Swaps and Substitutions
- Beans: Use cannellini or great northern beans if cranberry beans aren’t available.
- Pasta: Swap small shells for ditalini, orzo, or elbow pasta for similar texture.
- Broth: Vegetable broth can replace chicken stock for a meatless base.
- Greens: Swiss chard or curly kale can take the place of Tuscan kale.
- Protein: Substitute cooked Italian sausage or bacon for pancetta if preferred.
How to Make Pasta e Fagioli Soup (Step-by-Step)
Soak cranberry bean in a medium bowl covered with water overnight.
Heat a large pot or Dutch oven over medium heat, add the olive oil and heat through. Add the pancetta and cook until golden brown all over but not hard, about 6 minutes.
Then add the carrot, celery and onion and sauté, stirring occasionally, until tender, about an additional 6 minutes. Add the garlic, continuing to sauté until the garlic is fragrant, about an additional 30 seconds.
Add the tomatoes, chicken stock, 4 cups of water and bay leaves.
Drain the beans then add to the pot and bring the mixture to a boil then lower heat to medium-low and simmer until the beans are tender, about 1 hour. Add additional water as needed if the broth evaporated too quickly.
Add the kale and pasta, stirring to combine and cook until the pasta is just al dente and the kale has wilted, about 6 minutes. The pasta will continue to cook in the hot broth.
Ladle the soup into soup bowls and top with grated Parmesan. If the pasta soaks up too much of your broth, just add additional water, a cup at a time.
How to Serve Pasta e Fagioli Soup
- As a meal: Ladle into deep bowls and top with freshly grated Parmesan.
- With sides: Serve with crusty bread or focaccia for dipping and soaking up the broth.
- Garnish ideas: Sprinkle with fresh parsley or a drizzle of extra virgin olive oil for brightness.
How to Store Pasta e Fagioli Soup
- Refrigerator: Store in an airtight container for up to 3–4 days.
- Reheating: Warm gently on the stovetop to retain texture and flavor.
- Freezing: Cool completely, then freeze for up to 3 months; thaw overnight before reheating.
FAQ – Frequently Asked Questions
What makes pasta e fagioli soup hearty and filling?
Pasta e fagioli pairs protein‑rich beans with small pasta shapes in a savory broth, creating a satisfying and filling soup.
Can pasta e fagioli soup be made vegetarian?
Yes, omit the pancetta and use vegetable broth to make a delicious vegetarian version.
Do I need to soak dried beans for pasta e fagioli soup?
Soaking dried beans ahead of time reduces cooking time, but you can cook them directly and simmer until tender if you don’t soak.
What pasta works best in pasta e fagioli soup?
Small pasta shapes like ditalini, small shells, or elbow macaroni are ideal because they blend well with the beans and broth.
How can I prevent the pasta from absorbing too much broth?
Add pasta near the end of cooking or cook it separately and add it just before serving to maintain a brothy soup.
Other Recipes to Try
If this pasta e fagioli recipe hit the spot, take a look at some of these other comforting soups:
- Meatball Sub Soup
- French Onion Soup
- Creamy Mixed Mushroom and Brie Soup
- Ham Hock and White Bean Stew
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Pasta e Fagoli
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Ingredients:
- 1 cup dried cranberry beans (or cannellini or great northern beans)
- 3 tablespoons extra-virgin olive oil
- 5 ounces diced pancetta
- 1 carrot, peeled and finely chopped
- 2 stalks celery, finely chopped
- 1 medium yellow onion, diced
- 2 cloves garlic, chopped
- 1 (15-ounce) can diced tomatoes
- 6 cups chicken stock
- 2 bay leaves
- 1 small bunch Tuscan kale, roughly chopped
- ½ pound small pasta, like ditalini shell or elbow
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- Freshly grated Parmesan cheese, for serving
Instructions:
- Soak cranberry bean in a medium bowl covered with water overnight.
- Heat a large pot or Dutch oven over medium heat, add the olive oil and heat through. Add the pancetta and cook until golden brown all over but not hard, about 6 minutes.
- Then add the carrot, celery and onion and sauté, stirring occasionally, until tender about an additional 6 minutes. Add the garlic continuing to sauté until the garlic is fragrant, about an additional 30 seconds.
- Add the tomatoes, chicken stock, 4 cups of water and bay leaves.
- Drain the beans then add to the pot and bring the mixture to a boil then lower heat to medium-low and simmer until the beans are tender, about 1 hour. Add additional water as needed if the broth evaporated too quickly.
- Add the kale and pasta, stirring to combine and cooking until the pasta is just al dente and the kale has wilted, about 6 minutes. The pasta will continue to cook in the hot broth.
- Season to taste with salt and pepper then ladle the soup into soup bowls and top with grated Parmesan. If the pasta soaks up too much of your broth, just add additional water, a cup at a time.
Notes:
Cook your beans until just tender and add pasta toward the end so it doesn’t overcook and absorb all the broth, keeping the soup pleasantly brothy.
Nutrition:
Calories: 382kcal | Carbohydrates: 45g | Protein: 16g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 17mg | Sodium: 385mg | Potassium: 667mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1430IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 2mg
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