There’s nothing quite like a steaming bowl of Pasta Fagioli on a chilly autumn evening-rich, comforting, and bursting with rustic Italian flavor. Known in Italy as pasta e fagioli, this beloved Italian bean soup has been warming homes for generations. Today, we’re sharing our foolproof, family-tested recipe for the most satisfying hearty pasta soup you’ll ever make-ready in under an hour and perfect for meal prep, leftovers, or feeding a crowd.
Ingredients :(Serves 6-8)
2 tbsp olive oil
4 oz pancetta or bacon, diced (optional for vegetarian version)
1 medium onion, finely chopped
3 garlic cloves, minced
1 carrot, finely diced
1 celery stalk, finely diced
1 (28 oz) can crushed tomatoes
2 (15 oz) cans cannellini beans, drained and rinsed
One fifteen-ounce can of washed and drained great northern beans
6 cups low-sodium vegetable or chicken broth
1 tsp dried oregano
1 tsp dried basil
½ tsp red pepper flakes (optional)
1 bay leaf
One cup of little pasta (elbow, ditalini, or tiny shells)
Salt and freshly ground black pepper, to taste
¼ cup of grated Parmesan cheese, plus additional for serving
Fresh parsley, chopped (for garnish)
Extra virgin olive oil drizzle (for finishing)
Method :
Sauté the Aromatics
Heat the olive oil in a large pan. Add the pancetta (if using) and cook until slightly crisp, about 4-5 minutes. Add the onion, carrots, and celery. Cook until tender, about 6-7 minutes.
Build the Flavor Base
Pour in crushed tomatoes, scraping up any browned bits from the bottom of the pot. Add both types of beans, broth, oregano, basil, red pepper flakes, and bay leaf. Reduce the heat to low after bringing to a mild boil. Simmer uncovered for 20 minutes, stirring occasionally.
Add the Pasta
Add the pasta and simmer until al dente, about 8 to 10 minutes. (Tip: If you plan to store leftovers, cook pasta separately and add it fresh when reheating to avoid mushiness.)
Finish and Season
Take out the bay leaf. Add a good amount of salt and pepper and stir in the Parmesan cheese. Taste and adjust; for consistency, you might need a little more red pepper flakes or broth.
Serve with Love
Ladle into bowls, drizzle with a touch of extra virgin olive oil, sprinkle with fresh parsley, and top with extra Parmesan. Serve with crusty bread for dipping.