Name: Pasta e Fagioli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 1 medium onion, chopped; 3 cloves garlic, minced; 2 carrots, diced; 2 celery stalks, diced; 1 1/2 cups crushed tomatoes; 4 cups vegetable or chicken broth; 2 cans (15 oz each) cannellini beans, rinsed and drained; 1 cup small pasta (ditalini or small shells); 1 tsp dried oregano; 1 tsp dried basil; 1 tsp salt (or to taste); 1/2 tsp black pepper; 2 tbsp chopped fresh parsley or grated Parmesan (optional)

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I love pasta e fagioli because it’s hearty, comforting, and deeply satisfying in a simple, rustic way. I enjoy how tender beans, pasta, and vegetables come together in a flavorful broth, creating a soup that feels nourishing and cozy without being heavy.

Why You’ll Love This Recipe

I like this recipe because it’s made with everyday ingredients and delivers big comfort with very little effort. I enjoy how filling it is while still feeling balanced, and I appreciate that it tastes even better the next day. I also love how flexible it is, depending on what I have in my kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

olive oil
onion
garlic
carrots
celery
crushed tomatoes
vegetable or chicken broth
cannellini beans
small pasta such as ditalini
dried oregano
dried basil
salt
black pepper
optional fresh parsley or Parmesan

Directions

I start by heating olive oil in a large pot over medium heat. I add chopped onion, carrots, and celery and cook them until softened. I stir in the garlic and cook briefly until fragrant.

I add the crushed tomatoes, broth, beans, oregano, and basil. I bring everything to a gentle simmer and let it cook so the flavors blend together.

I stir in the pasta and continue simmering until the pasta is tender. I season the soup with salt and black pepper to taste. Just before serving, I adjust the consistency with extra broth if needed and finish with parsley or Parmesan if I like.

Servings and Timing

I usually get about 4 to 6 servings from this recipe.
Prep time takes around 10 minutes, cooking time is about 30 minutes, and the total time comes to roughly 40 minutes.

Variations

I sometimes add ground beef or Italian sausage for extra heartiness. I like stirring in spinach or kale near the end for added greens. When I want a richer flavor, I add a Parmesan rind while the soup simmers.

Storage/Reheating

I store leftover pasta e fagioli in an airtight container in the refrigerator for up to 4 days. When reheating, I add a splash of broth or water since the pasta absorbs liquid as it sits.

FAQs

Can I make pasta e fagioli vegetarian?

I make it vegetarian by using vegetable broth and skipping any meat.

What pasta works best for this soup?

I like small pasta shapes that fit easily on a spoon, such as ditalini or small shells.

Can I use canned beans?

I usually use canned beans for convenience, making sure to rinse and drain them well.

Does pasta e fagioli freeze well?

I freeze it, but I prefer freezing it without the pasta and adding fresh pasta when reheating.

Why did my soup get too thick?

I find this happens because the pasta absorbs liquid, so I thin it with extra broth when reheating.

Conclusion

I enjoy pasta e fagioli because it’s classic, comforting, and full of simple flavor. I love how it turns humble ingredients into a warm, satisfying meal that always feels like home.

Pasta e Fagioli

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A classic, hearty pasta e fagioli soup made with tender beans, small pasta, vegetables, and herbs simmered in a flavorful broth for a comforting, rustic meal.