Name: Italian Pasta e Fagioli Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 1 small onion, diced; 2 cloves garlic, minced; 2 medium carrots, peeled and chopped; 2 celery stalks, chopped; 1 tsp dried oregano; 1 tsp dried basil; ¼ tsp crushed red pepper flakes (optional); Salt and black pepper to taste; 1 (15 oz) can diced tomatoes; 4 cups low-sodium vegetable or chicken broth; 1 (15 oz) can cannellini beans, drained and rinsed; 1 (15 oz) can red kidney beans, drained and rinsed; ¾ cup ditalini or small pasta; ¼ cup freshly grated Parmesan (for garnish); Fresh parsley or basil, chopped (optional)

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If you’re looking for a meal that wraps you in a warm, cozy hug, Italian Pasta e Fagioli is exactly what you need. This classic soup is a soul-soothing combination of tender pasta, creamy beans, hearty vegetables, and a tomato-rich broth that simmers its way into pure comfort. Simple, budget-friendly, and brimming with flavor, Italian Pasta e Fagioli is one of those recipes you’ll find yourself craving again and again—whether you want a quick weeknight dinner or something delicious to share with family and friends.

Ingredients You’ll Need

What makes Italian Pasta e Fagioli so irresistible is its straightforward, wholesome lineup of ingredients. Each one brings something unique: fresh flavor, rich color, or satisfying texture. Here’s everything that goes into this beloved Italian classic:

Olive oil: The heart of Italian cooking; it gives the soup a silky, flavorful base right from the start.
Onion: Delivers gentle sweetness and depth that forms the backbone of the broth.
Garlic: Adds unmistakable aroma and a little kick of savoriness to every bite.
Carrots: Sweet, earthy, and colorful—these brighten up both the flavor and look of the soup.
Celery: Offers fresh, herbal crunch that balances the beans and pasta.
Dried oregano: Classic Italian herb that infuses every spoonful with savory aroma.
Dried basil: Brings a mild, peppery sweetness that plays beautifully with tomatoes.
Crushed red pepper flakes (optional): For just a hint of gentle heat—add more or less as you like.
Salt and black pepper: Essential seasonings that let the simple ingredients shine.
Canned diced tomatoes: The juicy foundation for the rich, savory broth.
Low-sodium vegetable or chicken broth: The canvas that brings all the flavors together.
Cannellini beans: Creamy and mild, these white beans add substance and silkiness.
Red kidney beans: Meaty and vibrant, they offer extra protein and lovely color contrast.
Ditalini or small pasta: Classic for Italian Pasta e Fagioli; these bite-sized shapes soak up all the flavors.
Freshly grated Parmesan (for garnish): Adds a savory, salty finish that ties everything together.
Fresh parsley or basil (optional): For a burst of freshness and beautiful green color on top.

How to Make

Step 1: Build the Flavor Base

Start by heating olive oil in a large pot over medium heat. Toss in the diced onion, minced garlic, chopped carrots, and celery. Sauté everything together until the vegetables have softened and your kitchen smells amazing—about 5 to 6 minutes. This step lays down a foundation of sweet, aromatic flavor that will shine through every bowl of Italian Pasta e Fagioli.

Step 2: Season and Spice

Now sprinkle in the dried oregano, basil, and red pepper flakes if you’re up for a little tingle. Add salt and freshly ground black pepper to taste. Stir the spices right into the softened veggies and let them toast for about 1 minute. This quick sizzle releases their essential flavors so the soup tastes authentically Italian, even before the broth goes in.

Step 3: Add Tomatoes and Broth

Pour in the canned diced tomatoes—including all their juices—to bring vivid color and tangy depth. Then add the vegetable or chicken broth and stir to combine. Raise the heat just a touch and bring the mixture to a gentle simmer. The aroma at this stage is pure comfort.

Step 4: Beans Join the Party

Once everything’s simmering, in go the cannellini beans and red kidney beans. Let the soup gently bubble away for 10 to 15 minutes. The beans soften ever so slightly while lending their creamy goodness to the broth, transforming your pot into a true Italian Pasta e Fagioli masterpiece.

Step 5: Cook the Pasta

Add the ditalini (or your small pasta of choice) and give it a good stir. Simmer for another 8 to 10 minutes—just until the pasta is tender but still has a pleasant bite. Keep an eye on the soup here: if it looks a little thick, add more broth as needed. This way, you’ll get the iconic silky texture that Italian Pasta e Fagioli is loved for.

Step 6: Taste, Adjust, and Serve

Before serving, always taste your soup. Adjust salt, pepper, or even a touch of extra herbs if you love them. Ladle the piping hot Italian Pasta e Fagioli into bowls, then finish with a generous sprinkle of Parmesan cheese and a shower of fresh parsley or basil. Every spoonful is creamy, aromatic, and utterly comforting.

How to Serve

Garnishes

You can never go wrong with a snowdrift of freshly grated Parmesan and a scatter of chopped parsley or basil on each bowl of Italian Pasta e Fagioli. For extra richness, drizzle a touch of your best olive oil on top before digging in—a move that adds aroma and that special Italian flair.

Side Dishes

This soup is hearty enough to stand on its own, but it absolutely shines next to a wedge of crusty Italian bread for dunking or a crisp green salad brushed with tangy vinaigrette. For a more robust meal, pair Italian Pasta e Fagioli with a platter of roasted vegetables or even a slice of rustic focaccia.

Creative Ways to Present

Try ladling your soup into small oven-safe bowls, topping with cheese, and broiling for a bubbly, gratinéed finish. Or serve Italian Pasta e Fagioli in espresso cups as a fun starter at your next dinner party. Personalize bowls with different fresh herbs or a swirl of pesto for a splash of color.

Make Ahead and Storage

Storing Leftovers

Italian Pasta e Fagioli keeps beautifully in the fridge for up to 4 days. Simply let it cool to room temperature before sealing in an airtight container. The flavors continue to meld—so some say it’s even better the next day!

Freezing

If you want to freeze Italian Pasta e Fagioli, it’s best to cook the pasta separately and add it to individual bowls right before serving. Without pasta, the soup will freeze well for up to 3 months and reheats perfectly without getting mushy.

Reheating

To reheat, warm the soup gently on the stovetop over medium-low heat, adding a splash of extra broth or water if it has thickened too much in storage. If you’ve frozen the soup, let it thaw overnight in the fridge before reheating for the best texture.

FAQs

What kind of pasta works best in Italian Pasta e Fagioli?

Ditalini is traditional, but any small pasta—like elbow macaroni or small shells—will work well to soak up the flavorful broth and complement the beans.

Can I use different beans for this soup?

Absolutely! You can swap in great northern beans, chickpeas, or even black beans if you want to try your own variation. The key is to use canned or pre-cooked beans so the soup comes together quickly.

How can I make Italian Pasta e Fagioli gluten-free?

Simply use your favorite gluten-free small pasta in place of regular ditalini. The rest of the recipe is naturally gluten-free and just as tasty!

Is there a way to make the soup vegan?

Yes—just skip the Parmesan or use a plant-based cheese alternative. Make sure to use vegetable broth, and you’ll have a 100% vegan Italian Pasta e Fagioli everyone can enjoy.

Can I add meat to this recipe?

For a heartier version, feel free to brown some Italian sausage and stir it in with the vegetables at the start. It will layer extra savory richness into your Italian Pasta e Fagioli.

Final Thoughts

If you’re searching for a recipe that’s comforting, unfussy, and deeply satisfying, Italian Pasta e Fagioli deserves a spot at your table. Whether you cherish it as a make-ahead meal or whip it up last minute for unexpected guests, every bowl is a taste of true Italian hospitality. So grab your spoon and enjoy—your cozy night in just got so much better!