Name: Recipe "Pasta Fagioli"
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 2 tbsp olive oil; 1 small yellow onion (chopped); 1 medium carrot (chopped); 1 celery stalk (chopped); 3 cloves cloves garlic (minced); 2 bay leaves; 3 cans diced tomatoes; 2 cans vegetable broth; 2 cans cannellini beans (rinsed and drained); 1 small parmesan rind; 1 tsp dried thyme; 1 tsp dried basil; 0.5 tsp dried rosemary; Dash crushed red pepper; 1 cup dried ditalini or other small pasta; 0.25 cup flat-leaf parsley (chopped); grated parmesan cheese (for serving)

Try Minestrone Soup, Ribollita Soup, and Marinated Artichoke, Roasted Red Pepper, & White Bean Salad while you’re at it.

Pasta Fagioli: A Hearty Italian Soup for Cozy Nights

Pasta Fagioli, also known as Pasta e Fagioli, is the kind of soup that wraps you in warmth with every spoonful. It’s a traditional Italian soup built on a base of sautéed onion, carrot, and celery, with canned tomatoes, cannellini beans, and small pasta swimming in a savory broth. A Parmesan rind simmered along with the soup adds a subtle nutty richness you can’t get any other way. This version is a one-pot meal that comes together in about 45 minutes, making it an easy weeknight dinner. Serve it with crusty bread or garlic bread and you’ve got a bowl of pure comfort.

Why This Pasta Fagioli Is a Weeknight Dinner Favorite

Everything cooks in a single pot, so cleanup is quick and easy.
The Parmesan rind gives the broth a deep, savory flavor without any extra effort.
It’s hearty enough to be a complete meal, thanks to the beans and pasta, and it reheats beautifully.

Key Ingredients for Authentic Pasta Fagioli

Parmesan rind: This is the secret to a deep, savory broth. Save rinds from Parmesan wedges and store them in the freezer to have on hand. If you don’t have one, add a teaspoon of nutritional yeast or extra grated Parmesan for a similar umami boost.
Cannellini beans: Creamy and mild, these beans are traditional for pasta e fagioli. Rinse and drain them well to remove excess sodium. Navy or great northern beans are fine substitutes.
Ditalini pasta: This tiny tube shape is ideal because it cooks evenly and fits on a spoon with the beans. If you can’t find it, use elbow macaroni or any small pasta shape.

Kitchen Tools for Pasta Fagioli

Large pot or Dutch oven: A 5- to 6-quart pot with a heavy bottom ensures even heat and prevents scorching.
Chef’s knife and cutting board: For chopping the vegetables efficiently.
Wooden spoon or spatula: For stirring the soup without scratching your pot.

Tips for Making the Best Pasta Fagioli

For the best texture, use a small pasta like ditalini or elbow macaroni, these hold up well without turning to mush. If you need a gluten-free version, simply swap in your favorite gluten-free pasta and adjust the cooking time. This soup is intentionally thick, almost stew-like; if you prefer a thinner consistency, add an extra cup of broth. And if you want a pop of color and nutrients, stir in a handful of fresh spinach or kale during the last few minutes of cooking. Also, invest in a good brand of canned tomatoes, they’re the backbone of the soup’s flavor.

Expert Tips for Deeper Flavor in Pasta Fagioli

The key to building deep flavor starts with the mirepoix. Sauté the onion, carrot, and celery until they’re soft and just starting to brown, about 5 minutes over medium-high heat. This caramelization adds sweetness that balances the acidity of the tomatoes. Don’t rush the garlic; let it cook for a full 2 minutes so its aroma blooms. And that Parmesan rind? It’s not just for show. As it simmers, it releases glutamates that give the broth a savory umami kick without making it cheesy. Remove it before serving, but keep it in the fridge to reuse if it’s still intact.

Pasta Fagioli Variations to Try

There are countless ways to make pasta e fagioli your own. For a meaty version, brown Italian sausage or ground beef before adding the vegetables. If you want more heat, increase the crushed red pepper or stir in a pinch of cayenne. For a different bean, swap cannellini with navy or great northern beans, they’re all creamy and mild. And if you’re out of dried herbs, use fresh: about 1 tablespoon each of fresh thyme and basil, and 1½ teaspoons of rosemary.

What to Serve with Pasta Fagioli

A bowl of this soup is satisfying on its own, but it’s even better with something to soak up the broth. Garlic bread is the classic choice, its crisp, buttery surface contrasts beautifully with the tender beans and pasta. A simple green salad with lemon vinaigrette adds brightness, while a caprese salad with fresh mozzarella and basil brings a touch of elegance. If you’re serving a crowd, bruschetta or a kale salad also pair well.

How to Store Leftover Pasta Fagioli

Let the soup cool completely, then transfer it to an airtight container. It will keep in the refrigerator for up to five days. The soup thickens as it sits, so when you reheat, stir in a splash of vegetable broth or water to thin it to your liking. If you plan to freeze the soup, note that the pasta can become mushy upon thawing. For best results, omit the pasta when making the soup, then cook fresh pasta and stir it in after reheating.

How to Freeze Pasta Fagioli for Later

To freeze this soup for longer storage, let it cool completely, then ladle it into freezer-safe containers, leaving about an inch of headspace. It will keep for up to three months. When you’re ready to eat, thaw the container in the refrigerator overnight. Reheat gently on the stovetop over medium-low heat, adding extra broth as needed. As noted, the pasta will soften significantly, so if you’re planning ahead, freeze the soup base without the pasta and add freshly cooked pasta when you serve.

Best Ways to Reheat Pasta Fagioli

The best way to reheat leftover Pasta Fagioli is on the stovetop. Pour the soup into a saucepan and add a few tablespoons of broth or water to loosen it up. Warm it over medium heat, stirring occasionally, until it’s hot throughout, about 5 to 7 minutes. If you’re short on time, use the microwave: place a portion in a microwave-safe bowl, cover with a damp paper towel, and heat in 30-second bursts, stirring in between, until steaming. Add more liquid if needed to restore the desired consistency.

Pasta Fagioli FAQs

Can I use other types of beans?

Yes, navy beans or great northern beans work well as substitutes for cannellini beans. They have a similar creamy texture and mild flavor.

Do I have to use the Parmesan rind?

It adds a lot of flavor, but you can skip it or add a tablespoon of grated Parmesan instead. The soup will still be good, though less savory.

Can I make this soup in a slow cooker?

Sauté the vegetables on the stovetop first, then transfer everything except the pasta and parsley to the slow cooker. Cook on low for 4-6 hours, then stir in the pasta and cook on high for 15-20 minutes until tender.

How can I make this soup vegan?

Use vegetable broth, omit the Parmesan rind, and skip the grated Parmesan garnish. The beans and pasta already make it filling and satisfying.

What if my soup is too thick?

Stir in additional broth or water a little at a time until it reaches your preferred consistency. The soup thickens as it sits, so you may need to add liquid when reheating.

Recipe

Pasta Fagioli

This easy one pot meal is the perfect weeknight dinner. Serve with crusty bread or garlic bread.

medium

10 min

Prep Time

35 min

Cook Time

45 min

Total Time

Servings

Dinner

Course

Italian

Cuisine

325 kcal

Calories

Ingredients

Servings

2 tbsp olive oil
1 small yellow onion, chopped
1 medium carrot, chopped
1 celery stalk, chopped
3 cloves cloves garlic, minced
2 bay leaves
3 cans diced tomatoes
2 cans vegetable broth
2 cans cannellini beans, rinsed and drained

1 small parmesan rind
1 tsp dried thyme
1 tsp dried basil
0.5 tsp dried rosemary
Dash crushed red pepper
1 cup dried ditalini or other small pasta
0.25 cup flat-leaf parsley, chopped
grated parmesan cheese, for serving

Instructions

1
In a large pot, heat the olive oil over medium high heat. Add the onion, carrot, celery, and sauté until softened, about 5 minutes. Add the garlic and cook for an additional 2 minutes. Stir in the bay leaves.
2
Add the tomatoes, vegetable broth, beans, and parmesan rind. Stir in the thyme, basil, rosemary, and crushed red pepper. Season with salt and black pepper. Let simmer on low for about 15 minutes.

3
Stir in the pasta and turn up the heat to medium. Cook until pasta is tender, about 8-10 minutes. Stir in the parsley. Remove the bay leaves and parmesan rind.
4
Ladle into bowls and serve with grated Parmesan cheese, if desired.

Nutrition (per serving)

325kcal

Calorie breakdown

Protein14%47 kcal

Fat22%74 kcal

Carbohydrates64%220 kcal

How this was calculated — 17 of 17 ingredients matched

olive oilOil, corn, peanut, and olive265 kcal

small yellow onionOnions, yellow, raw0 kcal

medium carrotCarrots, raw0 kcal

celery stalkCelery, raw0 kcal

cloves garlicGarlic, raw22 kcal

bay leavesSpices, bay leaf6 kcal

diced tomatoesTomatoes, grape, raw324 kcal

vegetable brothSoup, SWANSON, vegetable broth48 kcal

cannellini beansYardlong bean, raw376 kcal

small parmesan rindParmesan cheese topping, fat free4 kcal

dried thymeThyme, fresh5 kcal

dried basilBasil, fresh1 kcal

dried rosemaryRosemary, fresh3 kcal

crushed red pepperPeppers, sweet, red, raw0 kcal

dried ditalini or other small pastaPasta, whole grain, 51% whole wheat, remaining unenriched semolina, dry869 kcal

flat-leaf parsleyParsley, fresh22 kcal

grated parmesan cheeseCheese, parmesan, hard4 kcal

Serving size ≈ 528 g · 6 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

Open in analyzer

Keyword: beans, italian, one-pot meal, pasta, soup

This post may contain affiliate links. Read our disclosure policy.