Italian Bean and Pasta Soup

This hearty Pasta e Fagioli has been my cold-weather comfort food for years. The combination of tender pasta, creamy beans, and savory broth creates a satisfying meal that warms you from the inside out. This humble Italian soup proves that the simplest ingredients often make the most memorable meals.

I first discovered Pasta e Fagioli during a cooking class in Florence. The instructor explained that this was traditionally a peasant dish, created to stretch ingredients while still delivering big flavor. Ever since, it has become my go-to recipe when I need something comforting yet impressive enough for guests.

Ingredients

• Olive oil creates the foundation for all the flavors to develop. Use a good quality extra virgin for the best results.
• Onion garlic carrots and celery form the aromatic base. Take time to dice them evenly for consistent cooking.
• Bacon adds a smoky depth to the broth. Look for thick-cut varieties with minimal processing.
• Diced tomatoes provide acidity and richness. San Marzano tomatoes offer the best flavor if available.
• Chicken broth forms the soup base. Homemade is ideal but a good quality store-bought works perfectly.
• Cannellini and kidney beans give heartiness and protein. Rinse well to remove excess sodium and starch.
• Dried herbs add Italian flavor profile. Crush them between your fingers before adding to release more oils.
• Ditalini pasta is traditional but any small pasta works. Choose a pasta that matches the size of your beans.
• Parmesan cheese and fresh parsley finish the dish with brightness and umami. Always grate your Parmesan fresh.

Step-by-Step Instructions

Sauté the Aromatics

Heat olive oil in a Dutch oven over medium heat until it shimmers. Add onion, garlic, carrots, and celery, stirring frequently to prevent burning. Cook until vegetables soften and onions become translucent, about 5-7 minutes. This careful cooking creates the flavor foundation for the entire soup.

Render the Bacon

Add diced bacon to the vegetable mixture, stirring occasionally to ensure even cooking. Allow the fat to render completely and the bacon to become crispy, approximately 3-4 minutes. The rendered fat will infuse the entire soup with a subtle smokiness that elevates all other ingredients.

Build the Broth

Pour in diced tomatoes and chicken broth, using a wooden spoon to scrape any browned bits from the bottom of the pot. These caramelized bits contain concentrated flavor. Bring mixture to a rolling boil to begin melding all the flavors together.

Add Beans and Seasonings

Incorporate both types of beans, dried herbs, red pepper flakes, and bouillon cube. Season carefully with salt and pepper, remembering the bouillon adds saltiness. Reduce heat to achieve a gentle simmer and allow to cook for 15 minutes so the beans can absorb the flavors of the broth.

Cook the Pasta

Stir in ditalini pasta directly into the simmering soup, stirring occasionally to prevent sticking. Cook until pasta reaches al dente texture, approximately 8-10 minutes. The pasta will continue absorbing liquid even after cooking, so maintain a slightly brothier consistency than your final desired result.

Garnish and Serve

Ladle the finished soup into warmed bowls. Top generously with freshly grated Parmesan cheese and sprinkle with chopped parsley. Serve immediately with crusty bread for the authentic Italian experience.

Save Pin

When I serve this soup to my family, my grandfather always tells stories about his mother making a similar version during the lean years after WWII. She would add whatever vegetables were available from their small garden, proving that this recipe truly represents the spirit of Italian cooking make something extraordinary from ordinary ingredients.

Make-Ahead Tips

Pasta e Fagioli can be prepared up to three days in advance for best flavor. Simply cook all ingredients except the pasta and store in an airtight container in the refrigerator. When ready to serve, reheat the soup to a simmer, add the pasta, and cook until tender. This method prevents the pasta from becoming overly soft and maintains the perfect texture.

Perfect Pasta Choices

While ditalini is traditional for Pasta e Fagioli, several other pasta shapes work beautifully in this recipe. Small shells capture broth in their curves, creating flavor bombs with each bite. Orzo provides a different texture but cooks quickly and distributes evenly throughout. Even broken spaghetti pieces work well in a pinch. The key is selecting a pasta small enough to fit comfortably on a spoon with the beans and vegetables.

Regional Variations

Northern Italian versions of Pasta e Fagioli tend to be brothier with more vegetables and often include pancetta instead of bacon. Southern Italian recipes feature a thicker consistency with more tomatoes and sometimes incorporate pork bones for flavor. Tuscan variations frequently include a drizzle of high quality olive oil just before serving. Each regional adaptation represents the available ingredients and culinary traditions of that area, showing how versatile this humble soup truly is.

Vegetarian Adaptation

This recipe transforms beautifully into a vegetarian masterpiece with just a few adjustments. Simply omit the bacon and use vegetable broth instead of chicken. For depth, add a tablespoon of tomato paste and a dash of smoked paprika when sautéing the vegetables. The beans provide plenty of protein, and you might consider adding a handful of kale or spinach during the final minutes of cooking for extra nutrition and color.

Save Pin

Commonly Asked Questions

→ Can I make Pasta e Fagioli ahead of time?

Yes, Pasta e Fagioli actually improves with time as flavors meld together. You can make it 1-2 days ahead, but consider adding the pasta just before serving or it may absorb too much liquid and become soft. If making completely ahead, you might need to add extra broth when reheating.

→ Is Pasta e Fagioli vegetarian?

The traditional version includes bacon and chicken broth, but it's easily adapted to be vegetarian. Simply omit the bacon and replace chicken broth with vegetable broth. The beans provide plenty of protein, and the dish remains hearty and satisfying without meat components.

→ What type of pasta works best for Pasta e Fagioli?

Ditalini is the traditional pasta for this dish, but any small pasta shape works well. Consider tubetti, small shells, orzo, or even broken spaghetti. The key is using something that cooks quickly and can be easily eaten with a spoon alongside the beans.

→ What makes a good Pasta e Fagioli thicker?

For a thicker consistency, mash about a third of the beans before adding them to the pot. The starch from the pasta naturally thickens the soup as it cooks. If you prefer an even thicker texture, you can reduce the liquid slightly or add a tablespoon of tomato paste.

→ How do you properly store leftover Pasta e Fagioli?

Let the soup cool completely before transferring to airtight containers. It will keep in the refrigerator for 3-4 days. The pasta will continue to absorb liquid, so when reheating, add additional broth or water to reach your desired consistency. Pasta e Fagioli also freezes well for up to 3 months.

→ What are traditional accompaniments for Pasta e Fagioli?

Freshly grated Parmesan cheese is the classic topping. A drizzle of high-quality olive oil adds richness. Serve with crusty Italian bread for dipping into the flavorful broth. Some regions in Italy also add a sprinkle of red pepper flakes at the table for those who enjoy a bit of heat.