Pasta Fagioli – Pasta and Bean Soup

Hearty, comforting, and delicious, pasta fagioli is a warming soup of pasta and beans that is just perfect for cozy weather.

There’s just something about soup that I really love when the weather starts getting cooler. Give me a big bowl of something hearty and brothy and comforting to cozy up on the couch with and my day is made.  How about you?

With a house full of noodle and bean lovers, pasta fagiole is a soup that we keep coming back to time and time again.  It’s simple to make, can please a crowd,  it’s budget friendly, and chances are you just might have everything you need to make it in your pantry already. How’s that for a win?

What is pasta fagiole?

Pasta fagioli is a traditional Italian dish that varies in both it’s consistency and ingredients from region to region. The main staple ingredients are some kind of small pasta and beans.  Some are thick, and more like a stew, others have more broth and are soupier. 

I make mine with whatever small pasta I have on hand, and I like to use two different beans to vary up the flavour: kidney beans, and cannellini beans.

How to make Pasta e Fagioli

This soup couldn’t get any easier.  Sautee up the celery, carrots and onions, add the garlic and herbs, then add the rest of the ingredients.  Bring to a boil and simmer until the pasta is cooked and you are ready to go.

I used small shell pasta in this soup, but you can use whatever you have on hand.  Macaroni, farfalle, ditalini are all great options.  Also, feel free to adjust the amount of pasta in the soup to your tastes!  I like the consistency of mine on the heartier side of a soup, but this dish can be served with less or more pasta depending on your tastes.

As usual, I used fresh herbs as I just love the flavour they add to meals, but you could use dried here if you are in a pinch.

Tips and Tricks

• For a nutritional boost add some more veggies!  Cook in some diced zucchini, or stir in a few handfuls of chopped baby spinach aft the soup has cooked
• The main components of this dish are pasta and beans.  Try switching up the pasta or swap the beans for chickpeas or lentils to change it up or to adapt to what you have on hand
• Rosemary and thyme are two herb flavours that I love, but you can easily adapt to use other herbs you have on hand.  Basil and oregano are two other excellent choices.
• This soup will hold up well in an airtight container for up to 5 days, but it also freezes well – try freezing half the batch for a future meal.
• Not worried about excluding meat? Fry up some chopped pancetta or bacon with the veggies for an added layer of flavour.

DIETARY CONSIDERATIONS

This recipe for pasta fagiole is suitable for the following diets:

• vegan
• vegetarian
• dairy free

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MORE SOUP RECIPES YOU’LL LOVE

If you like this recipe for pasta fagioli, you might want to check out some of our other awesome easy vegetarian soups:

• Roasted broccoli soup
• Vegetarian miso ramen
• French lentil soup

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Pasta e Fagioli

A hearty soup of pasta and beans

Course Soup

Cuisine Italian

Keyword pasta e fagioli

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Calories 350kcal

Author Courtney

Ingredients

• 2 tbsp olive oil
• 2 ribs celery finely diced
• 1 carrot finely diced
• 1 onion finely diced
• 2 cloves garlic crushed
• 2 sprigs fresh rosemary
• 10-12 sprigs fresh thyme
• 7 cups vegetable stock
• 1 28 fl oz can crushed tomatoes
• 1 cups small shell pasta
• 1 19 oz can red kidney beans drained
• 1 19 oz can cannellini beans (or white kidney beans) drained

Instructions

• Add the olive oil to a large soup pot and heat to medium high heat.
• Add the celery, carrot, and onion to the pot and season with salt and pepper. Saute the vegetables until they begin to soften – about 5 minutes.
• Add the garlic and fresh rosemary and thyme to the pot, and saute for 2 minutes.
• Add the stock, crushed tomatoes, pasta, and beans to the pot and bring to a boil.
• Cook for the recommended cooking time for your pasta.