Italian Bean Soup Recipe Simple & Delicious
You know those nights? The ones where the wind is howling outside, the kids are bickering, and the thought of complicated meal prep feels like climbing Mount Everest? Yeah, me too. And on those nights, there’s one recipe that always, always saves the day and fills our home with the most incredible, comforting aroma. It’s my Pasta e Fagioli. Honestly, this isn’t just soup; it’s a culinary hug, a warm embrace that chases away the chill and brings a smile to everyone’s face. I remember my Nonna making this for us on rainy Sundays, the steam rising from her big cast-iron pot, and I swear, the smell alone was enough to make you feel safe and loved. It’s so much more satisfying than a quick frozen dinner, and surprisingly, it’s even easier to whip up than you might think. If you’ve ever had a lackluster bowl of bean soup before, forget it. This Pasta e Fagioli is the real deal, rich, hearty, and utterly delicious. It’s the kind of dish that makes you feel like you’ve accomplished something truly special, even if you only had an hour to spare.
What is Pasta e Fagioli?
So, what exactly *is* Pasta e Fagioli? The name literally means “pasta and beans” in Italian, and that’s pretty much the heart of it. But oh, it’s so much more than just those two humble ingredients thrown together. Think of it as a rustic, deeply flavorful soup where tender beans and small pasta shapes mingle in a rich, savory broth, often enhanced with vegetables, aromatic herbs, and sometimes a hint of pancetta for that extra depth. It’s a classic peasant dish, born out of necessity and resourcefulness, using simple, pantry-staple ingredients to create something truly magnificent. It’s the Italian equivalent of comfort food at its finest, a dish that’s been passed down through generations, with every family having their own little twist. It’s not a light, brothy soup; it’s hearty enough to be a meal in itself, satisfying and warming from the very first spoonful. It’s the kind of food that sticks to your ribs in the best possible way, leaving you feeling perfectly content.
Why you’ll love this recipe?
Honestly, there are so many reasons why I keep coming back to this Pasta e Fagioli recipe, and I just know you’re going to fall in love with it too. First off, let’s talk about the flavor. It’s just incredible. The combination of savory broth, tender beans, sweet vegetables, and perfectly cooked pasta creates a symphony in your mouth. It’s robust, it’s layered, and it’s got this incredible depth that you just don’t expect from such simple ingredients. And the simplicity! This is the recipe I grab when I’ve had a crazy day and the last thing I want to do is spend hours in the kitchen. It’s a lifesaver on busy weeknights, I’m not kidding. Plus, it’s incredibly budget-friendly. Beans, pasta, a few veggies – these are staples that don’t break the bank, making it a perfect meal for feeding a family without emptying your wallet. What I love most about this is its versatility, too. You can absolutely dress it up or down. Serve it as is for a cozy dinner, or top it with a drizzle of good olive oil and a sprinkle of Parmesan for something a little more elegant. It’s also fantastic for leftovers; in fact, I think it’s even better the next day as all those flavors have had a chance to really meld together. Compared to something like a basic tomato soup or even a chili, Pasta e Fagioli has this unique heartiness from the beans and pasta that’s just so satisfying. It’s got that soul-warming quality that makes you want to curl up on the couch with a good book and a big bowl.
How do I make Pasta e Fagioli?
Quick Overview
This Pasta e Fagioli recipe is all about building layers of flavor. We’ll start by sautéing some aromatics, then add the beans and broth to simmer, creating a rich base. Finally, we’ll add small pasta and let it cook right in the soup, which helps thicken it beautifully. It’s a one-pot wonder, really, designed to be as straightforward as possible. The beauty is in its simplicity and how the humble ingredients come together to create something truly spectacular. You’ll be amazed at how quickly you can have a pot of this deliciousness ready to go.
Ingredients
For the base flavor: 122222222222
A good drizzle of olive oil (don’t be shy, it builds flavor!)
1 medium onion, finely chopped
2 carrots, peeled and finely diced
2 celery stalks, finely diced
3 cloves garlic, minced (or more if you’re a garlic lover like me!)
Optional: 4 ounces pancetta or bacon, diced (this adds an amazing savory depth if you have it on hand)
For the Heartiness:
2 cans (15 ounces each) cannellini beans, rinsed and drained (I like cannellini for their creamy texture, but kidney beans work wonderfully too!)
1 can (15 ounces) crushed tomatoes (for that subtle sweetness and color)
6 cups low-sodium chicken or vegetable broth (use good quality broth for the best flavor)
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes (optional, for a little warmth)
For the Pasta & Finishing:
1 cup small pasta, like ditalini, elbows, or tiny shells (choose something that won’t get mushy too quickly)
Salt and freshly ground black pepper to taste
Fresh parsley, chopped, for garnish
Parmesan cheese, grated, for serving
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Grab a large, heavy-bottomed pot or Dutch oven – this is where all the magic happens! Place it over medium heat. If you’re using pancetta or bacon, add it now and cook until it’s crispy and has rendered its fat. Remove the crispy bits with a slotted spoon and set them aside for garnish, leaving the rendered fat in the pot. If you’re not using pancetta, just add a generous swirl of olive oil (about 2 tablespoons) to the pot.
Step 2: Mix Dry Ingredients
While the pot is heating or the pancetta is crisping, make sure your onion, carrots, and celery (this trio is often called a ‘soffritto’ and it’s your flavor foundation!) are finely diced. Mince your garlic. Having everything prepped and ready makes the cooking process so much smoother!
Step 3: Mix Wet Ingredients
This step is more about combining the flavor base elements. Once the pancetta fat or olive oil is shimmering, add your diced onion, carrots, and celery to the pot. Stir them around and let them soften and become fragrant, about 5-7 minutes. You’re not looking for them to brown, just to become tender. Then, add your minced garlic and red pepper flakes (if using) and cook for another minute until you can smell that wonderful garlic aroma. Don’t let the garlic burn!
Step 4: Combine
Pour in the crushed tomatoes, the rinsed and drained cannellini beans (reserving about half a cup if you want to mash some for extra creaminess later!), dried oregano, and dried basil. Stir everything together well. Now, pour in your chicken or vegetable broth. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it simmer for at least 20 minutes. This allows all those lovely flavors to meld and deepen.
Step 5: Prepare Filling
This step is actually already mostly done as we’ve been building the flavor base! If you reserved some beans, you can mash them now with a fork or the back of a spoon. You can add these mashed beans back into the pot during the last 10 minutes of simmering to give the soup an extra creamy texture. Alternatively, you can also blend about a cup of the soup (beans and broth) using an immersion blender or carefully in a regular blender and stir it back in for a smoother, thicker consistency. It’s a little trick I learned from my Aunt Clara!
Step 6: Layer & Swirl
Now it’s time for the pasta! Stir in the small pasta shape of your choice. Increase the heat slightly to maintain a gentle simmer. Cook the pasta according to the package directions, usually about 8-10 minutes, stirring occasionally to prevent it from sticking to the bottom of the pot. The pasta will absorb some of the liquid, which is exactly what we want – it thickens the soup beautifully. Make sure the pasta is tender but still has a slight bite (al dente!).
Step 7: Bake
Wait, bake? Nope, we’re simmering on the stovetop for this one! If you wanted to bake it, you’d need to make a much thicker version, maybe like a baked pasta dish. This stovetop method is just so much quicker and easier for a comforting soup.
Step 8: Cool & Glaze
Once the pasta is cooked and the soup has thickened nicely, taste it and season generously with salt and freshly ground black pepper. Don’t be afraid to add enough salt – it really brings out all the other flavors. You can add a little more broth if it’s too thick for your liking. If you’re feeling fancy, a tiny drizzle of really good quality olive oil right before serving adds a wonderful sheen and flavor boost. There’s no glaze for this soup, but the richness of the ingredients acts as its own delicious coating!
Step 9: Slice & Serve
Ladle the hot Pasta e Fagioli into warm bowls. Garnish with plenty of fresh chopped parsley and a generous sprinkle of grated Parmesan cheese. If you saved some crispy pancetta or bacon, sprinkle that on top too for an extra crunch and savory kick. Serve immediately and watch everyone dive in!
What to Serve It With
Pasta e Fagioli is such a wonderfully self-contained meal, but it also plays beautifully with a few accompaniments. For a cozy breakfast, believe it or not, a small bowl of this hearty soup can be incredibly satisfying on a chilly morning, especially paired with a strong coffee and perhaps some crusty toast to dip. It’s like a warm hug to start your day! For a more leisurely brunch, I love serving it alongside some light, fluffy ricotta pancakes or even some simple scrambled eggs and a side of fresh fruit. It adds a savory contrast to sweeter brunch items. As a dessert course? Well, it’s definitely not a dessert itself, but imagine a light, refreshing salad with a lemon vinaigrette after a hearty bowl of this – it cleanses the palate beautifully. For those cozy snack times, it’s perfect on its own, maybe with a slice of garlic bread or some simple, plain crackers for scooping. My kids absolutely love it with some cheesy garlic breadsticks; they’re obsessed. Another family tradition is to have it with a simple side of roasted vegetables, like broccoli or Brussels sprouts, tossed with a little olive oil and herbs. It makes the meal feel even more wholesome and balanced. Honestly, any good, crusty bread is a must-have for sopping up every last drop of that delicious broth.
Top Tips for Perfecting Your Pasta e Fagioli
I’ve made this Pasta e Fagioli more times than I can count, and over the years, I’ve picked up a few tricks that really make a difference. When it comes to the beans, while you can use dried beans (which are fantastic if you have the time to soak and cook them), using good quality canned beans is an absolute lifesaver on busy nights. Just be sure to rinse them really well to get rid of that metallic taste. I learned that the hard way after one particularly bland batch years ago! For the vegetables, dicing them finely ensures they cook down and become part of the soup’s base flavor rather than standing out as chunky vegetables. It creates a more cohesive texture. Regarding mixing, the key is not to overcook the pasta. You want it al dente, meaning it still has a slight bite. Pasta cooked directly in the soup will continue to absorb liquid as it sits, so if you plan on having leftovers, you might want to cook the pasta separately and add it to individual bowls just before serving. This is my go-to method for ensuring perfect pasta texture, even the next day. For the swirl effect that makes it look so inviting, some people like to blend a portion of the soup with some of the beans and then swirl it back in. I find that mashing half of the beans against the side of the pot does the trick for a lovely creamy base without needing extra steps or equipment. If you’re feeling adventurous with ingredient swaps, I’ve tried adding a diced potato along with the carrots and celery, and it adds another layer of comforting starchiness. For a richer flavor, using pancetta or a good quality smoked bacon is definitely worth it if you have it. You can also add a bay leaf to the simmering broth for an extra aromatic note – just remember to fish it out before serving! And don’t be afraid to season. Salt is your best friend here; it wakes up all the other flavors. Taste and adjust as you go, especially after adding the pasta, as it will absorb some of the salt.
Storing and Reheating Tips
One of the things I love most about this Pasta e Fagioli is how well it keeps and reheats. It’s one of those dishes that actually gets better the next day! If you find yourself with leftovers, store them in an airtight container in the refrigerator. It will stay delicious for about 3-4 days. I usually try to use it within 3 days for the best flavor and texture. When it’s time to reheat, I usually do it gently on the stovetop over medium-low heat. You might find that the soup has thickened up quite a bit, especially if you cooked the pasta directly in the soup. That’s totally normal! Just stir in a little extra broth or water – about half a cup at a time – until it reaches your desired consistency. You can also reheat it in the microwave, but stir it halfway through to ensure even heating. For freezer instructions, this soup freezes beautifully, but I recommend cooking the pasta separately if you know you’ll be freezing it. This prevents the pasta from getting too mushy upon thawing. If you freeze it with the pasta, it’s still good, but the texture might be softer. Once cooled completely, transfer the soup to freezer-safe containers or bags, leaving some headspace for expansion. It can be stored in the freezer for up to 3 months. To thaw, transfer it from the freezer to the refrigerator overnight, and then reheat as directed. If you freeze it without the pasta, add your freshly cooked pasta when you reheat the soup. I never add the glaze (as there isn’t one for this recipe, but I assume you mean the garnish or topping!) until just before serving, whether it’s fresh or reheated. Fresh parsley and a good sprinkle of Parmesan are always best added at the last minute for the brightest flavor and freshest look.
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite Pasta e Fagioli recipe! I really hope you give this a try. It’s a dish that embodies everything I love about cooking: simple ingredients, incredible flavor, and the power to bring people together around the table. It’s proof that you don’t need fancy ingredients or complicated techniques to create something truly delicious and comforting. It’s the kind of meal that feels both nourishing and indulgent, perfect for any occasion, from a weeknight dinner to a cozy weekend lunch. If you’re a fan of hearty, flavorful soups, you might also enjoy my Creamy Tomato Basil Soup – it’s another family favorite that’s perfect for dipping crusty bread into! I can’t wait to hear what you think of this Pasta e Fagioli. Please leave a comment below and let me know how yours turns out, or if you have any special family twists to add! Happy cooking!
Pasta e Fagioli Soup
Ingredients
Method
- Heat 1 tablespoon olive oil in a large pot over medium-high heat, crumble in ground beef and cook, stirring occasionally, until cooked through.
- Drain fat from beef, then transfer beef to a plate and set aside. Heat remaining 1 tablespoon olive oil in the same pot.
- Add onions, carrots, and celery and sauté over medium-high heat until tender, about 6 minutes. Add garlic and sauté for 1 minute longer.
- Add chicken broth, tomato sauce, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram, and cooked beef. Season with salt and pepper to taste.
- Bring to a boil, then reduce heat to medium-low, cover with a lid, and allow to simmer, stirring occasionally, until vegetables are soft, about 15-20 minutes.
- Meanwhile, prepare ditalini pasta according to package directions, cooking to al dente.
- Add the cooked and drained pasta to the soup along with the kidney beans and great northern beans. Thin with a little more broth or water if desired.
- Allow to cook 1 minute longer. Stir in parsley and serve warm with grated Romano or Parmesan cheese.
