What is pasta e fagioli?

Pasta e fagioli is a classic Italian soup that translates to "pasta and beans." It's a hearty, comforting dish made with small pasta shapes, white beans like cannellini or Great Northern, vegetables such as carrots, celery, onion, garlic, and Tuscan kale, plus tomatoes, broth, and herbs. The result is a flavorful, rustic meal that's filling yet simple. Traditionally from central and northern Italy, it varies by region but always features beans and pasta as stars. This version blends part of the soup for creaminess without dairy. Serve it hot with crusty bread. Prep takes about 15 minutes, cooking around 40 minutes total, yielding 6 servings. It's budget-friendly, using pantry staples, and perfect for weeknights. (92 words)

Is pasta e fagioli vegan?

Yes, pasta e fagioli is naturally vegan if you skip any cheese topping. The base recipe uses vegetable broth, canned tomatoes, beans, pasta, and veggies like onion, carrot, celery, garlic, and kale—no animal products needed. For extra creaminess, blend a portion of the beans and broth, then stir back in. Use olive oil for sautéing and finish with lemon juice, parsley, and a drizzle of oil for brightness. It's dairy-free by default too. Double-check labels on canned beans, broth, and pasta for hidden ingredients. This makes it ideal for plant-based diets, providing protein from beans and carbs from pasta. Pairs well with a side salad. (104 words)

Can I make pasta e fagioli gluten-free?

Absolutely, pasta e fagioli is easy to adapt for gluten-free diets. Swap regular small pasta like ditalini or elbows for sturdy gluten-free options such as corn-quinoa blends, brown rice pasta, or chickpea pasta—these hold up in soup without getting mushy. Use certified gluten-free broth and check canned beans and tomatoes for additives. The rest of the recipe—veggies, olive oil, herbs, lemon—stays the same. Blend part for creaminess as directed. Cooking tip: Add gluten-free pasta in the last 8-10 minutes to avoid overcooking. It tastes just as good and serves 6. Store leftovers in the fridge up to 5 days. (98 words)

What beans work best in pasta e fagioli and can I substitute?

Cannellini or Great Northern beans are traditional for pasta e fagioli, offering creamy texture and mild flavor—use two 15-ounce cans, drained and rinsed, or 3 cups cooked dried beans. Chickpeas make a great swap for a nuttier taste, as in pasta e ceci variation. Avoid mushy beans like navy; opt for firm ones. For creaminess, blend 1 cup beans with broth before adding back. If using dried, soak overnight and cook separately. This adds plant-based protein (about 10g per serving). Pro tip: Rinse canned beans well to reduce sodium. Experiment with mixes for variety. (96 words)

How do you store pasta e fagioli leftovers?

Cool pasta e fagioli completely before storing to prevent condensation and spoilage. Refrigerate in an airtight container for up to 5 days—it reheats well on the stovetop with a splash of broth to loosen. For freezing, portion into freezer bags or containers, removing as much air as possible; it keeps 2-3 months. Thaw overnight in fridge, then simmer gently—stir in fresh parsley or lemon. Note: Pasta may soften slightly after freezing, so cook pasta separately when reheating if preferred. Avoid refreezing thawed soup. This makes meal prep easy for busy weeks. (92 words)

Pasta E Fagioli Recipe: Classic Italian Pasta And Beans

Name: Pasta E Fagioli
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian
Ingredients: – 4 tablespoons extra-virgin olive oil (3 tablespoons for sautéing, 1 tablespoon at end); – 1 medium-to-large yellow onion (finely chopped); – 2 carrots (finely chopped); – 2 celery ribs (finely chopped); – ¾ teaspoon fine sea salt (divided); – freshly ground black pepper (to taste); – 4 cloves garlic (pressed or minced); – 1 can (15 ounces) crushed tomatoes; – 4 cups vegetable broth; – 3 cups water; – 2 bay leaves; – 1 teaspoon dried oregano; – ¼ teaspoon red pepper flakes (optional); – 2 cans (15 ounces each) cannellini beans or Great Northern beans or chickpeas (rinsed and drained; use ¾ cup of one can for blending); – 1 cup small pasta (such as cavatelli, ditalini, elbow, or small shells); – 2 cups Tuscan kale (chopped, ribs removed) or chard or collard greens; – ¼ cup Italian parsley (finely chopped); – 1 tablespoon fresh lemon juice

Ingredients

– 4 tablespoons extra-virgin olive oil (3 tablespoons for sautéing, 1 tablespoon at end)

– 1 medium-to-large yellow onion (finely chopped)

– 2 carrots (finely chopped)

– 2 celery ribs (finely chopped)

– ¾ teaspoon fine sea salt (divided)

– freshly ground black pepper (to taste)

– 4 cloves garlic (pressed or minced)

– 1 can (15 ounces) crushed tomatoes

– 4 cups vegetable broth

– 3 cups water

– 2 bay leaves

– 1 teaspoon dried oregano

– ¼ teaspoon red pepper flakes (optional)

– 2 cans (15 ounces each) cannellini beans or Great Northern beans or chickpeas (rinsed and drained; use ¾ cup of one can for blending)

– 1 cup small pasta (such as cavatelli, ditalini, elbow, or small shells)

– 2 cups Tuscan kale (chopped, ribs removed) or chard or collard greens

– ¼ cup Italian parsley (finely chopped)

– 1 tablespoon fresh lemon juice

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Instructions

1-First Step: In a large pot over medium heat, warm 3 tablespoons of the extra-virgin olive oil.

2-Second Step: Add finely chopped onion, carrots, celery, half the salt, and black pepper. Cook 6 to 10 minutes until vegetables soften and onions look translucent.

3-Third Step: Add the pressed or minced garlic and cook for about 30 seconds until fragrant.

4-Fourth Step: Stir in the crushed tomatoes and cook until the mixture starts bubbling.

5-Fifth Step: Add vegetable broth, water, bay leaves, dried oregano, and red pepper flakes (if using). Bring to a simmer over medium-high heat and cook for 10 minutes, stirring occasionally.

6-Sixth Step: Blend for creaminess: blend 1½ cups of soup liquid (avoid bay leaves) with ¾ cup beans until smooth. Stir the blended mixture back into the pot.

7-Seventh Step: Add the remaining beans, small pasta, kale (or chard/collards), and Italian parsley. Simmer for about 20 minutes, stirring now and then, until the pasta and greens are tender.

8-Final Step: Turn off the heat. Discard bay leaves, then stir in fresh lemon juice, remaining 1 tablespoon olive oil, and the remaining salt. Taste and adjust with salt and pepper. Serve with optional garnishes like extra parsley, black pepper, a Parmesan sprinkle, or a light drizzle of olive oil.

Last Step:

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Notes

🥄 Blend part of the beans and broth for creamy texture without dairy.
🌿 Add Parmesan rind during simmering for extra umami flavor.
🍲 Cook pasta fresh when reheating leftovers to keep it from getting soggy.

Author: Brandi Oshea
Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian
Diet: Vegetarian, Vegan

Nutrition

Serving Size: 1 1/3 cups
Calories: 389 kcal
Sugar: 6 g
Sodium: 800 mg
Fat: 13 g
Saturated Fat: 2 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 55 g
Fiber: 12 g
Protein: 16 g
Cholesterol: 0 mg