What is Pasta e Fagioli and where does it come from?

Pasta e Fagioli is a traditional Italian soup that combines pasta and beans, translating literally to "pasta and beans." It is a hearty, comforting dish popular throughout Italy, especially in Southern regions. The soup typically includes small pasta shapes and a variety of beans simmered together with vegetables, herbs, and sometimes a tomato base. It can be enjoyed as a filling meal or starter.

What are the key ingredients to make authentic Pasta e Fagioli?

Authentic Pasta e Fagioli usually includes small pasta like ditalini or elbow macaroni, cannellini or great northern beans, onions, carrots, celery, garlic, canned tomatoes or tomato sauce, olive oil, and herbs such as oregano and basil. Some recipes add ground beef or pancetta for extra richness. Parmesan cheese is often sprinkled on top when serving for added flavor.

How can I make Pasta e Fagioli soup at home step-by-step?

Start by sautéing onions, carrots, celery, and garlic in olive oil until softened. Add herbs and canned tomatoes or tomato sauce, then pour in broth and bring to a simmer. Stir in cooked or canned beans and cook until tender. Separately, cook the pasta until al dente and add it to the soup just before serving to prevent it from getting mushy. Finish with fresh parsley and grated Parmesan cheese.

Can I prepare Pasta e Fagioli in a slow cooker?

Yes, Pasta e Fagioli can be made in a slow cooker. Brown your meat and sauté vegetables first, then combine all ingredients except the pasta in the slow cooker. Cook on low for 4-6 hours. Add cooked pasta towards the end or cook it separately to keep it from becoming too soft. This method allows flavors to meld beautifully with minimal effort.

What’s the best way to store and reheat leftover Pasta e Fagioli?

Store leftover soup separately from the pasta in an airtight container in the refrigerator for up to 3 days. When reheating, warm the soup over medium heat on the stove, adding pasta just before serving to prevent it from getting soggy. You can also freeze the soup (without pasta) for up to 3 months; thaw overnight in the fridge before reheating and adding fresh pasta.

Pasta E Fagioli Recipe With Classic Italian Bean Soup

Name: Pasta E Fagioli
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: – 2 tablespoons olive oil, divided; – 1 pound 80% lean ground beef (optional half Italian sausage); – 1 1/2 cups yellow onion, diced; – 1 cup diced carrots (about 2 medium); – 1 cup celery (about 3 stalks); – 3 cloves garlic, minced (1 tablespoon); – 3 (8 oz) cans tomato sauce; – 2 (14.5 oz) cans low-sodium chicken broth; – 1/2 cup water, plus more as desired; – 1 (15 oz) can diced tomatoes; – 1 (15 oz) can dark red kidney beans, drained and rinsed; – 1 (15 oz) can great northern beans, drained and rinsed; – 2 teaspoons sugar (optional, to balance acidity); – 1 1/2 teaspoons dried basil or Italian seasoning blend (1 tablespoon if using blend); – 1 teaspoon dried oregano; – 3/4 teaspoon dried thyme; – 1/2 teaspoon dried marjoram; – 1 cup dry ditalini pasta or substitutes like macaroni or orzo; – 3 tablespoons chopped fresh parsley; – Shredded Parmesan or Romano cheese for serving; – Salt and pepper to taste

Ingredients

– 2 tablespoons olive oil, divided

– 1 pound 80% lean ground beef (optional half Italian sausage)

– 1 1/2 cups yellow onion, diced

– 1 cup diced carrots (about 2 medium)

– 1 cup celery (about 3 stalks)

– 3 cloves garlic, minced (1 tablespoon)

– 3 (8 oz) cans tomato sauce

– 2 (14.5 oz) cans low-sodium chicken broth

– 1/2 cup water, plus more as desired

– 1 (15 oz) can diced tomatoes

– 1 (15 oz) can dark red kidney beans, drained and rinsed

– 1 (15 oz) can great northern beans, drained and rinsed

– 2 teaspoons sugar (optional, to balance acidity)

– 1 1/2 teaspoons dried basil or Italian seasoning blend (1 tablespoon if using blend)

– 1 teaspoon dried oregano

– 3/4 teaspoon dried thyme

– 1/2 teaspoon dried marjoram

– 1 cup dry ditalini pasta or substitutes like macaroni or orzo

– 3 tablespoons chopped fresh parsley

– Shredded Parmesan or Romano cheese for serving

– Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

1-Gathering Your Ingredients: Start by getting everything ready to make the process smooth. Chop your veggies and measure out items like the ground beef and beans. This step takes about 10-15 minutes and sets you up for success.

2-Building the Base: Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Brown the 1 pound of ground beef, crumbling it as it cooks, then drain and set it aside. In the same pot, add the remaining oil and sauté the diced onion, carrots, and celery for about 6 minutes until tender.

3-Adding Flavors and Liquids: Stir in the minced garlic and cook for another minute. Then, mix in the chicken broth, tomato sauce, water, diced tomatoes, sugar, herbs, and the cooked beef. Season with salt and pepper, bring to a boil, and simmer covered for 15-20 minutes until the veggies are soft.

4-Cooking the Pasta and Beans: While the soup simmers, cook the pasta separately until al dente, then drain it. Add the cooked pasta, kidney beans, and great northern beans to the pot. Let it cook for one more minute and stir in the fresh parsley before serving. This approach keeps the pasta from getting too soft, especially for leftovers.

5-Final Touches: Top with shredded Parmesan or Romano cheese when serving. Remember, if you’re adapting for a slow cooker, brown the beef and onions first, then cook everything except the pasta and beans for 4 hours on low. For more pasta inspiration, try our pesto pasta recipe to see how simple flavors can shine.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Notes

🍝 Cook pasta separately if making leftovers to avoid sogginess; add it just before serving.
⏲️ For slow cooker, sauté beef and onions first; cook all but pasta and beans for 4 hours on low, then add pasta, beans, and parsley before serving.
❄️ Store soup (without pasta) in airtight container refrigerated up to 3 days or freeze up to 3 months for convenience.

Author: Brandi Oshea
Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Sautéing and simmering
Cuisine: Italian

Nutrition

Serving Size: 1 bowl
Calories: 540
Sugar: 12g
Sodium: 718mg
Fat: 14g
Saturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 70g
Fiber: 13g
Protein: 35g
Cholesterol: 49mg