Pasta e Fagioli, literally meaning “pasta and beans” in Italian, is a classic comfort soup that is far more than the sum of its simple ingredients. This hearty, vegetarian (and optionally vegan) stew combines tender pasta, creamy beans, and fresh vegetables in a savory tomato-based broth. It’s perfect for weeknight dinners, meal prep, or cozy weekends, and leftovers often taste even better the next day.
This recipe yields 6 bowls (or about 8 cups) of soup and is designed to be full of flavor, texture, and nutritional richness while remaining simple to prepare.
PrintPasta e Fagioli: Hearty Italian Bean and Pasta Soup
Pasta e Fagioli is a hearty Italian soup of beans, pasta, and fresh vegetables in a flavorful tomato broth. Vegan-friendly, nutritious, and perfect for meal prep or cozy dinners.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Ingredients
4 tablespoons extra-virgin olive oil, divided
1 medium-to-large yellow onion, finely chopped
2 carrots, finely chopped
2 ribs celery, 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
2 cans (15 ounces each) cannellini beans, rinsed and drained
1 cup small pasta (cavatelli, ditalini, elbow, or small shells)
2 cups chopped Tuscan kale
¼ cup finely chopped Italian parsley
1 tablespoon fresh lemon juice
Optional garnishes: additional parsley, black pepper, grated Parmesan, or olive oil
Instructions
1. Heat 3 tablespoons olive oil in a large Dutch oven over medium heat.
2. Add onion, carrots, celery, salt, and pepper; cook until softened, 6–10 minutes.
3. Add garlic and cook 30 seconds until fragrant.
4. Stir in crushed tomatoes, then add broth, water, bay leaves, oregano, and red pepper flakes.
5. Bring to a simmer and cook 10 minutes, stirring occasionally.
6. Blend 1½ cups of soup with ¾ cup beans until smooth; return to pot.
7. Add remaining beans, pasta, kale, and parsley; simmer 20 minutes until pasta and greens are tender.
8. Remove bay leaves; stir in lemon juice, remaining olive oil, and adjust salt and pepper.
9. Serve hot, garnished as desired.
Notes
Use fire-roasted tomatoes for deeper flavor.
Gluten-free option: use small gluten-free pasta.
Vegan option: omit cheese.
Soup stores up to 5 days in the refrigerator or 2–3 months in the freezer.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 650mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg
Why Pasta e Fagioli Is So Special
Unlike plain bean soups, Pasta e Fagioli features a balance of textures and flavors:
- Creamy beans add substance and protein.
- Al dente pasta provides a satisfying bite.
- Leafy greens like kale or chard contribute color, nutrition, and a slightly earthy flavor.
- Tomatoes and herbs enrich the broth with a depth of Italian-inspired aromatics.
Blending a portion of the beans creates a silky texture without losing the chunky feel of a traditional soup. The combination of acidity from tomatoes and brightness from lemon juice lifts the flavors beautifully.
Ingredient Highlights
- Cannellini or Great Northern beans: Tender, creamy, and full of plant-based protein.
- Cavatelli, ditalini, or small shells: Hold up well in the soup without turning mushy.
- Tuscan kale: Adds earthiness and a slight chew; chard or collards can be substituted.
- Fresh herbs and lemon juice: Elevate the flavors and bring brightness to the soup.
- Fire-roasted crushed tomatoes: Provide a rich, smoky undertone that intensifies the savory notes.
Optional garnishes like Parmesan, extra olive oil, or parsley make the soup feel elevated while allowing flexibility for vegan or gluten-free diets.
Step-by-Step Cooking Instructions
- Sauté the aromatics: Heat 3 tablespoons olive oil in a Dutch oven. Cook onions, carrots, celery, salt, and pepper until softened and translucent, about 6–10 minutes.
- Add garlic and tomatoes: Cook garlic until fragrant, then add crushed tomatoes and stir until bubbling.
- Add broth and seasonings: Pour in vegetable broth and water, then add bay leaves, oregano, and red pepper flakes. Simmer gently for 10 minutes.
- Blend part of the soup: Transfer 1½ cups of soup (avoiding bay leaves) and ¾ cup beans to a blender. Blend until smooth and return to the pot for a creamy base.
- Add remaining ingredients: Stir in remaining beans, pasta, kale, and parsley. Cook about 20 minutes until pasta is tender and greens are wilted.
- Finish and season: Remove bay leaves, stir in lemon juice, remaining olive oil, and final pinch of salt and pepper. Adjust seasoning to taste.
The result is a rich, flavorful, and hearty soup that balances creamy, tender, and vibrant components in each spoonful.
Serving Suggestions
Serve the soup hot with crusty bread or a light green salad. Top with:
- Extra parsley
- Grated Parmesan (optional)
- A drizzle of olive oil
For a vegan version, skip the cheese entirely. The soup still retains its rich flavor and satisfying texture.
Storage and Make-Ahead Tips
- Refrigerate for up to 5 days in airtight containers.
- Freeze in individual portions for easy reheating.
- Reheat gently on the stovetop or microwave.
Pasta e Fagioli often tastes better after the flavors have melded for a few hours or overnight.
Dietary Notes and Adaptations
- Gluten-free: Use sturdy gluten-free pasta such as a corn and quinoa blend.
- Vegan: Do not top with cheese; all other ingredients are naturally plant-based.
- Optional blending: Skipping the blender step results in a chunkier soup but maintains excellent flavor
