Pasta Fagioli is one of those meals that brings comfort with every spoonful. It’s warm, filling, and easy to make. This simple Italian soup, made with beans and pasta, has been a favorite for generations. Rooted in humble cooking, it’s a dish that feels like home. In this guide, you’ll learn how to make pasta fagioli from scratch and enjoy its cozy, timeless flavor.
Why We Love This Pasta Fagioli Recipe
This dish isn’t just satisfying, it’s also:
- Accessible – Built from pantry ingredients you likely already have.
- Wholesome – Full of plant-based protein, fiber, and slow-digesting carbs.
- Versatile – Easily adjusted to suit dietary needs or taste preferences.
- Low-effort – One pot is all you need.
- Freezer-friendly – Great for meal prepping or saving for later.
Ingredients
Olive oil – This forms the base flavor of pasta fagioli. It’s used to sauté the vegetables and adds richness. Extra virgin olive oil is preferred for its depth of flavor, but regular olive oil will work if that’s what you have.
Onion – A finely chopped yellow onion provides aromatic sweetness that balances the savory broth in pasta fagioli. Avoid substituting with red onion as it may alter the flavor profile.
Garlic – Fresh garlic adds sharpness and warmth that defines the heartiness of pasta fagioli. Pre-minced garlic can be used, but fresh cloves deliver the best flavor.
Carrot – Diced carrots bring a touch of natural sweetness and color. Carrots are essential for building the flavor base in pasta fagioli and should not be skipped.
Celery – Adds depth and a gentle bitterness that complements the beans and broth. Like carrot, celery is part of the classic soffritto foundation of pasta fagioli.
Dried herbs (oregano and basil) – These are key to getting that authentic Italian flavor. Don’t substitute with fresh herbs at the beginning of cooking, as dried herbs stand up better to long simmering.
Crushed red pepper – Optional, but adds a nice kick if you like a spicier pasta fagioli. Use sparingly to keep it family-friendly.
How to Make Pasta Fagioli
Prep your aromatics
Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, and celery. Cook until vegetables begin to soften, about 5 minutes.
Build the flavor
Stir in oregano, basil, and crushed red pepper. Let the herbs bloom for about a minute.
Add tomatoes and beans
Pour in the diced tomatoes with their juice, followed by the beans. Stir to combine everything well.
Simmer the broth
Add your broth and bring everything to a gentle boil. Lower the heat and let it simmer uncovered for 15 minutes.
Cook the pasta
Stir in your pasta and cook until just al dente, typically 8 to 10 minutes depending on the shape.
Taste and adjust
Season with salt and pepper. If the soup thickens too much, add a splash of water or broth.
Garnish and serve
Top with chopped fresh herbs before serving hot.
Expert Tips for the Best Pasta Fagioli
- Use quality olive oil – It lays the foundation for your flavor.
- Mash some beans – Do this while cooking to thicken the broth naturally.
- Add pasta last – Cooking it in the soup adds flavor but watch the timing to avoid mushiness.
- Store pasta separately – If you’re meal-prepping, cook pasta on the side to keep it from soaking up too much liquid.
- Add a cheese rind – For deeper flavor, simmer with a parmesan rind and remove before serving (optional and non-dairy alternatives work too).
Variations to Try
Make It Your Own
Protein Choices
- Add browned ground turkey or grilled chicken
- Stir in cooked lentils or chickpeas for a vegan protein boost
Bean & Pasta Swaps
- Try kidney, black, or pinto beans
- Use small shells, orzo, or broken spaghetti
Green Add-ins
- Mix in chopped spinach or kale toward the end of cooking
- Stir in fresh zucchini or peas for added color and nutrients
Serving Suggestions for Pasta Fagioli
What Goes Best With It?
- Crusty Bread – Ideal for soaking up the broth
- Simple Green Salad – Keeps things light and fresh
- Roasted Vegetables – Adds a hearty, nutritious side
- Drizzle of Olive Oil – Finish each bowl with a little extra richness
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FAQs About Pasta Fagioli
What’s the difference between pasta fagioli and minestrone?
While both are hearty Italian soups, pasta fagioli centers around beans and pasta. Minestrone typically includes a wider variety of vegetables and sometimes rice.
Can I freeze pasta fagioli?
Absolutely. Let it cool completely and store it in airtight containers. Cook pasta separately if freezing to avoid it turning mushy.
What kind of pasta is best for pasta fagioli?
Short pasta like ditalini, elbows, or small shells work best. These shapes hold up well in broth and pair perfectly with beans.
Is pasta fagioli healthy?
Yes. It’s rich in fiber, plant-based protein, and essential vitamins from vegetables. You can keep it low in fat and sodium by using homemade broth and skipping meat.
How do you thicken pasta fagioli?
You can mash some of the beans in the pot or let the soup simmer longer to reduce the liquid naturally.
Pasta Fagioli
Equipment
- Large Pot
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1 small yellow onion finely chopped
- 2 cloves garlic minced
- 1 medium carrot diced
- 1 celery stalk diced
- 1 tsp dried oregano
- 1 tsp dried basil
- 0.5 tsp crushed red pepper optional
- 1 can diced tomatoes 15 oz
- 1 can cannellini or navy beans 15 oz, drained and rinsed
- 4 cups vegetable or chicken broth
- 1 cup small pasta like ditalini or elbow
- salt and pepper to taste
- fresh parsley or basil for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, and celery. Cook until vegetables begin to soften, about 5 minutes.
- Stir in oregano, basil, and crushed red pepper. Let cook for 1 minute.
- Pour in diced tomatoes and beans. Stir to combine well.
- Add broth and bring to a gentle boil. Reduce heat and simmer uncovered for 15 minutes.
- Stir in pasta and cook until just al dente, about 8–10 minutes.
- Season with salt and pepper. Add more broth if needed to thin.
- Garnish with chopped parsley or basil and serve hot.