Cozy, nourishing, and rich in rustic Italian flavor, Pasta e Fagioli is the ultimate comfort food for any night of the week. This vegetarian classic is simple, soulful, and endlessly satisfying.
Whether you’re craving a hearty soup or a one-pot meal, Pasta e Fagioli hits the mark with tender pasta, creamy beans, and a savory tomato broth. Serve with warm, crusty bread for the perfect finish.
What You’ll Need for a Perfect Pasta e Fagioli
- Cannellini beans – The creamy, mild backbone of the dish, giving it richness and hearty protein.
- Ditalini pasta – Small and tubular, it nestles perfectly between the beans for balanced bites in every spoonful.
- Diced tomatoes – Adds a bright, tangy depth and forms the foundation of the savory broth.
- Yellow onion & carrots – Essential aromatics that build the base of flavor with a hint of sweetness.
- Fennel bulb or celery – Offers a subtle anise-like note or classic savory crunch, enhancing the soup’s complexity.
- Garlic & rosemary – Together, they perfume the broth with earthy warmth and authentic Italian essence.
- Kale or Swiss chard – Stirred in at the end, the greens lend color, texture, and a slight bitterness to balance the dish.
How to Make Pasta e Fagioli: Quick Overview
Start by softening the onion, carrots, and fennel in olive oil to create a flavorful base. Add garlic, tomato paste, and rosemary for an aromatic boost. Then stir in tomatoes, beans, broth, and Parmesan rind for richness.
Let it simmer gently to meld the flavors, then drop in the pasta and cook until just al dente. Finish with torn kale or chard and a pinch of red pepper flakes. Ladle into bowls, drizzle with olive oil, and enjoy.
Tips, Tweaks, and Cozy Twists
Pasta e Fagioli is endlessly flexible, so feel free to adapt based on what’s in your kitchen. No ditalini? Any small pasta like elbow macaroni or small shells will do. If you don’t have cannellini beans, great northern or even pinto beans make fine substitutes.
For a touch more umami, the Parmesan rind is optional but recommended—it melts slightly into the broth, adding depth without overpowering. Want it spicier? A few extra shakes of red pepper flakes will do the trick. And if you’re feeding a bigger crowd, this recipe easily doubles.
To make it vegan, simply skip the Parmesan rind or use a dairy-free alternative. For a gluten-free version, swap in your favorite gluten-free pasta and check that your broth is certified gluten-free.
Storing Pasta e Fagioli: Keep It Fresh
This soup stores beautifully and might even taste better the next day as the flavors continue to develop. Let leftovers cool completely before transferring to an airtight container.
Refrigerate for up to four days. If the pasta absorbs too much broth, add a splash of water or vegetable stock when reheating on the stovetop or in the microwave. You can also freeze the soup—just undercook the pasta slightly if you plan to freeze it, so it doesn’t get mushy when thawed and reheated.
Pasta e Fagioli
Ingredients
- 3 garlic cloves finely grated
- 1 small fennel bulb or 2 celery stalks minced
- 4 cups vegetable broth
- 1 tablespoon tomato paste
- 3 cups cannellini beans cooked, rinsed, and drained
- 2 tablespoons extra-virgin olive oil with more for finishing
- Freshly ground black pepper
- 1 cup ditalini or another small pasta shape
- 1 teaspoon sea salt plus more as needed
- Pinches of red pepper flakes
- 2 large kale or Swiss chard leaves ribs removed, leaves torn (approx. 6 cups)
- 1 teaspoon fresh rosemary chopped
- 1 medium yellow onion diced
- 1 Parmesan rind optional
- 2 medium carrots finely diced
- 1 can 14 ounces diced tomatoes
Instructions
- Warm the olive oil over medium heat in a large Dutch oven or stockpot. Introduce the onion, fennel or celery, and carrots along with the salt and a generous amount of black pepper. Sauté gently for 10 to 15 minutes until the vegetables soften and become fragrant.
- Incorporate the garlic, rosemary, and tomato paste, stirring to blend, and cook for another minute. Pour in the diced tomatoes with their juices, followed by the cannellini beans, broth, and Parmesan rind if using. Bring the mixture to a gentle simmer and allow it to cook uncovered for 20 minutes.
- Stir in the pasta and continue simmering for an additional 10 minutes, or until the pasta is tender. Fold in the kale and red pepper flakes, and let it cook just until the greens are wilted. Taste and adjust the seasoning before serving with an extra drizzle of olive oil.
