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    Home » Recipes » Soup Recipes

    Classic Pasta e Fagioli

    Apr 21, 2020 | by Jennifer | Last Updated: Jun 25, 2021

    Jump to Recipe

    This classic Italian pasta soup with bean and tomatoes is perfect to enjoy for lunch or add a crusty bread and a salad for a hearty dinner soup.

    pasta e fabioli soup in white bowl

    If you are anything like me, you're probably pretty well stocked with pantry items these days, including canned tomatoes and beans. So I thought I'd just throw this one out there, as classic Pasta e Fagioli is perfect for making something delicious with all those canned goods!

    Enjoy this hearty, classic Italian pasta soup for a hearty lunch, or add a crusty bread (or garlic bread) and a salad for a lovely pantry dinner.

    Jump to:
    • Ingredient Notes
    • Step by Step Photos
    • FAQ
    • Top Tip
    • Recipe
    • Comments, Questions and Reviews

    Ingredient Notes

    • Pancetta - or bacon. Or omit for vegetarian
    • Canned diced tomatoes - or whole canned tomatoes
    • Canned Cannelini beans - aka white kidney beans, or other type of bean you enjoy or have on hand
    • Chicken broth - or vegetable broth, for a vegetarian option
    • Small pasta - such as Ditaini, small shells, macaroni etc.

    Step by Step Photos

    step by step photos of making pasta e fagioli

    • Step 1: Brown the pancetta or bacon.
    • Step 2: Add the diced onion and celery and cook until softened.
    • Step 3: Add the garlic and herbs.
    • Step 4: Add some tomato paste and cook for another minute.
    • Step 5: Add the canned tomatoes.
    • Step 6: Add the rinsed beans.
    • Step 7: Cook the tomatoes and the beans together for about 10 minutes. *You can make ahead up to this point and refrigerate to finish when ready to eat later.
    • Step 8: Add the broth.
    • Step 9: Add the pasta and cook until the pasta is tender, about 10 minutes. Serve immediately.

    FAQ

    • What kind of pasta can I use in this soup? Any small pasta is fine. I've used Ditalini here. Small shells, macaroni or even orzo would work as well.
    • Can I use a different kind of bean? Absolutely, use what you have. Red kidney, navy, great northern or pinto beans would be great options.
    • Can I use canned whole tomatoes instead of diced? Yes. Just hand crush them before adding to the soup.
    • What is a Parmesan rind? It's just the harder, darker outside of a Parmesan wedge. I like to keep the ends in a bag in my fridge for just these uses. If yours doesn't have a rind, just cut off a chunk of the Parmesan and use that. No fresh Parmesan? Just stir a few Tbsp of grated Parmesan into the soup instead.
    • Can I make this ahead? Not really. This soup is best enjoyed fresh. If you make it ahead, when you return to it, you will have a stew. What you can do though is to make the first part of the soup earlier (through boiling the beans with the tomatoes and before adding the pasta), then refrigerate and finish the soup later when you're ready to eat.

    Top Tip

    I feel like a bit of a broken record, but I'm going to say it again :) Be sure to properly season your soup at the end of cooking. Taste it. If it tastes bland or flat, it needs salt. Some freshly ground pepper is nice, too. Need a touch more oregano? Stir that in at the end as well. And finally, top this soup with shavings of extra Parmesan (vs. grated). The hit of Parmesan is so lovely in this soup. Use your vegetable peeler to shave it on top before serving.

    pasta e fagioli in white bowl with spoon

    Recipe

    pasta e fabioli soup in white bowl

    Classic Pasta e Fagioli

    A classic Italian pasta soup, with beans and tomatoes. Quick, easy, hearty and delicious!
    Author: Jennifer
    5 stars from 5 ratings
    Print it Pin it + Collection Go to Collections Share by Email
    Prep Time 5 mins
    Cook Time 30 mins
    Total Time 35 mins
    Course Soup
    Servings 6 servings

    Ingredients
     

    • 1/3 cup pancetta, diced (or bacon)
    • 1 cup onion, diced
    • 1/3 cup celery, diced
    • 4 cloves garlic, finely diced
    • 1 tsp dried oregano leaves
    • 1/8 tsp red pepper flakes
    • 1 Tbsp tomato paste
    • 28 oz canned diced tomatoes, or *see Note 1
    • 19 oz canned Cannelini beans, rinsed *see Note 2
    • Chunk of Parmesan rind
    • 4 cups chicken broth, or vegetable broth
    • 1 cup ditalini pasta, about 6 oz, *see Note 3
    • 1 tsp fine salt
    • 1/4 cup fresh parsley, chopped
    • Additional salt and freshly ground pepper, to taste
    • Freshly shaved Parmesan, for serving
    Prevent screen from going dark

    Instructions
     

    • Heat a large pot over medium heat on the stove-top. Add the diced bacon and cook, stirring, until the fat cooks off and the bacon is starting to brown. Add the onion and celery and cook, stirring regularly, until the onions soften, 3-4 minutes. Add the garlic, oregano and red pepper flakes and cook, stirring, another minute. Add the tomato paste and cook, stirring, another 30-45 seconds.
    • Add the canned tomatoes (with their juices) and rinsed beans and stir to combine. Add the Parmesan rind, if using. Increase the heat under the pot, bring the mixture to a boil, then reduce heat to medium-low and simmer the bean/tomato mixture for about 10 minutes. *You can make ahead to this point and then refrigerate to finish later when ready to eat.
    • Add the chicken broth. Increase heat under the pot to medium high and bring the mixture to a boil. Add pasta and salt to the pot. Reduce heat to medium and cook, stirring very regularly at the start, to prevent the pasta from sticking to the bottom of the pot! Cook until the pasta is tender, about 8-10 minutes. *if your soup is getting too thick, add a splash of water to the pot, as needed. Remove Parmesan rind. Stir in fresh parsley and stir to combine.
    • Taste soup and add additional salt and freshly ground pepper, as needed. Serve immediately, garnished with freshly shaved Parmesan cheese.

    Notes

    1. You can also use whole canned tomatoes. Just hand-crush them before adding to the pot.
    2. You can use any canned beans, such as red kidney, pinto, great northern or navy beans.
    3. Any small pasta will work here, such as small shells, macaroni or even orzo.
    This is best enjoyed freshly cooked, as the pasta will continue to absorb the broth as it sits and making ahead or leftover will become a stew quite quickly.
    Be sure to read the Tips and FAQ above the recipe card for more advice for making this recipe.

    Nutrition

    Calories: 327kcal | Carbohydrates: 52g | Protein: 17g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 746mg | Potassium: 982mg | Fiber: 7g | Sugar: 6g | Vitamin A: 444IU | Vitamin C: 19mg | Calcium: 139mg | Iron: 5mg

    Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.

    Course Soup
    Cuisine Italian
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    Meet the Author:
    Hi! I'm Jennifer, a home-cook of many years and a lifelong seeker of delicious food! I'm an equal opportunity eater. I enjoy eating all the foods!

    I love to share the classic recipes that I have enjoyed for years, as well as newer discoveries, that have become fast favourites.
    More about me here ...


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    Tried this Recipe?
    You can leave a Recipe Rating by simply clicking on the stars in the Recipe Card above or if you like, you can leave a Comment and Rating in the comment section below! It's always helpful for other cooks to hear feedback on a recipe from someone who has tried it!

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    Reader Interactions

    Comments

    1. Nick says

      September 17, 2020 at 6:10 am

      5 stars
      This was so good! Your recipes always includes delicious extras that take dishes to the next level. Many thanks Jennifer!

      Reply
      • Jennifer says

        September 17, 2020 at 9:06 am

        Thanks so much, Nick :) So glad you enjoyed it!

        Reply
    2. Dawn - Girl Heart Food says

      April 22, 2020 at 10:45 am

      5 stars
      A classic for sure! Even though the weather is only slightly (and I mean only slightly) warming, I'm still craving all the comfort food. This would hit the spot!!

      Reply
      • Jennifer says

        April 22, 2020 at 10:53 am

        Thanks Dawn and yes, we had snow yesterday, so not quite Spring here, either :)

        Reply
    3. Tricia B says

      April 22, 2020 at 8:45 am

      5 stars
      One of my favorite soups! We love using Parmesan rinds in soups and sauces. It adds so much. Such a wonderful recipe Jennifer. Pinned :)

      Reply
      • Jennifer says

        April 22, 2020 at 10:53 am

        Thanks Tricia and yes, I save them all just for these occasions :)

        Reply
    4. 2 Sisters Recipes says

      April 21, 2020 at 1:45 pm

      Sounds wonderful, we make pasta e Fagioli all the time! Lovely photos too Jennifer.

      Reply
      • Jennifer says

        April 21, 2020 at 4:46 pm

        Thanks so much, Anna :)

        Reply
    5. Mary Ann | The Beach House Kitchen says

      April 21, 2020 at 12:12 pm

      5 stars
      Such a hearty, flavorful soup Jennifer, and one of our favorites! Delicious!

      Reply
      • Jennifer says

        April 21, 2020 at 4:46 pm

        Thanks Mary Ann!

        Reply

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