Grandma’s Traditional Italian Pasta Fagioli Recipe

Authentic Pasta e Fagioli, or pasta and beans soup, is one of the classic comfort foods of Italian cuisine.

Made with simple ingredients like borlotti or cannellini beans, onions, carrots, celery, pasta, and broth, pasta fagioli is rich in flavor and nutrition.

TABLE OF CONTENTS

• Ingredients
• Step Instructions + Tips
• Variations
• Recipe card (Printable)
• FAQ’s

Nothing quite beats a pot of Italian pasta and fagioli soup (aka pasta fazool for many Italian Americans) for a cozy, warming meal on a cold winter night.

This classic bean and pasta soup is like a hug in a bowl—it’s inexpensive to make and comes together quickly with essential ingredients.

The tradition of pasta e fagioli, or “pasta and beans,” is deeply rooted in Italian culinary history.

This simple, hearty dish originated as peasant food, from the need to stretch limited ingredients into a satisfying meal.

Beans and grains like pasta or rice were abundant and affordable, making pasta e fagioli a dietary staple across the Italian countryside for centuries.

Here is my authentic recipe passed down for generations in my Italian family.

My Nonna’s recipe hails from the sun island of Sicily, where her family has lived for generations. 

As an adult, I carry on Nonna’s pasta e fagioli legacy, recreating her recipe with the same care and attention to detail.

And whenever I take that first comforting bite, I’m instantly transported back to my childhood kitchen, surrounded by the people I love most.

Ingredients For the traditional pasta e fagioli recipe

Beans: The star of the show.

Borlotti or Cannellini beans are the traditional choice, but you can also use white red kidney beans.

I used canned ones for this recipe, but you can use fresh ones, which will be soaked the night before.

Let them rehydrate in water with baking soda and boil for about one hour the next day.

Pasta:  Choose a small pasta shape like ditalini pasta, elbow macaroni, or small shells.

The pasta is cooked in the soup.

In this way, the starch released by the pasta binds to the legumes, which slowly break down, resulting in the classic creamy, enveloping, incredibly tasty pasta e fagioli!

Vegetables: The classic Italian soffritto, onions, carrots and celery.

Also very commonly used is cloves garlic clove to add flavor, but my family never added it.

Spices: I prepare this recipe as my mom makes it: salt, black pepper, and basil.

Other spices that go well with this pasta are fresh rosemary, which gives it a delicious flavor, and red pepper flakes, if you love a spicy touch.

Tomato sauce: I added a small amount of tomato puree (passata) to the broth to add flavor and color.

Although many people prefer to make pasta e fagioli without tomato, you can also use tomato paste as an alternative.

Broth: Vegetable or chicken broth forms the soup base, providing a rich and savory flavor.

Homemade broth is ideal, but store-bought works well too.

I use my homemade vegetable bouillon to make veggie broth.

How to Make Traditional Pasta e Fagioli

Step 1

Prepare the soffritto. Finely chop carrot, celery, and onion.

If you’re using canned beans, wash them thoroughly under running water and drain them.

But if you opt for dried beans, it’s best to soak them overnight in cold water with a teaspoon of bicarbonate (baking soda).

The next day, boil them for at least one hour before using them for the soup.

Step 2

Heat extra virgin olive oil in a large pot. Add the soffritto and cook over medium-low heat until wilted.

Once the soffritto is well cooked, add the borlotti beans, tomato puree, and 4 cups of broth.

Allow the mixture to simmer for around 10 minutes over medium heat.

Optionally, lightly blend everything with an immersion blender to make a more creamy bean soup.

Add black pepper, salt if needed, and one or two bay leaf if you have.

Step 3

Add the pasta to the beans and follow the cooking times in the pasta package.

Make sure to refer to the cooking times mentioned on the pasta package to ensure the pasta is perfect.

To prevent the pasta from sticking, stir frequently with a wooden spoon.

Additionally, if you feel is too dry, don’t hesitate to add more broth.

Step 4

When the pasta is cooked al dente, you can serve this classic Italian soup with a drizzle of extra-virgin olive oil and a sprinkling of parmesan cheese or pecorino.

Tips for Making Pasta Fagioli:

1. Never salt legumes at the beginning of cooking, but only at the end: this will keep the skin intact and tender.
2. If you are not eating the soup immediately, do not add the pasta. It will swell and eventually become mushy and soft.
3. If you have parmesan rind, add it while cooking; it will make your sauce even more delicious.

What to serve with Pasta e Fagioli Soup

This soup is naturally filling and flavorful to be a satisfying one-bowl meal.

But if you’d like sides, try crusty bread or garlic bread to soak up every drop of broth or a simple green salad. I often serve it with grilled cheese sandwiches for the perfect meal.

In the winter, I also LOVE to serve the soup with polenta or creamy risotto for added warmth.

A glass of Chianti or Pinot Grigio makes an excellent beverage pairing.

Storing and Reheating

If you have leftovers or want to prepare the soup in advance, here’s how to store and reheat it:

Store: You can store your pasta and beans in the refrigerator in an airtight container for up to 1 day. The pasta will lose its al dente characteristic and inevitably turn out softer.

Freezer: I do not recommend freezing your pasta and beans.

You can freeze the bean soup without pasta and add it when you want to eat it. Freeze for 2-3 months.

Reheating: Add a broth or water splash to adjust the consistency, stir over low heat, and the sauce will immediately come to life.

Variations of pasta fagioli soup

While the classic version is simple and delicious, feel free to get creative with pasta and fagioli.

Try adding:

• Pasta e Fagioli Vegetarian – use homemade vegetable bouillon and vegetarian cheese.
• Kale, chard, or spinach – add them when you add the pasta.
• Italian sausage or bacon – cook them with the soffritto.
• Red bell peppers – add slices or strips for color and sweetness.
• Basil pesto – swirl a spoonful into each bowl.
• Shiitake mushrooms – rehydrate dried shiitakes and dice into soup.

Here are more Italian soup recipes you’ll love: Escarole and beans soup is a tasty, hearty option for a veggie lover.

Italian Pasta e Fagioli Recipe

CONNECT WITH THE BELLA VITA!

Be sure to follow me on social media, so you never miss a post!

Facebook  Group | Pinterest 

FAQ’s

What is pasta e fagioli soup?

Pasta e Fagioli soup, also known as Pasta Fagioli or pasta fasul, is a traditional Italian soup that translates to “pasta and beans” in English.

It is a hearty and comforting dish with beans, pasta, vegetables, broth, and tomato sauce.

Can you use canned beans?

Yes, you can substitute canned beans if you need more time. Just remember to rinse them thoroughly before using them.

What’s the difference between Italian Minestrone Soup and Pasta e Fagioli Soup?

Both are traditional Italian soups. However, while pasta e fagioli focuses on these core ingredients, minestrone is known for its variety of vegetables, which can vary depending on the season and personal preference.

Every Italian household has its own unique recipe for this delicious soup, and there are no strict rules or traditional recipes to follow.

Can I make this pasta and beans in advance?

Yes and no! I recommend preparing the soup in advance but without adding the pasta.

Is pasta fagioli vegan?

It depends on the ingredients you’re going to use. Use vegetable broth and vegan cheese for a vegan version.

In my humble opinion, there’s no better pasta e fagioli recipe than the one passed down from my Sicilian Nonna. The balance of flavors, the quality of the ingredients, and the love and tradition infused in every spoonful make it a true masterpiece. If you’re looking to recreate the authentic taste of Italy in your kitchen, this is the recipe to try.

I’d love to hear from you! Have you tried making pasta e fagioli before? Let me know in the comments, and don’t forget to share this recipe