Grandma’s Traditional Italian Pasta Fagioli Recipe

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

Made with humble 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.

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

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 red kidney beans or white 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 cook for about one hour the next day.

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

The pasta will be cooked in the soup, in this way, the starch released by the pasta binds to the legumes that will 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 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 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 add flavor and color to the broth.

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 Authentic Italian Pasta e Fagioli Recipe

Step 1

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

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

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

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

Step 2

Heat olive oil in a large pot and add the soffritto. Cook it 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 and salt if needed.

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:

• Never salt legumes at the beginning of cooking, but only at the end: this will keep the skin intact and tender.
• If you are not eating the soup immediately, do not add the pasta because it will swell and eventually become mushy and soft. 
• 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.

Freezing: 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 pancetta – 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.

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

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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.

In fact, 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.