How to Make Pasta e Fagioli

 

--- published by foodie Parmod.

When it comes to hearty, comforting Italian dishes, Pasta e Fagioli (pronounced pah-stah eh fah-joh-lee) is hard to beat. Literally translating to “pasta and beans”, this traditional recipe from southern and central Italy is a humble yet flavour-packed meal made with simple pantry ingredients.

In this blog post, we’ll show you how to make Pasta e Fagioli using British English and ingredients easily found in UK supermarkets. It’s the perfect dish for chilly evenings, meal prepping, or whenever you fancy something wholesome and rustic.

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What Is Pasta e Fagioli?

Pasta e Fagioli is a thick, stew-like soup made with small pasta shapes and beans, often flavoured with garlic, onion, tomatoes, and herbs. It's a classic example of cucina povera – peasant-style cooking that turns basic ingredients into something deeply satisfying.

There are many regional variations across Italy. Some are brothier, while others are creamier and thicker. Some include pancetta or lard, while others are fully vegetarian. What they all have in common is warmth, simplicity, and soul.

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Ingredients (Serves 4–6)

2 tbsp extra virgin olive oil

1 small onion, finely chopped

1 carrot, finely diced

1 celery stick, finely diced

2 garlic cloves, crushed

100g pancetta, diced (optional)

400g tin chopped tomatoes

400g tin cannellini beans, drained and rinsed

1 litre vegetable or chicken stock

1 bay leaf

1 tsp dried oregano or thyme

Salt and freshly ground black pepper, to taste

150g small pasta (such as ditalini, small shells, or macaroni)

A handful of fresh parsley, chopped

Grated Parmesan or Pecorino cheese, to serve

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Optional Add-ins and Swaps

Vegetarian version: Simply leave out the pancetta and use vegetable stock.

Other beans: Borlotti beans or haricot beans work just as well.

Extra richness: Add a Parmesan rind to the soup while it simmers. Remove before serving.

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Step-by-Step Method

1. Sauté the base

Heat the olive oil in a large saucepan over medium heat. Add the onion, carrot, and celery (this trio is known as soffritto in Italian cooking). Cook gently for 5–7 minutes until softened. Stir occasionally to avoid browning.

If using pancetta, add it now and cook for another 3–4 minutes until slightly crisp and golden.

2. Add the garlic and herbs

Stir in the crushed garlic, oregano, and bay leaf. Cook for a further minute until fragrant.

3. Add tomatoes and beans

Tip in the chopped tomatoes and the drained cannellini beans. Stir well and let everything simmer together for 5 minutes to develop flavour.

4. Pour in the stock

Add the stock and bring the soup to a gentle boil. Lower the heat and let it simmer for 15–20 minutes, uncovered, until slightly thickened. If using a Parmesan rind, add it during this stage for extra flavour.

5. Cook the pasta

Add the pasta directly to the soup and cook until just tender (check the packet for timing, usually 8–10 minutes). Stir occasionally to prevent it sticking.

> Note: If you plan to store leftovers, cook the pasta separately and add it when serving – this helps avoid sogginess.

6. Finish and serve

Remove the bay leaf (and Parmesan rind if used). Taste and adjust seasoning with salt and pepper. Stir in the fresh parsley.

Ladle into bowls and top with grated Parmesan or Pecorino cheese. Finish with a drizzle of good olive oil if desired.

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Serving Suggestions

Serve with crusty bread or focaccia on the side.

Add a green salad for a light, fresh contrast.

For a chilli kick, sprinkle with red pepper flakes or a dash of chilli oil.

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Tips for Success

Use quality stock: A rich, flavourful stock forms the backbone of the soup.

Mash some beans: For a creamier texture, mash a few of the beans against the side of the pan or blend a small portion and stir it back in.

Don’t overcook the pasta: It should be tender but still hold its shape.

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Why We Love Pasta e Fagioli

This dish is economical, filling, and endlessly customisable. It’s perfect for making ahead – it tastes even better the next day – and freezes beautifully. Whether you're after a cosy supper or a warming lunch, Pasta e Fagioli is one of those timeless Italian recipes that never goes out of style.

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Final Thoughts

Pasta e Fagioli proves that comfort food doesn’t have to be complicated. With just a few basic ingredients and some gentle simmering, you can create a dish that’s full of warmth, flavour, and tradition. Serve it with love and enjoy a little taste of Italy in your kitchen.

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--- write ✍️ by foodie Parmod.

Buon appetito!