Pasta e Fagioli (Italian Pasta and Beans)
Pasta e fagioli means "pasta and beans" in Italian—this recipe is much more than that! This hearty vegetarian stew is full of irresistible fresh flavor.
Dish: Pasta E Fagioli
- Total time
- 1 hr
- Active time
- 20 min
- Yield
- 6, 6 bowls
- Difficulty
- Medium
Ingredients and Constraints
Ingredients
- Optional
Ingredient watchpoints12 watchpoints
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Extra Virgin Olive Oil
4 tablespoons extra-virgin olive oil, divided
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Yellow Onion
1 medium-to-large yellow onion, finely chopped
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Carrot
2 carrots, scrubbed clean, finely chopped
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Ribs Celery
2 ribs celery, finely chopped
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Sea Salt
3/4 teaspoon fine sea salt, divided
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Black Pepper
Freshly ground black pepper, to taste
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Garlic
4 cloves garlic, pressed or minced
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Tomatoes
1 can (15 ounces) crushed tomatoes*
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Cannellini Beans
2 cans (15 ounces each) cannellini beans, Great Northern beans, or chickpeas, rinsed and drained (or 3 cups cooked beans)
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Tuscan Kale
2 cups chopped Tuscan kale (tough ribs removed first), or chard or collard greens
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Italian Parsley
1/4 cup finely chopped Italian parsley
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Parsley
Optional garnishes: Additional chopped parsley, black pepper, grated Parmesan cheese or light drizzle of olive oil
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Additional ingredient notes
Method Overview
Structured method notes that are separate from the step timeline.
How to Make the Best Pasta e Fagioli
How do we turn basic ingredients into something magical?
The trick is in the method. You’ll find the full recipe below, but here’s a rundown with some extra reasoning behind it: First, we’ll cook chopped onion, celery and carrot in olive oil until tender.
Method Timeline
Prep
ActivePrep
20 min
Prep time from the source recipe card.
Cook
ActiveCook
40 min
Cook time from the source recipe card.
Total
PassiveTotal
1 hr
Total time from the source recipe card.
Step 1
In a large Dutch oven or soup pot over medium heat, warm 3 tablespoons of the olive oil until shimmering. Add the chopped onion, carrot, celery, 1/2 teaspoon of the salt, and about 10 twists of black pepper. Cook, stirring often, until the vegetables have softened and the onions are turning translucent, about 6 to 10 minutes.
medium heat6 min-10 minStep 2
Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the tomatoes, stir, and cook until the tomatoes are bubbling all over. Add the broth, water, bay leaves, oregano, and red pepper flakes.
Step 3
Raise the heat to medium-high and bring the mixture to a simmer. Cook for 10 minutes, stirring occasionally, and reducing the heat as necessary to maintain a gentle simmer.
Step 4
Use a heat-safe measuring cup to transfer about 1 1/2 cups of the soup (avoiding the bay leaves) to a blender. Add about 3/4 cup of the drained beans. Securely fasten the lid and blend until completely smooth, being careful to avoid hot steam escaping from the lid. Pour the blended mixture back into the soup.
Step 5
Add the remaining beans, pasta, kale and parsley to the simmering soup. Continue cooking, stirring often to prevent the pasta from sticking to the bottom of the pot, for about 20 minutes, or until the pasta and greens are pleasantly tender.
20 minStep 6
Remove the pot from the heat, then remove and discard the bay leaves. Stir in the lemon juice, the remaining tablespoon of olive oil, and remaining 1/4 teaspoon salt. Taste and season with more salt (I usually add another 1/4 teaspoon) and pepper until the flavors really sing. Garnish bowls of soup as desired, and serve.
Step 7
Leftovers taste even better the next day. Allow leftover soup to cool to room temperature, then cover and refrigerate for up to 5 days. Or, freeze leftover soup in individual portions and defrost as necessary.
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Why this works
Quick kitchen reasons behind the main choices.
Pasta e Ceci Variation
Pasta e ceci means “pasta and chickpeas.” This dish is just the same as pasta e fagioli, but uses chickpeas specifically for the bean component.
Give it a try by making this recipe with chickpeas!
Craving more soups?
If you love this recipe, you’ll also enjoy: Classic Minestrone Soup The Best Lentil Soup Seriously Good Vegetable Soup Homemade Vegetarian Chili Quinoa Vegetable Soup with Kale Please let me know how your pasta e fagioli turns out in the co
I’m always so happy to hear from you.
Article photos
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Source: Pasta e Fagioli (Italian Pasta and Beans)
Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
6, 6 bowls
Garnish
Source step 6 creates or uses garnish.
Mixture
Source step 3 creates or uses mixture.
Extra useful notes
Short source-backed recommendations and facts that do not need a step.
Recipe adapted from my minestrone recipe, with reference to Bon Appétit (and their comments section!).
Recipe adapted from my minestrone recipe, with reference to Bon Appétit (and their comments section!).
*TOMATO RECOMMENDATION: I always use Muir Glen tomatoes, and used their fire-roasted crushed tomatoes since they don’t offer plain.
*TOMATO RECOMMENDATION: I always use Muir Glen tomatoes, and used their fire-roasted crushed tomatoes since they don’t offer plain.
MAKE IT GLUTEN FREE: Use a small, sturdy, gluten-free noodle, such as a corn and quinoa blend.
MAKE IT GLUTEN FREE: Use a small, sturdy, gluten-free noodle, such as a corn and quinoa blend.
MAKE IT DAIRY FREE/VEGAN: Don’t add cheese.
MAKE IT DAIRY FREE/VEGAN: Don’t add cheese. Simple as that.
IF YOU DON’T HAVE A STAND BLENDER: You can use an immersion blender to blend (carefully) a portion of the liquid with the beans in a separate (heat-safe) container.
IF YOU DON’T HAVE A STAND BLENDER: You can use an immersion blender to blend (carefully) a portion of the liquid with the beans in a separate (heat-safe) container. Or, skip this step altogether. Your soup will be a little more chunky and less creamy, but still very good.
More source notes
Useful article notes that do not need to interrupt the cooking method.
Notes
Recipe adapted from my minestrone recipe, with reference to Bon Appétit (and their comments section!). *TOMATO RECOMMENDATION: I always use Muir Glen tomatoes, and used their fire-roasted crushed tomatoes since they don’t offer plain.
MAKE IT GLUTEN FREE: Use a small, sturdy, gluten-free noodle, such as a corn and quinoa blend. MAKE IT DAIRY FREE/VEGAN: Don’t add cheese.
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Source and Origin
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Adapted from source
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Pasta e Fagioli (Italian Pasta and Beans)
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