Pasta e Fagioli

Introduction

Pasta e Fagioli is a humble yet deeply comforting Italian soup made with tender beans and small pasta simmered in a flavorful broth. Originating from Italian cucina povera (peasant cooking), this dish proves that simple ingredients can create incredible flavor. Creamy, hearty, and satisfying, Pasta e Fagioli is a timeless staple found in Italian homes across the country.

Ingredients

• 3 tablespoons extra virgin olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 small carrot, finely diced
• 1 celery stalk, finely diced
• ½ teaspoon red pepper flakes (optional)
• 4 cups vegetable broth (or chicken broth)
• 1 can (15 oz / 425 g) cannellini beans, drained and rinsed
• 1 cup small pasta (ditalini, elbow, or tubetti)
• ½ teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 1 teaspoon dried oregano
• 2 tablespoons fresh parsley, chopped
• Extra olive oil, for serving

Instructions

1. Sauté the Aromatics
   Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery. Cook for 5–6 minutes until softened.
2. Add Garlic & Seasoning
   Stir in garlic and red pepper flakes. Cook for 30 seconds until fragrant.
3. Add Broth & Beans
   Pour in the broth and add cannellini beans. Bring to a gentle simmer.
4. Cook the Pasta
   Stir in pasta and cook uncovered, stirring occasionally, until pasta is tender (about 8–10 minutes).
5. Season & Finish
   Season with salt, pepper, and oregano. Stir in fresh parsley.
6. Serve
   Ladle into bowls and drizzle with extra virgin olive oil before serving.

FAQs (Frequently Asked Questions)

1. Is Pasta e Fagioli supposed to be thick or brothy?
Traditionally, it’s slightly thick. Add more broth if you prefer a soupier texture.

2. Can I make it vegetarian or vegan?
Yes. Simply use vegetable broth—this dish is naturally vegetarian.

3. Can I add meat?
Some regional versions include pancetta or sausage, but the classic version is meatless.

Tips for the Best Pasta e Fagioli

• Use small pasta shapes so every spoonful is balanced
• Don’t overcook the pasta—it continues to soften as it sits
• Finish with high-quality olive oil for authentic flavor