Authentic Italian Pasta e Fagioli Recipe

This hearty and comforting Pasta e Fagioli, a classic Italian “peasant dish,” is a soul-warming soup perfect for any time of year, especially those cozy autumn and winter evenings. This recipe, passed down through generations, captures the true essence of Italian home cooking: simple ingredients, fresh flavors, and a touch of love.

Gathering the Ingredients: A Pantry Full of Flavor

The beauty of this recipe lies in its simplicity. You likely already have most of the ingredients on hand:

• Borlotti or Roman beans (kidney, pinto, or cannellini beans work well too)
• Small pasta (ditalini, tubetti, or other small shapes)
• Pancetta (or bacon)
• Canned tomatoes (crushed or diced)
• Carrots
• Celery
• Onion
• Rosemary
• Garlic cloves
• Extra virgin olive oil
• Salt and black pepper to taste
• Parmigiano Reggiano or grated Parmesan cheese for topping

(See recipe card for exact quantities)

The Art of Preparation: A Simple Yet Flavorful Process

Italian cooking is all about letting the ingredients shine. The steps are straightforward, and the result is a symphony of flavors.

1. Sauté the Aromatics: Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the pancetta (or bacon), onion, carrots, celery, and rosemary. Cook for about 5 minutes, stirring occasionally, until the vegetables soften and begin to brown.

2. Add Garlic and Beans: Add the garlic and sauté for about 30 seconds, until fragrant. Add half of the drained and rinsed beans, crushed tomatoes, and chicken stock.

3. Blend for Creaminess: Use a small blender to puree the remaining half of the beans and add them back to the pot. This step adds a wonderful creaminess to the broth.

4. Simmer and Cook the Pasta: Bring the mixture to a boil, then reduce the heat to low. Add the pasta, 1 teaspoon of kosher salt, and ¼ teaspoon of black pepper. Simmer, covered, until the pasta is cooked al dente (about 10 minutes).

5. Finish and Serve: Stir in the remaining 2 tablespoons of olive oil. Season with salt and pepper to taste. Serve hot, topped with freshly grated Parmigiano cheese and a drizzle of extra virgin olive oil, if desired.

Authenticity and Variations: A Taste of Tradition and Creativity

This recipe embodies the authentic flavors of Pasta e Fagioli, reminiscent of the soups my Nonna used to make. It’s a dish born from simple ingredients and prepared with love. While traditionally a home-cooked meal, Pasta e Fagioli has become a beloved classic found on restaurant menus throughout Italy.

Variations to Explore:

• Spicy: Add red pepper flakes for a touch of heat.
• Deluxe: Add cooked Italian sausage for extra protein.
• Garnish: Sprinkle with chopped fresh parsley before serving. Add a bay leaf while cooking for an aromatic note.
• Cheese: Use Pecorino Romano instead of, or in addition to, Parmigiano.
• Vegetarian: Omit the pancetta/bacon and use vegetable stock or water. Consider adding a drop of liquid smoke for a hint of smoky flavor.
• Vegan: Use vegetable stock and omit both the meat and Parmesan cheese. Be sure to adjust the salt to compensate for the flavor lost from the pancetta and chicken stock.

Essential Tools and Storage Tips

• A large enamel braising pot or stock pot is ideal for making this soup.
• A small blender, like a Magic Bullet, makes quick work of pureeing the beans.

Storing and Reheating:

• Refrigerator: Store leftover soup in an airtight container for up to 3 days. It often tastes even better the next day!
• Freezing: Pasta doesn’t freeze well. If freezing, do so before adding the pasta. Add cooked pasta to the reheated soup when ready to serve.
• Reheating: Add broth or water to the soup when reheating to restore its original consistency. Gently warm over medium-low heat.

Serving Suggestions: A Complete and Satisfying Meal

Pasta e Fagioli is a hearty and complete meal in itself, containing meat, vegetables, beans, and pasta. However, a side of crusty ciabatta bread is essential for soaking up the delicious broth. Consider serving with Italian Zucchini Fritters or Bruschetta with Mozzarella and Tomato Basil as appetizers.

A Final Touch: The Secret to a Rich Broth

Blending a portion of the beans is a key step in creating a thick and flavorful broth. This simple technique, a traditional Italian practice, elevates the soup to another level of deliciousness.

Pasta e Fagioli

Total Time: 20 minutes
Yield: 6–8 servings
Category: Soup
Cuisine: Italian

Description
This classic Italian Pasta e Fagioli is a hearty and comforting soup made with small pasta, beans, pancetta, and simple vegetables in a flavorful broth.

Ingredients

• 4 tablespoons extra-virgin olive oil, divided
• 6 oz pancetta, diced (or bacon; see notes for vegetarian option)
• 1 yellow onion, diced
• 2 carrots, petite diced
• 2 celery ribs, petite diced
• 1 tablespoon fresh rosemary, finely minced
• 1 clove garlic, chopped
• 1 (15 oz) can crushed tomatoes
• 4 cups chicken, beef, or vegetable broth (or a combination)
• 2 (15 oz) cans Italian Borlotti beans (or kidney, pinto, cannellini beans)
• 8 oz small pasta (such as shells, ditalini, or macaroni)
• Salt and black pepper to taste
• Freshly grated Parmesan cheese for topping

Instructions

1. Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the pancetta, onion, carrots, celery, and rosemary, cooking for about 5 minutes until softened and lightly browned. Stir in the garlic and cook for 30 seconds until fragrant.
2. Add half of the drained beans, crushed tomatoes, and broth. Puree the remaining beans with a blender and add them back to the pot for a thicker texture.
3. Bring the soup to a boil, then reduce the heat to low. Stir in the remaining beans, pasta, salt, and black pepper. Cover and simmer for about 10-12 minutes until the pasta is al dente.
4. Stir in the remaining 2 tablespoons of olive oil and adjust seasoning as needed.
5. Serve hot with freshly grated Parmesan cheese and a drizzle of olive oil, if desired.

Storage & Reheating

• Store in an airtight container in the fridge for up to 3 days. The flavors improve the next day.
• If freezing, do so before adding the pasta, as it can become mushy. Add cooked pasta when reheating.
• Reheat over medium-low heat, adding extra broth or water to restore the original consistency.