Italian Soup Fagioli: A Hearty Pasta e Fagioli

Italian soup fagioli, often called pasta e fagioli, is a rustic Italian soup of beans, small pasta, vegetables, tomato, and herbs in a savory broth. Recipes vary by region and family; this approachable version uses canned beans and cooks the pasta in the pot for a cozy, filling meal with little fuss.

Ingredients

2 tablespoons (30 ml) extra-virgin olive oil
1 medium yellow onion, finely diced (about 150 g)
1 medium carrot, peeled and finely diced (about 75 g)
2 celery ribs, finely diced (about 80 g)
3 garlic cloves, minced (about 9 g)
1 teaspoon (1 g) dried Italian seasoning
½ teaspoon (about 1 g) finely chopped fresh rosemary, or ¼ teaspoon (about 0.3 g) dried rosemary
⅛ teaspoon (about 0.3 g) red pepper flakes, optional
1 can (14.5 ounces/411 g) diced tomatoes, with their juices
6 cups (1.4 L) low-sodium vegetable broth or chicken broth
1 Parmesan rind, about 1 ounce (28 g), optional
1 can (15 ounces/425 g) cannellini beans, drained and rinsed (about 1½ cups/255 g drained)
1 can (15 ounces/425 g) borlotti beans, drained and rinsed (about 1½ cups/255 g drained); pinto or kidney beans work as substitutes
1½ cups (150 g) small pasta, such as ditalini or small shells
¾ teaspoon (4.5 g) fine salt, plus more to taste
¼ teaspoon (0.5 g) freshly ground black pepper, plus more to taste
¼ cup (15 g) chopped fresh parsley
⅓ cup (30 g) finely grated Parmesan, for serving, plus more if desired
1 tablespoon (15 ml) lemon juice, optional, to finish

Instructions

Prepare the vegetables and beans. Dice the onion, carrot, and celery into small, similar-sized pieces so they soften at roughly the same rate. Mince the garlic, drain and rinse both cans of beans, and measure the pasta and seasonings. This advance prep takes about 20 minutes and keeps the cooking steps moving smoothly.
Soften the vegetables. Set a large heavy pot or Dutch oven over medium heat and add the olive oil. Stir in the onion, carrot, and celery with a small pinch of the measured salt. Cook for 7 to 8 minutes, stirring occasionally, until the onion looks translucent and the carrot is beginning to soften. Avoid browning the vegetables heavily; gentle cooking builds a sweet, mellow base rather than a toasted flavor.
Add the aromatics and tomatoes. Stir in the garlic, Italian seasoning, rosemary, and red pepper flakes, if using. Cook for about 30 seconds, just until fragrant. Add the diced tomatoes and their juices, then stir and cook for 2 minutes so the tomatoes mingle with the seasonings. If using a Parmesan rind, add it now.
Simmer the broth and beans. Pour in the broth and add both kinds of rinsed beans, the remaining salt, and the black pepper. Bring the soup to a gentle boil, then reduce the heat to maintain a steady simmer. Cook uncovered for 20 minutes, stirring once or twice. Keep the surface bubbling lightly rather than boiling vigorously, which can break up the beans and reduce the broth too quickly.
Cook the pasta in the soup. Stir in the pasta and simmer for the time on its package, usually 8 to 10 minutes, until just tender. Stir more often near the end because small pasta can settle and stick to the bottom. If the soup becomes thicker than you like before the pasta is ready, add hot water or broth in ½-cup (120 ml) increments. The pasta will continue to absorb liquid as the soup stands.
Finish and season. Remove the Parmesan rind. Taste the broth and adjust with more salt or pepper as needed; the amount of salt in broth and canned beans varies, so seasoning at the end matters. Stir in the parsley and, if you like a brighter flavor, the lemon juice. Let the soup stand for 2 minutes, then ladle it into bowls and top with grated Parmesan.

Tips

Choose the pasta shape thoughtfully. Ditalini, small shells, tubetti, or another short soup pasta is easy to eat from a spoon. Very large shapes can crowd the pot, while tiny pasta may soften sooner than expected. Check the package early and stop cooking when the pasta is just tender, not mushy.
Keep the simmer gentle. A hard boil can split the beans and make the vegetables lose their shape. Once the broth reaches a boil, lower the heat and look for small, steady bubbles. Stir gently, especially after adding pasta, rather than scraping forcefully through the beans.
Adjust the thickness with broth. Pasta absorbs liquid both as it cooks and while the finished soup sits. Keep extra broth or hot water nearby, and add a little at a time if the pot turns thicker than you want. For a naturally creamier texture, mash a few beans against the side of the pot and stir them back in.
Use the Parmesan rind if available. A rind adds a savory, rounded flavor while the soup simmers; remove it before serving. If you cannot find borlotti beans, pinto beans are a mild, close substitute, while kidney beans make the soup a little firmer and more robust. The recipe works with either.

Serving Suggestions

Serve the soup hot in wide bowls with grated Parmesan, a little chopped parsley, and black pepper. A drizzle of good olive oil just before serving adds richness, while a small squeeze of lemon helps balance the tomato and beans. Put extra cheese and red pepper flakes on the table so diners can season their own bowls.

Crusty bread, garlic toast, or warm focaccia makes a practical accompaniment for catching the broth. For a simple larger meal, add a green salad dressed with vinaigrette. Because the soup already contains beans and pasta, a modest side is usually enough. If you expect leftovers, keep bread separate so it does not soften in the soup.

Variations

Make it vegetarian or vegan: Use vegetable broth and omit the Parmesan rind and grated cheese. The soup will still have a satisfying bean-and-herb base; a finishing drizzle of olive oil can supply extra richness. Check the broth label if cooking for someone who avoids specific ingredients.

Use dried beans: Cook dried beans separately until tender before measuring out about 3 cups (510 g) for this recipe. Add them where the canned beans go, and use some of their cooking liquid in place of an equal amount of broth if you want a fuller bean flavor. Do not add uncooked dried beans directly to this quick soup; they require much longer cooking and can remain firm.

Make it more brothy or more substantial: For a looser soup, reduce the pasta to 1 cup (100 g) or add more broth. For a thicker bowl, mash some beans, or stir in an extra ½ cup (85 g) of beans. Avoid increasing pasta substantially without adding liquid, since the pasta absorbs broth and can turn the pot almost stew-like.

Add greens: Stir in 2 packed cups (about 60 g) of baby spinach during the final minute, or add 2 cups (about 70 g) of chopped kale during the last 8 to 10 minutes of simmering. Spinach wilts quickly; kale needs more time to become tender. These additions change the color and texture but fit comfortably with the beans and tomato.

Give it a gentle smoky note: Use smoked paprika in place of the red pepper flakes, starting with ¼ teaspoon (about 0.5 g). This adds warmth without the same heat. For a more traditional pantry flavor, keep the rosemary and parsley simple rather than adding several competing dried herbs.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours in shallow, covered containers. The soup keeps for 3 to 4 days in the refrigerator. As it cools, the pasta absorbs broth, so the chilled leftovers will be much thicker than the freshly cooked soup; that change is normal. For best texture, you can also refrigerate the soup base and cooked pasta separately, then combine them when reheating.

Reheat a portion gently in a saucepan over medium-low heat, stirring occasionally and adding broth or water until it reaches the consistency you want. Reheat leftovers to 165°F (74°C), checking with a food thermometer. For microwave reheating, cover loosely, heat in short intervals, and stir between intervals so the soup warms evenly. Avoid repeatedly cooling and reheating the full pot.

To freeze, cool the soup promptly and transfer it to freezer-safe containers, leaving a little space at the top. Freeze for up to 2 months for the best quality. Pasta can become softer after thawing, so for a firmer result freeze the bean-and-broth base without pasta and cook fresh pasta when you serve it. Thaw frozen soup in the refrigerator, then reheat it to 165°F (74°C).

Frequently Asked Questions

Is pasta e fagioli the same as minestrone?
They are related Italian soups, but they are not identical. Pasta e fagioli centers on beans and pasta, usually in a tomato-and-broth base. Minestrone often includes a broader mix of seasonal vegetables and may or may not contain beans or pasta. Both have many regional and household versions.

Can I use only one kind of bean?
Yes. Use 3 cups (about 510 g) of drained, rinsed cannellini, borlotti, pinto, or kidney beans. Two varieties give the soup a little more contrast, but one type works well and keeps the recipe straightforward. If using dried beans, cook them fully before adding them.

Can I cook the pasta separately?
Yes, and it is a good option if you expect to store most of the soup for later. Cook the pasta in salted water until just tender, drain it, and add it to individual bowls or stir it into the soup shortly before serving. This prevents it from soaking up as much broth during storage.

Why did my soup become so thick?
The pasta continues to absorb liquid after cooking, and the beans also release starch into the broth. Stir in warm broth or water a little at a time until it loosens. Next time, cook pasta separately for leftovers, or reduce the pasta slightly and keep extra broth on hand.

What can I use instead of a Parmesan rind?
You can simply leave it out; the soup will still taste good, though its broth will be a little less savory and rounded. Add grated Parmesan at the table instead. For a dairy-free pot, omit both the rind and cheese and finish with olive oil, parsley, and lemon.

Can I make this soup ahead?
Yes. For the best texture, prepare the bean-and-broth soup base up to 3 days ahead, refrigerate it promptly, and cook pasta separately on serving day. Reheat the base, add the pasta, and warm everything through. If the pasta is already in the soup, it is still fine to make ahead, but plan to add broth when reheating because it will thicken.

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