Pasta e Fagioli Recipe

Pasta e Fagioli is the ultimate comfort dish, blending creamy beans, tender pasta, and a rich tomato broth in every spoonful. This hearty Italian classic is packed with savory flavors and a satisfying texture that feels like a warm hug on a chilly day. With just 15 minutes of prep and under an hour of cooking, it’s a fuss-free meal that delivers big on taste.

The combination of aromatic garlic, earthy herbs, and a hint of Parmesan creates a depth of flavor that’s both rustic and refined. Each bite offers a delightful mix of silky beans, al dente pasta, and a broth that’s perfectly balanced. Whether it’s a quick weeknight dinner or a cozy weekend treat, this dish is sure to become a family favorite.

What You’ll Need for Pasta e Fagioli?

• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 medium yellow onion, diced
• 1 small fennel bulb or 2 celery ribs, finely chopped (use celery if fennel is unavailable)
• 2 medium carrots, finely chopped
• 1 teaspoon sea salt, plus more to taste
• Freshly ground black pepper, to taste
• 3 garlic cloves, grated
• 1 tablespoon tomato paste
• 1 teaspoon chopped fresh rosemary (or ½ teaspoon dried rosemary)
• 1 (14-ounce) can diced tomatoes, with juices
• 3 cups cooked cannellini beans, drained and rinsed (or substitute with white beans)
• 4 cups vegetable broth
• Parmesan rind, optional (adds depth of flavor)
• 1 cup ditalini pasta, or other small pasta (like elbow or small shells)
• 2 large kale or Swiss chard leaves, stemmed and torn (about 6 cups)
• Pinches of red pepper flakes, to taste

How to Make Pasta e Fagioli

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, fennel (or celery), carrots, salt, and several grinds of pepper. Cook, stirring occasionally, for 10 to 15 minutes, or until the vegetables are very soft.
2. Add the garlic, tomato paste, and rosemary. Cook, stirring, for 1 minute to release the aromas.
3. Pour in the diced tomatoes with their juices, the beans, vegetable broth, and Parmesan rind (if using). Bring to a simmer and cook for 20 minutes, stirring occasionally.
4. Add the pasta and simmer for 10 more minutes, or until the pasta is al dente (tender but firm to the bite).
5. Stir in the kale (or Swiss chard) and red pepper flakes. Cook until the greens are wilted, about 2 to 3 minutes.
6. Taste and season with additional salt and pepper if needed. Serve warm, drizzled with a little extra olive oil if desired.

Perfect Pairings: Serving Suggestions

Serve your Pasta e Fagioli with a side of crusty bread or garlic toast to soak up the flavorful broth. For a fresh touch, add a simple green salad dressed with lemon vinaigrette. A sprinkle of grated Parmesan or a drizzle of extra-virgin olive oil on top adds a rich finish.

Make It Your Own: Recipe Variations

Swap out the kale for spinach or escarole for a different green. If you’re out of ditalini, try small shells or elbow pasta. For a heartier version, add cooked Italian sausage or pancetta. Vegetarian? Keep it as is—it’s already packed with flavor!

Save Time: Quick Prep Tips

Chop your veggies the night before and store them in the fridge to cut down on prep time. Use canned beans instead of cooking them from scratch. If you’re in a rush, skip the Parmesan rind—it’s optional but still delicious without it.

Keep It Fresh: Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or water to loosen the soup if needed. Note: The pasta may absorb more liquid over time, so adjust consistency as you reheat.

Kitchen Essentials: Equipment Guidance

A large pot or Dutch oven is key for this recipe—it gives you plenty of room to simmer the soup. A microplane grater works wonders for finely grating the garlic. If you’re using kale, a sharp knife makes quick work of stemming and tearing the leaves.

Pasta e Fagioli

Amy

Pasta e Fagioli is the ultimate comfort dish, blending creamy beans, tender pasta, and a rich tomato broth in every spoonful. With just 15 minutes of prep and under an hour of cooking, it’s a fuss-free meal that delivers big on taste.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 minute min

Cuisine Italian

Servings 4

Ingredients

  

1x2x3x

• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 medium yellow onion, diced
• 1 small fennel bulb or 2 celery ribs, finely chopped
• 2 medium carrots, finely chopped
• 1 teaspoon sea salt, plus more to taste
• Freshly ground black pepper
• 3 cloves garlic, grated
• 1 tablespoon tomato paste
• 1 teaspoon chopped fresh rosemary
• 1 14-ounce can diced tomatoes
• 3 cups cooked cannellini beans, drained and rinsed
• 4 cups vegetable broth
• Parmesan rind, optional
• 1 cup ditalini pasta, or other small pasta
• 2 large kale or Swiss chard leaves, stemmed and torn (about 6 cups)
• Pinches of red pepper flakes

Instructions

 

• Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, fennel, carrots, salt, and several grinds of pepper and cook, stirring occasionally, for 10 to 15 minutes, or until very soft.
• Add the garlic, tomato paste, and rosemary and cook, stirring, for 1 minute. Add the tomatoes and their juices, the beans, broth, and Parmesan rind, if using. Simmer for 20 minutes.
• Add the pasta and simmer for 10 more minutes, or until al dente. Stir in the kale and red pepper flakes and cook until the kale is wilted. Season to taste and serve.

Keyword beans, comfort food, pasta, soup

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