What pasta works best in this dish?

Small shapes like ditalini or elbow macaroni hold textures well and cook evenly without becoming mushy.

Can I make this vegan?

Yes, simply omit the Parmesan or use a plant-based cheese alternative to keep it vegan-friendly.

Add a splash of vegetable broth or water when reheating or if the soup thickens too much over time.

Canned beans are used here; they are drained and rinsed before adding to speed cooking and enhance flavor blending.

Adding a Parmesan rind while simmering enriches depth; remember to remove it before serving.

Dried oregano and thyme infuse an earthy aroma, with optional chili flakes offering a gentle heat balance.

A classic Italian soup featuring tender pasta, creamy beans, and a savory tomato broth, perfect for a cozy meal any time of year.

I first tried Pasta e Fagioli one chilly autumn evening, and its warm flavors instantly became a family favorite at our dinner table.

Sauté vegetables:: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for about 6 & 7 minutes until softened.
Add garlic:: Stir in minced garlic and cook for 1 minute until fragrant.
Build the broth:: Add diced tomatoes, vegetable broth, oregano, thyme, chili flakes (if using), salt, and pepper. Bring mixture to a simmer.
Add beans:: Stir in cannellini and borlotti beans. Simmer uncovered for 10 minutes.
Cook pasta:: Add pasta and cook per package instructions until al dente, usually 8 & 10 minutes, stirring occasionally.
Adjust consistency:: Taste and adjust seasoning. If soup is too thick, add a bit more broth or water.
Finish:: Remove from heat. Stir in fresh parsley.
Serve:: Ladle soup into bowls. Top with grated Parmesan and a drizzle of olive oil if desired. Serve hot.

We love gathering together for a bowl after a busy day, always laughing as everyone sprinkles their own cheese and extra olive oil.

Enjoy with crusty bread or a green salad for a satisfying meal. This soup is great for meal prep and tastes even better the next day.

Skip the Parmesan or use plant-based cheese to keep the soup vegan. The flavors remain rich and delicious for all diets.

Refrigerate leftovers in an airtight container for up to 3 days. Pasta may absorb broth, so add a splash of water or broth when reheating.

Pasta e Fagioli warms up any occasion and pairs perfectly with simple sides. Savor every spoonful and enjoy sharing with loved ones.

→ What pasta works best in this dish?: Small shapes like ditalini or elbow macaroni hold textures well and cook evenly without becoming mushy.
→ Can I make this vegan?: Yes, simply omit the Parmesan or use a plant-based cheese alternative to keep it vegan-friendly.
→ How can I adjust the soup thickness?: Add a splash of vegetable broth or water when reheating or if the soup thickens too much over time.
→ Are the beans pre-cooked or raw?: Canned beans are used here; they are drained and rinsed before adding to speed cooking and enhance flavor blending.
→ Can I enhance the flavor further?: Adding a Parmesan rind while simmering enriches depth; remember to remove it before serving.
→ What herbs complement this dish?: Dried oregano and thyme infuse an earthy aroma, with optional chili flakes offering a gentle heat balance.