Pasta E Fagioli
A humble, soul-warming Italian soup that marries tender pasta with creamy cannellini beans in a rich tomato-herb broth. This rustic one-pot classic comes together in about an hour and tastes even better the next day. Perfect with crusty bread for a comforting weeknight dinner.
For 4 servings
- prep
Prepare the soaked beans.
Drain and rinse the soaked cannellini beans. Set aside near the stove.
- saute · ~10 min
Sauté the aromatic vegetables.
1.Heat olive oil in a large pot over medium heat.2.Add onion, carrot, and celery. Cook until softened (6-8 min).3.Add garlic and tomato paste. Stir constantly until fragrant (1-2 min).TIPThe tomato paste should deepen in color — this builds richer flavor. - simmer · ~40 min
Add beans, tomatoes, and liquids, then simmer.
1.Pour in the diced tomatoes and water. Stir well.2.Add drained beans, rosemary, oregano, bay leaf, and black pepper.3.Bring to a boil, then reduce heat to low. Cover and simmer until beans are tender (35-40 min).TIPKeep the pot covered but tilt the lid slightly to avoid boil-overs. - boil · ~10 min
Cook the pasta in the soup.
1.Remove bay leaves from the pot.2.Stir in the ditalini pasta and continue simmering uncovered.3.Cook until pasta is al dente (8-10 min), stirring occasionally.TIPAdd a splash of hot water if the soup becomes too thick during pasta cooking. - mix
Season and finish the soup.
Stir in the salt. Taste and adjust seasoning if needed. The soup should have a slightly brothy consistency.
TIPPasta absorbs liquid as it sits — serve right away or thin with water when reheating. - serve
Ladle into bowls and garnish.
Serve hot, topped with grated parmesan cheese and fresh parsley.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak the cannellini beans overnight to reduce cooking time and improve creaminess.
- 2Cook the tomato paste until it darkens to a rusty red for a deeper, more complex flavor.
- 3Stir the pasta occasionally to prevent it from sticking to the bottom of the pot.
- 4If the soup thickens too much while the pasta cooks, add a splash of hot water to loosen it.
- 5For the best texture, serve the soup immediately after the pasta is al dente, as it will continue to absorb liquid.
- 6This soup tastes even better the next day; store it separately from the pasta if possible, then add cooked pasta when reheating.
Adapt it for your goals.
Vegetarian
Simply omit the parmesan or use a vegetarian-friendly alternative; the soup is already plant-based and deeply satisfying.
higher proteinHigher-protein
Add 200g of cooked, crumbled Italian sausage (or turkey sausage) after sautéing the vegetables for a heartier, protein-packed meal.
low oilLow-oil
Reduce olive oil to 1 tablespoon and dry-sauté the vegetables in a splash of vegetable broth; the beans and tomatoes still provide ample flavor.
gluten freeGluten-free
Swap ditalini pasta for your favorite gluten-free small pasta shape (like gluten-free elbow macaroni) and cook according to package directions.
extra herbyExtra-herby
Stir in a handful of fresh basil or a teaspoon of fresh thyme along with the parsley at the end for a burst of bright, fragrant herbal notes.
Why this is on our healthy list.
High in Plant Protein
Cannellini beans are a fantastic source of plant-based protein, making this soup a satisfying main dish that supports muscle repair and keeps you full longer.
Rich in Dietary Fiber
Beans and vegetables (carrots, celery, onion) provide a generous amount of fiber, which aids digestion and helps maintain stable blood sugar levels.
Packed with Antioxidants
Tomatoes (both paste and diced) are loaded with lycopene, an antioxidant linked to heart and skin health, especially when cooked in olive oil.
Low in Saturated Fat
This soup uses just a small amount of olive oil and contains no cream or butter, making it a heart-friendly option that aligns with low-saturated-fat diets.
Frequently asked questions
Yes: use two 400g cans of cannellini beans, drained and rinsed. Add them after the tomatoes and water, then skip the 35-minute bean simmer—just cook 15-20 minutes before adding the pasta.
