Pasta e Fagioli (Italian Pasta and Beans)
Pasta e fagioli means "pasta and beans" in Italian—this recipe is much more than that! This hearty vegetarian stew is full of irresistible fresh flavor.
Updated by Kathryne Taylor on July 9, 2024
The Italians have graced us with countless delicious recipes. I’ve loved pizza and spaghetti for as long as I can remember, of course, but I’ve only recently discovered pasta e fagioli.
Pasta e fagioli translates to “pasta and beans.” Pasta and beans may not sound terribly enticing (unless you’re me), but I assure you that this Italian stew is truly irresistible.
Lots of aromatics, crushed tomatoes, fresh parsley and Tuscan kale turn pasta and beans into a hearty meal-in-a-bowl situation. I can’t claim that this recipe is 100 percent authentic, but it’s the best I can do.
If you appreciate homemade minestrone soup, marinara, lasagna or baked ziti, I think you’ll love this stew. It’ll warm you right up on cold days, and tastes even better the next day.
I designed this pasta e fagioli recipe to make use of canned beans, so this stew is ready in about an hour! I bet you have most of the ingredients in your kitchen already. It’s an excellent candidate for a relaxed weeknight.
How to Make the Best Pasta e Fagioli
How do we turn basic ingredients into something magical? The trick is in the method. You’ll find the full recipe below, but here’s a rundown with some extra reasoning behind it:
- First, we’ll cook chopped onion, celery and carrot in olive oil until tender. We won’t cook them long enough to form a true soffritto, but they form the backbone of flavor in this dish nonetheless.
- Then, we’ll add garlic and cook just long enough to take the edge off (there’s nothing worse than burnt garlic flavor, and it’ll have plenty of time to continue cooking as we simmer the soup). Next, add crushed tomatoes and let them come to a healthy simmer—I’m convinced cooking canned tomatoes turns them from tinny to vibrant.
- We’ll pour in one quart of vegetable broth and a few cups water. The water adds volume without additional sodium. We’re cooking the pasta in the liquid, so we need plenty of it, but I’m getting ahead of myself. We’ll season the soup with bay leaves, dried oregano, and red pepper flakes, and cook for ten minutes to bring it all together.
- I want to say that the blending step is optional (and if you don’t have a blender, you can certainly skip it), but—this step is what produces the luscious, creamy-yet-cream-less texture you see here. All we do is scoop out some of the hot liquid and blend it with a portion of the beans. Pour it back in, and your soup has been transformed.
- Almost done! We’ll add the remaining beans, plus the pasta, kale and parsley. We’ll cook until the pasta and kale are tender.
- The final step, once we’ve removed the soup from the heat, is to add even more flavor with a tablespoon each of fresh lemon juice and olive oil. Taste it before and after (carefully!) and you’ll understand what a difference this makes.
Watch How to Make Pasta e Fagioli
Pasta e Ceci Variation
Pasta e ceci means “pasta and chickpeas.” This dish is just the same as pasta e fagioli, but uses chickpeas specifically for the bean component. Give it a try by making this recipe with chickpeas!
Craving more soups?
If you love this recipe, you’ll also enjoy:
- Classic Minestrone Soup
- The Best Lentil Soup
- Seriously Good Vegetable Soup
- Homemade Vegetarian Chili
- Quinoa Vegetable Soup with Kale
Please let me know how your pasta e fagioli turns out in the comments. I’m always so happy to hear from you.
Pasta e Fagioli (Italian Pasta and Beans)
Pasta e fagioli means “pasta and beans” in Italian—this recipe is much more than that! This hearty vegetarian stew is full of irresistible fresh flavor. It’s vegan, too, as long as you don’t top it with cheese. Recipe yields 6 bowls or 8 cups of soup.
Ingredients
- 4 tablespoons extra-virgin olive oil, divided
- 1 medium-to-large yellow onion, finely chopped
- 2 carrots, scrubbed clean, finely chopped
- 2 ribs celery, finely chopped
- ¾ teaspoon fine sea salt, divided
- Freshly ground black pepper, to taste
- 4 cloves garlic, pressed or minced
- 1 can (15 ounces) crushed tomatoes*
- 4 cups vegetable broth
- 3 cups water
- 2 bay leaves
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes, omit if sensitive to spice
- 2 cans (15 ounces each) cannellini beans, Great Northern beans, or chickpeas, rinsed and drained (or 3 cups cooked beans)
- 1 cup (about 4 ounces) cavatelli, ditalini, elbow or small shell pasta of choice
- 2 cups chopped Tuscan kale (tough ribs removed first), or chard or collard greens
- ¼ cup finely chopped Italian parsley
- 1 tablespoon fresh lemon juice (about ½ medium lemon)
- Optional garnishes: Additional chopped parsley, black pepper, grated Parmesan cheese or light drizzle of olive oil
Instructions
- In a large Dutch oven or soup pot over medium heat, warm 3 tablespoons of the olive oil until shimmering. Add the chopped onion, carrot, celery, ½ teaspoon of the salt, and about 10 twists of black pepper. Cook, stirring often, until the vegetables have softened and the onions are turning translucent, about 6 to 10 minutes.
- Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the tomatoes, stir, and cook until the tomatoes are bubbling all over. Add the broth, water, bay leaves, oregano, and red pepper flakes.
- Raise the heat to medium-high and bring the mixture to a simmer. Cook for 10 minutes, stirring occasionally, and reducing the heat as necessary to maintain a gentle simmer.
- Use a heat-safe measuring cup to transfer about 1 ½ cups of the soup (avoiding the bay leaves) to a blender. Add about ¾ cup of the drained beans. Securely fasten the lid and blend until completely smooth, being careful to avoid hot steam escaping from the lid. Pour the blended mixture back into the soup.
- Add the remaining beans, pasta, kale and parsley to the simmering soup. Continue cooking, stirring often to prevent the pasta from sticking to the bottom of the pot, for about 20 minutes, or until the pasta and greens are pleasantly tender.
- Remove the pot from the heat, then remove and discard the bay leaves. Stir in the lemon juice, the remaining tablespoon of olive oil, and remaining ¼ teaspoon salt. Taste and season with more salt (I usually add another ¼ teaspoon) and pepper until the flavors really sing. Garnish bowls of soup as desired, and serve.
- Leftovers taste even better the next day. Allow leftover soup to cool to room temperature, then cover and refrigerate for up to 5 days. Or, freeze leftover soup in individual portions and defrost as necessary.
Notes
Recipe adapted from my minestrone recipe, with reference to Bon Appétit (and their comments section!).
*Tomato recommendation: I always use Muir Glen tomatoes, and used their fire-roasted crushed tomatoes since they don’t offer plain.
Make it gluten free: Use a small, sturdy, gluten-free noodle, such as a corn and quinoa blend.
Make it dairy free/vegan: Don’t add cheese. Simple as that.
If you don’t have a stand blender: You can use an immersion blender to blend (carefully) a portion of the liquid with the beans in a separate (heat-safe) container. Or, skip this step altogether. Your soup will be a little more chunky and less creamy, but still very good.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Wonderful,I’ve made this a few times since receiving this recipe.it freezes well too.
Thank you for sharing! I’m glad you love it.
the lemon juice is a twist I must try and ditalini is my choice of pasta. small white beans ,,this is authentic cause you made it ..! noew da garden is rich with Italian chard from Bareese and luscious named after a Roman general oh and Bareese comes from that area of Italy. And as an old associate of mine James , JIMMY , Beard used ta say “good Eating”
I absolutely adore this recipe even my fussy boyfriend absolutely loves it! I omit the celery and add twice the pasta, will sometimes leave out the kale as well if we don’t have it. I also use white wine vinegar as a sub for the lemon juice! It’s delicious with grated cheese on thanks so much for this amazing recipe, it’s become one of our fave meals!
Excellent!!! This is what a grown-ass woman makes her family to keep them fed! I am proud to have this soup in the fridge, it feeds everyone who comes by to visit. I almost suggest NOT eating it the day you make it, it’s like 60% as good as it’s going to be the next day.
Blending part of the beans blew mind mind, I feel like that’s a secret I now know.
Thank you from all my heart for your very easy, clear, tasty, healthy, impressive recipes that make me feel proud and aligned with my food values!
My family likes it thick, less soupy. So I added much more ditalini and it tasted great. Needed to add a little more veg. Broth because I added the extra pasta.
This has become a staple in our house. Love the lemon flavor!!
Just had oral surgery. An old can of Pasta Fagioli in the house. Thought I should make me own. Google and it brings you to a favorite site.
Absolutely delicious!! Even on a hot summer day! Honestly, I could eat soup every day, no matter the temps! This is fresh, flavorful, healthy & easy to put together. Another winner for our dinner. Haha
Almost need to remove one star because this was a little bit TOO good. lol Thank you for this recipe
Too good? I’m glad you loved it so much, Vivien! Thanks for sharing.
Really liked this soup :-) Had some chorizo that i used to top it & served with crunchy bread but it was really nicely filling just by itself. I’ll be repeating this one.
I’m excited you liked it so much you plan to make it again, Laura! Thanks for your review.
Made this for dinner tonight exactly as written. Hands down one of the best, most comforting, rustic, and delicious meals I’ve made in a long time. I am so excited for the leftovers tomorrow too!
My family loves your recipe! I use fresh cranberry beans from the farmers market and fresh tomatoes too. So healthy and delicious❤️
My household of foodies wolfed down the entire batch and loved every mouthful. It was so easy and fast to make too. It’s going straight into my recipe book of regulars.
Wonderful, Prema! Thank you for your review.
Just made this delicious soup for dinner!
We ate almost the entire pot . It was so good!!
Thank you!!
(We didn’t have parsley so we used zucchini and it worked well!!
I made this today (Gluten free) and have to say it is the best pasta fagioli I have had. I will definitely make this my go to recipe. I used a large skillet instead os a Dutch oven and I love that everything is in one pan.
Hi, Kate and Cookie!
I just wanted to share with you that, for whatever authenticity you thought this recipe lacked, this was the *closest* I’ve ever tasted to my mom’s recipe. True to form, as an Italian-American woman she hardly ever wrote down her recipes because they were committed to heart. She passed away last year and I have been attempting to recreate some of my favorite dishes of hers, and I want to thank you for this one. Genuine to my childhood and brought back so many good memories.
Hi Kate!
Making this right now, I almost exclusively cook from your recipes! You’re amazing!
In step #3, did you mean “medium-LOW” ?
Hi Caroline, That’s great to hear! I’m excited you have enjoyed them so much. For the step, it’s correct as you want high enough heat to bring that large of mixture to a simmer. Then adjust as necessary.
I really wanted to like this… I followed the recipe exactly but it tasted terribly bland. Almost inedibly so. Even with a ton of salt added (not exactly ideal but I tried to save it) it just was not interesting. I’m vegetarian and love vegetarian foods, I don’t know why this didn’t do it for me… nor my husband. It was just… missing something.
Did you follow the video as you wen through the recipe? I thought this was one of the most flavorful soups I’ve ever had.
I’m happy you loved it, Rosie!
I’m sorry you were disappointed, I appreciate your feedback.
Best soup by far! I recommend following the video as you go through the instructions. Didn’t have to adjust the recipe and thought it was very well made.
This soup is AWESOME! I just finished a batch few minutes ago and had to share how easy it is to make and so incredibly tasty. It is the ultimate comfort meal!
Btw, I found your site searching for a great sangria recipe last week…the sangria (“Best Red Sangria”) was the best I’ve ever tasted and my friends all agree.
Thanks so much for posting such great vegetarian recipe ideas…looking forward to trying more.
can i cook this in a slow cooker rather than a soup pot?
Hi Katie! I haven’t tried it. I believe others have and didn’t mind the results. I would still follow the vegetable cooking step as that is where you get a lot of flavor, so not sure how much time you would save.
Would frozen cheese tortellini work for the pasta?
Hi Rachel, it could. You may need to follow package instructions though as to how it would need to be cooked. The soup may need less liquid depending on your pasta.
Is canning an option for storage?
If so please share instructions
Hi Lynda, This recipe is not meant for canning.
Delicious! We had a progressive Italian-themed dinner party and my course was soup. I searched the Web for a couple of hours looking at recipes and I came across this one and decided to try it after reading numerous reviews. We had 12 guests so I doubled the recipe and made it exactly as stated and it was absolutely delicious! Everyone loved it, in fact, they asked if I would share the recipe and several even requested some soup “to go!” It was a hit! Thank you for making me look like a good cook, this was truly a crowd pleaser. I did make it the night before so the flavors had time to permeate. By the way, I did splurge on some high quality Parmigiano Reggiano Cheese for the guests to grate and it really finished the soup off! Thank you for sharing this recipe!
I’m happy to hear it was such a hit, Deb! Thank you for your review.
This was extremely satisfying. I doubled the lemon cause that zing makes me happy. I’d half the red pepper next time for the sake of my kid.
Such a great recipe!! I added extra red pepper flakes more extra spice. I also added bit more pasta than called for and didn’t blend it up, so it turned out more of a chili than a soup, but it was so delicious!! Topped it with some sour cream and cheese which really complemented the flavors nicely. I’m a college student without a giant soup pot so I made half a batch, and I ended up eating all of it by myself within 3 days….made it again today! Try this recipe! :)
Thank you for sharing, Katie! I’m happy you enjoyed it.
I’ve been wanting to make this for a while now and I finally got around to making it this weekend and let me just say..WOW! Kate this recipe is outstanding! I am very picky when it comes to my Pasta Fagioli and this one definitely knocks it out of the park. Thank you for sharing Kate! :D
Delicious recipe. Warming and healthy.
Definitely a winner this Autumn here in Ireland.
Totally delicious. I am one of the world’s worst cooks and it still turned out well. Brilliant tip on the blended beans and the olive oil and lemon juice at the end make an incredible difference. Thank you x
I’d love to try this tomorrow. Would spinach work instead of kale?
Hi Jessie! Yes, spinach could work here.
Thanks! Made it with spinach instead of kale. Loved it! So filling and so tasty. Will definitely make it again.
We love this recipe! I’ve made some version of it 3 times. I’ve probably made some minor tweaks. I think it tastes better and has better texture without the celery. I’ve made it with celery before but we didn’t have any this time. I also used dried white beans this time (cooked at high pressure in our instant pot while prepping the vegetables and cooking the soup base). And I used frozen chopped spinach instead of kale, because it’s what I had. I used Better than Bouillon mixed with water in place of premade vegetable broth. That stuff is wonderful and takes up less space. Something about my lastest preparation yielded the creamiest, most perfect version of this recipe. My SO loved it, praised it as the best thing I’ve ever made, and has ate the cold leftovers for every meal over the past 24 hours! There is something about the creaminess that is deceptively like the soup contains cream or cheese, but it’s definitely the blended beans. This soup is very vegan-friendly. I like how flexible this recipe feels with some of the add ins so long as I have white beans, carrots and onion, some sort of small pasta, some sort of canned tomatoes, and broth around. All of which are constant pantry or fridge staples in our house. I think my SO wants me to make this every week now, so I guess it’s going to be on the menu for a while now.
Thank you, Umbra! I’m excited to hear how much you enjoy this soup and your own creations from it. I appreciate you taking the time to review!
Thank you for this recipe, the soup was incredible! I made two small substitutions only because I didn’t have the ingredients. I used spinach instead of kale and dried parsley instead of fresh. I topped it with the Easy Vegan Parmesan from your site and wow, so delicious!!
This soup may be one of the best I’ve ever made, delicious!! The only change was I added an extra can of beans for the blender just to add to the creaminess. I blended one can of kidney beans and one chickpea. The white bean I added whole.
We made this for dinner for the very first time last night. It was delicious. Even two of our three food critics (children)gave this one a thumbs up! One went back for seconds.
This soup is so very comforting and has *spectacular* flavor. Minestrone-like soups have never topped my list of favorites, but I’m a convert with this recipe! Looking forward to making this many times in the cooler months to come.
This is a great recipe! I swapped out the oregano for rosemary as I find it does something magical to this dish.
I made this tonight and it was delicious. I’ve made this soup using another recipe but this one was superior.
Great! Thank you for reporting back, Cristina.
I love this soup! Does it freeze well?
Hi! I believe others didn’t mind this one frozen.
Hi Kate, I made this the other day and it is delicious! And, as you suggested, even better the second day! I finally got ‘round to trying to keep my noodles from soaking up all the liquid and turning to mush by roasting my pasta in the oven first. Omg, it works a treat! Just dry roasted it in a pan for about 15 minutes at 350 until it turned golden brown and then added it to the hot soup after taking it off the stove. It cooked in the soup as the soup cooled and did not get “bloated” even though it was in the soup for 3 days. Anyway…excellent recipe, thank you!
Yes, so good as leftovers! Than you for sharing how you did this one with your pasta, that sounds interesting.
Could this be made with farro instead of shell pasta? It looks so yummy and I have quite a bit of farro I’d love to start using!
Hi Eva, It may work, although liquid and cooking time may vary. It of course wouldn’t be traditional, but may still be delicious.
This was so delicious. I added cassava flour elbows, parm rind I had and oregano essential oil. It was fantastic. Thx so much for sharing
This soup is so delicious! I made it for dinner tonight and it was big hit! I am already dreaming of leftovers for lunch tomorrow! Thanks for the great recipe!
Thank you, Annie! I appreciate your review.
I felt compelled to make this today! I trust your recipes and you didnt fail me! It is a little fussy but worth it. Thank you!
Thank you for sharing, Karen! I’m glad you found it worth it.
Mmm, this is delicious! I loved how blending some of the soup gave it a creamier taste. Topped it with grated Parmesan and it was just perfect! Easy and healthy, definitely a keeper! Thanks :)
Soooo good! Just made this with chickpeas and it turned out delicious. I lost count of how many times I said “ this is sooo gooood” while eating lol.
I’m happy to hear it was such a hit, Vanessa! Thank you for your review.
The first time I made this recipe I messed up and still loved it! When I put in a cup of noodles I thought it didn’t look like much, so I dumped in the whole box. That turned into a VERY pasta heavy soup or a very soupy pasta, but I wasn’t mad. I also forgot to add the kale at the right time, so I ended up adding it late and cooking the soup longer. This made the pasta more cooked and the beans a bit over-tender, but it was still great. The second time I made this recipe I followed the directions but will a little extra pasta (hey I love pasta), and loved loved it. I love the freshness that the parsley adds. I usually skip parsley, but lately I’ve appreciated its taste. Like others, I garnished with parm. Definitely one of my new go-to recipes!
I’m happy you were still able to enjoy it, Blair! Taking the time to comment.
Yum! I made a few tweaks purely for personal preference. It was a great recipe! We did add roasted garlic and doubled the tomatoes, and I added a parmesan rind while it simmered. It is definitely a keeper. The finish of olive oil and lemon was so great. Thanks!
Thank you for sharing, Sara! I appreciate your review.
I really loved this soup. It was a little work intensive but well worth it. The changes I made were to use spinach instead of kale, use gluten free pasta (Ancient Harvest bran corn, brown rice, and quinoa blend) and use less salt due to my husband’s blood pressure. Also I drained the beans but did not rinse them and skipped the blender step opting to use a potato masher at the end to help thicken it a little instead. It was fantastic with parmesan cheese on top.
Another fantastic recipe! You are amazing!
I’m happy you thought this one was worth it, Jennifer! I appreciate your review.
Was delicious! Thank you :-)
You’re welcome! Thank you for your review.
I put some pork and it worked perfect. I had never tried it with lemon: delicious!
Very yummy and filling soup, have made it several times now. I leave the lemon out because I’m not a fan of super acidic soups but my family loved it either way
I’m happy you were able to enjoy it! Thanks for taking the time to review.