The easiest Pasta Fagioli Soup (pasta e fagioli) made with sautéed vegetables, borlotti beans, tomatoes and small pasta. This Italian soup is hearty, comforting and full of flavour. Serve with crusty bread and a glass of wine.
Pasta Fagioli, or pasta e fagioli, is the kind of dish you want to curl up on the couch with — warming, filling and packed with simple, satisfying flavours. It pairs beautifully with other rustic recipes and makes a perfect weeknight dinner.
Best of all, it’s inexpensive and easy to make. Pasta e fagioli literally means “pasta and beans” in Italian. The classic version uses a small pasta shape such as ditali, ditalini or tubetti and borlotti (cranberry) beans.
If you don’t have borlotti beans on hand, cannellini beans are an acceptable substitute, but other beans will change the texture and flavour of the soup.
This soup can be made thick and chunky or thinner and more brothy. I prefer a thicker, slightly pureed texture, but you can thin it by adding more stock or reduce the amount of pasta so it doesn’t thicken as much.
Pasta e Fagioli vs Minestrone
People often ask how pasta e fagioli differs from minestrone. They are distinct soups. Minestrone is a vegetable-heavy soup that varies by season and household. Pasta e fagioli centers on a base of carrot, celery, onion, beans and small pasta. It’s usually thicker and doesn’t feature the large, chunky vegetables you find in minestrone.
How to Make Pasta Fagioli Soup – Step by Step
Finely chop the carrot, celery, red bell pepper and onion.
Heat olive oil in a large pot and sauté the vegetables for 5–10 minutes until soft, taking care not to brown them. Add chopped garlic and sauté for another 1–2 minutes.
Pour in the chicken or vegetable stock and canned plum tomatoes. Bring to a boil, then reduce to a simmer for 10 minutes.
Add about half of the borlotti beans and simmer 1–2 minutes. For a smoother texture, blitz roughly half the soup with an immersion blender; this step is optional but gives a pleasing, thicker mouthfeel.
Next, add the remaining beans and the pasta. Simmer for another 7–8 minutes or until the pasta is al dente and the soup has thickened. Adjust seasoning with salt and pepper and serve hot.
Serving Suggestions
This soup is substantial on its own; serve with a large piece of crusty bread to mop up the bowl and, if you like, a glass of wine. Simple and satisfying is the goal.
Variations
For a flavourful twist, add pancetta and rosemary. Fry diced pancetta briefly before adding the vegetables, then add a sprig of rosemary with the stock. The smoky-salty pancetta with aromatic rosemary makes a lovely variation.
Tips for Making Pasta Fagioli Soup
- Don’t add pasta if you’re going to store the soup. The pasta will absorb liquid and become mushy. Only cook the amount of pasta you plan to eat when reheating a portion.
- If you don’t have borlotti beans, cannellini (white) beans work well.
- If you prefer a chunkier soup, skip blending. For a thicker, creamier texture, blitz about half the soup with an immersion blender before adding the pasta.
- Leftovers keep in the fridge for 2–3 days or can be frozen without pasta.
Ingredients
- 1 tbsp olive oil
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 red bell pepper, finely chopped
- 1 yellow or white onion, finely chopped
- 2 garlic cloves, chopped
- 28 oz (800 g) borlotti beans (cranberry beans), canned or pre-cooked
- 1 cup (200 g) small pasta shape (ditali, ditalini or tubetti)
- 4 cups (1 litre) chicken or vegetable stock
- 14 oz (400 g) canned plum tomatoes
- Salt and pepper, to taste
Instructions
- Finely chop the carrot, celery, red bell pepper and onion. Heat the olive oil in a large pot and sauté the vegetables for 5–10 minutes until soft, avoiding browning. Add the garlic and cook 1–2 minutes more.
- Add the stock and canned plum tomatoes. Bring to a boil, then reduce to a simmer for 10 minutes.
- Add half the borlotti beans and simmer 1–2 minutes. If desired, blitz about half the soup with an immersion blender for a smoother texture.
- Add the remaining beans and the pasta. Simmer for 7–8 minutes or until the pasta is al dente and the soup has thickened. Season with salt and pepper and serve.
Nutrition (per serving)
Calories: 225 kcal | Carbohydrates: 34 g | Protein: 11 g | Fat: 5 g | Fiber: 10 g
Nutrition values are approximate and should be used as a guide.
More Easy Soup Ideas
- Green pea soup with leek and zucchini
- Vibrant green soup with pesto and greens
- Tuscan chickpea soup
- Pappa al pomodoro – tomato bread soup
- Comforting zucchini potato soup
If you make this Pasta Fagioli Soup, please leave a comment to share how it went. I love hearing about your variations and tips.