ItalianLunch

Recipe Story

origins & traditions

Pasta e Fagioli, meaning pasta and beans, is a beloved Italian comfort dish that transforms humble ingredients into a nourishing meal. This traditional recipe features cannellini beans simmered with tomatoes, aromatic vegetables, and small pasta shapes in a rich broth flavored with garlic, rosemary, and bay leaves. The beans partially break down during cooking, creating a naturally creamy texture without cream. Perfect for lunch or a light dinner, this one-pot wonder embodies the Italian principle of cucina povera - making exceptional food from simple, affordable ingredients. Each spoonful delivers warming satisfaction with layers of flavor from the soffritto base of onions, carrots, and celery, while a drizzle of quality olive oil and grated Parmesan add the finishing touch.

Instructions

step by step

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Heat 3 tablespoons olive oil in a large pot over medium heat. Add diced onions, carrots, and celery. Sauté for 6-8 minutes until vegetables soften. Add minced garlic and cook for 1 minute until fragrant. Stir in tomato paste and cook for 2 minutes. Add crushed tomatoes, vegetable broth, bay leaves, and rosemary. Bring to a boil. Drain and rinse cannellini beans, then add to the pot. Reduce heat and simmer for 20 minutes. Add small pasta shells and cook for 8-10 minutes until al dente. Season with salt and black pepper to taste. Remove bay leaves and rosemary sprig. Ladle into bowls and top with fresh parsley, grated Parmesan cheese, and a drizzle of extra virgin olive oil.

Pasta e Fagioli

4.3 (30)

A rustic Italian bean and pasta soup with tomatoes, garlic, and herbs. This hearty one-pot meal is comfort food at its finest, combining creamy cannellini beans with tender pasta in a savory broth.

easy

50 min

6 servings

Ingredients

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Base

3 tablespoons Olive Oil, plus extra for drizzling
1 pieces Onions, diced
2 pieces Carrots, diced
2 stalks Celery, diced

Aromatics

4 cloves Garlic, minced

Sauce

2 tablespoons Tomato Paste
3 pieces Tomatoes, crushed or 1 can crushed tomatoes

Protein

3 cups Chickpeas, cooked cannellini beans or 2 cans

Pasta

1 1/2 cups Pasta, small shells or ditalini

Herbs

2 pieces Bay Leaves
1 teaspoons Rosemary, fresh sprig or dried

Seasoning

1 teaspoons Salt, to taste
1/2 teaspoons Black Pepper, to taste

Garnish

2 tablespoons Parsley, chopped for garnish (optional)
4 tablespoons Cheese Parmesan, grated for serving (optional)

Chef Tips

expert advice

•The soup thickens as it sits, so add more broth when reheating.

•For a heartier version, add diced pancetta or bacon with the vegetables.

•Use small pasta shapes like ditalini, small shells, or broken spaghetti.

•This recipe is naturally vegetarian but can be made with chicken broth for non-vegetarians.

•The quality of olive oil matters - use your best extra virgin olive oil for drizzling at the end.

Variations & Substitutions

make it your own

•For a richer flavor, use homemade vegetable stock instead of store-bought.

•If using dried beans instead of canned, soak 1 cup dried cannellini beans overnight and cook them in the broth for 45 minutes before adding pasta.

•Fresh rosemary is preferred but dried can be substituted using 1 teaspoon.

Storage & Reheating

keeping it fresh

Storage

Store in an airtight container in the refrigerator for up to 4 days. The pasta will absorb liquid as it sits, so the soup will thicken. Can be frozen for up to 3 months in freezer-safe containers, though pasta texture may soften slightly upon thawing.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add additional vegetable broth or water to reach desired consistency, as the pasta absorbs liquid during storage. Microwave individual portions for 2-3 minutes, stirring halfway through, adding a splash of water or broth if needed.