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–+ servings
Easy pasta e fagioli recipe served warm Italian bean soup rustic and comforting.

Easy Pasta e Fagioli Recipe

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people (up to 6)
Author: Nico Pallotta

  • 2 tablespoons extra virgin olive oil
  • 1 onion finely chopped
  • 2 carrots finely chopped
  • 1 rib celery finely chopped
  • 2 cloves garlic grated or pressed
  • 1 teaspoon rosemary dried or fresh - sub Italian seasoning
  • 1 teaspoon sage dried or fresh - sub Italian seasoning
  • 2 bay leaves sub dried thyme
  • 3 tablespoons tomato paste
  • 2 cans beans use kidney, cannellini, pinto, or borlotti beans - 15 ounces / 400 g each can or 3 cups cooked beans
  • 5 cups (1.25 L) vegetable broth or more for a thinner soup
  • 1 can crushed tomatoes 15 ounces / 400 grams can
  • 1½ cups (200 g) ditalini pasta or 1 cup orzo pasta
  • 1 teaspoon salt or more to taste + black pepper

  • Cook the veggies: Heat 2 tablespoons extra virgin olive oil in a big pot over medium heat. Add 1 onion, 2 carrots, and 1 rib celery (all chopped or pulsed in a food processor). Stir and cook for about 3 minutes, until they start to soften.
    Add 2 cloves garlic (grated), 1 teaspoon rosemary, 1 teaspoon sage, 2 bay leaves, and 3 tablespoons tomato paste. Stir and cook for 2 more minutes, until it smells warm and a little sweet.
    Step 1 Chopped onion carrot celery sautéing in pot to start Italian bean soup base.
  • Make it soupy: Add 2 cans beans (drained and rinsed), 5 cups vegetable broth, and 1 can crushed tomatoes. Sprinkle in 1 teaspoon salt and black pepper. Bring to a gentle simmer (small bubbles) and cook for 15 minutes.
    For a creamier soup, carefully blend a small part of the soup right in the pot with an immersion blender.
    Step 2 Beans broth and tomatoes simmering in pot for homemade pasta e fagioli soup.
  • Cook the pasta: Stir in 1½ cups ditalini pasta and simmer for 10–12 minutes, stirring often so it doesn’t stick. If the soup gets too thick, add a little more broth.
    Step 3 Pasta cooking directly in the soup creating thick hearty pasta e fagioli texture.
  • Finish and serve: Turn off the heat and taste. Add more salt, pepper, or red pepper flakes if you like. Serve warm with a drizzle of olive oil and optional Parmesan on top.
    Step 4 Finished pasta e fagioli served in bowl with olive oil.
Substitutions
  • Extra virgin olive oil → Regular olive oil or avocado oil
  • Onion → Shallots or leeks
  • Carrot → Extra celery or a small zucchini
  • Celery → Fennel or skip it
  • Garlic → Garlic powder (in a pinch)
  • Sage → Thyme, oregano, Italian seasoning, or herbs de Provence
  • Rosemary → Italian seasoning, herbs de Provence, thyme, or a tiny pinch of oregano
  • Bay leaves → Thyme, a small pinch of Italian seasoning, or leave out
  • Tomato paste → Crushed tomatoes (simmer a little longer)
  • Beans → Cannellini beans or chickpeas
  • Vegetable broth → Water with a pinch of salt
  • Crushed tomatoes → Diced tomatoes
  • Small pasta → Orzo, small shells, or gluten-free pasta
 
Tips
  • Keep the heat gentle – Soft cooking makes veggies sweet, not brown
  • Let the soffritto melt – Onion, carrot, and celery should look soft, shiny, and creamy
  • Toast the tomato paste well – It should turn brick red, not stay bright
  • Use two bean textures – Leave most whole, blend a small scoop for creaminess
  • Cook pasta in the soup – It soaks up flavor, so stir often and stay close
  • Let the soup rest – 5–10 minutes off heat makes it taste better
  • Finish with raw olive oil – Drizzle at the end for real flavor
  • Season in layers – Add a little salt early, then adjust at the end
  • Store pasta e fagioli in an airtight container in the fridge for up to 4 days, or freeze it for up to 3 months, then reheat gently with a splash of water or broth.
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