Pasta e Fagioli (Italian Pasta and Bean Soup)

This comforting Pasta e Fagioli is a classic Italian one-pot soup made with tender beans, small pasta, vegetables, and aromatic herbs simmered together until rich and satisfying. It is humble, nourishing, and deeply comforting—exactly the kind of meal Italian families rely on when they want something filling, affordable, and wholesome.

Made with pantry staples, this soup comes together in under 45 minutes and tastes even better the next day. The beans add natural creaminess and plant-based protein, while the pasta makes it hearty enough to serve as a complete meal. Whether enjoyed for lunch or dinner, this traditional Italian soup is simple, balanced, and endlessly comforting.

Ingredients

Base

2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
2 carrots, finely diced
1 celery stalk, finely diced
2 garlic cloves, grated or minced

Herbs and Flavor

1 teaspoon dried rosemary (or fresh, finely chopped)
1 teaspoon dried sage (or fresh)
2 bay leaves
Freshly ground black pepper, to taste

Soup

3 tablespoons tomato paste
2 cans beans (kidney, cannellini, pinto, or borlotti), drained and rinsed
5 cups vegetable broth (add more if needed)
1 can crushed tomatoes
1½ cups small pasta (ditalini, small shells, or orzo)
1 teaspoon salt, or to taste

To Finish

Extra virgin olive oil for drizzling
Optional grated cheese or dairy-free alternative

How to Make Pasta e Fagioli

Step 1: Prepare the flavor base

Heat the olive oil in a large pot over medium heat. Add the onion, carrot, and celery. Cook gently for about 3–4 minutes, stirring often, until the vegetables soften and become fragrant without browning.

Add the garlic, rosemary, sage, and bay leaves. Stir for 30 seconds, then add the tomato paste. Cook for another 2 minutes, stirring constantly, until the paste darkens slightly and develops a rich aroma.

Step 2: Simmer the soup

Add the beans, vegetable broth, and crushed tomatoes to the pot. Season with salt and black pepper. Stir well, bring to a gentle simmer, and cook uncovered for about 15 minutes.

For a creamier texture, scoop out a small portion of the soup and blend it, or briefly blend directly in the pot using an immersion blender. This step thickens the soup naturally without adding cream.

Step 3: Cook the pasta

Stir the pasta directly into the soup and continue simmering for 10–12 minutes, or until the pasta is tender. Stir frequently to prevent sticking. If the soup becomes too thick, add a little more broth or water.

Step 4: Rest and serve

Remove the pot from the heat and let the soup rest for 5 minutes. Taste and adjust seasoning if needed. Serve warm with a drizzle of extra virgin olive oil and optional grated cheese.

Helpful Tips

Cook the vegetables gently to build sweetness and depth
Blending a small portion of the beans creates natural creaminess
Cooking pasta directly in the soup enhances flavor
The soup thickens as it rests—add broth when reheating
Stores well in the refrigerator for up to 4 days

Serving Suggestions

Serve this Pasta e Fagioli with crusty bread, a simple green salad, or roasted vegetables for a complete and satisfying meal.