Authentic Italian Pasta e Fagioli

  • Loriana Shea
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Authentic Italian Pasta e Fagioli

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Authentic Italian Pasta e Fagioli is a humble, hearty, and soul-warming dish that brings back vivid childhood memories for me—the comforting aroma of beans, tomatoes, garlic, and herbs simmering together in the kitchen. It’s one of those classic Italian comfort food recipes that proves you don’t need expensive ingredients to make an unforgettable meal.

For many Italian families, Pasta e Fagioli was a simple, affordable dish that could feed the whole family. It’s a beautiful example of cucina povera, the traditional Italian style of cooking that turns humble, everyday ingredients into flavorful and satisfying meals.

Tender beans and pasta simmer together in a rich, savory broth, creating a rustic Italian dish that is hearty enough for a main meal and perfect for a chilly day. This is the essence of authentic Italian cooking—simple ingredients, traditional techniques, and plenty of flavor.

Things to know about this  Italian  pasta e fagioli recipe

This version of Pasta e Fagioli stays close to its Italian roots, using classic ingredients and traditional cooking methods. I use dried cannellini beans that are soaked overnight, but you can easily use canned cannellini beans when you need a quicker option. If using canned beans, add them to the tomato sauce about 10 minutes before adding the pasta.

Traditionally, ditalini or another small pasta shape is used, but you can experiment with other small pasta varieties depending on what you have in your pantry.

One of my favorite Italian cooking tricks is adding a Parmesan rind while the soup simmers. It slowly releases flavor into the broth and adds a wonderful savory richness.

These simple ingredients come together to create a Pasta e Fagioli filled with the traditional Italian flavors and textures I remember from my childhood in Mama’s kitchen. It’s rustic, comforting, and a beautiful example of how simple ingredients can make an unforgettable meal.

More Italian Pasta Favorites

If you love traditional Italian pasta dishes made with simple ingredients, there are plenty more to try. My Pasta alla Norcina with Mushrooms is rich and comforting, while Pasta all’ Ortolana is packed with fresh vegetables and classic Italian flavor. For a simple, creamy pasta dinner, try my Creamy Broccoli Pasta Shells

Kitchen Favorites

A good large pasta pot is essential for cooking pasta properly, especially when making hearty dishes like Pasta e Fagioli. I also love using a  strainer for draining pasta while saving some of that valuable pasta water to add back into sauces and soups.

 

Authentic Italian Pasta e Fagioli

Authentic Italian Pasta e Fagioli is a rustic, hearty dish made with tender beans, small pasta, vegetables, and a flavorful Italian broth. This classic comfort food is simple, satisfying, and perfect for a cozy family meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Italian
Servings 6
Calories 390 kcal

Ingredients
  

  • 2 cups short dry pasta
  • 4 cups cannellini beans
  • 4 Tbsp. olive oil
  • 2 Tbsp. minced garlic
  • 1 cup chopped onion
  • 1 cut chopped celery + 1 cup chopped carrots
  • 2 cups crushed tomatoes
  • 1 cup tomato sauce
  • 2 cups water vegetable or chicken stock
  • A few bay leaves
  • 1/2 cup chopped Italian parsley
  • Salt and pepper to taste

Instructions
 

  • Start by rinsing and soaking your beans overnight
  • In a dutch oven or stock pot over medium high heat in the olive oil saute the onion and garlic until soft and fragrant. Add the celery and carrots and cook for a few minutes to soften.
  • Add the tomatoes, tomato sauce, stock or water, bay leaves, and beans. Bring to a simmer, cover, and cook for about 30 minutes, or until the beans are tender.
  • Add the pasta and continue cooking for about 10 minutes, or until the pasta is al dente.
  • Remove the bay leaves and stir in the chopped Italian parsley. Ladle the Pasta e Fagioli into bowls and finish with freshly grated Parmesan cheese.

Notes

For the best texture, cook the pasta just until al dente. If you plan to have leftovers, keep in mind that the pasta will continue absorbing the broth as it sits. Save a little extra broth to loosen the soup when reheating.
Keyword Italian Pasta e Fagioli

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