This authentic pasta fagioli recipe is made with cannelini beans in a dutch oven. Serve this Italian comfort food with crusty bread for one of the best soup recipes that the whole family will love!
Traditionally called pasta e fagioli or "pasta and beans" this classic Italian soup started as a peasant dish because it was made from inexpensive, basic ingredients. It's often called "pasta fazool" in the United States after its name in the Neopolitan language, pasta e fasule.
The main ingredients for authentic pasta fagioli are pasta and beans. Some more americanized version, include ground beef or Italian sausage, vegetables and a more tomato sauce base.
This comforting soup would make an excellent meal served with roasted artichokes, Italian celery salad or a fresh loaf of garlic bread or Italian cheese bread.
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🍅 Ingredient notes
- Pasta - Traditionally pasta fagioli is served with a short pasta or small pasta shape such as small shells, elbow macaroni or ditalini pasta.
- Beans - Cannellini beans, navy bean or borlotti beans are typically used for this Italian soup recipe. Half of the beans are blended with chicken stock or broth to make a thick and creamy soup, while the others are left whole.
- Pancetta - A small amount of pancetta, or Italian cured bacon is diced up and sautéed to add extra flavor. Prosciutto or bacon can also be used as alternatives.
- Tomatoes - Hand crushed whole peeled tomatoes adds a nice depth of flavor to this recipe. Crushed tomatoes or diced tomatoes can also be used. For a white version of this soup, omit the tomatoes and add an additional cup of chicken broth.
📋 Substitutions and variations
- Vegetarian - Omit the pancetta from the recipe and use vegetable stock or broth.
- Spinach - Stir in a large handful of fresh baby spinach for some extra greens.
🔪Step by step instructions
First, puree one of the cans of cannellini beans with 1 cup of the chicken broth in a blender or food processor until smooth. Drain and rinse the other two cans and set them aside.
Next, heat a dutch oven or large pot with the olive oil over medium heat on the stovetop. Add the pancetta and cook for a few minutes until browned and crispy.
Add the minced garlic cloves, fresh rosemary and red pepper flakes and saute for a minute until it becomes fragrant. Carefully pour in the bean puree, whole beans, remaining chicken broth and tomatoes and then stir to combine.
Increase the heat to medium high and bring the mixture to boil. Stir in the dry pasta and let it cook, stirring occasionally for 10-12 minutes, until the pasta is al dente.
Ladle the hot soup into soup bowls and serve topped with freshly grated pecorino romano or parmesan cheese.
If you ever don't recognize a tool or skill that I mention, be sure to look it up in the Glossary of Cooking Terms and Definitions for more information.
⭐ Expert tips
- If you like a bit more texture to your soup, don't blend the can of beans completely smooth, but leave it more chunky.
- Make sure to crush the tomatoes into small pieces so then it is easier to eat.
- Cook the pasta until just al dente so it doesn't become too mushy.
- Stir the soup occasionally while it is cooking so it doesn't stick to the bottom of the pot and burn.
⏲️ Make ahead and storage instructions
This traditional pasta e fagioli recipe can be made up to 3 days ahead of time and then stored in an airtight container in the refrigerator. It will also last up to 2 months in the freezer and should be moved to the refrigerator to defrost it completely. Reheat the soup on the stovetop over low heat or in the microwave. A little bit of extra broth may need to be added if it becomes too thick.
Leftover pasta fagioli soup is definitely better the next day! They can be stored in an airtight container in the refrigerator and should last about 3-5 days.
🍜 More soup recipes
If you loved this authentic pasta fagioli recipe, check out these other soup recipes I know you will love too!
📖 Recipe
Authentic Pasta Fagioli Recipe
Ingredients
- 3 15-ounce cans cannellini beans
- 1 quart chicken broth divided
- 3 Tablespoons olive oil
- 4 ounces thick sliced pancetta diced into small pieces
- 4 cloves garlic minced
- 1 teaspoon minced fresh rosemary
- pinch crushed red pepper flakes
- 15 ounces whole peeled tomatoes crushed by hand into small pieces
- 2 cups uncooked small shell pasta
- grated pecorino romano for serving
Instructions
- Puree one of the cans of beans with 1 cup of the chicken broth in a blender until smooth.
- Drain and rinse the other two cans of beans and set them aside.
- Heat a dutch oven or large pot with the olive oil over medium heat on the stove top.
- Add the diced pancetta and saute for 3-5 minutes until the pieces are browned and lightly crispy.
- Add the garlic, rosemary and red pepper flakes and saute for an additional minute.
- Carefully add in the reserved bean puree, whole beans, remaining chicken broth and tomatoes and stir to combine.
- Increase the heat to medium high and bring the mixture to a boil.
- Stir in the shell pasta and let it cook, while stirring occasionally for 10-12 minutes until the pasta is al dente.
- Serve the soup hot topped with the pecorino romano cheese, if desired.
Notes
- For more texture, don't blend the can of beans completely smooth.
- Crush the tomatoes into small pieces for easier serving and eating.
- Cook the pasta until just al dente so it doesn't become too mushy.
- Stir the soup occasionally while the pasta is cooking so it doesn't stick and burn.
Substitutions and Variations
- Pasta - Small shells, elbow macaroni or ditalini pasta may be used.
- Beans - Cannellini beans, navy bean or borlotti beans may be used.
- Pancetta - Prosciutto or bacon can be used as alternatives.
- Tomatoes - Crushed tomatoes or diced tomatoes can also be used.
- White - For a white version of this soup, omit the tomatoes and add an additional cup of chicken broth.
- Vegetarian - Omit the pancetta and use vegetable stock or broth.
- Spinach - Stir in a large handful of fresh baby spinach at the end.
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