The well-known Pasta e Fagioli, or pasta and beans, is an Italian treasure. Every family has their own recipe: with or without garlic, with oil instead of bacon or lard, with or without Parmigiano. This traditional dish, also known as Italian pasta and beans, immediately reminds us of our grandmas. Its full aromatic taste, combined with its rustic charm, means family, tradition, and home sweet home.
This is my homemade Pasta e Fagioli recipe. The base is a genuine mix of sautéed vegetables: carrots, celery, and onion. I first add beans and then the pasta. A little tomato paste makes it appetizing and smooth, while bay leaves and your favorite herbs create a unique flavor profile. Healthy and balanced, this traditional pasta with beans is a rustic and hearty peasant dish that works perfectly in winter. Using the right ingredients, slow cooking, and a touch of love is the secret to this comforting homemade meal.
How to make pasta e fagioli
Start by preparing the vegetables. Wash the celery, onion, and carrot thoroughly, then chop them finely. Heat a little oil or lard in a large pot, add the chopped vegetables, and sauté over medium-high heat until they turn a beautiful golden brown. Toss in a whole clove of garlic for extra flavor, and once the vegetables are ready, remove the garlic. Stir in the beans and let them mingle with the aromatic base.
If you’re using dried beans, make sure to soak them as described earlier. For frozen beans, bring a pot of salted water to a rolling boil, add the beans, and cook them for about 10 minutes. Fresh beans are even easier—just give them a quick rinse under cold running water, and they’re ready to go.
Now it’s time for the tomato sauce or paste. Stir it in, season with salt, pepper, and a couple of bay leaves, then cover the pot and let everything simmer gently for 15 to 20 minutes. If the mixture starts to look too dry, just add a splash of water or vegetable broth to keep it moist.
Once the beans are soft and flavorful, scoop out about a third of them and set them aside. Use an immersion blender to purée the remaining soup until it’s creamy and smooth. Add more water or vegetable broth to achieve your desired consistency. Bring the soup back to a boil and stir in your fresh or dry pasta. Cook the pasta according to the package instructions, then return the reserved beans to the pot.
Season the soup again with salt and pepper to taste, then finish it off with a drizzle of olive oil and a sprinkle of dried herbs. For a bit of heat, you can add red pepper flakes. Serve it piping hot, topped with freshly grated Parmigiano, and enjoy this comforting, rustic dish!
Is pasta e fagioli a soup?
Yes, the classic Italian pasta e fagioli is considered a soup, and for good reason. The delightful creaminess that develops as the beans simmer with vegetable broth or water gives this dish its signature texture and depth. It’s not just a simple soup—it’s a symbol of tradition, comfort, and resourcefulness in Mediterranean cuisine. With its hearty combination of pasta, beans, and aromatic ingredients, pasta e fagioli strikes the perfect balance between flavor and nourishment. Loved by generations, it embodies the essence of Italian home cooking, where simplicity meets extraordinary taste.
When to Enjoy Pasta e Fagioli
Pasta e fagioli is considered a hearty main course, perfect for a cozy and comforting meal. Its rich, rustic flavors make it an ideal choice for dinner, especially during colder months. Pairing pasta e fagioli with a fresh, crisp salad is a common and delightful combination, adding a refreshing contrast to the dish’s creamy texture. Whether served as a standalone dish or alongside light sides, it’s a satisfying meal that brings warmth and tradition to the table.
Essential Ingredients for the Perfect Pasta e Fagioli
Beans: In Italy, borlotti (cranberry) beans best suit this dish. In the US, look for cannellini (white kidney) or pinto beans. Red kidney beans, which make the dish richer in color, work as well. According to the kind of beans you buy—frozen, fresh, or dried—the method and the cooking time will vary.
- Sautéed vegetables: They reduce the natural sweetness of the dish. Needed are an onion, a carrot, some celery, and a clove of garlic, which you will remove while cooking (so leave it whole).Â
- Tomato paste or tomato sauce: Tomato paste makes for a stronger taste; tomato sauce is lighter. Mix the tomato sauce with a little tomato paste until you get your favorite result (read the recipe below).
- Extra virgin olive oil: I always use extra virgin olive oil, which is the most healthy.
- Pasta: Any small ones work. I prefer ditaloni or elbow maccaroni. When I have small pasta of different shapes, which are not enough for a single serving on their own, I put everything together. Fresh pasta is also appropriate: Use the leftovers of the tagliatelle you have just made; cut it into small pieces for your pasta e fagioli.Â
- Fresh herbs: You should use different herbs, such as bay leaves while cooking, and rosemary, thyme, or marjoram before serving.
Tips for Cooking and Preparing Beans
Beans, just like other pulses (beans, peas, lentils), must be cooked for a long time. They need to be soaked and rehydrated for about 6 to 8 hours, so it’s a good idea to soak them the night before you cook them. If you have an instapot or a pressure cooker, you can cook them instead the same day.
- Soaking beans makes it easier to cook and digest them. The process also reduces the gas-producing compounds. You may use them after cooking or freeze them.Â
- Slow-soaking beans: Soak the beans in cool water and discard those which float on the surface. Put the beans in a big bowl and cover them with enough water (3x the amount of beans) and set aside in the fridge or in a cold place overnight.Â
- Fast-soaking beans: Choose the most intact beans and put them in a pot. Pour 1 liter of water for every 2 cups (200g) of dried beans and bring to a boil. Boil them briskly for a couple of minutes and then remove from the heat. Cover with a lid and set aside for 1-2 hours or until they get hydrated and bloated. Drain them and add them to your recipe.Â
- In an Instapot or a pressure cooker: Follow the guidelines provided for each machine.
- In the microwave oven: Arrange the beans on a tray big enough to contain them when they are hydrated: cover with cold water and cook on HIGH for about 8-10 minutes. Set aside for 1 hour.
- In case of frozen beans, boil them in salted water for about 3-4 minutes.
Are beans vegetables?
No, they aren’t. They are legumes, which are a sub-group of the vegetable food group. They should not be substituted for vegetables in your daily food consumption. Can they replace meat? No, although they are quite rich in proteins, they also contain more carbs than you think and have a high glycemic index, meaning they raise the level of sugar in your blood during digestion. Thus, beans are definitely similar to pasta; they should be eaten as moderately as you eat a dish of pasta. In Italy, beans are considered a main dish according to the criteria of the Mediterranean Diet, so have them for lunch side along with a serving of vegetables.
How to Store Pasta e Fagioli
Pasta e fagioli can be stored easily to enjoy later. After cooking, let it cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3 days. If you want to store it longer, you can freeze it—just make sure to use a freezer-safe container.
When reheating, add a splash of water or vegetable broth to restore its creamy texture, as the pasta tends to absorb the liquid over time. For best results, consider storing the soup base and pasta separately, especially if you plan to freeze it, as this prevents the pasta from becoming overly soft. Whether reheated on the stove or in the microwave, pasta e fagioli will taste just as comforting as when freshly made.
Pasta e Fagioli: Easiest Italian recipe
Ingredients
- 4 cup dried, frozen, or fresh cannellini beans
- ½ lb small pasta
- 1 carrot
- 1 stalk celery
- ½ onion
- 3 tbsp tomato paste
- 2 tbsp olive oil or 2 slices of bacon
- 3 bay leaves
- 1 clove garlic
- Salt and Pepper
- Thyme, rosemary, or marjoram
- Red pepper flakes to taste
Instructions
- If you use dried beans, soak them according to the method stated above. If you use frozen beans, bring some water to a rolling boil, add some salt and then the beans; cook for about 10 minutes. If you use fresh beans, you do not need any preparation. Just rinse them under cold running water.
- Prepare the vegetables: Wash and chop the celery, onion, and carrot very thinly and put them into a pot with a little oil or lard.
- Add the whole clove of garlic and fry over medium-high heat until the sautéed vegetables turn golden brown. Remove the garlic and stir in the beans.
- Pour in the tomato sauce or paste.
- Season with salt and pepper and bay leaves. Cover with a lid and cook for about 15 to 20 minutes.
- If it gets too dry, add some water or a little vegetable broth.
- Remove a third of the beans; then blend the soup with an immersion blender until creamy.
- Add some water or vegetable broth to make it more liquidy.
- Bring it to a rolling boil again and add the fresh or dry pasta. Cook the pasta according to the package instructions.
- Add the beans you have set aside; season with more salt and pepper.
- Garnish with a little oil and dried herbs. Red pepper flakes can be sprinkled on as well.
- Serve it very hot with some freshly grated Parmigiano on top.
