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Pasta Fagioli (Pasta and Beans)

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Pasta Fagioli (Pasta and Beans) is a great tasting, hearty, vegetarian Italian pasta and bean soup, perfect for the cold, super quick and freezer friendly.

https://youtu.be/ea820Ex7pXY
Pasta Fagioli

It’s usually pronounced pasta fazool here in the US, derived from its Neapolitan name, pasta e fasule. I love hearty tomato based soups like this in the colder months, some of my other favorites are Minestrone, Turkey Meatball Soup and Beef and Acini Di Pepe Soup.

When I was young, I wouldn’t eat beans unless my Mom pureed them. It’s something I still do today to get my picky kids to eat them, which also thickens the soup nicely. If you prefer your beans whole, you can skip that step. Serve this with some crusty Italian bread on the side and top with your favorite grated cheese. For an extra special treat, top this with a slice of melted Alpine Lace Swiss, delicious! Vegetarians can use vegetable broth instead.

This can also be frozen and reheated at a later time for make-ahead meals. To freeze let the soup cool then transfer to freezer safe containers. Freeze up to 3 months. To reheat, microwave from frozen or let it thaw overnight in the refrigerator.

How To Make Pasta Fagioli

Pasta Fagioli (Pasta and Beans) is a great tasting, hearty, vegetarian Italian pasta and bean soup, perfect for the cold, super quick and freezer friendly.

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Pasta Fagioli (Pasta and Beans)

4.83 from 45 votes
4
Cals:262.5
Protein:10
Carbs:46
Fat:4
Pasta Fagioli (Pasta and Beans) is a great tasting, hearty, vegetarian Italian pasta and bean soup, perfect for the cold, super quick and freezer friendly.
Course: Dinner, Lunch, Soup
Cuisine: Italian
Pasta Fagioli (Pasta and Beans) usually pronounced pasta fazool, is a great tasting, hearty, vegetarian Italian pasta and bean soup, perfect for the cold, super quick and freezer friendly.
Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Yield: 5 servings
Serving Size: 1 1/2 cups

Ingredients

  • 1 tbsp olive oil
  • 1/2 onion
  • 3 cloves garlic chopped
  • 1 medium celery stalk chopped
  • 1 medium carrot finely chopped
  • 1 15 oz can cannellini beans
  • 15 oz can tomato sauce or crushed tomatoes
  • 1 large bay leaf
  • 1 tbsp basil
  • 1 tbsp parsley
  • 1 tsp oregano
  • 2 14 oz each cans fat free chicken broth (or vegetable broth for vegetarians)
  • 2 cups water
  • kosher salt and pepper to taste
  • 6 oz dry Ditalini pasta or other small pasta gf pasta for gluten-free
  • grated parmesan cheese for topping (optional

Instructions

  • In a deep pot, saute onion and garlic in olive oil over medium heat.
  • Blend the cup of beans with one can water in electric blender until almost smooth.
  • Add blended beans to pan then add the can of tomato sauce, celery, carrots, chicken broth, basil, bay leaf, parsley, oregano, salt and pepper.
  • Add 1 cup water and bring to a boil. Simmer, covered for 20 minutes stirring occasionally.
  • Add pasta and cook uncovered until pasta is al dente, according to pasta directions.
  • Ladle soup into bowls and top with grated cheese (extra).

Last Step:

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Video

Nutrition

Serving: 1 1/2 cups, Calories: 262.5 kcal, Carbohydrates: 46 g, Protein: 10 g, Fat: 4 g, Saturated Fat: 0.5 g, Cholesterol: 46 mg, Sodium: 623 mg, Fiber: 5.5 g, Sugar: 6 g

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268 comments on “Pasta Fagioli (Pasta and Beans)”

  1. I never leave comments but I just made this and it’s delicious!!! I used gluten free pasta, added some spinach and red pepper flakes and it’s perfect!! Such a wonderful, comforting soup!

  2. Oh my goodness!  This was GOODNESS with a capital G!  Made it today.  I did add a piece of parmesan rind to the mix and a little parmensan cheese also.  A definite keeper and will go into the soup rotation.  Thank you for your wonderful recipes.  It’s all I ever cook anymore  ❤️😁!
    /SM

  3. Love this recipe! It’s so easy and so good. If I want a little zip, I add some pepperoncini or pepper flakes.
    I have a request-could you add Potassium into the nutrition information?
    Thanks.

  4. Avatar photo
    JoAnne Gaudynski

    Great recipe! lt’s in my rotation. l sometimes saute some pancetta or prosciutto along with the onions and garlic. lt’s added calories, but it’s also added flavor. l also add some shredded escarole at the end,

  5. Made this today and loved it. I added a chopped zucchini, and another can of white beans to make it a little heartier.

    Great flavor + very easy to make