Pasta e Fagioli (Italian Pasta and Beans)
Pasta e fagioli means "pasta and beans" in Italian—this recipe is much more than that! This hearty vegetarian stew is full of irresistible fresh flavor.
Updated by Kathryne Taylor on July 9, 2024
The Italians have graced us with countless delicious recipes. I’ve loved pizza and spaghetti for as long as I can remember, of course, but I’ve only recently discovered pasta e fagioli.
Pasta e fagioli translates to “pasta and beans.” Pasta and beans may not sound terribly enticing (unless you’re me), but I assure you that this Italian stew is truly irresistible.
Lots of aromatics, crushed tomatoes, fresh parsley and Tuscan kale turn pasta and beans into a hearty meal-in-a-bowl situation. I can’t claim that this recipe is 100 percent authentic, but it’s the best I can do.
If you appreciate homemade minestrone soup, marinara, lasagna or baked ziti, I think you’ll love this stew. It’ll warm you right up on cold days, and tastes even better the next day.
I designed this pasta e fagioli recipe to make use of canned beans, so this stew is ready in about an hour! I bet you have most of the ingredients in your kitchen already. It’s an excellent candidate for a relaxed weeknight.
How to Make the Best Pasta e Fagioli
How do we turn basic ingredients into something magical? The trick is in the method. You’ll find the full recipe below, but here’s a rundown with some extra reasoning behind it:
- First, we’ll cook chopped onion, celery and carrot in olive oil until tender. We won’t cook them long enough to form a true soffritto, but they form the backbone of flavor in this dish nonetheless.
- Then, we’ll add garlic and cook just long enough to take the edge off (there’s nothing worse than burnt garlic flavor, and it’ll have plenty of time to continue cooking as we simmer the soup). Next, add crushed tomatoes and let them come to a healthy simmer—I’m convinced cooking canned tomatoes turns them from tinny to vibrant.
- We’ll pour in one quart of vegetable broth and a few cups water. The water adds volume without additional sodium. We’re cooking the pasta in the liquid, so we need plenty of it, but I’m getting ahead of myself. We’ll season the soup with bay leaves, dried oregano, and red pepper flakes, and cook for ten minutes to bring it all together.
- I want to say that the blending step is optional (and if you don’t have a blender, you can certainly skip it), but—this step is what produces the luscious, creamy-yet-cream-less texture you see here. All we do is scoop out some of the hot liquid and blend it with a portion of the beans. Pour it back in, and your soup has been transformed.
- Almost done! We’ll add the remaining beans, plus the pasta, kale and parsley. We’ll cook until the pasta and kale are tender.
- The final step, once we’ve removed the soup from the heat, is to add even more flavor with a tablespoon each of fresh lemon juice and olive oil. Taste it before and after (carefully!) and you’ll understand what a difference this makes.
Watch How to Make Pasta e Fagioli
Pasta e Ceci Variation
Pasta e ceci means “pasta and chickpeas.” This dish is just the same as pasta e fagioli, but uses chickpeas specifically for the bean component. Give it a try by making this recipe with chickpeas!
Craving more soups?
If you love this recipe, you’ll also enjoy:
- Classic Minestrone Soup
- The Best Lentil Soup
- Seriously Good Vegetable Soup
- Homemade Vegetarian Chili
- Quinoa Vegetable Soup with Kale
Please let me know how your pasta e fagioli turns out in the comments. I’m always so happy to hear from you.
Pasta e Fagioli (Italian Pasta and Beans)
Pasta e fagioli means “pasta and beans” in Italian—this recipe is much more than that! This hearty vegetarian stew is full of irresistible fresh flavor. It’s vegan, too, as long as you don’t top it with cheese. Recipe yields 6 bowls or 8 cups of soup.
Ingredients
- 4 tablespoons extra-virgin olive oil, divided
- 1 medium-to-large yellow onion, finely chopped
- 2 carrots, scrubbed clean, finely chopped
- 2 ribs celery, finely chopped
- ¾ teaspoon fine sea salt, divided
- Freshly ground black pepper, to taste
- 4 cloves garlic, pressed or minced
- 1 can (15 ounces) crushed tomatoes*
- 4 cups vegetable broth
- 3 cups water
- 2 bay leaves
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes, omit if sensitive to spice
- 2 cans (15 ounces each) cannellini beans, Great Northern beans, or chickpeas, rinsed and drained (or 3 cups cooked beans)
- 1 cup (about 4 ounces) cavatelli, ditalini, elbow or small shell pasta of choice
- 2 cups chopped Tuscan kale (tough ribs removed first), or chard or collard greens
- ¼ cup finely chopped Italian parsley
- 1 tablespoon fresh lemon juice (about ½ medium lemon)
- Optional garnishes: Additional chopped parsley, black pepper, grated Parmesan cheese or light drizzle of olive oil
Instructions
- In a large Dutch oven or soup pot over medium heat, warm 3 tablespoons of the olive oil until shimmering. Add the chopped onion, carrot, celery, ½ teaspoon of the salt, and about 10 twists of black pepper. Cook, stirring often, until the vegetables have softened and the onions are turning translucent, about 6 to 10 minutes.
- Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the tomatoes, stir, and cook until the tomatoes are bubbling all over. Add the broth, water, bay leaves, oregano, and red pepper flakes.
- Raise the heat to medium-high and bring the mixture to a simmer. Cook for 10 minutes, stirring occasionally, and reducing the heat as necessary to maintain a gentle simmer.
- Use a heat-safe measuring cup to transfer about 1 ½ cups of the soup (avoiding the bay leaves) to a blender. Add about ¾ cup of the drained beans. Securely fasten the lid and blend until completely smooth, being careful to avoid hot steam escaping from the lid. Pour the blended mixture back into the soup.
- Add the remaining beans, pasta, kale and parsley to the simmering soup. Continue cooking, stirring often to prevent the pasta from sticking to the bottom of the pot, for about 20 minutes, or until the pasta and greens are pleasantly tender.
- Remove the pot from the heat, then remove and discard the bay leaves. Stir in the lemon juice, the remaining tablespoon of olive oil, and remaining ¼ teaspoon salt. Taste and season with more salt (I usually add another ¼ teaspoon) and pepper until the flavors really sing. Garnish bowls of soup as desired, and serve.
- Leftovers taste even better the next day. Allow leftover soup to cool to room temperature, then cover and refrigerate for up to 5 days. Or, freeze leftover soup in individual portions and defrost as necessary.
Notes
Recipe adapted from my minestrone recipe, with reference to Bon Appétit (and their comments section!).
*Tomato recommendation: I always use Muir Glen tomatoes, and used their fire-roasted crushed tomatoes since they don’t offer plain.
Make it gluten free: Use a small, sturdy, gluten-free noodle, such as a corn and quinoa blend.
Make it dairy free/vegan: Don’t add cheese. Simple as that.
If you don’t have a stand blender: You can use an immersion blender to blend (carefully) a portion of the liquid with the beans in a separate (heat-safe) container. Or, skip this step altogether. Your soup will be a little more chunky and less creamy, but still very good.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Just made this soup tonight and really enjoying! Love the idea of blending the beans. I added a teaspoon of an olive tapenade I had on hand and I really enjoyed that added flavor as well!
Best Pasta e Fagioli recipe ever!!! Followed the recipe… just held back on quantity of crushed red pepper. It still had quite a bite. Added baby Lima beans & chickpeas since that was all I had on hand. Worked perfectly though! Makes a lot which is great! Great
Thank you for sharing, June! I’m glad you enjoyed it.
This recipe came out delicious! I think the only different thing I did was use chicken stock. Everything I’ve tried on your page has been excellent!
Delicious! Turned out perfectly and the whole family loved it. Perfect for a cold day and super easy to make! Definitely going to add this to our family menu!
Wonderful, Jamie!
Perfect as written. The only thing I did extra was to toss a Parmesan rind in while it cooked. This soup is surprisingly rich and satisfying for a main course. Amazing on a chilly night. This recipe has been tweaked to perfection. Highly recommended.
That’s great to hear, Victoria!
Dean Martin couldn’t have had better. I’m no veggie so I added chopped chorizo.
Delist!! Also added mushrooms xtra delish !!!
This soup is delicious! It makes plenty for leftovers and has such good flavor! I have made it twice not and it is just as good the second time around. Love that is it mostly veggies – filling and healthy!
I’m glad you enjoyed it, Maggie! I appreciate your review.
This worked out beautifully. I followed almost on every step and my Italian mothers legacy was one of her best soups. So a bit nostalgic an so delicious. We arein a huge wintry storm ice and snow and warm soup. Thank you kate and cookie and your precious little baby girl,
Thank you, Maria!
My family loved this soup. It was even better the next day.
Fantastic, Alicia! I do agree, this is great leftover. Thank you for your review!
wow – just made this. had leeks and half an onion, followed it all to a tee otherwise and it was so good! healthy, savory and lots of veggies. perfect for this time of year in the Midwest!
Thank you for your review!
Can this be made without the oil? I’m looking to really cut back on oil intake, but I know how important oil can be in order to add certain textures and flavors to some foods. Do you think omitting the oil, or even reducing it, would effect the taste/texture of this dish?
Hi Lisa, I recommend it for best flavor and cooking of vegetables. You could try to reduce it. Let me know how it turns out for you!
When I read your recipe, I just knew it would be delicious! I am catering a soup dinner at my church for Lenten Fridays, and need vegan or vegetarian recipes since we don’t eat meat during Lent. I made this yesterday. It was so delicious and I got so many compliments! Some people even asked me if it was a handed-down family recipe! The only thing I did differently was omit the kale – serving for such a large crowd, I wasn’t sure if kale would go over well with everyone. I set out a bowl of freshly shredded Parmesan and a jar of crushed red pepper for optional toppings. Your recipe is a keeper! Thank you so much!
Thank you for sharing, Tanya! I’m glad you love it and adapted it to fit your tastes.
This was delicious and so filling! I made it for my parents, and we all loved it. Thanks for another great recipe!
Thank you for your review!
Thank you for another great recipe!!!!! I absolutely love how you put together your flavorful and vibrant soups. I made the recipe as you directed and it was a big hit for us and some friends! Hearty, balanced and satisfying. I always favor your recipes over other websites when I’m searching for a specific recipe. They do not disappoint!
Thank you, Kelsey! I’m delighted to hear you love this recipe and others.
This was delicious! I was going to make it vegan as you suggest, but ended up throwing in a Parmigiano rind and about 1/4 cup of half and half. That sent it over the top. Since I didn’t puree it, that little extra gave a nice creaminess to my chunky soup. My carnivorous family said it was perfect and only suggested swapping the kale for spinach. This is definitely going on the rotation. Thank you!
Thank you for sharing how you made it, Becca! I appreciate your review.
If I didn’t want to use canned tomatoes and wanted to use fresh puréed tomatoes instead, what else would I need to add to balance out all the flavours?
Hi Aliya, This soup was made to use canned. I am not sure on adjustments without trying.
I love this recipe and have made it several times
Great to hear, Barbara! I appreciate your review.
Made this soup again today and I just have to tell you how amazing it is. The first few times I made it exactly as written but I have found that as long as include the lemon juice and olive oil at the end, blend some of the soup and include greens it is always wonderful.
Your recipes always turn out great and if I’m looking at numerous recipes for the same thing, I will always try the one by Cookie & Kate. Thank you for this soup and this web site!
Exceptional soup. I used spinach, instead of kale. Will make this again.. Thank you
You’re welcome, Suzy!
Sounds delicious, can I freeze it?
Hi Maggie, if you freeze it I would suggest adding the noodles once you thaw it. Noodles tend to get mushy when frozen and soak up most of the liquid. Let me know if you try it!
Fabulous! Your flavors are always spot on. Thanks for such good recipes!
Thank you, Cindy! I’m glad you enjoyed it.
This soup is so nutritious and delicious! I’ve been making it every other week! My 7 year old loves to take it in his thermos for lunch. I don’t add the red pepper flakes or the lemon juice due to my kids tastes :)
I love that it’s a vegetarian version which is probably the original recipe I also add a touch of cinnamon that’s how Dean Martin mom made it I omitted the kale my husband can’t digest it was super delicious The lemon brightened up the flavor it’s a keeper recipe
Thank you for your review, Debra!
My partner is vegan and I’m not, but this soup manages to satisfy us both. It’s delicious and filling.
Great to hear, Andrea! I appreciate your review.
This was a bit different. I liked it but will stick with my go to recipe.
I got some GREAT ideas from this though. Love the blender concept to add texture. The kale is something I may add here and there in small doses.
Overall, a pleasing flavor and helped my family.
Uhhh. Where is the recipe here? I don’t see any list of ingredients anywhere. What am I missing?
Hi Peter, The recipe is below the blog post. You can always click the jump to recipe button.
Aldo from Napoli made his version of this dish on Australian Masterchef’s Fans & Faves the other week so I gave your recipe a try and it’s so delicious! It’s a great warming winter dish with heaps of flavour, thankyou for sharing
You’re welcome, Karin! I appreciate your review.
Soup is my favorite food, and this is one of the best soups, vegetarian or not that I have ever had. I have made this recipe multiple times and always make sure to make extra so that I can freeze some. I cook the pasta separately from the soup and add it later so that it doesn’t soak up too much of the broth or become mushy in the cooking/freezing.
I love your very precise instructions!
I’m so glad you love it, Catherine! Thank you for your review.
This was SO GOOD! Don’t skip the pepper or the lemon juice. I’m stocking up on beans because I’m definitely making this again.
Great to hear, Halle! I appreciate your review.
Beautiful, warming and soothing
This is a fall staple for me!! So delicious, every single time. Absolutely perfect.
I held back 2 cups of water and used tiny bow tie pasta. Delicious! Thank you!
So delicious! I had a spinach and kale mix on hand and used Great Northern beans. Will def repeat!
That’s great to hear, Karla! I appreciate your review.
Just made this! Absolute perfection! Tastes even better than I thought it would! Making it creamy by blending some of the soup & beans is such a neat trick! Thanks so much for yet another delicious recipe, Kate!
Wonderful, Maya! Thank you for sharing.
This soup was AMAZING. (As is everything I have made from your cookbooks). I was worried because I accidentally used the big can (28oz) of crushed fire roasted tomatoes, but it turned out just fine! Thank you for another delicious recipe!!! (Also, I omitted the celery because I only like raw celery).
Other than that, I followed the recipe to a T! Yum!
Hello – I love your site. What great articles and recipes! I have made you pasta fagioli for friends and family, it is such a hit. The addition of lemon is spectacular. I need to make it for a large crowd – 50 gallons! Can you share how to convert your recipe to make 50 gallons? Any help is most appreciated.
Thank you! Stephanie
I’m glad it’s a hit! I’m sorry I haven’t made that much. That’s a lot of soup! Just increase all the ingredients the same based on the initial recipe and use enough pots for the volume.
delicious! I didn’t change anything, just doubled the recipe… :)
Great to hear! I appreciate your review.
The recipe is great! I added some Parmesan into the soup, sautéed the onions with tomato puree, and deglazed the pan with some white wine vinegar. These helped to add a deeper sourness which I loved!
Thanks for the recipe :)
You’re welcome, Iskandar! Thank you for your review.
This is the best recipe ever. Thank you Kate for taking a simple soup and elevating it. As a vegetarian this is one of my favorite soups and I am so glad I came across this recipe which is healthy and delicious.
Omg this soup is so good!!
Thank you!
I’m glad you enjoyed it, Rachel! I appreciate your review.
Excellent flavor! Easy, delicious recipe! Definitely a keeper.
Healthy and hearty soup! Perfect for winter cooking
This recipe was amazing! I served it to some friends who are in my run/walk group! It was soooo thick and filling! They loved it. I used some tomatoes I had frozen from the summer. Did not really need anything else to eat with it. Was an entire meal in a bowl. I love the recipes on this site! Thanks so much. There is so much left over, I do hope it freezes and reheats well.
I’m excited you loved it, Kathy!
I love this recipe! I made a huge batch and froze extra portions before giving birth. All I had to do was defrost and add and cook the pasta. It made for an effortless, nutritious, and yummy winter meal. I’ll be making this regularly through the colder months!
My go-to recipe! I add crumbled sausage (out of the casings) for protein. So tasty!
Love this recipe but was taken aback by the amount of sodium in each bowl even though added salt is low and the rinsed beans. I noticed this when I went to make it for my dad who needs to be on a heart healthy diet. Where is the sodium coming from? Is it still from the beans because they are canned as well as the Parmesan? Thanks.
What a delicious soup! I made it today for the first time (no kale because my family won’t eat it) and it is excellent! Thank you for this recipe!
I’m excited you enjoyed it!
This is my favorite soup, I also love to make it when illness creeps in. I make it exactly as written but typically use small diced tomatoes as I never seem to have crushed ♀️ still amazing though! I also double the pepper flakes because yum.
Thank you for sharing, Angela!
I come back to this recipe time and time again, and it is always such a crowd-pleaser. Thank you for sharing such a delicious and comforting soup recipe!
This was so good, wonderful flavor! Made it tonight for dinner, enjoyed with freshly grated Parmesan cheese and a fresh baguette. First time making it, so I prepared it according to the recipe, which is very well-written (appreciated the helpful notes at the end too). I have been looking for ways to use my new immersion blender and it worked perfectly for this. Love the creamy consistency, wouldn’t skip this step. Hubby loved it too! We have leftovers, but they won’t last long… thank you for a great recipe!