If you’re a fan of authentic Italian recipes, make sure to also check out my Bolognese Pasta, Chicken Cacciatore and Amaretti Cookies.
A satisfying recipe for pasta fagioli soup!
Growing up, my grandmother would often make a soup with short pasta and beans as a way of using leftover beans. Hearty and filling, we would gobble it up until we saw the bottom of the bowl. And instead of stopping there, we would use bread to soak up whatever liquid was left until that bowl was shining like new! It was only later in life that I discovered that what I thought was a recipe created out of my grandma’s frugality was actually an adaptation of Pasta e Fagioli, a staple of Italian cuisine. One of these days, I’ll share her recipe. But today we are going to talk all about the Italian version!
What is Pasta e Fagioli?
Pasta e Fagioli – pronounced “pasta e fah-dgioh-lee – is a traditional Italian soup made of pasta (pasta) and beans (fagioli). It is sometimes called pasta fazool (or fasul) in the US, derived from its Neapolitan name pasta e fasule.
Is Pasta e Fagioli an authentic Italian soup?
Yes, this soup is made all over Italy! Since pasta and beans were inexpensive, this originally peasant dish was a great way to feed large families. Back then, it was a meal that was prepared at home, for your family, and not one you would make for guests. Nowadays, however, this hearty soup is widely popular and can be seen in restaurant menus.
What is the difference between Pasta e Fagioli and Minestrone?
They are both brothy Italian soups that contain pasta. However, while beans are mandatory in Pasta e Fagioli, they are not always present in Minestrone. Minestrone is primarily a vegetable soup, and has more veggies than Pasta e Fagioli, including zucchini and green beans.
Grocery List
What you’ll need to buy:
8 ounces cranberry beans4 ounces pancetta – You can buy the kind that comes already diced or just chop it yourself.1 medium onion1 leek4 cloves garlic2 carrots2 celery stalksfresh thymefresh basil1 14oz can crushed tomatoes – preferably San Marzano1 tube or can tomato paste1 carton chicken broth1 package ditalini pasta1 block parmesan cheese
Pantry essentials:
Ingredients I’m assuming you already have in your pantry. But, if not, make sure to buy them as well!
Olive oil Salt Black pepper Bay leaves
What kind of beans are in Pasta e Fagioli?
There are as many Pasta e Fagioli recipes as there as cooks in Italy, so naturally, you will find that it varies a lot. I’ve seen it made with kidney beans, cannellini or a combination. However, during a recent trip to Italy, I saw “pasta e fagioli” kits being sold at convenience stores. The kits included dried pasta, spices and dried Borlotti beans, which are known as cranberry beans or Roman beans here in the US. Cranberry beans are creamy and tender, with a chestnut-like flavor, making it the perfect addition to this soup! However, if you can’t find them, you may use cannellini, kidney or even pinto beans instead.
Can I use canned beans?
Yes, you can. I usually prefer cooking my beans from scratch, as I find that they taste better that way. But if you prefer the convenience of just opening a can, go for it! You can also use leftover beans, if you have them.
How to Make Pasta e Fagioli Soup
Let me start by saying that while you can take a shortcut and use canned beans, you can’t cook the pasta in the soup. I know, I know. Believe me, I tried! The results were gummy, slimy pasta and a broth that was too starchy. So you will have to cook the pasta separately, drain and add it only at the end, right before serving, so you don’t risk overcooking it. The ditalini should be al dente! Same thing goes for the beans. If you are cooking the beans from dry, be careful not to overcook them. They should be tender, but not mushy! Recommended equipment/tools: Dutch Oven, cheese grater, wooden spoon. Here’s how I make this bean soup. As always, you will find the printable (and more complete) version of the recipe at the end of this post!
What to serve with Pasta and Beans Soup?
This soup already contains all you would want in a meal: meat (pancetta), veggies, beans and pasta. However, some crusty bread is a must, so your guests can soak up all the delicious broth! Extra parmesan cheese and freshly grated black pepper are also mandatory. Yum!
How long will it keep?
This soup, while best enjoyed freshly made, will keep in the fridge for up to 3 days, if stored in an airtight container. The pasta will absorb the liquid as it sits, so when you are ready to reheat, make sure to have extra broth (or water) on hand. Gently warm over medium-low heat, adding the liquid until the soup is warm and back to its original consistency.
Can I freeze this soup?
Pasta fagioli would be the perfect candidate for a freezer-friendly recipe, if it weren’t for the pasta. Pasta doesn’t freeze well and gets mushy when thawed and reheated. If you must freeze, I’d do it before adding the pasta. Then, add the cooked pasta directly to the reheated soup and serve!
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