Rustic Pasta e Fagioli

Prep Time: 20 minutes
Cook Time: 50 minutes
Soak Time: 8 hours (overnight, if using dried beans)
Total Time: 9 hours 10 minutes
Servings: 6

A cozy bowl of Pasta e Fagioli is the definition of humble Italian comfort—beans, small pasta, tomatoes, and aromatics simmered into a thick, velvety soup. This version gives you the classic texture with a few optional upgrades (pancetta, parmesan rind) and clear swaps for vegetarian or gluten-free needs.

Ingredients

  • 2 tbsp extra-virgin olive oil, plus more to finish
  • 3 oz pancetta, diced (optional; skip or use mushrooms for vegetarian)
  • 1 medium yellow onion, finely chopped
  • 2 celery ribs, finely chopped
  • 2 medium carrots, finely chopped
  • 3 garlic cloves, minced
  • 1 tbsp tomato paste
  • 1 tsp dried oregano
  • ½ tsp crushed red pepper flakes (optional)pasta e fagioli, pasta e fagioli recipe, Italian soup, bean soup, ditalini, cannellini beans, borlotti beans, tomato soup, rustic Italian, weeknight dinner, budget friendly, pantry cooking, comfort food, one pot, hearty soup, olive oil, pancetta, parmesan rind, vegetarian option, gluten free option, meal prep, leftovers, freeze friendly, family favorite, authentic Italian, Tuscan soup, Roman cuisine, Neapolitan cuisine, soffritto, garlic, oregano, parsley, red pepper flakes, tomato paste, chicken stock, vegetable stock, blender thickened, creamy without cream, healthy soup, protein rich, Mediterranean diet, basil optional, crusty bread, grated Parmigiano, olive oil drizzle, fall recipes, winter warmers, cozy meals, classic recipe, Italian cooking, nonna style, soup supper, Pasta e Fagioli
  • 1 bay leaf
  • 1 (14–15 oz) can crushed tomatoes
  • 6 cups low-sodium chicken or vegetable stock
  • 1 parmesan rind (optional, for depth)
  • 2 cups cooked beans (cannellini or borlotti) or 1 cup dried beans soaked overnight and simmered until tender
  • 1 cup ditalini (or other small pasta)
  • 1 tsp kosher salt, plus more to taste
  • Freshly ground black pepper
  • ¼ cup chopped fresh parsley
  • Grated Parmigiano-Reggiano, to serve
  • Good olive oil, to drizzle

Instructions

  • Warm the olive oil in a heavy pot over medium heat. Add pancetta (if using) and cook, stirring, until it renders and turns lightly golden, about 4 minutes.
  • Add onion, celery, and carrots with a pinch of salt. Sweat until very soft and sweet, 8–10 minutes, adjusting heat to avoid browning.
  • Stir in garlic, tomato paste, oregano, and red pepper flakes; cook 1 minute until fragrant.
  • Add bay leaf, crushed tomatoes, stock, and parmesan rind. Bring to a gentle boil, then reduce to a lively simmer for 10 minutes to meld flavors.
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  • Add pasta and simmer, stirring often, until al dente (check package timing), 8–10 minutes. Thin with a splash of hot water or stock if it reduces too much; Pasta e Fagioli should be thick but spoon able.
  • Season generously with salt and black pepper. Remove bay leaf and parmesan rind.
  • Off heat, stir in parsley. Ladle into warm bowls, shower with grated Parmigiano, and finish with a swirl of olive oil.

Notes & Swaps