Pasta e Fagioli

Pasta e Fagioli is an Italian pasta bean recipe. This hearty soup is perfect for a chilly evening as it will not just fill you up, but it will also keep you warm. This vegetarian soup is full of protein and creaminess, it’s made with simple affordable ingredients and takes less than an hour to make.

Pasta e fagioli means pasta and beans. During our trip to NYC, my sister and I ate at least 3 times at Olive Garden. It’s just one of these restaurants that offer a lovely menu where you can always find something that you like. One of the dishes that we’ve tried and loved is this pasta e fagioli. As we really liked this pasta bean soup, we decided to recreate the recipe at home and here I am sharing our one pot heartwarming soup recipe with you. This version is very similar to what you’d get at Olive Garden Restaurant, but it’s vegetarian (at Olive Garden the soup is made with beef).

PASTA E FAGIOLI – PASTA BEAN SOUP

Pasta e fagioli means pasta and beans. It’s also referred to as pasta fazool or pasta fasul. This soup is packed with protein as it’s made with 2 kinds of beans; white beans and kidney beans. The white beans appear in 2 forms in the soup, as whole beans and then the beans are also blended with water then added to the soup for extra creaminess.

There are many different versions of pasta fagioli (depending on tastes, and which region of Italy does the version come from), not everyone likes to add blended white beans to the soup. And some people only use one type of beans in the recipe (usually butter beans or cannelini beans). I also noticed that not everyone likes to add many vegetables to this soup so it’s quite different if compared to minstrone soup, however, we like to add celery, carrot and onion.

HOW TO MAKE PASTA FAGIOLI – STEP BY STEP TUTORIAL

Step 1. Heat olive oil in a pan, add diced onion, carrot and celery. Cook for a few minutes until the vegetables start to slightly soften, then add crushed garlic.

Step 2. Add vegetable or chicken stock, make sure that the stock is warm so the cooking process continues.

Step 3. Add a can of crushed tomatoes, a bay leaf, a rosemary sprig and a pinch of salt. Bring to a boil, then cover with a lid and reduce heat to simmer. Cook for 10 minutes and let it reduce. If you feel like more water is needed, you can add a cup of hot water and cook for a few more minutes.

Step 4. Blend half a can of butter beans or cannelloni beans with a little bit of water.

Step 5. Once the beans are blended, add the mixture to the soup.

The soup will thicken a little, and become more creamy. Let it bubble for a few minutes.

Step 6. Add your cooked ditalini pasta. Cook the pasta according to the package instructions, then set aside until it’s used. Remove the bay leaf, and the rosemary sprig from the soup.

Step 7. Add canned kidney beans and butter beans. Cover with a lid and cook for 2-3 more minutes. Make sure not to overcook the beans as they can start falling apart, and the pasta can become too soft and mushy.

Step 8. Season with chilli flakes, and taste the soup to see if it needs more salt. Serve immediately with chopped parsley, and grated parmesan (use vegan parmesan if you’re following a plant based diet).

WHAT KIND OF PASTA CAN BE USED FOR PASTA FAGIOLI?

The answer is, any kind of tiny pasta! I normally use ditalini pasta that you can see in my pictures. However, tiny pastas like elbow macaroni, ditali, tubetti and tubettini work perfectly fine.

The pasta used at Olive Garden restaurasnt is tubetti pasta.

CAN YOU FREEZE PASTA E FAGIOLI?

I usually make a double batch, and freeze soup to enjoy later. To freezee pasta fagioli soup, you can have to make sure that the soup has completely cooled before it goes to the freezer. I would also recommend holding the pasta back and freezing the soup without it, then once you take the soup out of the freezer to reheat it just boil half a cup of fresh pasta and throw it into your soup. If you choose to freeze the soup with the pasta in it, it might turn into a mush. The pasta is very delicate and may not stay in shape when it’s frozen and reheated.

If you know that you’re going to freeze the soup at the time when you’re cooking, it’s a good idea if you can undercook the vegetables. When you reheat the soup, the vegetables will continue to cook and that can result in mushy vegetables.

PASTA FAGIOLI WITHOUT TOMATOES

It is possible to make pasta fagioli without tomatoes. In fact, some Italian versions are made without any tomatoes and use savoury broth as base. Just omit the diced tomatoes, and use vegetable stock instead.

Adding beans to soup make them much more filling, and it’s a good way to get your protein. You should also try my vegan white bean soup, it’s sooo good!

If you try this pasta bean soup using my recipe, please don’t forget to rate this recipe and share a picture on social media. Tag #LittleSunnyKitchen in your posts as I would really love to see what you make! Thank you for supporting Little Sunny Kitchen, so I can keep sharing my tasty recipes with you for free.

5 from 6 votes

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Pasta e Fagioli

This hearty soup is perfect for a chilly evening as it will not just fill you up, but it will also keep you warm. Full of protein and creaminess, this soup is made with simple affordable ingredients and takes less than an hour to make.

Course Soup

Cuisine Italian

Keyword pasta fagioli

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 4

Calories 282 kcal

Author Diana

Ingredients

• 1 onion diced
• 1 carrot diced - optional
• 1 celery stick chopped - optional
• 2 cloves garlic crushed - optional
• 1 litre vegetable stock
• 1 can crushed tomatoes Either fresh tomatoes diced and stewed, or canned
• 1/2 can kidney beans optional
• 1 can butter beans
• 1 cup ditalini pasta cooked
• 1 bay leaf
• 1 rosemary sprig optional
• 1 tsp salt
• 1/4 tsp chilli flakes optional
• 1 tsp parsley for garnish - optional
• parmesan for garnish - if you're vegan, use vegan parmesan

Instructions

1. Heat olive oil in a pan, add diced onion, carrot and celery. Cook for a few minutes until the vegetables start to slightly soften, then add crushed garlic.

2. Add vegetable or chicken stock, make sure that the stock is warm so the cooking process continues.

3. Add a can of crushed tomatoes, a bay leaf, a rosemary sprig and a pinch of salt. Bring to a boil, then cover with a lid and reduce heat to simmer. Cook for 10 minutes and let it reduce. If you feel like more water is needed, you can add a cup of hot water and cook for a few more minutes.

4. Blend half a can of butter beans or cannelloni beans with a little bit of water.

5. Once the beans are blended, add the mixture to the soup.

6. The soup will thicken a little, and become more creamy. Let it bubble for a few minutes.

7. Add your cooked ditalini pasta. Cook the pasta according to the package instructions, then set aside until it's used. Remove the bay leaf, and the rosemary sprig from the soup.

8. Add canned kidney beans and butter beans. Cover with a lid and cook for 2-3 more minutes. Make sure not to overcook the beans as they can start falling apart, and the pasta can become too soft and mushy.

9. Season with chilli flakes, and taste the soup to see if it needs more salt. Serve immediately with chopped parsley, and grated parmesan.

Nutrition Facts

Pasta e Fagioli

Amount Per Serving

Calories 282 Calories from Fat 9

% Daily Value*

Total Fat 1g 2%

Sodium 743mg 31%

Potassium 827mg 24%

Total Carbohydrates 56g 19%

Dietary Fiber 8g 32%

Sugars 9g

Protein 12g 24%

Vitamin A 57%

Vitamin C 16%

Calcium 7.2%

Iron 19.3%

* Percent Daily Values are based on a 2000 calorie diet.