White Pasta e Fagioli

White Pasta e Fagioli is a comforting, hearty Italian soup that brings together the rich flavors of smoky bacon, creamy cannellini beans, and al dente pasta in a savory broth.

This easy-to-make dish combines simple ingredients like garlic, celery, and onion, creating a deliciously thick soup that’s both satisfying and full of flavor.

Finished with a handful of Parmesan cheese and fresh parsley, this soup is perfect for a cozy meal, whether served as a main course or a starter. It’s the kind of dish that warms you up from the inside out!

White Pasta e Fagioli

Ingredients

4 slices smokey bacon, medium dice

3 celery stalks, diced

½ white onion, diced

4 chopped garlic cloves

1 large can cannellini beans, 1 lb. 13 oz or 2 regular sized cans, drain half of the liquid

½ lb. of ditalini pasta or something similar that size

a handful chopped parsley

a generous handful of grated parmesan cheese

chicken stock in a box, or homemade if you have it, not quite a whole quart or depending on desired thickness

a pinch of red pepper flakes to taste

black pepper and salt to taste

olive oil

Instructions

Drizzle olive oil in the bottom of a heavy pot to cover.

Cook the diced bacon until it gets slightly, crispy golden.

If it’s too greasy, remove and drain on paper towel, wipe out pan and add more olive oil and return the cooked bacon.

Toss in the the garlic, onion and celery, cook til it softens, add in your red pepper flakes to taste (optional).

Throw in the beans with the remaining liquid in the cans.

Stir well, then pour in the chicken stock.

Get it to a boil then simmer it for 15 to 20 minutes, it should thicken to the right consistency on its own, if it doesn’t thicken enough I take my immersion blender and do a quick blitz on the side, not too much, just enough to puree some of the beans to act as a thickener.

In the meantime boil the pasta on the side, a’dente then drain it.

Turn off heat when soup is finished, add a big handful of grated parmesan and chopped parsley.

Add a little bit of the pasta, reserving most of it for your individual bowls, this way the pasta won’t blow up in the hot soup and you can take as much as you want for your bowl.

Taste for seasoning on everything.

Ladle into bowls adding a drizzle of olive oil, more cheese, black and red pepper.

Enjoy!

Notes:

Bacon Options:

The recipe calls for smoky bacon, which adds a rich, savory flavor to the soup. If you prefer a lighter version, you can use turkey bacon or omit it entirely for a vegetarian option. You can also try pancetta or prosciutto for a more authentic Italian flavor.

Pasta Choices:

Ditalini is the traditional pasta used in this soup, but you can easily substitute it with any small pasta, such as elbow macaroni, orecchiette, or even small shells. Just make sure the pasta is small enough to blend well with the beans and broth.

Beans:

Cannellini beans are traditional for Pasta e Fagioli, but you can substitute them with other white beans, such as Great Northern beans or Navy beans. You can use canned beans for convenience, but if you have the time, cooking dried beans from scratch will deepen the flavor of the soup.

Thickening the Soup:

The soup thickens naturally as the beans cook, but if you prefer a thicker consistency, you can use an immersion blender to puree a portion of the beans directly in the pot. Alternatively, you can mash some beans with a fork before adding them back in to achieve a similar effect.

Adjusting the Broth:

Depending on how thick or thin you prefer your soup, you can adjust the amount of chicken stock. If you want a more stew-like consistency, use less broth. For a more soupy texture, add more stock. You can also use vegetable broth for a vegetarian version.

Seasoning:

Taste your soup before serving and adjust the seasoning. You can add more salt, black pepper, or red pepper flakes if you’d like more spice. A small drizzle of extra virgin olive oil on top of the finished soup adds a nice richness and depth of flavor.

Cheese:

The Parmesan adds a nice salty, umami kick to the soup, but feel free to experiment with other cheeses, such as Pecorino Romano or Grana Padano. For a creamier finish, you could also stir in a spoonful of ricotta or mascarpone cheese before serving.

Pasta Tip:

To avoid the pasta soaking up all the liquid in the soup, it’s best to add the pasta to individual bowls rather than directly into the pot. This way, you can control how much pasta is added and ensure it doesn’t get too soggy if the soup sits for a while.

Make-Ahead Tip:

Pasta e Fagioli often tastes even better the next day as the flavors meld together. You can make the soup ahead of time and store it in the fridge for up to 3 days. Just be sure to store the pasta separately to prevent it from becoming too soft when reheating.

Freezing:

If you plan to freeze the soup, cook the pasta separately and store it in an airtight container. Add the pasta to the soup when reheating to prevent it from becoming mushy. The soup itself can be frozen for up to 3 months.

Nutrition Information:

Frequently Asked Questions:

Can I use a different type of pasta in this recipe?

Yes, you can use any small pasta shape you prefer.

Ditalini is traditional, but small shells or elbow macaroni work well too.

Is there a substitute for bacon in this recipe?

You can use pancetta, turkey bacon, or omit it altogether for a vegetarian version.

Adjust seasonings accordingly.

Can I use vegetable stock instead of chicken stock for a vegetarian version?

Absolutely, vegetable stock is a great alternative, making this dish suitable for vegetarians.

How can I reduce the sodium content?

Choose low-sodium or no-salt-added canned beans and use a low-sodium or homemade chicken stock to control sodium levels.

Is there a gluten-free option for the pasta?

Yes, you can use gluten-free pasta to make this dish suitable for those with gluten intolerance.

Can I make this soup ahead of time?

Yes, you can prepare the soup in advance and reheat it.

However, add the pasta just before serving to prevent it from becoming too soft.

Can I freeze the leftovers?

Freezing may alter the texture of the pasta, but you can freeze the soup without the pasta and add freshly cooked pasta when reheating.

How do I adjust the thickness of the soup?

You can control the thickness by adjusting the amount of chicken stock. Add more for a thinner soup and less for a thicker consistency.

What type of Parmesan cheese works best?

Freshly grated Parmesan cheese adds a rich flavor.

Use Parmigiano-Reggiano or Pecorino Romano for an authentic touch.

Can I make this soup dairy-free?

Skip the Parmesan and replace the bacon with a plant-based alternative to make a delicious dairy-free version.