Italian Pasta e Fagioli
Hearty, humble, and rooted in tradition, Pasta e Fagioli is a classic Italian comfort dish that transcends time.
Born from peasant origins, this soup was crafted to nourish with pantry staples—beans, vegetables, and pasta—yet it delivers a richness of flavor worthy of celebration. With tender vegetables, creamy beans, and perfectly al dente pasta simmered in a fragrant broth kissed by herbs and white wine, each spoonful offers a taste of home and heritage.
Whether simmered slowly on the stove or prepared in the Instant Pot for busy weeknights, this soul-satisfying soup is both timeless and deeply nourishing.
Why People Will Love This Italian Pasta e Fagioli Recipe:
Soul-warming comfort: It’s the kind of rustic soup that wraps you in warmth—perfect for cold nights, cozy dinners, or when you simply need a bowl of nourishment.
Balanced and wholesome: With beans for protein, pasta for carbs, and vegetables for nutrients, it’s a one-pot wonder that satisfies without feeling heavy.
Deeply flavorful layers: The use of sautéed aromatics, white wine, herbs, and slow simmering creates a rich broth that tastes like it’s been cooking all day—even when it hasn’t.
Cultural authenticity: This dish captures the heart of traditional Italian cucina povera—transforming humble ingredients into something truly special.
Customizable and inclusive: Whether you’re vegetarian, using pantry leftovers, or feeding a crowd, this recipe adapts to your needs while maintaining its soul.
Key Ingredients:
Two kinds of hearty beans – Red and white kidney beans bring contrasting textures and subtle earthy notes, forming the protein-rich backbone of the dish.
Aromatics trio: onion, carrots, and celery – This classic soffritto base builds depth and sweetness, laying the foundation for a savory, slow-cooked flavor.
White wine – A splash of dry white wine deglazes the pan, enhancing the soup with brightness and subtle acidity that lifts the entire broth.
Tomato sauce or crushed tomatoes – Adds body and a rich, umami base to complement the beans and vegetables.
Fresh herbs and spices – Crushed basil, bay leaves, thyme, and sea salt infuse the soup with warmth, earthiness, and balance.
Small pasta (ditalini) – The perfect bite-sized pasta soaks up flavor and delivers comfort with every spoonful.
Expert Tips:
Sauté low and slow for richer flavor: Take your time when softening the onion, carrots, and celery. Let them gently caramelize instead of rushing. This creates a naturally sweet and complex flavor base that deepens the entire soup.
Deglaze with purpose: When adding white wine, scrape the bottom of the pot to lift up the browned bits (fond). These hidden layers of flavor are key to an authentic, rustic broth.
Cook pasta separately for leftovers: If you plan on saving extra soup, cook the pasta separately and add it to each bowl when serving. This prevents soggy noodles from absorbing all the broth over time.
Use real Parmesan rinds if available: Drop a Parm rind into the simmering pot for extra umami and creaminess—it melts slowly and enriches the broth naturally.
Pulse-blend for creamier texture: For a thicker, more velvety soup, use an immersion blender to partially blend the beans and veggies before adding the pasta. It won’t look puréed, but it will feel extra luxurious on the palate.
Italian Pasta e Fagioli
Ingredients:
1 yellow onion, finely chopped
2 large carrots, peeled and chopped
1 stalk celery, chopped
1/2 cup white wine
19 oz red kidney beans, drained and rinsed
19 oz white kidney beans, drained and rinsed
1 cup tomato sauce or crushed tomatoes
6 cups low-sodium vegetable broth
1 tablespoon fresh basil, crushed
2 bay leaves
1/4 teaspoon dried thyme
1/2 teaspoon sea salt (or to taste)
1.5 cups ditalini pasta (or small pasta of choice)
Instructions:
Sauté the Vegetables:
In a large saucepan or deep pan, add the chopped onion, carrots, and celery along with a tablespoon or two of water. Season with salt and pepper and sauté over medium heat until the vegetables soften, about 5 minutes.
Add the Wine:
Pour in the white wine and continue cooking until most of the wine has evaporated and been absorbed by the vegetables, about 4-5 minutes.
Combine Ingredients:
Add all the remaining ingredients, except for the pasta. Stir everything together and bring it to a simmer. Cook uncovered for about 20 minutes to allow the flavors to meld.
Cook the Pasta:
Add the ditalini pasta to the pot. Stir, then cover the pot and cook for another 10 minutes, or until the pasta is al dente. Be careful not to overcook the pasta.
Final Steps:
Discard the bay leaves and serve the soup hot. Enjoy with a sprinkle of Parmesan cheese, if desired!
Instant Pot Version:
Sauté the Vegetables:
Set your Instant Pot to the sauté function. Add the chopped onion, carrots, and celery with a splash of water. Season with salt and pepper and sauté until softened, about 5 minutes.
Add the Wine:
Pour in the white wine and continue sautéing for another 4-5 minutes, allowing the wine to mostly evaporate.
Add Ingredients and Cook:
Add all remaining ingredients, along with an extra cup of water (for a total of 7 cups of liquid). Stir well. Close the Instant Pot lid, sealing the valve, and set it to high pressure for 4 minutes. It will take about 10-15 minutes to come to pressure before the cooking time starts.
Release and Serve:
As soon as the cooking cycle is complete, carefully release the pressure to prevent overcooking the pasta. Open the lid, discard the bay leaves, and serve the soup hot!
Important Notes When Making Italian Pasta e Fagioli:
Balance of texture is key: This dish thrives on contrast—tender vegetables, creamy beans, and al dente pasta. Overcooking any one element can flatten the experience. Keep an eye on timing, especially once the pasta goes in.
Quality broth makes the difference: Since the broth is the heart of the soup, use a high-quality low-sodium vegetable or chicken broth. Homemade stock, if available, will yield the richest result.
Pasta can thicken the soup over time: Ditalini (or any small pasta) will continue to absorb broth even after cooking. If serving later, add more broth or water when reheating to restore consistency.
Don’t skip the bay leaves and herbs: These subtle aromatics might seem minor, but they round out the flavor and give the soup its classic Italian warmth. Be sure to remove bay leaves before serving.
Use beans for more than protein: The combination of red and white kidney beans not only boosts nutrition but also enhances the flavor profile—red beans add richness, while white beans lend a creamier texture when stirred.
How To Enjoy Italian Pasta e Fagioli After Cooking:
Right After Cooking
Let it rest for 5–10 minutes: This allows the flavors to settle and the soup to thicken slightly without turning the pasta mushy.
Give it a gentle stir before serving to redistribute beans, pasta, and broth evenly.
Taste and adjust seasoning — a final pinch of salt or a splash of olive oil can brighten the bowl.
Serving Suggestions
Serve hot in warm bowls for optimal comfort.
Top with freshly grated Parmesan cheese for a nutty, salty finish that melts into the broth.
Add a drizzle of extra virgin olive oil for richness and aroma.
Sprinkle chopped fresh parsley or basil for a touch of freshness and color.
Optional spice: A few red pepper flakes if you enjoy gentle heat.
Perfect Pairings
Rustic Italian bread or garlic toast – great for dipping into the broth.
A side salad with a tangy vinaigrette – balances the richness of the soup.
Light-bodied red wine – such as Chianti or Pinot Noir, enhances the tomato and herb base beautifully.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat gently on the stovetop over medium-low heat. Add extra broth or water to thin, as the pasta will absorb liquid.
Avoid microwaving in large batches, as it may cause uneven heating and mushy pasta.
Next-Day Enjoyment
The flavors deepen overnight, so it’s even better the next day!
Use as a hearty lunch, or pour over leftover roasted vegetables or greens for a new spin.
Nutrition Information:
Calories: 215 kcal | Total Fat: 4.2 g | Saturated Fat: 0.6 g | Monounsaturated Fat: 1.1 g | Polyunsaturated Fat: 0.9 g | Cholesterol: 0 mg | Sodium: 540 mg (may vary based on broth and added salt) | Total Carbohydrates: 36 g | Dietary Fiber: 9.5 g | Sugars: 5.2 g | Protein: 11.2 g
Frequently Asked Questions:
Can I use different beans for this recipe?
Yes! While this recipe uses red kidney beans and white kidney beans, you can swap them with other beans like cannellini beans, borlotti beans, or even chickpeas. Just make sure to drain and rinse the beans before adding them to the soup. Feel free to experiment with what you have on hand!
Can I make Pasta e Fagioli ahead of time?
Absolutely! In fact, the soup often tastes better the next day as the flavors have more time to meld. You can store it in an airtight container in the fridge for up to 3 days. When reheating, you may need to add a little extra broth or water since the pasta will absorb some of the liquid. You can also freeze the soup for up to 2 months. Just remember that the pasta may soften more after freezing.
Can I make this soup in a slow cooker?
Yes, you can! To make this soup in a slow cooker, sauté the vegetables and deglaze with the wine in a pan first, then transfer everything (including broth, beans, herbs, and seasonings) into the slow cooker. Cook on low for 6–7 hours or high for 3–4 hours. Add the pasta during the last 30–40 minutes of cooking to ensure it doesn’t get overcooked.
Can I use a different type of pasta?
Yes, you can use other small pasta shapes like elbow macaroni, small shells, farfalle (bow ties), or orzo in place of the ditalini pasta. Just make sure the pasta is small so it integrates well with the beans and soup base. If using a larger pasta, you may need to adjust the cooking time slightly.
What if my soup is too thick after cooking?
If your soup is too thick, simply add a bit more broth or water to thin it out to your desired consistency. Stir it in gradually and allow the soup to heat through. You can also adjust the seasoning at this stage to make sure the flavors remain balanced.
Can I use dry beans instead of canned beans?
Yes, you can use dry beans instead of canned. If using dry beans, you’ll need to soak them overnight and then cook them separately before adding them to the soup. You’ll also need to add more broth or water to account for the longer cooking time of the beans. Generally, 1 1/2 cups of dried beans will yield about 3 cups of cooked beans.
Can I add meat to this soup for extra protein?
Yes, you can add meat if you prefer a non-vegetarian version of Pasta e Fagioli. You could use Italian sausage, ground beef, or pancetta. Brown the meat in the pot before adding the vegetables and follow the rest of the recipe. If you add sausage or pancetta, you may want to reduce the amount of salt since these meats can be salty.
Can I make this soup gluten-free?
Yes! To make the soup gluten-free, simply substitute the ditalini pasta with a gluten-free pasta variety. Many brands offer gluten-free ditalini or small pasta shapes. Be sure to check that your broth is also gluten-free if needed.
What if I don’t have white wine?
If you don’t have white wine, you can substitute it with vegetable broth, chicken broth, or a splash of apple cider vinegar to add acidity and depth. You could also skip the wine entirely and just add more broth—this will slightly alter the flavor but still work well.
How do I avoid overcooking the pasta?
To avoid overcooking the pasta, it’s important to add the pasta near the end of the cooking time. Once you’ve added the pasta, cook it for only 10 minutes or until it’s just al dente. If you’re making the soup ahead of time, it’s better to cook the pasta separately and add it just before serving, so it doesn’t become mushy after sitting in the soup.