Italian Pasta e Fagioli

Italian Pasta e Fagioli is a hearty and flavorful soup that combines tender vegetables, two types of beans, and ditalini pasta in a savory broth. This classic Italian dish is perfect for cozying up on a chilly day or as a satisfying meal any time of the year.

With simple ingredients like onions, carrots, celery, and white wine, the soup is rich in flavor, while the beans and pasta make it filling and comforting.

Whether you make it on the stovetop or in the Instant Pot, this soup comes together quickly and easily, offering a delicious taste of Italy in every bite.

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!

Notes:

Wine Substitution:

If you don’t have white wine, you can substitute with chicken broth, vegetable broth, or a splash of apple cider vinegar to mimic the acidity.

The wine adds depth of flavor, but it’s not essential.

Pasta Choices:

While this recipe calls for ditalini pasta, you can use any small pasta such as small shells, orzo, or even elbow macaroni.

Just be sure to cook the pasta until al dente, as it will continue to absorb liquid and soften once added to the soup.

Beans Variations:

The recipe uses red kidney beans and white kidney beans for variety, but you can substitute them with any canned beans you prefer, such as cannellini beans, borlotti beans, or chickpeas.

If you use canned beans, make sure to drain and rinse them to reduce excess sodium.

Broth:

For a more robust flavor, use low-sodium vegetable or chicken broth. If you’re using regular broth, reduce the added salt in the recipe to avoid the soup becoming too salty.

Vegetable Prep:

Chop the vegetables evenly to ensure they cook uniformly.

If you prefer a chunkier texture, you can leave the vegetables larger or even purée part of the soup after simmering to create a creamier base.

Make-Ahead & Storage:

This soup tastes even better the next day!

You can store leftovers in an airtight container in the fridge for up to 3 days.

The soup also freezes well—just be aware that the pasta may continue to absorb liquid upon reheating.

To prevent it from becoming too thick, add a splash of broth or water when reheating.

Instant Pot Tips:

For the Instant Pot version, make sure you follow the pressure release instructions carefully to prevent the pasta from becoming too soft.

Quick release after cooking helps keep the pasta al dente.

Also, remember to add an extra cup of water (7 cups total) to ensure the soup has enough liquid to cook properly under pressure.

Topping Suggestions:

Top your bowl of soup with freshly grated Parmesan cheese or a drizzle of extra virgin olive oil for an extra burst of flavor.

You could also serve the soup with a side of crusty bread for dipping.

Nutrition Information:

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?
Answer: 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.

3. Can I make this soup in a slow cooker?
Answer: 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.

4. Can I use a different type of pasta?
Answer: 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.

5. What if my soup is too thick after cooking?
Answer: 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?
Answer: 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.

2. Can I add meat to this soup for extra protein?
Answer: 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.

3. Can I make this soup gluten-free?
Answer: 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.

4. What if I don’t have white wine?
Answer: 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.

5. How do I avoid overcooking the pasta?
Answer: 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.