Pasta Fagioli

 Pasta Fagioli is a vegetarian Italian soup that comes together in 30 minutes with simple pantry staples. A cozy mix of pasta, two types of beans, smoky fire-roasted tomatoes, and tender veggies, this hearty pasta e fagioli recipe is perfect for a satisfying weeknight dinner. 

Pasta e Fagioli, which is often shortened just to Pasta Fagioli, or Pasta Fazool, the Americanized name, is a simple, rustic vegetable soup from Italy. Its name means “pasta and beans,” but the soup itself is also loaded with vegetables, herbs, and rich tomato flavor.  

It’s an adaptable dish meant to use up whatever ingredients you have on hand — beans and pasta being the only non-negotiable ingredients — and as a result, there are more variations of it than one can count. Some parts of Italy serve it with tomatoes, while others keep it “white,” meaning they don’t add tomatoes. Other recipes call for meat, while some, this one included, are vegetarian and can easily be made vegan by trading in plant-based parmesan for the cheese. Some make a thicker bean stew, while others are more like a thin broth.

For me, the biggest draw for Pasta e Fagioli soup is that it’s simple to make and requires staple ingredients that I typically keep on hand. You can put it together in about 30 minutes. Sometimes I add meat (more on how below), but I usually keep it rustic and vegetarian. Every family has their favorite soup recipe that feels special and comforting, and this Pasta Fagioli recipe definitely fits the bill in my house.

Table of Contents

1. What’s the Difference between Pasta Fagioli and Minestrone?
2. Ingredients for Pasta Fagioli
3. How to Make Pasta e Fagioli Soup
4. Tips for the Best Pasta Fagioli Soup
5. How to Add Meat to Pasta e Fagioli Soup
6. How to Make Pasta e Fagioli in a Slow Cooker
7. How to Make Pasta e Fagioli in an Instant Pot 
8. What to Serve with Pasta e Fagioli?
9. Leftovers and Storage
10. More Healthy Vegetarian Recipes
11. Pasta Fagioli Recipe

What’s the Difference between Pasta Fagioli and Minestrone?

In Italian cooking, the term minestrone refers specifically to a thick, hearty vegetable soup. Pasta Fagioli might also have vegetables, but its star ingredients are pasta and beans. As with many rustic Italian soups, there’s definitely overlap between them!

Minestrone, especially in North America, often also contains pasta and beans. In my minestrone recipe, I add zucchini, potatoes, carrots, and green beans in addition to beans and pasta. Typically Pasta e Fagioli relies more on beans, pasta, garlic, onions, herbs, and broth. We love both soups, but when I am looking for a dinner with fewer ingredients (and less chopping), Pasta Fagioli wins out.

Ingredients for Pasta Fagioli

This hearty vegetarian Pasta Fagioli recipe comes together with a mix of pantry staples and fresh ingredients. It’s a solid weeknight dinner that’s simple to prepare and full of flavor. This recipe is flexible, and you can definitely add different vegetables, but here’s what I generally use. 

• Small pasta: I like ditalini or elbow macaroni here, but you can also use tubettini, acini di pepe, or other types of pastina. Check out our full Guide to Italian Pasta Shapes for more guidance. For a Mediterranean diet-friendly option, use whole-wheat pasta. And this recipe will work with gluten-free pasta, if that’s what you need.
• Extra Virgin Olive Oil: Adds richness and depth to the sautéed vegetables. I used our Private Reserve Greek EVOO for its smooth flavor.
• Onion: A classic aromatic that forms the flavor base of the dish.
• Celery: Essential for soup, in my opinion, celery adds lots of subtle vegetal flavor.
• Carrots add color and natural sweetness.
• Garlic: Need I say more? Garlic goes in everything. It’s a key flavor in Pasta Fagioli.
• Herbs – While the soup simmers, dried oregano and a bay leaf work their magic. And a garnish of fresh basil at the end gives the soup the fresh herby pop!
• Fire-roasted diced tomatoes: I LOVE using canned fire-roasted tomatoes because they are packed with smoky flavor. It provides some depth without overwhelming the soup.
• Vegetable broth provides a light, savory base. Save vegetable scraps to make your own veggie broth or use store bought. Use low-sodium for more control over seasoning and feel free to substitute chicken stock, if you like. 
• Beans: Two types of canned beans add visual variety, but also provide different textures and protein. I use kidney beans and cannellini beans here. Kidney beans are meaty and cannellini beans are softer and creamier.
• Salt and pepper season the dish and enhance all the other flavors.
• Crushed red pepper: For a touch of heat, sprinkle on some optional crushed red pepper to taste just before serving.
• Parmesan cheese: Adding a sprinkle of optional grated cheese to a hot, steaming bowl of Pasta e Fagioli is amazing. That salty cheesy flavor melts into the soup—SO GOOD.

How to Make Pasta e Fagioli Soup

Once the vegetables are chopped and the beans are rinsed, putting together this hearty Pasta Fagioli recipe is a matter of just a few easy steps. Here’s what the process looks like: 

• Cook the pasta. In a large boiling pot of water, cook 1/2 pound small pasta according to package instructions. Drain well, and set aside.
• Sauté the vegetables. In a large Dutch oven or cast iron pot, heat a thin layer of olive oil, about 2 tablespoons, over medium-high. Sauté 1 finely chopped yellow onion, 2 finely chopped stalks celery, and 2 finely chopped carrots on medium-high heat until the vegetables begin to soften about 4 minutes. Add the 2 minced garlic cloves, 1 dried bay leaf, and 1 teaspoon dried oregano. Cook for another 2 minutes, stirring occasionally.
• Build the soup. Add 1 (28-ounce) can fire-roasted diced tomatoes, 6 cups vegetable broth, and 1 (15-ounce) can each drained and rinsed cannellini beans and kidney beans. Season with salt and pepper to taste. Bring to a boil, then reduce the heat to simmer. Cover the pot with a lid but leave a small opening. Simmer for 10 to 15 minutes.
• Add the pasta. Add the pasta, stirring until it’s dispersed and warmed through. Remove the soup from heat and stir in 1/2 cup fresh basil leaves, cut into ribbons.
• Serve. Ladle the soup into serving bowls and top with crushed red pepper, if you like, and grated Parmesan cheese. Serve with crusty Italian bread or homemade focaccia or no knead olive bread. 

Tips for the Best Pasta Fagioli Soup

I have made this vegetarian Pasta Fagioli so many times for my family. We all love it so much, and I love how fast it comes together. It’s pretty hard to mess up, but I do have a few tips that I think make all the difference between a good bowl and a great one: 

• Cook the pasta separately: Some Pasta Fagioli recipes call for cooking the pasta directly in the soup, but I avoid that. I find that if you cook the pasta with the soup the pasta absorbs most of the broth like a sponge, making the soup thicker than I prefer. In leftover soup, the pasta continues to absorb liquid and get super mushy. Instead, I prefer to keep the pasta separate. No soggy, mushy pasta here!
• Adjust the texture: I like my Pasta e Fagioli soup on the brothy side, but if you prefer a thicker base, simply ladle a cup or two of the soup (with the beans and veggies) before adding the pasta into a blender or food processor and puree it. Stir the puree back into the soup and then add the cooked pasta. 

How to Add Meat to Pasta e Fagioli Soup

While you cook the pasta, simply heat a little extra virgin olive oil in your soup pot, add the ground meat or sausage, and cook over medium-high heat, breaking it up into small crumbles, until fully browned. Drain any fat and transfer the meat to a plate.

No need to clean the soup pot before proceeding with the recipe by adding your olive oil and vegetables. Return the cooked meat to the pan along with the tomatoes, broth, and beans. I tend to opt for lean ground beef or Italian sausage, but you could also add ground chicken or turkey 

How to Make Pasta e Fagioli in a Slow Cooker

I reach for the slow cooker when I want to make my Pasta Fagioli recipe using dried beans. When using canned beans in slow cooker Pasta Fagioli, add the drained and rinsed beans in the last hour of cooking. 

• Chop the onions, carrots, and celery, garlic, and add to your slow cooker.
• Add the tomatoes, broth, prepped beans, bay leaf, oregano, salt, and pepper.
• Cook on low for 7 to 8 hours or high for 4 to 5 hours or until everything is tender. 
• Meanwhile, cook the pasta separately
• When ready to serve, add pasta and finish with basil, parmesan, and chili flakes if you’d like.

How to Make Pasta e Fagioli in an Instant Pot 

The Instant Pot is a great option to soften vegetables quickly.

• Preheat your Instant Pot on the sauté setting. Add oil and chopped veggies, cook 4 minutes. Then add garlic, bay leaf, and oregano. Stir and cook 1-2 minutes.
• Turn the pot to the “soup” setting and add the tomatoes, broth, salt, pepper, and drained and rinsed canned beans.
• Lock the lid and turn the pressure setting to “sealing.” Cook for 10 minutes.
• Cook pasta separately while the soup is cooking.
• When finished, follow instant pot directions for quick release.
• Stir in the cooked pasta, and garnish with basil, parmesan, and chili flakes if you’d like.

What to Serve with Pasta e Fagioli?

Pasta Fagioli soup covers all your bases nutritionally, but if you like, add a loaf of crusty bread such as our easy No-Knead Olive Bread. It’s perfect for dunking and kids love it, too. Or go all out for an Italian feast and serve it with Roasted Garlic Focaccia Bread and a crunchy Radicchio Salad. 

Leftovers and Storage

Store leftover soup in the fridge in an airtight container for up to 3 days. I highly recommend storing the soup in one container and the cooked pasta in another to prevent the pasta from getting mushy. Combine some soup and pasta in a bowl and reheat them together either on the stove or in the microwave.

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*This post originally appeared on The Mediterranean Dish in January 2017 and has recently been updated with new information for readers’ benefit. Enjoy!