Pasta e fagioli, Italian for pasta and beans, is one of Italy's most beloved peasant dishes. Small pasta and creamy beans simmer together in a tomato broth scented with rosemary and garlic, with a little pancetta for depth. It is hearty, inexpensive and so thick you can almost eat it with a fork.
Cucina povera
Pasta e fagioli comes from cucina povera, the poor kitchen of Italian farmers who made satisfying meals from pantry staples. Every region has its version: Venetian cooks use borlotti beans, Neapolitans add mixed pasta, and some make it with no tomato at all.
Pasta fazool
In Italian-American neighborhoods, the dish is often called pasta fazool, from the southern Italian dialect pronunciation of fagioli. It even appears in a famous 1950s song.
Choosing the pasta
Ditalini, small tubes, are the classic choice. Small shells, elbows or broken spaghetti also work. Cook the pasta directly in the soup so its starch thickens the broth.
Thick like a stew
Traditional pasta e fagioli is much thicker than most soups. Mashing some of the beans and letting the pasta release its starch create a creamy, stew-like texture.
Beans
Cannellini are creamy, kidney beans add color, and borlotti, also called cranberry beans, are the traditional Italian choice. Any combination works.
Rosemary and Parmesan rind
A sprig of rosemary gives the soup its characteristic aroma. A Parmesan rind simmered in the broth adds deep, savory flavor. Remove both before serving.
Pancetta adds depth
Pancetta is Italian cured pork belly. Crisping it first adds a savory, slightly salty base. Bacon works too, or skip it for a vegetarian soup.
Leftovers get very thick
The pasta keeps absorbing broth, and by the next day the soup can turn almost solid. Add broth when reheating, or cook the pasta separately for leftovers.
Make it vegetarian
Skip the pancetta, use vegetable broth and add a pinch of smoked paprika. Leave out the Parmesan rind for a vegan version.
Add sausage or beef
Italian-American restaurant versions often include browned ground beef or Italian sausage, which makes it even heartier.
Finishing touches
A drizzle of good olive oil, freshly grated Parmesan and black pepper are the traditional finish.
Serving ideas
Serve with crusty Italian bread or garlic toast. For more Italian soups, try our ribollita or the tomato tortellini soup.
Storage
Refrigerate for 4 days. Freeze without the pasta for up to 3 months.
How Italians eat it
In Italy, pasta e fagioli is often served warm rather than piping hot, and many families let it rest for 10 minutes before eating so it thickens. A thread of peppery olive oil is drizzled on top at the table. In summer, some regions even serve it at room temperature.
A budget classic
Beans, pasta, a few vegetables and a can of tomatoes make six generous bowls for very little money, which is why this soup has fed Italian families for centuries.
Feeding a crowd
Double the recipe in a large pot for a family gathering. Keep extra hot broth nearby to loosen the soup as it thickens on the stove.
Fresh herbs
Torn basil or chopped parsley on top add a fresh note to the rich, savory soup.
Cooking dried beans
If you start with dried beans, soak them overnight and simmer them with a garlic clove, a bay leaf and a sprig of rosemary for about an hour, until creamy. Save some of the cooking liquid; it adds body to the soup.
Frequently asked questions
What does pasta e fagioli mean?
It means pasta and beans in Italian.
Can I use dried beans?
Yes. Use about 3 cups of cooked beans.
Is pasta e fagioli soup or stew?
It is a thick soup, often almost as thick as a stew.
