- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Serves
- 6
Ingredients
What you’ll need — tap to tick off as you go
- 3 tbsp
- 3 cloves
- 2 tbsp
- 480 g
- 1 ¼ l
- 150 g
- 1 tsp
- 1 tsp
- ½ tsp
- 15 g
- 40 g
Process
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Heat 2 tbsp olive oil in a large heavy pot over medium heat. Add the diced onion, carrot and celery and cook for 8–10 minutes, stirring often, until soft and lightly golden.
Add the minced garlic and tomato paste and cook for 1 minute, stirring constantly, until the paste darkens slightly and smells sweet.
Add the drained cannellini beans, dried oregano, bay leaf, 1 tsp salt and black pepper. Stir to coat, then pour in the hot vegetable broth.
Bring to a gentle simmer, then reduce heat to low and cook uncovered for 15 minutes to let the flavors meld.
Remove the bay leaf. Scoop out about 1 cup of the beans and broth, mash them with a fork or blend briefly, then stir the mash back into the pot to thicken the soup.
Stir in the ditalini pasta and simmer for 8–10 minutes, stirring occasionally, until the pasta is al dente and the soup is thick. If it becomes too thick, add a splash of hot broth or water.
Taste and adjust salt and pepper. Ladle into bowls, drizzle with the remaining 1 tbsp olive oil, and top with chopped parsley and grated parmesan if using.
Kitchen notes
Kitchen notes
- The most common mistake is adding the pasta too early or letting it sit in the soup; the pasta keeps absorbing liquid and turns mushy. Cook the pasta just before serving and only until al dente.
- Mashing a portion of the beans is what gives pasta e fagioli its creamy body without cream. Do not skip this step, or the soup will taste thin.
- If you plan to have leftovers, cook the pasta separately in salted water and add it to each bowl; this keeps the pasta firm and the soup brothy.
- The soup should be thick enough to coat a spoon but still flow. Adjust with hot broth, not cold, to avoid cooling the pot.
Substitutions
- cannellini beans→borlotti or navy beans
- ditalini pasta→small shells, elbow macaroni or broken spaghetti
- vegetable broth→chicken broth (if not vegetarian)
- parmesan→pecorino romano or nutritional yeast for a dairy-free option
Storage & reheating
Store leftovers in an airtight container in the fridge for up to 3 days. The pasta will absorb liquid, so reheat gently on the stovetop over low heat with a splash of broth or water, stirring until hot; do not boil hard or the pasta will break apart. For freezing, freeze the soup without the pasta for up to 2 months in a freezer-safe container; thaw overnight in the fridge, reheat on the stovetop, and cook fresh pasta separately to add in.
FAQ
The questions we get asked most
Why did my pasta e fagioli turn out mushy?
The pasta was likely cooked in the soup and then left to sit, continuing to absorb broth and soften. Cook the pasta only until al dente and serve immediately, or boil it separately and add it to bowls just before eating.
Can I use dried cannellini beans instead of canned?
Yes. Soak 200 g dried cannellini beans overnight in plenty of water, drain, then simmer in fresh water for 45-60 minutes until tender. Use the cooked beans in place of the canned ones and add a little of the cooking liquid to the soup for extra body.
How do I make pasta e fagioli thicker without cream?
Mash or blend about a cup of the cooked beans with some broth and stir it back into the pot. The starch from the beans thickens the soup naturally. You can also let the soup simmer uncovered for a few extra minutes.
Can I make pasta e fagioli ahead of time?
You can make the bean base up to 3 days ahead and refrigerate it. When ready to serve, reheat the base, then cook the pasta separately and add it to the hot soup. This prevents the pasta from becoming soggy.
Is pasta e fagioli vegetarian or vegan?
The recipe as written is vegetarian if you use vegetable broth and skip the parmesan. To make it vegan, omit the parmesan and use a dairy-free topping like nutritional yeast or extra olive oil.
What pasta shape is best for pasta e fagioli?
Small, sturdy shapes like ditalini, small shells, or elbow macaroni work best because they fit on a spoon and hold their shape. Avoid long pasta, which is hard to eat in a thick soup.
How do I know when pasta e fagioli is done?
The pasta should be al dente with a slight bite, and the soup should be thick enough to coat the back of a spoon but still flow. Taste a piece of pasta; if it is tender but firm, it is ready.
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