Pаstа Fаgioli , it’s like a warm hug in a bowl . This soup mixes pasta and beans in a simple way that tastes great . It started in Italy as a peasant meal , when folks used what they had on hand . Over time it spread from small kitchens in Italy to big cities in America , and everyone made it their own way .
In this write-up , you’ll read about where Pаstа Fаgioli came from and how it changed through the years . I’ll list the basic stuff you need to make it real , plus some fun swaps if you want to try new flavors . You’ll get a step-by-step recipe so even if you’ve never cooked it before , you can nail it . I’ll also share ideas for side dishes , and how to keep leftovers tasty . Whether you’re pretty good in the kitchen or just starting out , this guide has you covered .
History of Pasta Fаgioli
Pаstа Fаgioli , or “Pаsta e Fаgioli,” began in Italy long ago as a dish for working families . They used pasta and beans because both were easy to get and cheap . Beans like cannellini or borlotti gave it a creamy bite , and pasta made it filling . This mix showed how cooks could turn a few simple things into something tasty .
Every part of Italy changed the recipe a bit . In Naples it’s thicker like a stew , while up in Veneto it’s more like a soup with lots of broth . Each place used what they liked and what grew nearby . When Italians moved to America in the late 1800s , they brought Pаstа Fаgioli with them . Here it got even more twists—some added tomatoes or meat , some left it plain and veggie -packed .
Ingredients for Pasta Fаgioli
To make a classic Pаstа Fаgioli , gather the basic ingredients below . If you want to switch things up , try the optional stuff after that .
Core Ingredients
- Pasta : small shapes like ditalini or macaroni work best .
- Beans : cannellini or borlotti beans , rinsed and drained .
- Vegetables : onions , celery , carrots , and garlic for flavor .
- Broth : chicken or vegetable broth as your liquid base .
- Herbs & spices : bay leaf , thyme , rosemary , salt and pepper .
- Olive oil : extra virgin for richness and to finish the dish .
Optional Ingredients
- Meat : Italian sausage , pancetta , or any small pieces you like .
- Toppings : Parmesan cheese , parsley , or red pepper for a kick .
Detailed Pasta Fаgioli Recipe
Ingredients
- 1 cup ditalini pasta
- 2 cans (15 oz) cannellini beans , drained and rinsed
- 1 onion , chopped
- 2 celery stalks , chopped
- 2 carrots , chopped
- 4 cloves garlic , minced
- 4 cups broth (veg or chicken)
- 2 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper to taste
- Optional : ½ lb Italian sausage , casing removed
- Garnish : grated Parmesan , fresh parsley
Directions
- Sauté Veggies : Heat olive oil in a big pot . Add onion , celery and carrots . Cook until soft , about 5–7 minutes .
- Add Sausage (if using) : Toss in the sausage and break it up with a spoon . Cook until browned , about 5 minutes .
- Mix in Garlic & Herbs : Stir in garlic , oregano and bay leaf . Let it cook for 1–2 minutes so you smell the aroma .
- Pour Broth & Beans : Add the broth and beans , then bring to a simmer . Let it bubble gently for 10 minutes so flavors mix .
- Cook Pasta : Stir in pasta and follow the package directions for al dente .
- Season & Serve : Taste and add salt or pepper if needed . Remove the bay leaf . Top with cheese and parsley .
Tips for Perfect Pasta Fаgioli
- Don’t Overcook : The pasta should have a bit of bite .
- Let it Rest : If you can , make it hours ahead so flavors get stronger .
- Store Right : Keep in the fridge for 3–4 days in a tight container .
Variations of Pasta Fаgioli
Vegetarian Option
Skip the meat and add extra beans or veggies like zucchini or spinach . It’s still filling and tastes great .
Gluten-Free Version
Use gluten-free pasta instead . Check the package to cook it just right .
Spicy Version
Sprinkle in red pepper flakes or a dash of hot sauce to turn up the heat .
Mediterranean Twist
Mix in olives or sun-dried tomatoes for a new flavor . It's a nice change .
Pairing Suggestions
Wines
Try a light white like Pinot Grigio or a medium red such as Chianti . Both go well .
Sides
Crunchy bread like ciabatta or focaccia is perfect for soaking up the soup . A green salad also helps balance it out .
Storing and Reheating
Let the soup cool before you close the lid . It lasts 3–4 days in the fridge . To reheat , add a splash of broth so it’s not too thick , then warm on medium heat , stirring now and then .
Frequently Asked Questions (FAQ)
Can I make Pasta Fаgioli in advance?
Yep , you can . Flavors get even better if it sits overnight . Just keep pasta separate if you don’t want it super soft .
What type of beans is best?
Cannellini and borlotti are the classics , but use whatever you like .
Can I freeze it?
You can , but pasta may get mushy . Freeze before adding pasta , and cook fresh later .
Is it healthy?
It’s got fiber and veggies so yeah , it’s pretty good for you if you watch portions .
What’s the difference between Pasta Fаgioli and Pasta e Fаgioli?
They’re the same . One is the Italian name , the other is what many Americans call it .
Conclusion
Pаstа Fаgioli is a cozy, tasty dish that shows how simple foods can be amazing . It’s easy to change up , so everyone finds a way they like it best . Give it a try and see what you think .
Call to Action
Share your own twist on Pasta Fаgioli in the comments or show it off on social media ! We’d love to see what you make .
pasta fagioli recipe
Equipment
- 1 large pot
- 1 ladle
- 1 measuring cups and spoons
- 1 cutting board
- 4 serving bowls
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 medium celery stalk, diced
- 1 can (14 oz) diced tomatoes, undrained
- 1 can (15 oz) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 cup small pasta (such as ditalini or elbow pasta) You can use any small pasta shape you prefer.
- 1 teaspoon Italian seasoning
- to taste salt and pepper
- for serving grated Parmesan cheese, optional
- for garnish fresh parsley, chopped, optional
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery. Sauté for about 5 minutes, until the vegetables are tender.
- Add the minced garlic and sauté for another minute until fragrant.
- Stir in the diced tomatoes (with their juice), cannellini beans, vegetable broth, and Italian seasoning. Bring the mixture to a boil.
- Once boiling, add the pasta and reduce the heat to medium-low. Simmer for about 10-12 minutes, or until the pasta is cooked al dente.
- Season the soup with salt and pepper to taste. If desired, add extra vegetable broth to reach your desired consistency.
- Serve hot in bowls, topped with grated Parmesan cheese and chopped parsley if desired.
