Pasta e Fagioli is a beloved Italian soup—thick and stew-like, loaded with tomatoes, tender beans, and small pasta. Each spoonful offers comforting, layered flavor and satisfying heartiness.
Pasta e Fagioli (pronounced pasta-e-faa-jow-lee) literally means “pasta and beans.” In many Italian-American households it’s called “pasta fazool,” a playful nod to its Neapolitan name. Regardless of pronunciation, it always delivers the same comforting bowlful of flavor.
This version keeps the focus on the pasta and beans, with vegetables finely diced so they act as accents rather than the main attraction. The result is a thick, cozy soup that develops deep flavor at each step of cooking.
Traditional recipes sometimes start with pancetta for a salty base, but this vegetarian adaptation uses a parmesan rind to impart savory umami without meat. The rind softens in the simmering liquid and releases a rich, savory note that melds beautifully with beans and tomatoes.
It’s the kind of winter soup that feels like a warm embrace—hearty, filling, and perfect for chilly evenings.
Ingredients Needed
Simple pantry staples and a few fresh vegetables are all you need. Key ingredients: diced tomatoes, cannellini beans, vegetable broth, small pasta shells, carrots, celery, yellow onion, garlic, red pepper flakes, fresh oregano, fresh basil, a parmesan rind, olive oil, and grated parmesan.
How to Make Pasta e Fagioli – Step by Step
- Heat olive oil over medium heat and sauté finely diced onion, celery, and carrots for 5–7 minutes, until softened.
- Add minced garlic, red pepper flakes, fresh oregano, and thyme sprigs. Cook with the vegetables for about 30 seconds to release the aromatics.
- Add drained cannellini beans, a can of diced tomatoes (with juices), and the parmesan rind. Reduce heat and simmer gently—do not boil—for 10 minutes, stirring occasionally so the beans absorb flavor.
- Pour in vegetable broth and season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Simmer another 10–15 minutes until the soup has reduced slightly and flavors have melded.
- Meanwhile cook small pasta shells in well-salted boiling water until al dente. Drain and set aside.
- Stir the cooked pasta and chopped fresh basil into the soup. Remove the thyme sprigs and parmesan rind before serving. Adjust seasoning with more salt, pepper, or red pepper flakes to taste, and top with freshly grated parmesan.
Tips For Success & Recipe FAQs
Keep vegetable cuts small: Small dice keeps the pasta and beans as the stars of the soup. The vegetables should provide texture and flavor without dominating the bowl.
Cook pasta separately: Cooking the pasta apart from the soup preserves texture and prevents the broth from becoming overly starchy. Add the pasta to the soup just before serving.
Pasta choices: Small shapes work best—small shells, ditalini, macaroni, rotini, or orecchiette are all good options.
Gluten-free option: Swap in your preferred gluten-free pasta—chickpea, brown rice, or lentil-based pastas work well and keep the dish satisfying.
How does pasta e fagioli differ from minestrone?
Minestrone typically contains a wide variety of vegetables, beans, and often pasta, with many chunky vegetable pieces. Pasta e Fagioli is more focused: pasta and beans are the primary elements, with only a few vegetables finely chopped to accent the texture and flavor.
Best beans for pasta e fagioli?
Cannellini beans are classic for their creamy texture and neutral flavor that soaks up the soup’s seasonings. Navy beans, kidney beans, or chickpeas are also suitable if you prefer a different texture.
What is a parmesan rind?
A parmesan rind is the hard outer layer left on a wedge of aged parmesan. While not typically eaten on its own, it soaks up liquid and releases deep, savory flavor into soups, stews, and sauces during simmering.
How to Freeze & Store Leftovers
Freezing: Cool the soup to room temperature, transfer to airtight containers or freezer bags, and freeze for 1–2 months. Thaw fully before reheating and add the cooked pasta after reheating if you prefer to avoid soggy noodles.
Refrigerating: Store cooled soup in an airtight container for 3–5 days. For best texture, store pasta separately and combine just before serving.
What to Serve It With
This soup pairs perfectly with crusty bread, garlic toasts, or a simple salad. A piece of rustic no-knead bread or a light Italian salad complements the rich, savory bowl without overpowering it.
This vegetarian pasta e fagioli is wonderfully filling and comforting—an excellent choice for a satisfying family meal on cold nights. I hope it becomes a favorite in your kitchen as it is in mine.
More Hearty Vegetarian Soups
- Italian Minestrone Soup
- Tuscan White Bean Soup
- 30-Minute Leek and Potato Soup
- Southwest Sweet Potato Chili
Vegetarian Pasta E Fagioli
Ingredients
- 1 Tbsp olive oil
- 4 garlic cloves, minced
- 1 medium yellow onion, small dice
- 1 celery rib, small dice
- 2 small to medium carrots, small dice
- 1 cup dried small pasta shells
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 1 (28-ounce) can diced tomatoes
- 3 cups vegetable broth
- 1 Tbsp fresh oregano, chopped
- 1/4 cup fresh basil, chopped
- 2 thyme sprigs
- 1/4 tsp red pepper flakes
- Parmesan cheese rind
- 1/2 tsp salt and 1/2 tsp black pepper (plus more to taste)
- Grated parmesan for serving (optional)
Instructions
- Prepare vegetables: dice onion, celery, and carrots into small pieces; mince garlic.
- Sauté vegetables: heat oil in a large pot on medium; add onion, celery, and carrots with a pinch of salt and cook 5–7 minutes until softened.
- Add aromatics: stir in garlic, oregano, thyme sprigs, and red pepper flakes and cook 30 seconds until fragrant.
- Simmer beans and tomatoes: add diced tomatoes with juices, cannellini beans, and parmesan rind. Simmer gently for 10 minutes, stirring occasionally.
- Add broth: pour in vegetable broth and add 1/2 tsp salt and 1/2 tsp pepper. Simmer 15 minutes until slightly reduced.
- Cook pasta: boil pasta separately in salted water until al dente, then drain.
- Finish: stir pasta and chopped basil into the soup. Remove thyme sprigs and parmesan rind. Adjust seasoning and serve with grated parmesan.
Notes
Use bite-sized pasta. If making gluten-free, substitute your preferred gluten-free pasta. To avoid soggy noodles when freezing, store pasta separately and add it when reheating.
Nutrition
Serving: 1 cup | Calories: 323 kcal | Carbohydrates: 60.6 g | Protein: 15 g | Fat: 3.5 g | Sodium: 1076 mg | Fiber: 10.6 g | Sugar: 8.5 g
Author: Bethany Kramer