A Traditional Italian Pasta fagioli recipe is a classic Italian dish that has been enjoyed for generations. This hearty and flavorful soup is made with a base of beans, tomatoes, and vegetables, and is traditionally finished with a swirl of olive oil and a sprinkle of parmesan cheese.
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Pasta and beans are a staple of Italian cuisine, and can be found in homes and restaurants alike. Whether you are a fan of classic Italian dishes or are simply looking for a filling and delicious meal, pasta e fagioli is sure to satisfy your hunger.
When is the Best Time of the Year to Make Pasta e Fagioli?
Traditional Italian Pasta fagioli is perfect for cold weather. But, don't let the warmer weather stop you from making this hearty dish because beans are available all year round.
The broth is rich and flavorful, and the addition of pasta makes it a filling meal that will keep you full for hours. Whether you are looking for a quick and easy dinner or are entertaining guests, pasta e fagioli is sure to please. With its simple ingredients and classic flavor, this dish is a must-try for anyone who loves Italian cuisine.
What to Serve with a Traditional Italian Pasta Fagioli Recipe
A traditional Italian Pasta Fagioli Recipe can be served with:
- Mediterranean Salad
- Small Charcuterie Board
- Bocconcini Salad
- Veal Parmigiana and Sauteed Broccoli Rabe (Rappini)
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What Type of Beans Can you Use in a Traditional Italian Pasta Fagioli Recipe?
Traditionally, pasta e fagioli is made with cannellini beans, but other white beans such as navy beans or Great Northern beans can also be used. Some recipes may also incorporate kidney beans or chickpeas to add texture and variety. The type of bean used can vary based on personal preference and regional variations. The most important thing is to use a mild-flavored bean that will complement the other ingredients in the soup.
What Type of Pasta is used in Pasta e Fagioli?
Ditalini or elbow macaroni are commonly used types of pasta in traditional pasta e fagioli. These small, bite-sized pasta shapes are well-suited for soups and stews, as they can be easily spooned up and are not too cumbersome in the broth. Other small pasta shapes such as tubetti or mini shells can also be used. The type of pasta used can vary based on personal preference and what is readily available. The key is to use a small pasta shape that will cook quickly and evenly in the soup.
Ingredients
Traditional pasta e fagioli are made with simple ingredients that are likely in your pantry right now. They include:
- crushed tomato
- basil leaves
- garlic clove
- olive oil
- salt
- ground pepper
- dried oregano
- kidney beans
- water
- elbow macaroni
- parmigiano reggiano
See recipe card for quantities.
Instructions
In a large frypan, sauté garlic in olive oil until fragrant. Add crushed tomatoes and season with salt, pepper and dried oregano. Bring to a boil, then simmer for about 20 minutes. Stir sauce occasionally.
While the sauce is cooking, bring water to boiling. Add salt to water and add pasta. Cook pasta as per box directions.
Rinse and drain cooked beans.
(I didn't have cannellini beans, so I used kidney beans which work just as well)
Add beans to sauce, cover and bring down to a slow simmer while pasta cooks.
Cook pasta as per box directions.
Once pasta is cooked, use a spider strainer or ladle to transfer cooked pasta to the pan with the sauce and beans.
Use the pasta water to make the dish as soupy as you prefer. Add the pasta water directly to the pan with the sauce, beans and pasta.
Serve in soup bowls and top with grated parmigiano reggiano cheese. Add more liquid if preferred.
Hint: Don't through away the pasta water, reserve it to add as much liquid to the pasta dish as per your preference. Some people enjoy a dryer version of this dish, while others prefer it more soupy.
Substitutions and Variations
Here are a few ideas on how you can make this dish different or fit a certain diet:
- Gluten Free - use gluten free pasta to make this dish gluten free.
- Bacon - add a smoked meat to bring more flavor to this dish like bacon or prosciutto.
- Vegetable Broth - instead of using pasta water, add more flavor by using vegetable broth to add more liquid.
- Vegan Cheese - use vegan cheese as a dairy free substitute.
If you know how to make this recipe unique or suit your diet - go for it! Let me know what you did and how it turned out by leaving me a comment. I'd love to hear from you.
Equipment
To make this recipe for pasta e fagioli, you'll need a large sauce pan and a non stick frying pan.
A colander will come in handy to drain your beans as well as a spider strainer to drain your pasta.
This page contains affiliate links, which means I may receive commissions if you choose to purchase through links I provide (at no extra cost to you). Thank you for supporting the work I put into this site! As an Amazon Associate I earn from qualifying purchases.
Get this Free Meal Planner Journal template that you can print or import in to Goodnotes or Noteability.
Storage
Store leftovers of this pasta dish in an air tight container for up to 3 to 4 days.
I don't recommend freezing this dish as the longer pasta stays in liquid the softer it will become resulting in a mushy tasting pasta dish.
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
For Canadian Guidelines check Government of Canada's Food and Safety Guidelines for further information and resources.
Top tip
Save time by using canned beans for this traditional Italian Pasta Fagioli recipe.
For Main Dishes
Recipe Details
Traditional Pasta e Fagioli Recipe
Ingredients
- 350 ml crushed tomato
- 3 each basil leaves
- 1 clove garlic
- ⅓ cup olive oil
- ½ tsp salt
- ground pepper to taste
- ½ tsp dried oregano
- 800 ml kidney beans cooked, rinsed and drained
- 2 litres water for boiling pasta
- ½ tsp salt for pasta water
- 250 grams elbow macaroni pasta
- ¼ cup olive oil to drizzle on top of pasta
- ½ cup parmigiano reggiano for pasta
Instructions
- In a large frypan, sauté garlic in olive oil until fragrant. Add crushed tomatoes and season with salt, pepper and dried oregano. Bring to a boil, then simmer for about 20 minutes. Stir sauce occasionally.
- While the sauce is cooking, bring water to boiling. Add salt to water and add pasta. Cook pasta as per box directions.
- Rinse and drain cooked beans.
- Add beans to sauce, cover and bring down to a slow simmer while pasta cooks.
- Once pasta is cooked, use a spider strainer or ladle to transfer cooked pasta to the pan with the sauce and beans.
- Use the pasta water to make the dish as soupy as you prefer. Add the pasta water directly to the pan with the sauce, beans and pasta.
- Serve in soup bowls and top with grated parmigiano reggiano cheese. Add more liquid if preferred.
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