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    October 2, 2023

    Pasta e Fagioli

    This flavorful recipe for pasta e fagioli is a gift from the pantry staple meal gods. Open some cans and a box of pasta and you’re halfway there! Extra flavor comes from pancetta and parmesan.

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    a bowl of homemade pasta e fagioli sprinkled with parsley and parmesan surrounded by slices of crusty bread
    Photography by Gayle McLeod

    Looking for more cozy recipes?

    Pasta Fazool, That’s Amore!

    When you’re looking for something hearty and comforting, it’s time to make a pot of pasta e fagioli (or in Newyorkese pasta fazool). It’s one of those dishes that can be made from ingredients in your pantry, and devoured by the spoonful. We recommend an Italian Salad and Garlic Bread on the side.

    a bowl of homemade pasta e fagioli sprinkled with parsley and parmesan surrounded by slices of crusty bread

    What is Pasta e Fagioli?

    Pasta e fagioli is Italian for pasta and beans, and is one of Italian cuisine’s most classic comfort dishes. It’s a dish that makes the most out of its frugal ingredients, and is delicious with or without the pancetta. Some other great recipes from the canon of Italian cooking from basic ingredients are Panzanella and Creamy Polenta.

    pancetta, cannellini beans, diced tomatoes, tomato sauce, stock, onions, garlic, spices, parmesan and bread in prep bowls

    Ingredients For Easy Pasta e Fagioli

    • Pasta – The best pasta for pasta e fagioli is a small pasta, ditalini noodles are most commonly used.

    • Canned beans – cannellini or great northern beans

    • Pancetta, onion, carrots, and garlic

    • Tomato sauce, canned diced tomatoes, and chicken stock

    • Dried herbs – rosemary, thyme, and basil

    diced pancetta being cooked in a pot
    diced onion, carrot and minced garlic cooking in a pot with olive oil
    onion, carrot, garlic, tomato sauce, diced tomatoes, chicken stock, spices, water and pasta noodles cooking in a pot
    cannellini beans and parmesan being added to a pot of pasta e fagioli soup

    How to Make Homemade Pasta e Fagioli

    1. Cook the pancetta in a large pot. Remove from the pot and drain on a paper towel-lined plate.

    2. Make the soffrito (onion, carrot, and garlic). Using the fat from the cooked pancetta, cook the onion, carrot, and garlic until soft and fragrant.

    3. Add the liquids and seasonings. Stir in the tomato sauce, diced tomatoes, chicken stock, rosemary, thyme, basil, sugar, salt, pepper, and water. Increase the heat to high and bring to a boil.

    4. Stir in the pasta, reduce the heat to medium, and simmer until the pasta is al dente, 15-18 minutes. Add in the beans and Parmesan cheese and cook, stirring, until warmed through.

    5. Serve. Top each with parsley, parmesan, salt, and pepper to taste.

    homemade pasta e fagioli soup with pancetta, cannellini beans and pasta noodles cooking in a pot
    homemade pasta e fagioli soup with pancetta, cannellini beans and pasta noodles cooking in a pot

    How to Store Leftovers + Tips

    • Storage – Leftovers can be stored in the fridge for 3-4 days in an airtight container. You can also freeze leftovers for up to 3 months, but once defrosted the pasta will be softer. See note below.

    • Make ahead – If you plan to make this ahead, skip adding the water to the soup and don’t cook the noodles until you’re ready to serve. The pasta will continue to absorb the liquid, and your dish just won’t be the same, so it’s best to keep them separate until go time.

    • Variations – This is easily made vegetarian. Skip the pancetta! You can also forgo the parmesan, depending on your preferences.

    a pot of homemade pasta e fagioli soup
    a bowl of homemade pasta e fagioli sprinkled with parsley and parmesan surrounded by slices of crusty bread

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    Pasta e Fagioli

    October 2, 2023

    • Serves: 8
    • Prep Time:  15 min
    • Cook Time:  35 min
    • Calories: 317
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    Ingredients

    • 4 ounces pancetta, diced
    • 1 medium yellow onion, finely chopped
    • 1 large carrot, finely diced (about 1 cup)
    • 4 cloves garlic, minced (about 1 tablespoon)
    • 1 (15-ounce) can tomato sauce
    • 1 (15-ounce) can diced tomatoes
    • 4 cups chicken stock
    • 1 teaspoon minced fresh rosemary
    • 1 teaspoon dried thyme
    • 1 teaspoon dried basil
    • 1 teaspoon sugar
    • 1 teaspoon sea salt, plus more for serving
    • ¼ teaspoon freshly cracked black pepper, plus more for serving
    • 1 cup dry ditalini pasta or other small pasta shape
    • 2 (15-ounce) cans cannellini or great northern beans, drained and rinsed
    • ½ cup freshly grated Parmesan cheese, plus more for serving
    • Minced flat leaf parsley, for serving (optional)
    • Crusty bread, for serving (optional)

    Method

    1. Add the pancetta to a large pot over medium heat and cook, stirring, until browned, about 5 minutes. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate.

    2. Drain off all but 2 tablespoons of the fat from the pot. Add the onion and carrot and cook, stirring, until softened, 4 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute more. Stir in the tomato sauce, diced tomatoes, chicken stock, rosemary, thyme, basil, sugar, salt, pepper, and 2 cups of water. Increase the heat to high and bring to a boil.

    3. Stir in the pasta, reduce the heat to medium, and simmer until the pasta is al dente, 15-18 minutes. Add in the beans, Parmesan cheese and pancetta and cook, stirring, until warmed through, about 2 minutes more.

    4. Divide between 8 bowls. Top each with parsley (if using), parmesan, salt, and pepper to taste. Serve with crusty bread on the side if using.

    Nutrition Info

    • Per Serving
    • Amount
    • Calories317
    • Protein16 g
    • Carbohydrates48 g
    • Total Fat6 g
    • Dietary Fiber7 g
    • Cholesterol15 mg
    • sodium1059 mg
    • Total Sugars9 g

    Pasta e Fagioli

    Questions & Reviews

    Join the discussion below.

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    • hilary

      Can this be frozen?

      Sure!

    • kay

      Absolute Soup Perfection! Every drop was eaten!

      Thanks Kay, so happy you loved it!