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Italian

Pasta e Fagioli

Pasta e fagioli is an Italian pasta and bean soup with cannellini beans, small pasta, tomato, vegetables, oregano, and olive oil.

Published and reviewed by Kitchgrow on 2 September 2026Updated

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Pasta e Fagioli

45 mintotal

Prep 10 min · Cook 35 min

Serves
3
Difficulty
Easy
Spice
None
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Ingredients

Quantities are for 3 servings.

You'll need: Stovetop.

No inactive time is needed; add pasta after the beans and vegetables have softened so it does not overcook.

Method

  1. Heat olive oil in a deep pot. Add onion, carrot, and celery, then cook until softened.

  2. Add garlic and cook briefly until fragrant.

  3. Add tomato puree, cannellini beans, water, salt, black pepper powder, and dry oregano.

  4. Simmer until the beans soften further and the soup looks slightly thick.

  5. Mash a few beans against the side of the pot to naturally thicken the soup.

  6. Add the pasta and simmer until the pasta is cooked through.

  7. Taste and adjust seasoning. Serve hot.

How to tell it's done

The soup should be thick but spoonable, with tender beans and cooked pasta.

Getting it right

Tip

Mash a small portion of beans into the broth for body without adding cream.

What to serve it with

Serve as a hearty lunch or dinner with bread or salad.

Common mistakes

The pasta absorbs too much broth after cooking.
Cook pasta near the end and loosen leftovers with water when reheating.

Substitutions

  • Use small pasta shapes so they fit the soup texture.
  • Use cooked white beans only as a fallback if Cannellini Beans are unavailable.
  • Add more hot water if the pasta absorbs too much liquid while resting.

Storing and reheating

Refrigerate pasta e fagioli for up to 4 days. Reheat with extra water because the pasta thickens the soup; freeze best before adding pasta.