Rustic Pasta E Fagioli Hearty Italian Bean Pasta Soup

Quick Hook

Ever had Pasta Fagioli on a rainy night?
I have. It felt like a warm hug. This Pasta Fagioli is savory and earthy. It balances tomato brightness with creamy beans.

Fun fact: beans add about 9 to 11 grams fiber per serving here.
Honestly, that surprised me the first time I measured it.

Brief Overview

This dish grew from Italian peasant cooking. It’s simple pantry food made holy. Think Homemade Pasta e Fagioli and rustic comfort.

Difficulty is easy to medium. Prep takes 15 minutes active. Cook time runs 35 to 45 minutes.
Yield serves 4 to 6 people. Great as a main or starter.

If you like chain versions, try a Copycat Pasta Fagioli take.
Some folks chase the Pasta Fagioli Soup Olive Garden memory. I prefer the homemade depth.

Main Benefits

Top benefit is fiber and protein from beans. This Cannellini bean and pasta soup keeps you full. It’s nutritious and grounded.

Perfect for weeknight dinners and lazy lunches.
It’s also a lovely One Pot Stew . No fuss. Little cleanup.

What makes this special is texture. Creamy beans meet al dente pasta. The little Ditalini pasta e fagioli shapes trap broth. That bite is addictive.

You can go vegetarian easily. Use veggie stock for a true Vegetarian Pasta Fagioli . You won’t miss the meat.

I remember tweaking the seasoning once. I over salted early on. Big mistake. Learned to season late. That tip saved many bowls since.

This is more than soup. It’s a one-pot Italian ritual.
Call it a One-pot Italian soup recipe if you like fancy words.

Now, onto the ingredients. Grab your olive oil, cannellini beans, ditalini or small pasta, crushed tomatoes, and stock.
We’ll get hands-on next.

Ingredients & Equipment

Main Ingredients

For the Soup Base

• 2 tbsp (30 ml) extra virgin olive oil use fruity, peppery oil.
• 4 oz (115 g) pancetta or bacon, diced (optional).
• 1 medium yellow onion, finely diced ( 150 g ).
• 2 medium carrots, peeled and diced ( 120 g ).
• 2 stalks celery, diced ( 100 g ).
• 4 cloves garlic, sliced or minced ( 12 15 g ).
• 2 tbsp (30 g) tomato paste.
• 1 (14 oz / 400 g) can crushed tomatoes.

For the Beans & Pasta

• 2 (15 oz / 425 g) cans cannellini beans, drained and rinsed.
• 1 cup (100 g) small dried pasta (ditalini, small shells, elbow).
• 1 tsp dried oregano or 1 tbsp fresh oregano.
• 1 tsp dried thyme or 1 tbsp fresh thyme.
• 1 tsp red pepper flakes (optional).

Finishing & Garnish

• Salt and pepper, to taste.
• 2 tbsp (8 g) fresh parsley, chopped.
• Parmesan or Pecorino, to serve.
• Extra EVOO for finishing.

Fun fact: Pasta Fagioli literally means pasta and beans. I say it because this is true comfort food.

Quality indicators (key items)

• Olive oil: cold pressed, peppery finish.
• Beans: plump, intact, low-sodium cans.
• Pasta: small shapes hold the broth well.
• Stock: low-sodium, rich color and aroma.

Seasoning Notes

Essential spice combos

• Oregano + thyme + bay leaf = classic base.
• Add 1 tsp red pepper flakes for heat.

Flavor enhancers and aromatics

• A splash of good extra virgin olive oil at the end.
• A grating of Pecorino adds umami.
• A squeeze of lemon brightens the soup.

Quick substitutions

• Cannellini → Great Northern beans.
• Ditalini → orzo or small shells.
• Chicken stock → vegetable stock for vegetarian Pasta Fagioli.

Equipment Needed

Essential tools only

• Heavy bottomed pot or Dutch oven ( 4 6 qt / 4 6 L ).
• Wooden spoon.
• Chef’s knife and board.
• Fine mesh strainer.
• Ladle.

Common household alternatives

• Use a large saucepan if no Dutch oven.
• A potato masher works instead of an immersion blender.
• Measuring cups can be swapped for a kitchen scale.

Honestly, this list got me through many weeknights. I once ruined garlic by rushing. Lesson learned: slow and low wins here.

This is a great base for a Pasta Fagioli Recipe or a cozy Pasta Fagioli Soup night.

Cooking Method

I love how a pot of Pasta Fagioli feels like a warm hug. "Nothing beats a good soup," my Nan used to say.

This rustic bowl works as a weeknight dinner or a weekend comfort meal. Here’s how I cook my take on this Pasta Fagioli Recipe step-by-step.

Prep Steps

Get your mise en place. Dice onion, carrot, celery. Mince garlic. Rinse two cans of cannellini. Measure 1 cup (100 g) ditalini pasta and 4 cups (950 ml) stock.

Save time by cooking beans or using canned ones and keeping pasta dry until the end.
Safety first: watch hot oil when rendering pancetta.

Use a sturdy pot and a long spoon to avoid splashes.

step-by-step Process

1. Heat 2 tbsp olive oil in a Dutch oven over medium heat. Add pancetta and cook until edges brown, 3– 5 minutes .
2. Add onion, carrot, celery. Sauté until glossy and soft, 5– 7 minutes . Add garlic and cook 30 60 seconds .
3. Stir in 2 tbsp tomato paste. Cook 1– 2 minutes to deepen flavor. Add 1 can crushed tomatoes and 1 bay leaf.
4. Pour in 4 cups (950 ml) stock and add beans, oregano, thyme. Bring to a gentle simmer ( about 180– 190° F / 82– 88° C ) and simmer 15– 20 minutes .
5. Blitz ¼ ⅓ of the soup with an immersion blender or mash beans to thicken. Return to simmer. Add pasta and cook until al dente, 6– 10 minutes . Pasta should be tender with a slight bite.
6. Remove bay leaf. Season. Stir in parsley and a drizzle of olive oil. Serve with grated cheese and pancetta crisps.

Visual cues: vegetables should be soft and glossy. Soup should coat a spoon when thickened. Pasta should never be mushy.

Pro Tips

• Shortcuts: use canned beans and pre-crushed tomatoes for a fast One-pot Italian soup recipe .
• Technique: mash some beans for creaminess no cream needed.
• Avoid overcooking pasta; it swells and ruins leftovers. For make-ahead, store soup and pasta separately. Reheat soup and add freshly cooked pasta.

This is my go-to for a cozy night. It’s basically a cross between Pasta Fagioli Soup Olive Garden comfort and a humble One Pot Stew .

Try the vegetarian version by swapping stock and skipping pancetta trust me, it still hits.

Recipe Notes quick chat before you dive in

"A bowl of soup is a hug in a bowl." That line stuck with me. Seriously. I first made this Rustic Pasta e Fagioli after a long, rainy walk.

It warmed me right up. If you love the Pasta Fagioli Soup Olive Garden serves, try this Copycat Pasta Fagioli version.

It feels homier. This Pasta Fagioli Recipe is a one-pot joy.

Serving Suggestions

Serve in deep bowls. Drizzle good olive oil on top. Add grated Pecorino at the table. Crusty ciabatta is perfect.

A simple arugula salad cuts the richness. For drinks, try Chianti or Pinot Grigio. Sparkling water with lemon works great too.

If using ditalini, call it Ditalini pasta e fagioli for fun. This Cannellini bean and pasta soup also shines as a starter.

Storage Tips

Cool quickly before storing. Refrigerate in airtight containers. Keep for 3 to 4 days. For freezing, remove pasta first. Freeze soup without pasta.

Reheat gently on the stove. Bring to 165° F for safety. Add extra stock if thick. If you froze the full soup, add fresh pasta when serving.

Variations

Want meat? Brown Italian sausage. For vegetarian digs, use vegetable stock. This gives you a tasty Vegetarian Pasta Fagioli. Swap cannellini for navy beans if needed.

In summer, use fresh tomatoes. In winter, add chopped kale or Swiss chard. Treat it like a cozy One Pot Stew sometimes.

Nutrition Basics

A typical serving has about 320 calories. Expect roughly 15 grams protein. Fiber runs near 9 to 11 grams. It’s filling and plant forward.

Beans boost heart health and satiety. Pasta provides quick energy for busy nights.

Final thoughts

Honestly, this Homemade Pasta e Fagioli feels like home. It’s a forgiving, One-pot Italian soup recipe. If pasta gets soggy, don’t sweat it.

I’ve messed it up plenty. You’ll learn with every pot. Make it your way and share it with people you love.