Pasta e fagioli

Here’s a classic Italian Pasta e Fagioli (Pasta and Beans) recipe—hearty, comforting, and full of flavor 🍲

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Pasta e Fagioli

Ingredients (Serves 4–6)

• 2 tbsp olive oil

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 2 carrots, diced

• 2 celery stalks, diced

• 1 tsp dried oregano

• 1 tsp dried thyme

• 1 bay leaf

• 1 can (400 g / 14 oz) diced tomatoes

• 1 can (400 g / 14 oz) cannellini beans or borlotti beans, drained and rinsed

• 4 cups (1 L) vegetable or chicken broth

• 1 cup small pasta (ditalini, elbow, or small shells)

• Salt and black pepper, to taste

• Fresh parsley, chopped, for garnish

• Grated Parmesan cheese, for serving (optional)

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Instructions

1. Sauté the aromatics
   Heat olive oil in a large pot over medium heat.
   Add onion, garlic, carrot, and celery. Cook 5–7 minutes until softened.

2. Add herbs and tomatoes
   Stir in oregano, thyme, bay leaf, and diced tomatoes. Cook 2–3 minutes.

3. Add beans and broth
   Pour in beans and broth. Bring to a simmer and cook 10 minutes.

4. Cook the pasta
   Add pasta to the soup. Simmer until pasta is tender (check package times), about 8–10 minutes. Stir occasionally to prevent sticking.

5. Season
   Remove bay leaf. Taste and season with salt and pepper.

6. Serve
   Ladle into bowls, garnish with parsley and a sprinkle of Parmesan if desired.

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Tips

• For a thicker soup, mash some of the beans before adding pasta.

• Can use any small pasta; avoid large shapes—they don’t hold the soup well.

• Leftovers taste even better the next day as flavors meld.

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I can also give you a rustic, authentic Italian version with pancetta and a rich tomato base, which tastes like it came straight from Naples. Do you want me to do that?