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Classic Pasta Fagioli Recipe

BySoha

Classic Pasta Fagioli Recipe represents Italian comfort cooking at its most disciplined and satisfying. Beans, pasta, aromatics, and tomatoes come together in a broth that feels rich without excess. Technique matters more than complexity here, allowing simple ingredients to develop depth and balance. The result is a rustic, dependable dish rooted in tradition and refined through proper execution.

Ingredients List

  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 celery stalks, finely diced
  • 2 carrots, finely diced
  • 3 garlic cloves, minced
  • 1 cup canned crushed tomatoes
  • 4 cups vegetable or chicken broth
  • 1 cup canned cannellini beans, rinsed and drained
  • ½ cup small pasta (ditalini or small shells)
  • ½ tsp dried oregano
  • ¼ tsp dried thyme
  • Salt, to taste
  • ¼ tsp black pepper
  • Optional: grated parmesan cheese for serving
  • Optional: fresh parsley for garnish

Step-by-Step Instructions

pasta fagioli
Prepare the base

Heat olive oil in a heavy pot over medium heat. Add onion, celery, and carrots. Cook until softened and aromatic.

Add aromatics

Stir in garlic and cook briefly until fragrant, keeping color light to avoid bitterness.

Build the broth

Add crushed tomatoes, oregano, and thyme. Stir well and cook for 2 minutes to concentrate flavor.

Simmer the soup

Pour in broth and add cannellini beans. Bring to a gentle simmer and cook for 10 minutes.

Cook the pasta

Add pasta directly to the pot. Simmer until pasta is tender, stirring occasionally to prevent sticking.

Final seasoning

Season with salt and black pepper. Adjust consistency with warm broth if needed.

Cook Time

35 minutes

Servings

4 servings

Nutritional Information (approx. per serving)

  • Calories: 320 kcal
  • Protein: 14 g
  • Fat: 8 g
  • Carbohydrates: 48 g
  • Fiber: 9 g

Storage Instructions

Allow pasta fagioli to cool completely before storing. Transfer to an airtight container and refrigerate for up to 4 days. Reheat gently on the stovetop, adding broth to restore texture.

Suggestions

Serve with crusty bread or garlic toast for a complete meal. A drizzle of olive oil or a spoon of grated parmesan enhances richness. Chili flakes add subtle heat without overpowering the soup.

Seasonal Relevance

Pasta fagioli performs best during cooler months when hearty, warming meals feel most appropriate. Spring versions can include lighter vegetables while maintaining the same base technique.

Conclusion

Classic Pasta Fagioli succeeds through restraint and structure. Balanced aromatics, controlled simmering, and thoughtful seasoning create a dish that feels honest and complete. Reliable and nourishing, this recipe reflects the strength of traditional Italian home cooking.

Classic Pasta Fagioli Recipe
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Classic Pasta Fagioli Recipe

Recipe by Soha
Servings

4

servings
Prep time

15

minutes
Cooking time

35

minutes
Calories

1280

kcal
Total time

50

minutes

Classic pasta fagioli prepared with beans, small pasta, vegetables, and a well-seasoned broth. Hearty, balanced, and rooted in traditional Italian technique, the soup delivers comfort without heaviness.

Ingredients

  • 2 tbsp olive oil

  • 1 small onion, finely chopped

  • 2 celery stalks, finely diced

  • 2 carrots, finely diced

  • 3 garlic cloves, minced

  • 1 cup canned crushed tomatoes

  • 4 cups vegetable or chicken broth

  • 1 cup cannellini beans, rinsed and drained

  • ½ cup small pasta (ditalini or small shells)

  • ½ tsp dried oregano

  • ¼ tsp dried thyme

  • Salt, to taste

  • ¼ tsp black pepper

Directions

  • Heat olive oil in a heavy pot over medium heat. Add onion, celery, and carrots. Cook until soft and fragrant.
  • Add garlic and cook briefly until aromatic.
  • Stir in crushed tomatoes, oregano, and thyme. Cook for 2 minutes to develop flavor.
  • Pour in broth and add cannellini beans. Bring to a gentle simmer.
  • Add pasta and cook until tender, stirring occasionally.
  • Season with salt and black pepper. Adjust consistency with additional broth if needed.

Recipe Video

Notes

  • Small pasta shapes work best for even cooking.
  • Stir frequently once pasta is added to prevent sticking.
  • Extra broth helps restore texture when reheating.

FAQs

Can dry beans be used instead of canned beans?
Dry beans work well when soaked and fully cooked beforehand. Proper preparation improves texture and flavor.

How can the soup be made thicker without adding cream?
Mashing a small portion of the beans into the broth naturally thickens the soup while keeping it traditional.

Is pasta fagioli suitable for meal prep?
Yes. Pasta absorbs liquid over time, so storing extra broth separately helps maintain the ideal consistency when reheating.

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