Pasta e Fagioli (Pasta Fazool)

Pasta e Fagioli, also known as Pasta Fazool, is a classic Italian bean soup made with cannellini beans, ditalini pasta, pancetta, and aromatic vegetables simmered in a rich tomato broth. This hearty Italian soup recipe is packed with protein, fiber, and bold flavor from garlic, olive oil, and Parmesan cheese. Perfect for cold weather dinners or meal prep, this traditional pasta and bean soup is easy to make in one pot and ready with simple pantry ingredients. Serve with crusty bread and grated Parmesan for an authentic, comforting Italian meal.

Ingredients

• 1 medium yellow onion, peeled and quartered
• 2 medium carrots, scrubbed and quartered
• 2 celery stalks, scrubbed and quartered
• 3 garlic cloves
• 2 tablespoons extra virgin olive oil, plus more for serving
• 4 oz pancetta, finely diced
• Salt and freshly ground black pepper
• 2 tablespoons tomato paste
• 8 cups chicken stock or water
• 3–4 sprigs fresh Italian parsley
• 2 bay leaves
• 1 Parmesan cheese rind (optional)
• 3 (14-oz) cans cannellini beans, drained and rinsed
• 8 oz ditalini or other small pasta
• Grated Parmesan cheese, for serving
• Crusty bread, for serving (optional)

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Instructions

1. Prepare the vegetables
   Place the onion, carrots, celery, and garlic in a food processor. Pulse until very finely chopped but not puréed. Alternatively, finely dice by hand.
2. Cook the pancetta
   In a large pot or Dutch oven over medium heat, add the olive oil and pancetta. Cook for about 5 minutes, stirring occasionally, until the fat renders and the pancetta begins to crisp.
3. Build the flavor base
   Add the chopped vegetable mixture to the pot. Season with salt and pepper. Reduce the heat to medium-low and cook for about 20 minutes, stirring occasionally, until the vegetables are very soft and most of the moisture has evaporated. Stir in the tomato paste and cook for 2–3 minutes to deepen the flavor.
4. Simmer the soup
   Pour in the chicken stock. Add the parsley sprigs, bay leaves, Parmesan rind (if using), and cannellini beans. Cover partially and simmer over very low heat for 30 to 60 minutes to allow the flavors to develop.
5. Thicken the soup
   Remove the parsley, bay leaves, and Parmesan rind. Use an immersion blender to pulse the soup a few times, partially puréeing some of the beans while leaving texture. Alternatively, mash some beans with the back of a spoon or blend a few cups separately and return to the pot.
6. Cook the pasta
   Add the pasta directly to the soup and cook until al dente, about 8–10 minutes. Stir occasionally to prevent sticking.
7. Serve
   Ladle into bowls and finish with a drizzle of olive oil and grated Parmesan cheese. Serve with crusty bread if desired.

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Tips

• Finely chopping the vegetables helps create a rich, cohesive base.
• Simmering longer deepens the flavor.
• Stir the pasta occasionally while cooking to prevent it from sticking to the bottom.
• If the soup thickens too much, add a splash of hot water or broth before serving.

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Variations and Substitutions

• Substitute pancetta with diced bacon.
• Use vegetable broth and omit pancetta for a vegetarian version.
• Swap cannellini beans for borlotti or great northern beans.
• Add chopped kale or spinach during the last 5 minutes of cooking.
• Use small shells or elbow pasta if ditalini is unavailable.

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FAQs

Can I make Pasta e Fagioli ahead of time?
Yes. The flavors improve as it rests. Store in the refrigerator for up to 4 days.

Will the pasta absorb too much liquid?
Yes, over time it will. Add extra broth or water when reheating.

Can I freeze it?
It’s best to freeze the soup without pasta, then add freshly cooked pasta when reheating.

Is it supposed to be thick or brothy?
It can be either. Adjust the consistency by adding more or less broth to your preference.

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Serving Suggestions

• Serve with crusty Italian bread or garlic bread.
• Pair with a simple green salad dressed with vinaigrette.
• Top with extra grated Parmesan and cracked black pepper.
• Add a drizzle of high-quality olive oil before serving.

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Why You’ll Love This Recipe

• Hearty and comforting with simple pantry ingredients.
• Rich flavor from pancetta and Parmesan rind.
• Naturally protein-packed thanks to beans.
• Perfect for meal prep and leftovers.
• A classic Italian soup that works for weeknight dinners or gatherings.