Easy Italian Pasta e Fagioli Soup (Hearty Bean & Pasta Recipe)
Pasta Fagioli Soup, also known as Italian pasta and bean soup, is a classic recipe that’s both hearty and budget-friendly. This easy version uses fresh broad beans along with carrots, onions, and celery, then simmers with Italian herbs to create a flavorful and nutritious meal. If you’re looking for a quick homemade pasta e fagioli that’s perfect for family dinners or meal prep, this recipe is a delicious way to enjoy traditional Italian comfort food.
What Is Pasta e Fagioli Soup?
The name of the soup translates as ”pasta and beans” and it is a simple and inexpensive to make but very flavorful Italian soup whose two main ingredients are pasta and beans, with other veggies added for flavor. I chose broad beans for this recipe, because we had an abundance of them when I originally came up with this recipe, but you can use your favorite type of beans in this soup.
Why You Will Love This Italian Pasta Fagioli Soup
- It is full of fresh seasonal vegetables and bursting with flavor. The onions, celery, and carrots are sautéed in butter to help bring out their sweetness and add depth of flavor to the soup.
- Because of the addition of beans and pasta, this soup is a light meal in a pot, perfect as a lunch or first course at dinner.
- It can be made super fast if you replace raw beans and pasta with precooked pasta and cooked or canned beans.
- It is very versatile – you could add other vegetables or even some sliced sausage and serve with crusty bread for an easy Italian style dinner.
Is Bean Soup Healthy?
Beans are full of nutrients, including protein, fiber, and various vitamins and minerals, and are considered to be a very healthy food. Because of their protein content they are also very filling, which makes them a great addition to soups and stews.
Can I Use Canned Beans Instead of Broad Beans?
Absolutely. If you don’t have access to broad beans, you could use any type of small or medium-sized canned beans instead, for example navy beans, black beans, or cannellini beans.
Can I Use Dried Beans in This Pasta e Fagioli Recipe?
Yes, but you will need to soak them first for 12-24 hours and then cook them in water until soft before adding them to this recipe in Step 4.
How to Prevent Mushy Pasta?
Cook your pasta separately in salted water until al dente, then add to the soup just before serving. Or add some pasta to individual bowls and then pour the soup over it. If you want to keep some of the soup to serve the next day, do not add any pasta to it. Keep the cooked pasta separately in the fridge and add to the reheated soup when you are ready to serve it. Pasta left in the soup for a longer time has a tendency to soak up a lot of the liquid and become mushy.
Ingredients for the Italian Pasta Fagioli Soup
Directions
Step 1
Firstly you will need to cook your beans and pasta. If you are using cooked pasta and cooked or canned beans, skip this step.
If you are using fresh broad beans, you will need to shell them first. You want to end up with about 2 cups of shelled raw beans. Place them in a saucepan, cover with cold water and bring to boil. Reduce the heat to simmer and let them cook for about 20 minutes until the beans are soft. Drain and set aside.
If you want to use dried beans, you will need to soak them for 12 hours first, then cook them in water until soft. Be aware that dried beans can take quite a long time to cook, typically between 1 1/2 and 2 hours (depending on the variety).
If you are using raw pasta, cook it in salted water until al dente (still a little firm). Then drain the cooking water, rinse the pasta under cold running water, drain really well again and then mix with a little olive oil. This will prevent it from sticking together as it waits to be added to the soup in Step 4.
Step 2
While the beans and pasta are cooking, melt the butter in a medium heavy bottomed pot and sauté the celery and carrots (uncovered) until softened. This will take about 5-10 minutes and is a great way to build flavor in your soup. It allows the sugars in these vegetables to caramelize a little, making them sweeter. They also release some of their flavors into the butter, which will make your soup taste richer.
Step 3
Add the onions and garlic and let them cook, stirring, for another few minutes. I blended my onions because my kids do not like onion pieces in soup, but you can leave yours chopped.
Step 4
Stir in the tomato sauce, chicken stock, broad beans and 1/2 teaspoon oregano. Increase the heat and let it simmer for another few minutes until properly heated through.
Step 4
Switch off the heat and stir in the pasta – but only if you are ready to serve it. If you are making it ahead of time, do not add the pasta until you are ready to eat the soup, otherwise the pasta will become overcooked. Taste the soup and adjust the seasoning if necessary.
Step 5
Serve your pasta fagioli garnished with fresh parsley or basil, and don’t forget a generous sprinkle of Parmigiano cheese on top. This soup pairs beautifully with buttered sourdough or garlic bread, making it a hearty and satisfying meal. For family dinners, we often enjoy it alongside homemade pizza—on its own the soup might not be quite filling enough, but when paired with pizza, even the kids happily dig in.
I hope you’ll love this cozy bowl of pasta fagioli soup as much as we do—it’s simple, nourishing, and full of classic Italian flavor. Whether you make it for a quick weeknight dinner or as a hearty lunch, it’s a wonderful way to bring comfort to the table. Try serving it with a slice of warm sourdough bread, a crisp green salad, or a sprinkle of fresh Parmesan cheese for an extra touch of goodness. If you give this recipe a try, I’d love to hear how it turned out for you—share your thoughts in the comments below!
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Italian Pasta Fagioli Soup
Ingredients
For the soup
- 1 cup uncooked macaroni (or 2 cups leftover cooked macaroni or other pasta)
- 2 cups fresh shelled broad beans (or 2 cups any type of cooked beans)
- 2 tbsp butter or olive oil
- 1 cup diced carrots
- 1 cup diced celery
- 1½ cups finely diced onion (this is equivalent to 1 large onion)
- 3 large garlic cloves, minced
- 2 cups tomato sauce
- 4 cups chicken stock
- ½ tsp dried oregano
- salt and freshly ground black pepper
For the optional garnish
- 1 handful fresh chopped parsley or basil
- 4 tbsp parmegiano cheese
Instructions
- Shell your fresh beans, cover with water and bring to the boil. Reduce the heat and let them simmer for about 20 minutes until soft. Drain and set aside.
- While the beans are simmering, cook your macaroni until al dente (still a little hard). Drain well, mix with a little live oil to prevent it from sticking together and set aside.
- Melt butter in a pot and sauté the carrots and celery for 5-10 minutes until softened. Season well with unrefined salt and black pepper. Add the onions and garlic and let them cook for a couple of minutes.
- Add the tomato sauce to the softened vegetables, together with the cooked broad beans, stock and ½ teaspoon dried oregano. Add some more salt. Increase the heat and let it simmer for just a few minutes until heated through.
- Switch off the heat and stir in the cooked macaroni. Add a little more salt if necessary.
- Serve immediately garnished with a handful of fresh chopped parsley or fresh basil and a sprinkle of parmegiano cheese.
Notes
- Use already cooked or canned beans for a quicker meal.
- You could also use dried broad beans, but remember that they will take much longer to cook to softness than fresh beans.
- This soup can be prepared the day ahead but do not add the pasta until you are ready to serve it or the pasta will get overcooked and mushy.
