Pasta and beans are the base for this thick, hearty and comforting soup. An Italian classic, there are countless variations and it’s vegetarian/vegan friendly.
One of my favorite food categories is soup. From brothy and light to rich and hearty, I love them all. I might play favorites for a season, serving one over and over until the sameness calls for something new but there is always a place for soup on my table.
A recurring favorite is pasta e fagioli. An Italian classic, this rustic pasta and bean soup checks all the boxes for me. Thanks to the soup’s peasant roots, pasta e fagioli is made with humble ingredients, is easy to prepare and flexible, but flavorful and satisfying. There are countless regional variations of this soup but as its name indicates, pasta and beans are the star. It can be made with or without tomatoes, different beans, though cannellini beans are the most common variety. Ditalini is a popular choice for pasta but other small, short types are also commonly used. The addition of meat is optional but modern recipes that I have seen typically call for pancetta or sausage but I’ve used prosciutto, too.
My version of pasta e fagioli is probably one of the more common variations using a tomato base with meat–it’s a classic for a reason so I haven’t tampered with tradition. What I will share are my favorite elements of this hearty, healthy soup and how I like to prepare it.
I brown the pancetta and set it aside instead of leaving it in the pot while the soup cooks mainly to make a no-meat option readily available. My husband is not vegetarian but he eats meat only occasionally so cooking the pancetta separately makes it easy for us to both enjoy the soup. I usually leave some of the rendered fat in the pan but if you want a purely vegetarian soup, you can cook the pancetta in a separate skillet. What’s great about preparing the soup this way is that the pancetta remains crispy and makes for a great topping loaded with umami.
I puree half of the beans to thicken and add creaminess to the soup. Not all pasta e fagioli recipes I’ve come across call for this step but since learning to prepare Ribollita this way, another fantastic Italian soup, this has been my go-to method.
I like to add leafy greens. In some regional versions of pasta e fagioli you will see savoy cabbage or Tuscan kale in the mix but since green cabbage is a staple in my kitchen, it is what I usually use in my version. You can leave out the green cabbage in the recipe below or leafy greens altogether–either way, your soup will be a winner.
I usually add more stock to my soup to thin it a little and also because I cook the pasta directly in the stock so it absorbs a lot of liquid. It might be breaking convention a little since traditional pasta e fagioli is supposed to be thick like stew but I think some wiggle room is allowed as long the soup isn’t so thin that the solids are lost in the stock.
My biggest tips: 1. Use the ingredient amounts in my recipe just as a starting point. I don’t think there’s such a thing as too much pasta and beans in this soup so there’s lots of flexibility here. 2. The aromatics are cooked with the tomato paste until you see dark bits in the pot. This the key to deep flavor so don’t be afraid to see a lot of browning.
More Soups to Enjoy
- Ribollita: Rustic Tuscan Soup
- Hlelem: Tunisian Vegetable and Bean Soup
- White Turkey Chili
- Green Chile Chicken Soup
- Thai-Style Coconut Curry Chicken Soup
Pasta e Fagioli (Pasta Fazool)
Pasta and beans are the base for this thick, hearty and comforting soup. An Italian classic, there are countless variations and it's vegetarian/vegan friendly.
Ingredients
- 3 ounces pancetta, diced (See Note)
- 1 onion, diced
- 1 carrot, diced (medium to large, about 1 cup)
- 3 celery ribs, diced
- 2 – 3 tablespoons tomato paste
- 2 15-oz cans cannellini beans (1 can pureed with 1/2 cup water)
- 1/2 – 2/3 cup ditalini pasta (or elbow macaroni or other small pasta)
- 6-7 cups chicken or vegetable stock (See Note)
- chili flakes, to taste (optional)
- salt and pepper, to taste
- 1/2 – 1 teaspoon onion powder
- 1/2 – 1 teaspoon garlic powder
- olive oil
- 1/4 – 1/3 wedge cabbage, cut up (optional)
- Parmigiano-Reggiano (omit if vegan)
Instructions
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In a pot, heat one to two tablespoons olive oil over medium-high heat and add the diced pancetta. Cook until most pieces are brown and crispy. Set aside in a bowl. (If you want a completely vegetarian soup, cook the pancetta in a separate pan so as not to have any of the rendered fat from the meat.)
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You should have enough oil in the pot after cooking the pancetta. If too much, you can remove a tablespoon or two or if too little, add another tablespoon or two of olive oil. Add the diced onion, celery and carrot, season with salt, pepper, garlic powder, onion powder and cook for three to five minutes over medium heat. You will start to see some caramelization towards the end of this cooking time. Add the chili flakes, too, if using.
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Add the tomato paste and cook for another three to four minutes. If you need more oil, add another tablespoon or two olive oil. You will see a lot of browning in the pot and this is okay. Don't be alarmed if you get dark brown bits. Adjust the heat so the tomato paste doesn't burn but you are after color here.
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Add about one cup stock, scraping the brown bits that have stuck to the pan. Add the remaining stock, beans (pureed and whole) and pasta and stock. Bring to a boil and simmer for ten minutes. Add the cabbage after five minutes, if using. Taste for additional seasoning. Plate and top with reserved pancetta and Parmigiana-Reggiano.
Recipe Notes
Pancetta: The amount you use is completely up to you. You can also omit to make vegetarian/vegan.
Stock: Traditional pasta e fagioli is a thick soup but I like it thinner. The pasta also continues to absorb the liquid so I always add more to leftovers. Use the amount you prefer.
Parmigiano-Reggiano: Omit if vegan.
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