Classic Pasta e Fagioli

While I love all my Italian bean soups – including lentil stew – this bean dish holds a special place in my kitchen. It’s the dish I turn to when I want dinner in 25 minutes. Best of all? You probably have everything you need to make it right now.

Want more bean-based Italian classics? Pasta e ceci (pasta and chickpeas) and minestrone are also must-tries!

What’s to Love?

• Budget-Friendly: Using pantry staples like dried pasta and canned beans
• Fiber: High in protein, fiber, and complex carbohydrates
• One-Pot: Minimal cleanup required
• Easy and Fast:

Ingredient Notes

• Beans – Two 15 oz cans (about 30 oz total) of cannellini (also called white kidney beans) or borlotti beans (also called cranberry beans). Navy or great northern beans work too. This gives us about 3 cups cooked beans.
• Pasta – 8 oz (½ pound) of small pasta, about half the amount of beans by weight. Small shapes like ditalini or elbows work best, but any small pasta will do.
• Tomatoes – One 14.5 oz can whole peeled tomatoes or 3 fresh plum tomatoes.
• Olive Oil – Use extra virgin olive oil – it’s a key flavor in this simple dish!

Note: The 2:1 bean-to-pasta ratio is crucial for texture and creaminess. If you increase the pasta, you’ll lose the intended consistency.

Variations

• Roman: Often includes pancetta
• Vegetable-Enhanced: Add diced carrots, celery, onion
• Protein-Packed: Include Italian sausage or pancetta
• Greens Version: Stir in spinach or kale at the end

Method Overview

Creating this comforting soup is all about building layers of flavor and achieving that perfect, creamy consistency using the risottata technique, which my dear cousin Damiano taught me this past summer during a visit from the motherland 😍

Begin by heating olive oil in a large pot, then briefly sautéing garlic and optional red pepper flakes until fragrant. Add tomatoes, crush them, and simmer with water and salt for 5 minutes.

Add the beans with their liquid, then add the uncooked pasta directly to the pot.

The key technique is cooking the pasta directly in the sauce, adding water in stages while stirring frequently. This creates a velvety, creamy texture as the pasta releases its starch. The dish is ready when the pasta is al dente and coated in thick sauce – about 10 minutes total cooking time.

Finish with optional cheese and black pepper, adjust seasoning, and garnish with more parsley. Serve immediately, as this dish will dry out if left to sit.

Think of it like making risotto – it’s that same patient approach of adding liquid bit by bit, letting each addition be absorbed before adding more. This method ensures your pasta e fagioli will have that perfect consistency: creamy and comforting in a way that will make you reach for crusty bread to catch every last bite!

Tips & Techniques

• Start with less water than you think you need – it’s easier to add more than to fix a soupy consistency. Add hot water as the pasta cooks.
• Stir constantly once the pasta goes in. A wooden spoon works best, paying special attention to the bottom of the pot to prevent sticking.
• Season gradually in layers: first with tomatoes, then with beans, final seasoning only at the end. The liquid will reduce and concentrate flavors.
• Choose small pasta shapes that cook quickly and evenly. They should be similar in size to your beans for the perfect bite.
• Use the highest quality olive oil you can for this dish – you’ll taste it in the final product.
• If the soup gets too thick at any point, add hot water a little at a time until you reach desired consistency.
• Don’t skip the final drizzle of olive oil when serving – it adds crucial flavor and richness.
• When reheating leftovers, add a splash of hot water and fresh olive oil to revive the creamy texture.

What Can Go Wrong

1. Don’t add all water at once – let it absorb before you add more
2. Don’t overcook the pasta – taste as you go and it’s better to leave the pasta al dente
3. Stir frequently to prevent sticking