This Authentic Italian Pasta e Fagioli Recipe (soup) is a warm and satisfying soup that will feed your soul and tummy! A classic soup made with- small pasta, beans, pancetta and simple veggies in a delicious broth, making this soup the perfect comfort meal.
- 4 tablespoons extra-virgin olive oil divided
- 6 oz. pancetta diced (or bacon, see notes for vegetarian option)
- 1 yellow onion, diced
- 2 carrots, petite diced
- 2 ribs celery, petite diced
- 1 tablespoon fresh rosemary, finely minced
- 1 clove garlic, chopped
- 1– 15 oz. canned crushed tomatoes
- 4 cups chicken stock/broth (or beef or vegetable broth, or water, or a combination)
- 2 cans (30 oz) Italian Beans Borlotti (also known as Roman/Cranberry beans. You can also use- kidney beans, pinto beans, cannellini beans)
- 8 oz. small pasta such as shells, ditalini, or macaroni
- Salt and Black Pepper to taste
- Freshly grated parmigiano regiano or parmesan cheese, for topping
- Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the pancetta or bacon, onions, carrots, celery, and rosemary. Cook for about 5 minutes, until softened and starting to brown, stirring occasionally.
- Add the garlic and sauté until fragrant, about 30 seconds.
- Add HALF of the drained and rinsed cannellini beans, crushed tomatoes, and the chicken stock.
- Use a blender to puree the other half of the beans and add them back to the pot.
- Bring the mixture to a boil. Turn the heat down to low, and add the rest of the beans and the pasta, as well as the 1 teaspoon of kosher salt and 1/4 teaspoon of black pepper. Simmer, covered, until pasta is cooked al dente (about 10-12 minutes).
- Stir in the remaining 2 tablespoons of olive oil. Season with salt and pepper to taste. Serve with freshly grated parmigiano cheese and a drizzle of extra virgin olive oil, if desired.
Bonus: this soup is even better the next day! The soup will keep in the fridge for up to 3 days, if stored in an airtight container.
Pasta e fagioli makes a freezer-friendly recipe except for the pasta. Pasta doesn’t freeze well and gets mushy when thawed and reheated. Yuck.
If you must freeze, do it before adding the pasta. Then, add the cooked pasta directly to the reheated soup and serve!
The pasta will absorb the liquid as it sits, so when you are ready to reheat, make sure to add extra broth, or extra water. Gently warm over medium-low heat, adding the liquid until the soup is warm and back to its original consistency.