Name: Pasta Fagioli Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
Ingredients: 2 tablespoons extra virgin olive oil; 1 medium yellow onion, finely diced; 2 medium carrots, finely diced; 2 medium ribs celery, finely diced; 2 cloves garlic, minced; 6 cups chicken broth; ¾ teaspoon salt; ¼ teaspoon freshly ground black pepper; 2 bay leaves; 1 tablespoon minced fresh rosemary; 2 (14.5-ounce) cans cannellini beans or chickpeas (or a combination), drained and rinsed; ¼ cup dried lentils, rinsed (preferably French green lentils, but any green or brown lentils are fine); 1 14.5-ounce can diced tomatoes, with their juices; ¾ cup pasta, such as elbow macaroni or ditalini; ⅓ cup freshly grated Parmigiano-Reggiano, plus more for serving

Jump to Recipe·5 from 8 reviews

If you are searching for a hearty and comforting meal that feels like a warm hug in a bowl, look no further than Pasta Fagioli. This classic Italian soup blends tender pasta, creamy cannellini beans, and vibrant vegetables in a flavorful broth that is both satisfying and nourishing. Every spoonful offers layers of rustic charm, enhanced with fragrant rosemary and a sprinkle of Parmigiano-Reggiano, making Pasta Fagioli not just a dish but an experience to savor and share with loved ones.

Ingredients You’ll Need

The beauty of Pasta Fagioli lies in its simplicity and the harmony of fresh ingredients working together. Each component, from the sautéed aromatics to the tender legumes and pasta, plays a crucial role in creating the dish’s rich texture and balanced flavor.

Extra virgin olive oil: Provides a silky base that gently carries the flavors of onion, carrot, and celery.
Yellow onion, finely diced: Offers sweetness and depth when softened, creating a solid flavor foundation.
Carrots, finely diced: Add subtle natural sweetness and a pop of orange color, making the soup visually inviting.
Celery, finely diced: Brings a mild earthiness and crunch that enhances the soup’s texture.
Garlic, minced: Intensifies the aroma and taste, giving the soup a robust personality.
Chicken broth: The flavorful liquid that transforms the ingredients, lending warmth and richness throughout.
Salt and freshly ground black pepper: Essential for seasoning, lifting each element and balancing the flavors perfectly.
Cannellini beans or chickpeas: Creamy, protein-packed legumes that provide comfort and substance.
Dried lentils: Add a tender bite and rustic texture, with a subtle earthiness.
Diced tomatoes with juices: Offer bright acidity and a slight tang to cut through the richness.
Bay leaves: Impart a fragrant herbal note that lingers beautifully in the broth.
Minced fresh rosemary: A fresh herbaceous accent that brings complexity and warmth.
Small pasta such as elbow macaroni or ditalini: Perfect for soaking up the savory broth without overpowering the dish.
Freshly grated Parmigiano-Reggiano: Adds a nutty, salty finish that elevates the whole soup to something special.

How to Make Pasta Fagioli

Step 1: Sauté the Base Vegetables

Begin by heating the olive oil in a large pot over medium-low heat. Once hot, add the finely diced onions, carrots, and celery. Increase the heat slightly to medium and stir frequently as these vegetables soften and the onions turn translucent—this usually takes about five minutes. Next, add the minced garlic and cook for an additional minute, stirring constantly. This early step really builds the soup’s essential aromatic foundation, which you’ll notice in every bite.

Step 2: Combine Broth, Beans, Lentils, and Herbs

Pour in the chicken broth and season with salt and black pepper. Add the rinsed cannellini beans or chickpeas and dried lentils to the pot, along with the diced tomatoes, bay leaves, and fresh rosemary. Crank the heat up to high to bring everything to a boil, then reduce to medium-low to let it simmer gently without a lid. This part lets the lentils soften to just the right tenderness while infusing the broth with herbal and umami flavors. Depending on your lentils, simmer for 20 to 30 minutes.

Step 3: Purée Part of the Soup

Once the lentils are tender, carefully transfer about one cup of beans, vegetables, and some broth to a blender. Remove the blender’s center lid knob to let the steam escape and cover the top loosely with a paper towel to avoid splatters. Blend everything until smooth, then set it aside. This technique thickens the soup naturally, giving it a luxurious texture without adding cream.

Step 4: Cook the Pasta in the Soup

Stir the pasta of your choice into the pot and bring the soup back to a gentle boil. Cook the pasta until it is al dente, usually between 8 to 12 minutes. Keep in mind, as the pasta cooks, the soup will thicken beautifully. Just before the pasta finishes, fish out the bay leaves and discard them—removing these prevents any bitterness from overwhelming your perfectly balanced soup.

Step 5: Finish with Puréed Mix and Cheese

Return the puréed bean and vegetable mixture to the pot, stirring gently to combine. If some of the purée sticks inside the blender, add hot broth to loosen it and pour it all back in for maximum flavor. Heat the soup through briefly, then remove from heat and stir in the grated Parmigiano-Reggiano. If you find the soup too thick, add a bit of water or extra broth to reach your preferred consistency. Taste and adjust seasoning as needed before serving.

How to Serve Pasta Fagioli

Garnishes

Pasta Fagioli truly shines when garnished thoughtfully. A fresh sprig of rosemary or a little cracked black pepper gives a lovely finishing touch. For cheese lovers, a generous sprinkle of Parmigiano-Reggiano on top adds a satisfying, savory crunch. If you like, a drizzle of extra virgin olive oil over the bowl can bring brilliant sheen and richness to the presentation.

Side Dishes

This soup is quite filling on its own but pairing it with a few side dishes can elevate your meal. Crusty Italian bread or a warm garlic baguette is perfect for dipping. A light mixed green salad with a bright vinaigrette can provide a refreshing contrast to the hearty soup. Roasted vegetables or a simple antipasto platter will round out the table beautifully if you want to impress company.

Creative Ways to Present

If you want to add a creative twist to your Pasta Fagioli presentation, try serving it in hollowed-out bread bowls for an all-in-one edible dish. Another idea is to drizzle a balsamic reduction over the top for a sweet tangy accent. For a fun, casual meal, ladle the soup into small bowls as a starter or serve alongside mini grilled cheese sandwiches for a nostalgic but grown-up combo.

Make Ahead and Storage

Storing Leftovers

Pasta Fagioli keeps wonderfully in the fridge for up to three days. Store it in an airtight container to preserve the flavors and prevent the pasta from absorbing too much broth. You might notice the soup thickens as it rests; this is normal and easy to adjust when reheating.

Freezing

For longer storage, freezing is a smart option, especially if you make a big batch. Transfer cooled soup to freezer-safe containers, leaving some space at the top for expansion. Freeze for up to three months. Keep in mind that the texture of the pasta may change slightly upon thawing, so you might prefer to cook fresh pasta separately and add it when reheating.

Reheating

When it’s time to enjoy your stored Pasta Fagioli, reheat gently on the stove over low to medium heat. If the soup has thickened too much, stir in a bit of water or broth to bring back that perfect, comforting consistency. Keep stirring occasionally until heated through, and sprinkle extra Parmigiano-Reggiano before serving to revive the fresh flavor notes.

FAQs

Can I make Pasta Fagioli vegetarian or vegan?

Absolutely! Simply swap the chicken broth for vegetable broth and omit the Parmigiano-Reggiano or replace it with a vegan cheese alternative. The beans, lentils, and vegetables still create an amazingly hearty flavor.

What types of pasta work best in Pasta Fagioli?

Small pasta shapes like elbow macaroni, ditalini, or small shells work best because they blend seamlessly with the beans and vegetables without overpowering the soup’s texture.

Can I use canned beans for this recipe?

Yes, canned beans are convenient and work beautifully as long as they are well rinsed and drained. They save time and keep the soup creamy and delicious.

How do I avoid overcooking the pasta in Pasta Fagioli?

The key is to add the pasta toward the end of cooking and cook just until al dente. If you plan to have leftovers, slightly undercook the pasta to prevent it from becoming mushy when reheated.

Is Pasta Fagioli gluten-free?

Traditional Pasta Fagioli contains wheat-based pasta, so to make it gluten-free, use a gluten-free pasta alternative. The rest of the ingredients are naturally gluten-free.

Final Thoughts

Pasta Fagioli is that perfect bowl of comfort food that never fails to bring joy and warmth, whether enjoyed on a chilly evening or shared with friends and family. Its beautiful blend of textures and flavors invites you to savor each bite and feel the simple pleasure of home cooking. Give this recipe a try, and watch it become a beloved staple in your kitchen!