Italian Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Pasta e Fagioli
A hearty Italian pasta-and-bean soup — humble, warming, and endlessly comforting.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- One-pot
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners
Instructions
6 steps- 1
Soffritto: Cook the diced onion, carrot, and celery in olive oil until soft, then stir in the garlic and tomato paste for 1 minute.
- 2
Add Beans and Stock: Add the beans (with their liquid), stock, and rosemary. Simmer for 15 minutes.
- 3
Thicken: Blend or mash about a third of the beans and return them to the pot to make the broth creamy.
- 4
Cook the Pasta: Stir in the ditalini and simmer until the pasta is tender, adding water if it gets too thick.
- 5
Season: Remove the rosemary, taste, and adjust salt and pepper.
- 6
Serve: Ladle into bowls, drizzle with olive oil, and top with Parmesan cheese.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
69/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving865
Calories
22 g
Protein
129 g
Carbs
30 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Pasta e fagioli grew out of Italian cucina povera, peasant cooking built to stretch modest ingredients into a full meal, here by cooking small pasta directly in a bean broth thickened partly by pureeing a portion of the beans back into the pot.
Listahan note
This version purees part of the beans to thicken the broth and cooks the pasta right in the soup, since both choices are what push this dish toward a stew rather than a thin broth.
Technique cues
- Pureeing a portion, roughly a third to half, of the beans and stirring that puree back into the pot is what thickens this soup into something closer to a stew than a broth.
- Cooking the pasta directly in the simmering soup, rather than boiling it separately, lets the released starch thicken the broth further as it cooks.
- A sprig of rosemary simmered in the pot and removed before serving lends a resinous background note without turning the soup overtly herbal.
- The soup thickens considerably as it sits, since the pasta keeps absorbing liquid even off the heat, so it's often served slightly looser than you want the final bowl to be.
Kitchen flow
- Parallel prep
- While Pasta e Fagioli simmers, chop any garnish or side bread — the pot doesn't need active attention during the long simmer. This one leans on the tomato paste and 1 litre vegetable stock.
- Make-ahead
- Pasta e Fagioli is a genuine make-ahead dish — it actually tastes better the next day once tomato paste and 1 litre vegetable stock have had time to meld; make it a day early and reheat gently. Everything else is quick — the simmer is the one step that takes real time.
- Leftover move
- Leftover Pasta e Fagioli is often better the next day — refrigerate and reheat gently on the stove, thinning with a splash of water or broth if it's thickened. This one leans on the tomato paste and 1 litre vegetable stock. The simmer step is what sets the pace here.
- Cleanup rhythm
- Let the pot for Pasta e Fagioli soak while you eat — a long simmer tends to leave a stuck layer on the bottom that's easier to lift once soaked. This one leans on the tomato paste and 1 litre vegetable stock.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
150g small pasta
Structural base
Purpose: g small pasta defines the shape and texture of the dish.
Handling: Rinse, soak, whisk, or separate as the recipe requires so the texture stays clean.
Adaptation: Use a certified gluten-free alternative when needed and expect a small texture change.
2 x 400g cans cannellini or borlotti beans
Main protein or body
Purpose: x 400g cans cannellini or borlotti beans gives Pasta e Fagioli its main substance and carries the seasoning.
Handling: Rinse, soak, whisk, or separate as the recipe requires so the texture stays clean.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1 onion, 1 carrot, 1 celery stalk, and 2 cloves garlic
Aromatic base
Purpose: onion, 1 carrot, 1 celery stalk, and 2 cloves garlic creates the savory foundation before stronger ingredients are added.
Handling: Wash, trim, and cut evenly so the pieces cook at the same pace.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
2 tbsp tomato paste and 1 litre vegetable stock
Acid and brightness
Purpose: tbsp tomato paste and 1 litre vegetable stock balances richness and keeps the finished dish lively.
Handling: Wash, trim, and cut evenly so the pieces cook at the same pace.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
2 tbsp olive oil and 1 sprig rosemary
Richness and texture
Purpose: tbsp olive oil and 1 sprig rosemary rounds the texture and helps the dish feel complete.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
Technique notes
- If making ahead, undercook the pasta slightly and add extra stock, since the noodles keep soaking up liquid in the fridge overnight.
- A finishing drizzle of good olive oil at the table adds a fresh, peppery contrast the cooked soup doesn't have on its own.
- Leftovers may need a splash of water or stock stirred in when reheating, since the soup thickens into something closer to a pasta dish after a night in the fridge.
Ingredient swaps
- Gluten-free direction
- Replace the pasta with a certified gluten-free 1:1 flour blend or gluten-free noodles/breadcrumbs — check that any other packaged ingredients here are labeled gluten-free too. This one leans on the tomato paste and 1 litre vegetable stock.
- Dairy-free direction
- Wherever dairy shows up here, full-fat coconut milk or a dairy-free cream alternative, added at the end rather than simmered long is the straightforward stand-in. This one leans on the tomato paste and 1 litre vegetable stock.
- Lower-sodium direction
- Use a low-sodium or no-salt-added version of the tomato paste and 1 litre vegetable stock, then season to taste with fresh herbs, citrus, or vinegar at the end instead of more salt.
- Weeknight shortcut
- For a faster version, prep the longest-cooking component a day ahead so the night-of cook is mostly assembly and finishing. This one leans on the tomato paste and 1 litre vegetable stock.
Serve alongside
- Steamed rice
- Cucumber salad
- Roasted vegetables
- Pickled vegetables
- Iced tea
- Sparkling water with citrus
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in a sealed container for up to 4 days.
- Reheat gently with a splash of water, broth, milk, or sauce as appropriate.
- Freeze up to 2 months when the texture is braised, baked, or stew-like.
Equipment
- Dutch oven or soup pot
- Wooden spoon
- Ladle
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