Nourish your family with this iconic Italian-American dish resplendent with pasta, cannellini beans, and savory herbs.
Known in English as “pasta and beans,” pasta e fagioli is a scrumptious staple in Italian-American households. I grew up with my mom making her family’s version throughout the winter months, keeping us warm and nourished on cold nights. The savory combo of herbs, veggies, and pasta was particularly satisfying for my growing, always-hungry brothers. Plus, Mom would always make it in massive batches so that we could savor leftovers throughout the week. She even froze some to heat up later in the season. For these reasons and more, pasta e fagioli is perfect for big, busy families.
It’s considered by many to have its origins as a peasant dish, because of how inexpensive the ingredients are. It’s also versatile. You can tweak the seasonings to your liking, and even use a different kind of pasta. With so much accessibility and flexibility, this recipe has and will always be one of my favorites. Thus, it has the potential to become yours, too!
Is Pasta e Fagioli Healthy?
Although the pasta makes this a carb-heavy dish, there’s also a good amount of plant-based protein thanks to the cannellini beans, the tomatoes bring the vitamin C, and the carrots supply a boost of B vitamins. This recipe is a little high in sodium, but you can easily use a low-sodium vegetable stock to help bring those levels down. You can also swap out regular pasta for gluten-free to accommodate anyone with an allergy or sensitivity to gluten.
My Family’s Twist On Pasta e Fagioli
I recall one cold afternoon, when my brothers and I came home from school to the scent of garlic, onion, carrots, and celery cooking on the stove. We knew this meant Mom was making either chicken noodle soup or pasta e fagioli. We confirmed it was the latter by the scent and sound of sizzling bacon.
Although the recipe below doesn’t include meat, my mom’s version would often include bacon bits for extra protein and a smoky flavor. Additionally, the family version sometimes exchanged tomatoes for a creamy white sauce. What remained the same was the marvelous melt-in-your-mouth ditalini pasta and cannellini beans. This dynamic duo is the foundation of any good pasta e fagioli.
FAQs & Tips
Once cooled, pasta e fagioli can be refrigerated in an airtight container for up to 3 days. For longer storage, transfer it to a freezer-safe container and freeze for up to 3 months. Make sure to thaw it in the fridge overnight before reheating on the stove the next day. Reheat at medium and stir occasionally until it starts to simmer and steam.
If you’d like to save yourself time the day of serving, I suggest following Steps 1–4 to make the sauce in advance, then refrigerate it in an airtight container for a day or two. Reheat the sauce and pick up from the fifth step of the recipe when you’re ready to complete the dish!
Absolutely! In fact, when I make pasta e fagioli, I like to add a teaspoon each of red chili pepper flakes and cumin. This gives it a perfect little kick, and you can go even spicier if you want, depending on your preference. Some freshly cracked black or white pepper on top is also a great way to spice it up.
Serving Suggestions
Mom’s side of the family traditionally serves pasta e fagioli with a garnish of parsley and freshly grated Parmesan cheese, plus Garlic Toast and an Italian Salad on the side. But you can mix it up with any side you’d like, such as a Chopped Salad, Roasted Zucchini and Squash, or Sautéed Arugula. And if your family is filled with meat lovers, top off their bowls with either Bacon-Wrapped Crackers or Mozzarella-Stuffed Meatballs. So many options, you might be surprised by the versatility of this dish!
Pasta e Fagioli
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 2 medium carrots diced
- 2 celery ribs diced
- 4 cloves garlic minced
- 1 28-ounce can crushed tomatoes
- 4 1/2 cups vegetable broth plus more if needed
- 3/4 teaspoon dried oregano
- 3/4 teaspoon dried basil
- 1/4 teaspoon red pepper flakes optional
- 2 15-ounce cans cannellini beans drained and rinsed
- 1 cup ditalini pasta or other small pasta
- Salt and freshly ground black pepper to taste
- Fresh parsley chopped (optional, for garnish)
Instructions
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Heat olive oil in a pot. Add diced onion, carrots, and celery; cook until softened, about 5-7 minutes.
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Add minced garlic and cook for 1 minute, stirring frequently.
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Stir in crushed tomatoes, vegetable broth, dried oregano, dried basil, and red pepper flakes (if using). Bring the mixture to a boil.
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Lower the heat and simmer the soup for 15 minutes to blend flavors.
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Stir in the cannellini beans and ditalini pasta.
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Cook until pasta is al dente, about 9-11 minutes, stirring occasionally. Add more broth if desired.
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Season with salt and pepper to taste. Add more dried herbs if needed. Serve hot, garnished with fresh parsley if desired.
Nutrition
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