Pasta e Fagioli (Italian Pasta & Bean Soup)
By Lee Jackson ↣ Published on: November 3, 2026
Humble ingredients come together to create a wonderful silky, hearty and healthy Italian pasta soup. Pasta e Fagioli is the perfect example of the right ingredients used in the right way. It’s the soup I turn to all year for a wholesome and filling fix of Italy.
This warming and filling soup is a staple around Italy - a memorable combination of creamy borlotti (cranberry) beans and silky pasta in a fragrant tomato-based broth. It's the perfect dish for an appetiser, but is more than enough for a filling lunch or dinner too.
Back in 2022, I was travelling through Italy in the depths of winter. We were searching for a late lunch in the small town of Pratola in Abruzzo, but it was at that annoying time of day when Italy shuts up shop and closes for the afternoon. It appeared that there was one scruffy looking cafe open in the whole town. We resigned ourselves to a lacklustre meal, but we need not have worried. Like many unassuming places in Italy, the culinary surprises are in full effect! This hearty soup was a very welcome start to a sensational Italian feast - a flavour-packed bowl of life-giving goodness.
A tangy and sweet broth held soft and creamy beans and random pasta shapes. It had so much flavour and warmed us up for the next few courses of Abruzzese specialities.
Side note: the lovely café owners were very taken with our dog, Shirley and gave her a little bowl of soup too, which, being a picky eater, she completely refused to eat, so instead they brought her a sausage, which proved acceptable. Italians love dogs, and Shirley loved sausages!
What's Ahead?
What is Pasta e Fagioli?
Pasta e Fagioli is a classic Italian dish that translates simply as 'pasta and beans'. It's a hearty, comforting dish with humble roots in Italian home cooking, where inexpensive ingredients are transformed into something truly delicious.
Popular throughout Italy, especially in the central and southern regions, recipes vary from one household to another. Some versions are thick and almost stew-like, while others are more of a brothy soup. Typically made with small pasta shapes, creamy beans, tomatoes, garlic and herbs, it's a wonderful example of cucina povera (peasant cooking), where simple, everyday ingredients deliver the most satisfying flavours.
Why You'll Love it
- It's a pantry staple recipe - I keep returning to this recipe as I pretty much always have the ingredients at hand. Dried beans and pasta are always in my store cupboard, so this dish is a regular go-to.
- It's naturally vegetarian and vegan - so I can safely serve it to my veggo and vegan friends, to much applause.
- It's versatile - You can use many types of beans and bits of leftover dried pasta too.
Ingredients You'll Need
Making this soup requires only a few ingredients you'll be sure to have at hand. Nothing hard to find regardless.
- Dried Borlotti (cranberry) Beans - my favourite Italian beans, and the type I use most often for this recipe. They plump up wonderfully with a lovely creamy texture.
- Pasta - For this recipe I used 'ditalini' which are small tubular shapes. It's also a great way to use all kinds of leftover pasta shapes from various packets. If this is the route you go down, cook for the longest cooking time from the packs, as some may need longer than others.
- Onion, carrot and celery and garlic - the backbone of the soup's flavour - a classic Italian combination.
- Rosemary is my favourite and the most traditional herb to use. Use fresh for the best flavour.
- Tomato passata - gives the rich and tangy tomato flavour. You can also use canned tomatoes and either blend them or break up during cooking with the back of a spoon.
- Broth - vegetable broth keeps this soup vegan, but if you're a meat eater then you can also use chicken stock should you wish.
Step by Step
This soup does require a little forward planning. Firstly to soak the beans, and secondly to pre-cook them. Once that's done it's pretty plain sailing.
- Soak and cook the beans – Soak the beans in plenty of water (8–12 hours). Drain and cook the beans in plenty of fresh water until soft (between 45-75 mins). Drain and set aside.
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Cook the vegetables – Fry the onion, carrot and celery for a few minutes until soft and then add the garlic until fragrant.
- Pour in the broth and add the rosemary.
- Add the tomato passata and beans and bring to a boil - reduce the heat and simmer for 25 minutes before adding the pasta. Cook for around 12 minutes (or however long the packets directs).
Remove the rosemary sprigs and let the soup rest for 5 minutes before serving. Ladle into bowls and serve with cheese if using and a drizzle of extra-virgin olive oil for a little flair. Be sure to serve bread on the side to the 'fare la scarpetta'
Pro Tips - Things I've learned
- Beans - I often use the traditional borlotti or cannellini beans, but honestly, it's fine to use other dried beans too or even chickpeas.
- Pasta - This soup is a great way to use those annoying leftover bits from various packs of pasta. It's also one of the only acceptable times to break up spaghetti into smaller pieces. I've even broken up dried lasagne sheets.
- Eat it soon after cooking - This is a soup that tastes best eaten soon after the pasta cooks. It continues to soak up the sauce and can become a little mushy. The taste is great whenever, but for the best texture - you have a couple of hours to eat it at its very best!
- Add cheese - This soup is wonderful dusted generously with finely grated Pecorino or Parmigiano Reggiano as you serve. Use a vegan parmesan to keep it vegan if needed.
Serving - Fare La Scarpetta
This soup is self-contained and all I usually add is a little cheese and sometimes a glug of extra-virgin olive oil.
I always use a little crusty bread at the end for the "fare la scarpetta" ceremony - an age-old Italian tradition of 'making a little shoe' to mop up every last drop of the tasty soup. It's the ultimate compliment to the cook, so I insist if you're eating at my house, even if you're groaningly full!
Ready to get cooking?
Pasta e fagioli truly is a splendid example of peasant cooking, that makes excellent use of the most humble of ingredients. I'm so glad we ended up in that unassuming cafe in Abruzzo - we've returned on a few occasions, but never had the same thing twice - I'm so glad to finally be sharing this recipe with you all after all these years.
More Italian recipes
If you liked this recipe, I'm sure you'll love more of my Italian favourites.
FAQ
Have a question? Let me know in the comments.
1. What is the difference between Pasta e Fagioli and minestrone?
Both are classic Italian soups, but Pasta e Fagioli focuses on pasta and beans in a rich, often creamy broth. Minestrone typically contains a wider variety of vegetables and may also include pasta, rice or beans. Pasta e Fagioli is generally thicker, heartier and more filling.
2. Can I use canned beans instead of dried beans?
Absolutely! Canned borlotti or cannellini beans are a great shortcut. Simply drain and rinse them before adding to the soup. You'll skip the overnight soaking and pre-cooking, making this a much quicker recipe. Around 2 400g cans (drained) should work well.
3. Can I make Pasta e Fagioli ahead of time?
Yes, but I recommend preparing the soup without the pasta if you're making it ahead. The pasta continues to absorb the broth as it sits and can become overly soft. Simply reheat the soup and cook the pasta directly in the broth just before serving.
4. Can I freeze Pasta e Fagioli?
Yes! This soup freezes beautifully, but it's best to freeze it without the pasta. Allow the soup to cool completely, then transfer to airtight containers and freeze for up to 3 months. Defrost overnight in the fridge, reheat thoroughly and add freshly cooked pasta before serving.
5. Is Pasta e Fagioli traditionally vegetarian?
Many traditional versions are vegetarian, relying on beans, vegetables, herbs and olive oil for their wonderful flavour. However, some regional Italian recipes include pancetta, pork or meat-based stock. My version is completely vegan, using vegetable broth and no meat. For a vegetarian finish, add a generous sprinkling of Parmigiano Reggiano or Pecorino, although traditional versions of these cheeses contain animal rennet.
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Ingredients
- 2 tbsp olive oil
- 1 small onion finely diced
- 1 celery stalk finely diced
- 2 small carrots finely diced
- 1 garlic clove chopped
- 2 sprigs fresh rosemary
- 250 ml tomato passata
- 1.5 l vegetable stock (low sodium)
- 1 cup borlotti beans soaked overnight
- 125 g small pasta ditalini
- 1 tsp salt
- ¼ tsp black pepper
Instructions
- Soak the beans – Place the dried borlotti beans in a large bowl and cover generously with cold water. Leave to soak overnight (8–12 hours). The beans will expand as they absorb the water.
- Cook the beans – Drain and rinse the soaked beans, then add to a large saucepan and cover with fresh water. Bring to a boil and boil vigorously for 10 minutes, then reduce the heat and simmer gently for 45–75 minutes until tender but still holding their shape. Drain and set aside.
- Prepare the vegetables – Heat the olive oil in a large, heavy-based saucepan over a medium heat. Add the onion, celery and carrot and gently fry for 6–8 minutes until softened. Add the garlic and rosemary sprigs and cook for another 1–2 minutes until fragrant.
- Make the soup base – Pour in the tomato passata and cook for 2–3 minutes, stirring occasionally. Add the vegetable stock, cooked borlotti beans, salt and black pepper. Stir well and bring to a gentle simmer.
- Simmer the soup – Reduce the heat to low and simmer uncovered for 20–25 minutes to let all the flavours develop. For a thicker, creamier consistency, remove a ladleful of beans and broth, mash them with a fork and stir them back into the soup.
- Cook the pasta – Add the ditalini directly to the soup and simmer for 8–12 minutes, or according to the packet instructions, until al dente. Stir occasionally to prevent the pasta sticking to the bottom. Add a little extra hot water if the soup becomes too thick.
- Rest and serve – Remove the rosemary sprigs and let the soup rest for 5 minutes before serving. Ladle into bowls and finish with a generous drizzle of extra virgin olive oil and a little freshly ground black pepper. Serve with crusty bread for fare la scarpetta — mopping up every last drop!
Notes
- Beans – Borlotti beans are my favourite for their creamy texture and earthy flavour, but cannellini beans work just as well. You can also experiment with other dried beans or chickpeas.
- Soaking the beans – Soak dried beans overnight for 8–12 hours before cooking. Make sure they're tender before adding them to the soup, as they won't soften much further in the tomato broth.
- Pasta – Ditalini is perfect for this soup, but any small pasta shape will work. I often use leftover bits from different packets, including broken spaghetti or lasagne sheets.
- Consistency – For a thicker, creamier soup, mash a ladleful of cooked beans and broth and stir them back in. Add a little hot water if the soup becomes too thick.
- Eat it fresh – Pasta continues to absorb the broth after cooking, so this soup is best enjoyed straight away while the pasta is still perfectly tender.
- Cheese – A generous dusting of finely grated Pecorino or Parmigiano Reggiano is delicious. Leave it out or use a vegan alternative to keep the dish vegan.
- Serving – Finish with a drizzle of extra virgin olive oil and serve with crusty bread for fare la scarpetta — mopping up every last drop of that delicious broth.
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