Pasta e fagioli is a classic Italian soup with deep roots in the country’s culinary history. Its name literally means “pasta and beans,” reflecting the simple yet satisfying combination of ingredients. Originating from Italian cucina povera, or “poor kitchen,” this dish was traditionally prepared by rural families using pantry staples like dried beans, leftover pasta (maltagliati), and seasonal vegetables. It was designed to be nourishing, affordable, and easy to make, while providing protein, fiber, and energy in one meal.
This pasta e fagioli recipe captures the essence of that tradition. Nutritious beans provide a hearty base, while short pasta adds texture and body. Slow simmering with garlic, onions, carrots, herbs, and a Parmesan rind develops a rich, layered flavor, turning humble ingredients into a comforting, warming soup. In Italy, pasta e fagioli varies by region. Northern versions often feature a lighter broth, while southern versions may include tomato for a slightly richer flavor.
Learning how to make pasta e fagioli at home allows you to experience authentic Italian home cooking. The soup is versatile: you can use seasonal vegetables, swap beans, or adjust herbs to taste. Serve it with a drizzle of olive oil or crusty bread for a complete meal.
If you like Italian food, you should also check out Cappellacci di Zucca and Pink Agnolotti recipes.
Watch the recipes in action on the FırınForno YouTube channel and follow FırınForno on Instagram for daily posts!
Pasta e Fagioli
Course: MainCuisine: ItalianDifficulty: Easy4
servings30
minutes2
hours412
kcalIngredients
200 g short pasta, leftover pasta or pasta off-cuts (maltagliati)
250 g borlotti beans
250 g cannellini beans
1 carrot
1 celery stalk
1 onion
Extra virgin olive oil
1 garlic clove
2 tablespoons tomato paste
1 piece of Parmesan rind
Salt and pepper to taste
Rosemary and/or bay leaf
Water or vegetable broth as needed
Directions
- Finely chop the onion, carrot, celery, and garlic.
- Heat olive oil in a large pot and gently sauté the chopped vegetables until fragrant and softened.
- Stir in the tomato paste and cook briefly to enhance its flavor.
- Add the borlotti and cannellini beans, then pour in enough water or vegetable broth to fully cover the ingredients.
- Add the herbs, parmesan rind, salt, and pepper. Bring to a gentle simmer and cook for approximately 2 hours, allowing the flavors to meld.
- Add the pasta and continue cooking until al dente, adding additional water or broth as needed to achieve a soup-like consistency.
- Serve hot, finishing with a drizzle of extra virgin olive oil.
Recipe Video
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