Pasta e Fagioli

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Pasta e Fagioli is the ultimate comfort soup that brings warmth, flavor, and tradition into every spoonful. Originating from rustic Italian kitchens, this humble dish was once considered peasant food, yet today it graces tables around the world as a beloved, hearty classic. Bursting with tender pasta, hearty beans, aromatic herbs, savory ground meat, and a rich tomato broth, it’s a meal that feels like a hug from the inside out.

Each bite of Pasta e Fagioli offers a perfect balance of textures and flavors—creamy beans, soft pasta, and the slight chew of vegetables all swimming in a robust, seasoned broth. It’s budget-friendly, endlessly customizable, and comes together with pantry staples, making it a go-to dish for weeknights or cozy weekends alike. Whether you’re new to Italian cooking or a seasoned pro, this dish is sure to become a repeat favorite.

Why You’ll Love This Pasta e Fagioli

• Incredibly satisfying and filling with protein-packed beans and pasta
• Versatile – can be made vegetarian or meaty
• One-pot simplicity with layers of flavor
• Great for meal prep and tastes even better the next day
• Uses affordable ingredients most people already have at home

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Preparation Phase & Tools to Use

To prepare a truly delicious Pasta e Fagioli, a few key kitchen tools are essential. First, a large Dutch oven or soup pot is crucial for even heat distribution and enough space to hold all the ingredients. A sharp chef’s knife helps in finely dicing carrots, celery, onions, and garlic efficiently. You’ll also need a wooden spoon or spatula for stirring without scratching your cookware, and a colander for rinsing canned beans. Optional but helpful is a ladle for easy serving.

Each of these tools ensures efficiency and quality throughout the cooking process—cutting prep time and delivering consistent results with each use.

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Preparation Tips

To make your Pasta e Fagioli shine, start with fresh aromatics—onions, garlic, celery, and carrots—sautéed until soft to build a flavorful base. Browning the ground meat separately helps lock in flavor without greasiness. Always drain and rinse canned beans to reduce excess salt and improve taste. If using small pasta like ditalini, cook it separately and stir it into the soup just before serving to avoid overcooking. Finally, give your soup time to simmer so flavors can meld beautifully. Don’t forget a sprinkle of freshly grated Parmesan and a few basil leaves for that final Italian touch.

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Ingredients for this Pasta e Fagioli

• 1 lb (450g) ground beef (or Italian sausage for added flavor)
• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 can (15 oz) diced tomatoes (with juice)
• 1 can (15 oz) tomato sauce
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (15 oz) red kidney beans, drained and rinsed
• 4 cups beef broth (or chicken or vegetable broth)
• 1 cup ditalini pasta (or any small pasta shape)
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp dried thyme
• 1/2 tsp crushed red pepper flakes (optional)
• Salt and black pepper to taste
• 1/4 cup chopped fresh parsley or basil (for garnish)
• Freshly grated Parmesan cheese (for serving)

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Step 1: Sauté the Aromatics

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add diced onion, carrots, and celery. Cook for about 5–7 minutes until vegetables are soft and fragrant. Stir in the minced garlic and cook for an additional minute.

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Step 2: Brown the Meat

Add the ground beef to the pot. Cook until fully browned, breaking it up with a spoon as it cooks. Drain any excess fat to keep the broth from becoming greasy.

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Step 3: Build the Broth

Pour in the diced tomatoes with juice, tomato sauce, and beef broth. Stir to combine. Add in the oregano, basil, thyme, red pepper flakes (if using), salt, and black pepper. Bring everything to a boil.

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Step 4: Add the Beans

Once the broth is simmering, stir in the drained cannellini and kidney beans. Lower the heat and let the soup gently simmer uncovered for 15–20 minutes, allowing the flavors to meld.

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Step 5: Cook the Pasta

While the soup is simmering, cook the ditalini pasta in a separate pot according to package instructions until just al dente. Drain and set aside. (This step prevents the pasta from soaking up all the broth and becoming mushy.)

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Step 6: Combine and Finish

Add the cooked pasta to the soup just before serving. Stir well to combine. Taste and adjust seasoning if needed. Garnish with chopped fresh parsley or basil and a generous sprinkle of Parmesan cheese.

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Notes

Pasta e Fagioli is incredibly forgiving and flexible. You can make it vegetarian by omitting the meat and using vegetable broth. Swap in different types of beans like pinto or black beans if needed. For deeper flavor, simmer it low and slow to let everything meld. Always add pasta just before serving to avoid overcooking. This soup tends to thicken as it sits, so feel free to add more broth when reheating. And don’t skip the fresh herbs and cheese garnish—they elevate the dish.

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Watch Out for These Mistakes While Cooking

• Overcooking the pasta: Add it at the end or cook separately to keep it from turning mushy.
• Skipping the sauté step: Properly cooked aromatics build the foundational flavor.
• Not draining canned beans: Rinsing beans reduces sodium and improves texture.
• Too much salt too early: Wait until the end to adjust salt since the broth and cheese can be salty.
• Undercooking vegetables: Make sure the carrots and celery are soft before simmering the soup.

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Storage Instructions

Pasta e Fagioli stores beautifully. Let it cool completely before transferring to an airtight container. It will keep in the fridge for up to 4 days. If you plan to store leftovers, keep the pasta separate from the soup base to prevent it from getting soggy. For longer storage, freeze the soup without pasta for up to 3 months. Reheat gently on the stove, adding cooked pasta just before serving and adjusting broth consistency if needed.

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Estimated Nutrition

(Per serving, based on 6 servings)

• Calories: 410
• Protein: 23g
• Carbohydrates: 40g
• Fat: 18g
• Saturated Fat: 6g
• Fiber: 9g
• Sugar: 6g
• Sodium: 890mg
• Cholesterol: 45mg

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Frequently Asked Questions

Can I make Pasta e Fagioli vegetarian?

Yes! Just skip the ground meat and use vegetable broth. The beans and pasta still make it very filling.

What pasta is best for this recipe?

Ditalini is the traditional choice, but elbow macaroni, small shells, or even orzo work well.

Can I use dry beans instead of canned?

Absolutely. Soak and cook them in advance, then substitute about 1.5 cups cooked beans per can.

Is this recipe freezer-friendly?

Yes, but freeze the soup without pasta. Pasta can get mushy after thawing and reheating.

How do I make it spicier?

Add more red pepper flakes or a splash of hot sauce while simmering.

Can I cook the pasta in the soup?

You can, but it may absorb too much liquid. For best results, cook it separately and combine before serving.

What if I don’t have fresh herbs?

Dried herbs work fine. Use about 1/3 the amount of fresh herbs called for in the garnish.

How long does it take to make this recipe?

From start to finish, about 45–50 minutes including chopping, cooking, and simmering.

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Conclusion

Pasta e Fagioli is a soul-warming Italian classic that never goes out of style. With its rich, savory broth, tender beans, al dente pasta, and flavorful meat, it’s both simple and deeply satisfying. Easy to make, easy to store, and endlessly adaptable, this dish deserves a spot in your regular meal rotation—perfect for family dinners, cozy lunches, or make-ahead meal prep. Whether you’re cooking for one or a crowd, Pasta e Fagioli delivers every time.

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