Pasta e Fagioli is one of those comforting Italian classics that feels like a warm hug in a bowl. This version keeps things simple, hearty, and incredibly satisfying—perfect for busy weeknights, cozy weekends, or meal prep. With tender beans, ditali pasta, and a silky tomato broth, it brings all the richness of a traditional dish while staying vegetarian and family-friendly.
Ingredients & Substitutions
- 1 box (1 lb) ditali pasta
Sub: any small pasta such as macaroni, tubetti, or small shells.
- 1 can (19 oz) romano beans
Sub: cannellini beans or pinto beans. - 1 can (19 oz) white beans
Sub: navy beans, cannellini, or more romano.
- 1 large carrot, diced
- 1 large celery rib, diced
- 1 small yellow onion, diced
- 2–3 cloves garlic, minced
- 2–3 tbsp olive oil
- 2 bay leaves
- 1 ½ cups tomato passata
Or tomato sauce or crushed tomatoes. - 4 cups water (more as needed)
Sub: vegetable broth for richer flavor. - 1 tbsp Italian seasoning
- Salt, pepper, and hot chili flakes to taste
- Optional: 1 parmesan rind
Adds deep umami; omit for vegan.
For Serving
- Fresh parsley or basil
- Grated parmesan or pecorino
Helpful Tools
- Large pot or Dutch oven
- Wooden spoon
- Ladle
- Sharp knife and cutting board
- Measuring cups and spoons
How to Make This Pasta e Fagioli Recipe
Prepare the Base
- Heat olive oil over medium heat in a large pot.
- Add onion, carrot, and celery. Sauté 5–6 minutes until softened.
- Stir in garlic and Italian seasoning; cook 1 minute until fragrant.
Add Tomatoes & Beans
- Optional but recommended: mash half the beans before adding for a creamier texture.
- Add tomato passata and cook 2–3 minutes.
- Pour in 4 cups veggie broth, bay leaves, whole and/or mashed beans, parmesan rind (optional), and chili flakes. Stir well.
Simmer
- Bring to a gentle boil, then reduce heat.
- Simmer 15–20 minutes to develop flavor, stirring occasionally.
Cook the Pasta
- Add the ditali pasta.
- Add up to 2 cups additional water depending on your preferred consistency.
- Simmer 10–12 minutes, stirring often so the pasta doesn’t stick, until al dente.
Finish
- Remove bay leaves and parmesan rind.
- Taste and adjust salt, pepper, and chili flakes.
- Serve hot with fresh herbs and grated cheese.
Tips & Tricks
- Mash or blend some beans for a naturally creamy broth.
- Add kale or spinach in the last few minutes for extra greens.
- The soup thickens as it sits—add water to loosen leftovers.
- Use vegetable broth instead of water for a richer flavor base.
- Ditali works best, but any tiny pasta shape is great.
Frequently Asked Questions
Yes, it stores very well. The pasta absorbs liquid, so you may need to add extra water or broth when reheating.
You can freeze it, but the pasta may soften. For best results, freeze the soup without the pasta and add freshly cooked pasta when serving.
Yes—simply omit the parmesan rind and serve with vegan cheese or skip the cheese entirely.
Romano, cannellini, and navy beans are all traditional choices. Any mild, creamy bean will work well.
It varies! Some versions are thick and stew-like, while others are brothier. Adjust water to suit your preference.
Pasta e Fagioli
A cozy and hearty Pasta e Fagioli made with tender beans, ditali pasta, and rich tomato broth. A comforting Italian classic the whole family will love.
Ingredients
- 1 box ditali pasta noodles 1 lb
- 1 19oz can romano beans
- 1 19oz can white beans see notes
- 1 large carrot, diced
- 1 large rib celery, diced
- 1 small yellow onion, diced
- 2-3 cloves garlic, minced
- 2-3 tbsp extra-virgin olive oil
- 2 bay leaves
- 1 ½ cups tomato passata or tomato sauce or crushed tomatoes
- 4 cups veg broth or water see notes
- 1 tbsp Italian seasoning
- salt pepper and hot chili flakes to taste
Optional
- 1 parmesan rind (adds rich flavor if simmered in the pot)
For Serving
- Fresh parsley or basil, chopped
- Freshly grated parmesan or pecorino cheese
Instructions
Prepare the Base
- Heat olive oil in a large pot or Dutch oven over medium heat.Add onion, carrot, and celery. Sauté for 5–6 minutes, until softened.Stir in garlic and Italian seasoning and cook for another 1 minute until fragrant.
Add Tomatoes & Seasoning
- I like to mash half the beans before adding them. See notes.
- Stir in tomato passata and cook for 2–3 minutes to develop flavor.Add 4 cups of veg broth, bay leaves, beans, and (if using) parmesan rind and hot chili flakes. Stir to combine.
Simmer
- Bring to a boil, then reduce heat and let simmer for 15–20 minutes to allow flavors to meld. Stir occasionally.
Cook the Pasta
- Add the ditali pasta and up to 2 more cups of veg broth (depending on how soupy or thick you want it).Simmer for 10–12 minutes, stirring often so the pasta doesn’t stick to the bottom, until pasta is al dente.
Finish & Serve
- Remove bay leaves (and parmesan rind, if used). Taste and adjust seasoning with salt and pepper.Serve hot, topped with fresh herbs and grated cheese if desired.Buon Appetito!
Video
Notes
- Bean texture is flexible: leave them whole, mash half (my preference), or blend for extra creaminess.
- Add a few big handfuls of spinach or kale (I prefer kale) for extra greens.
- Adjust hot chili flakes to taste.
- Use 8 cups vegetable broth if you like a soupier consistency.
- The recipe is very flexible—ditali works well, but most small pasta shapes are great!
Nutrition
Serving: 350g | Calories: 380kcal | Carbohydrates: 58g | Protein: 16g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 3g | Sodium: 500mg | Potassium: 600mg | Fiber: 12g | Sugar: 5g | Vitamin A: 4000IU | Vitamin C: 10mg | Calcium: 140mg | Iron: 5mg
Tried this recipe?Let us know how it was!
Conclusion: Pasta e Fagioli
This Pasta e Fagioli is warm, rustic, and incredibly satisfying—perfect for anyone looking for a comforting plant-focused meal. It’s easy to customize, budget-friendly, and great for meal prep. Whether you keep it thick and hearty or more brothy and soup-like, it’s a classic that always hits the spot.
