Traditional Italian Pasta e Fagioli

Name: Traditional Italian Pasta e Fagioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 2 tbsp olive oil; 1 medium onion, diced; 2 cloves garlic, minced; 1 medium carrot, diced; 2 stalks celery, diced; 1 can (28 oz) crushed tomatoes; 4 cups chicken broth or vegetable broth; 1 can (15 oz) cannellini beans, drained and rinsed; 1 can (15 oz) red kidney beans, drained and rinsed; 1 cup ditalini pasta; 1 tsp dried oregano; 1 tsp dried basil; Salt and pepper to taste; 1/2 cup grated Parmesan cheese; Fresh parsley, chopped, for garnish

🕒 Prep: 15 min

🔥 Cook: 30 min

🍽 Serves: 6

★★★★★

Be the First to Review!

Traditional Italian Pasta e Fagioli is a hearty, comforting dish that combines beans, pasta, and a rich tomato broth. It's a recipe that echoes the warmth and simplicity of Italian home cooking, perfect for cozy dinners.

Save Print Jump to Recipe

Ingredients for Traditional Italian Pasta e Fagioli

Olive oil is the base for sautéing, adding depth and richness to the dish. Onion, garlic, carrot, and celery form a classic mirepoix, providing a flavorful foundation. Crushed tomatoes create the hearty broth, while chicken broth or vegetable broth enhances the soup's depth. Cannellini beans and red kidney beans offer protein and a creamy texture. Ditalini pasta is the perfect size for soups, making every bite balanced. Herbs like dried oregano and basil bring authentic Italian flavors. Finally, Parmesan cheese and fresh parsley elevate the dish with a savory finish.

Tips & Tricks

For extra depth, try browning the onion slightly before adding the other vegetables.
If the soup gets too thick, add a bit more broth or water to reach your desired consistency.
Use freshly grated Parmesan for the best flavor — pre-grated varieties often lack the same punch.

Serving Suggestions

Pair this Pasta e Fagioli with a side of crusty Italian bread for dipping. A fresh green salad with a light vinaigrette makes a wonderful accompaniment. For a heartier meal, serve with a glass of your favorite red wine.

Frequently Asked Questions

Can I use fresh herbs instead of dried?: Absolutely! Fresh herbs can bring even more vibrant flavors. Use about three times the amount of dried herbs if substituting with fresh.
Is it possible to make this dish gluten-free?: Yes, simply swap the ditalini pasta with your favorite gluten-free pasta.
How long can I store leftovers?: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a bit of water or broth if needed.

Traditional Italian Pasta e Fagioli Recipe Walkthrough

Start by heating your olive oil in a large pot over medium heat. Once the oil is shimmering, toss in the diced onion, minced garlic, diced carrot, and diced celery. Sauté them for about five minutes until they soften and release their aromatic flavors.

Next, stir in the crushed tomatoes and your choice of broth. Bring this mixture to a gentle simmer and let it cook for about ten minutes. This allows the flavors to blend beautifully.

Now, add the cannellini and red kidney beans to the pot, along with the dried oregano and basil. Give everything a good stir, then season generously with salt and pepper. Let the soup simmer for another ten minutes, allowing the beans to soak up the lovely flavors.

It's time to add the ditalini pasta. Stir it into the simmering soup and cook until the pasta is tender, which should take about ten minutes. Remember to taste and adjust the seasoning with more salt and pepper if needed.

Serve the Pasta e Fagioli hot, topped with a generous sprinkle of grated Parmesan cheese and a touch of chopped fresh parsley for garnish. Enjoy the warmth and comfort of this delightful dish!

Why You'll Love This Recipe

Quick and easy to prepare on busy weeknights.
Rich in flavor yet made with simple pantry ingredients.
Perfectly satisfying for vegetarians and meat lovers alike.
One-pot wonder — minimal cleanup required!

Ingredients

2 tbsp olive oil

1 medium onion, diced

2 cloves garlic, minced

1 medium carrot, diced

2 stalks celery, diced

1 can (28 oz) crushed tomatoes

4 cups chicken broth or vegetable broth

1 can (15 oz) cannellini beans, drained and rinsed

1 can (15 oz) red kidney beans, drained and rinsed

1 cup ditalini pasta

1 tsp dried oregano

1 tsp dried basil

Salt and pepper to taste

1/2 cup grated Parmesan cheese

Fresh parsley, chopped, for garnish

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, and celery. Sauté until vegetables are softened, about 5 minutes.

2. Stir in crushed tomatoes and broth, bringing the mixture to a simmer. Cook for 10 minutes to allow flavors to meld.

3. Add both cans of beans, dried oregano, and dried basil. Stir well and season with salt and pepper.

4. Simmer for an additional 10 minutes.

5. Add the ditalini pasta to the pot and continue to cook until the pasta is tender, about 10 minutes.