Pasta e Fagioli (Marcella Hazan Recipe)
Pasta e fagioli is made from beans, pasta, vegetables, and broth. The ingredients are straightforward, but the way they cook together gives the soup its depth.
The beans soften into the broth, the vegetables cook down, and the pasta thickens everything slightly as it cooks. The result is a soup that feels substantial without being heavy.
It’s the kind of dish you can make from what’s already in the kitchen, especially if you have good broth on hand.
Cooking through Italian recipes?
Get the 3-page Italian Wine Pairing Guide with what to pour with tomato sauces, chicken, and more.
About This Recipe
Pasta e fagioli, or “pasta and beans,” varies across Italy, but the structure stays the same: beans, a small amount of tomato, vegetables, broth, and small pasta.
The soup is built in stages. A soffritto of onion, carrot, and celery is cooked slowly in olive oil, then the beans, tomatoes, and broth are added. The pasta is cooked directly in the soup so it releases starch and gives the broth more body.
It works well as a full meal, especially with bread and olive oil on the side. Once you’ve made it once, it’s easy to adjust depending on what you have on hand.
Ingredients
- Olive oil
- Onion
- Carrot
- Celery
- Garlic
- Canned whole tomatoes
- Cooked beans (cannellini or borlotti)
- Homemade beef or chicken broth
- Small pasta (ditalini or small shells)
- Salt
- Black pepper
- Parmesan cheese
Ingredient Notes:
1. Beans
Cannellini beans or borlotti beans are most traditional. You can use canned beans or beans you have cooked yourself.
2. Broth
Homemade broth makes a big difference in this soup. Beef broth, chicken broth, or even vegetable broth can be used.
3. Soffritto
This recipe begins with soffritto, a classic combination of onion, carrot, and celery cooked slowly in olive oil. Taking the time to soften the vegetables gently helps build a deeper, more balanced flavor.
The Recipe
Pasta e Fagioli Soup
Ingredients
- ¼ cup extra virgin olive oil
- 2 tbsp onion, chopped
- 3 tbsp celery, chopped
- 3 tbsp carrot, chopped
- 3 pork ribs
- ⅔ cup canned tomatoes, cut up with their juice, or fresh tomatoes, chopped
- 3 cups canned cranberry or red kidney beans
- 5 cups broth
- ½ lb small, tubular macaroni
- 1 tbsp butter
- 2 tbsp freshly grated Parmesan cheese
- salt and pepper
Instructions
- Heat the olive oil in a soup pot and add the onions. Cook until they are a pale gold.
- Add the carrots and celery. Stir to coat.
- Add the pork and cook for 10 minutes, stirring occasionally.
- Add the tomatoes and their juices. Simmer gently for 20 minutes.
- Add the drained canned beans, stir together, and cook for 5 minutes.
- Add 3 cups of broth, cover, and bring to a gentle boil.
- Once boiling, scoop out about ⅓ cup beans and mash them with a fork. Add back into the soup and add salt and pepper. Stir thoroughly.
- Check the soup to make sure it is liquid enough to cook pasta. If it is not, add some of the remaining broth and bring to a boil.
- Cook the pasta according to the directions on the box.
- Once finished, check the soup for density and add in any additional broth to bring it to your desired consistency. Remove the ribs and stir in the butter and Parmesan cheese.
- Allow the soup to settle for 10 minutes. Add salt and pepper, if desired, before serving.
Notes
Cooking Tip: Cook the Pasta in the Soup
One important part of pasta e fagioli is cooking the pasta directly in the soup instead of separately. The pasta releases starch as it cooks, which helps thicken the soup slightly and gives it a better texture.
If the soup becomes too thick, you can add a little more broth or water before serving.
Serve With
- Crusty Italian bread
- Olive oil for drizzling
- Grated Parmesan cheese
- Simple green salad
- Roasted vegetables
Wine Pairing: Dolcetto
A glass of Dolcetto is a favorite with this soup. Its soft tannins and dark fruit complement the richness of the beans and broth, while its moderate acidity keeps everything balanced.
Serve just slightly below room temperature. Opening the bottle about an hour before serving, or decanting, helps it open up.
To explore more Dolcetto styles and pairing ideas, visit the full guide below.
Pasta e fagioli comes together from ingredients that are often already in the pantry.
The beans, pasta, and broth cook into something that feels complete without needing much else.
It works well as an everyday meal, especially when you have broth and beans on hand.
For the tools and ingredients used here, visit the shop page.
If you liked this recipe, you might also like:
Download the Italian Wine Pairing Guide for a quick reference when choosing wine:
