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    Home » All Recipes » Soups and Stews » Pasta e Fagioli

    Pasta e Fagioli

    Published on Jul 20, 2022 by Tara · Updated on Sep 4, 2022 · As an Amazon Associate I earn from qualifying purchases. · 57 Comments

    Jump to Recipe Jump to Video Print Recipe

    Pasta e Fagioli, also known as pasta fazool, or pasta and beans, is one of the most iconic Italian-American comfort foods.  It's simple to make, budget-friendly, and full of wonderful flavor and texture from cannellini beans, pancetta, Parmigiano Reggiano, ditalini pasta, and rosemary. 

    Pasta e fagioli in black bowl with spoon and rosemary sprig garnish.

    Editor’s Note: Originally Published on November 6, 2018.  Updated with full process shots and expanded info. 

    Pasta fagioli, or pasta e fagioli, or as we say in New York, pasta fazool, is a hearty soup consisting of borlotti (cranberry beans) or cannellini beans and any tiny pasta shape.

     

    There are many versions and variations of this dish and as with many of our recipes, we encourage you to use this recipe as a base and adapt as you see fit.  

    For example, my grandma did not use pancetta or rosemary in her version, but we love the flavors they add so we use them in this recipe.

    They are both optional, and omitting the pancetta will make this dish vegetarian.

    Pasta fazool is hearty so it is a meal unto itself but we love to serve it with a green salad and some crusty Italian bread, or garlic bread!

    Ingredients shown: cannellini beans, pancetta, garlic, Parmigiano rinds, onion, ditalini pasta, plum tomatoes, and rosemary sprig.

    How to make it

    Each number corresponds to the numbered written steps below.

    1. Dice one medium-sized onion and 4 ounces of pancetta.  Slice 5 cloves of garlic. 

    Pasta e fagioli recipe process shot collage group number one.

    1. In a large heavy pot, saute the pancetta in 1 tablespoon of olive oil for 7-10 minutes over medium heat or until the pancetta has rendered most of its fat. Note: If omitting the pancetta use 4-5 tablespoons of olive oil.
    2. Add the onions and saute for 5 minutes, then add the garlic and cook for 1-2 minutes more or until just golden.  Add the ¼ teaspoon of crushed red pepper flakes and cook for 30 seconds more.

    Recipe process shot collage group number two.

    1. Hand crush 3 large canned plum tomatoes and add to the onion and pancetta mixture.  Note: That's 3 tomatoes from 1 can - that's all!
    2. Add 6 cups of water and 1 teaspoon of kosher salt and give it a stir.  Add 1 sprig of rosemary (optional).  Add 3 16-ounce cans of drained cannellini beans, a rind of Parmigiano Reggiano (optional), and bring to a boil for 5 minutes.  

    Recipe process shot collage group number three.

    1. Lower the heat to medium and crush some of the beans by smashing them against the side of the pot with a wooden spoon.  If you'd like a creamier consistency, use an immersion blender for about 5-10 seconds, or blend ⅓ of the beans in a regular blender.  Don't blend too much though as you still want some of the whole beans for your soup.   
    2. Once the soup is at the consistency you want, add 2 cups of uncooked ditalini pasta and cook until al dente.  Keep an eye on the pot and stir frequently to avoid sticking.  The pasta will absorb much of the liquid so add more water as needed.  The final consistency of pasta e fagioli is entirely a personal preference.  If you prefer it to be soupier, add more water. Note:  If you're planning to make a large amount of soup for 1 person and plan to have leftovers, cook the pasta separately as it may become mushy the longer it sits in the soup.

    Recipe process shot collage group number four.

    1. Once the pasta is al dente, turn off the heat and taste test. Adjust salt, pepper, and hot red pepper to taste.  Note:  you will likely need a good amount more salt, depending on your taste.  Once you're happy with the taste, serve the pasta e fagioli in bowls with crusty bread.  Serve with grated cheese, hot red pepper flakes, and a drizzle of your best extra virgin olive oil.  Enjoy!

    Large wooden ladle holding pasta fagioli over Dutch oven pot.

    Top tips for outstanding pasta fagioli

    • The beans. Traditionally borlotti beans are used but cannellini beans are easier to find and great for the "fagioli" in pasta e fagioli.  For our method, we used an immersion blender to yield a thicker consistency.  If you'd like a thinner consistency, skip the blending and simply use the flat part of a wooden spoon to smash the beans on the side of the pot. If you find you've gone a bit blender happy with an immersion blender and have no more whole beans left, you can open an additional can of beans and add them to the soup.
    • The pasta.  Any small pasta shape will do for pasta fazool. We are using ditalini (tubetti) but you can also use small shells, farfalline, elbows, or even broken spaghetti in a pinch! 
    • The cheese.  Parmigiano Reggiano cheese rinds add great flavor to add to soups and we recommend using them if you have.  If not, do not worry!  You can simply add grated Parmigiano Reggiano to the soup and it will still taste great.  Also, if you prefer to use Pecorino instead of Parmigiano, you can do so but since Pecorino is saltier, be mindful of that when adding additional salt and as always, be sure to taste test!
    • Adaptations.  As mentioned above, you can definitely omit the pancetta to make this a vegetarian pasta e fagioli.  As for the rosemary, if you don't like it you can omit it entirely. Rosemary is strong-tasting herb and will definitely impart a great deal of flavor to the dish so if it's not your thing, don't use it.  If you'd like additional flavor, you can use low sodium chicken broth instead of water.  Lastly, if you are planning to make this ahead of time, or only plan to eat a small amount while saving the rest for leftovers, consider making the pasta separately as it may become mushy.  

    Overhead shot of two bowls of pasta fagioli and block of parmesan on cutting board.

    More simple recipes you'll love

    If you're a fan of pasta fazool, we think you'll enjoy these other comforting recipes, most of which can be made with pantry staples.

    • Pasta e ceci - One pot comforting dish with pasta and chickpeas.
    • Pasta e piselli - Tiny pasta and peas with olive oil and cheese.
    • Pasta e patate - Pancetta, a touch of tomato, diced potatoes, and pasta.
    • Pasta e lenticchie - Lentils and mismatched pasta with onions, garlic, cheese, and olive oil.
    • Pasta con broccoli - Garlic, oil, broccoli, and pasta.

    If you’ve enjoyed this pasta fagioli recipe or any recipe on this site, give it a 5-star rating and leave a review.

    We strive to satisfy a number of learning styles.  If you are someone who prefers to learn by watching, you can find most of our recipes on YouTube and our Facebook Page.

    Pasta e fagioli recipe featured image.

    Pasta Fagioli

    4.96 from 24 votes
    Prep Time: 5 mins
    Cook Time: 35 mins
    Total Time: 40 mins
    Servings: 6
    Print Pin Rate
    Author: James

    Ingredients

    • 1 tablespoon olive oil
    • 4 ounces pancetta diced
    • 5 cloves garlic minced
    • 1 medium onion diced
    • ¼ teaspoon crushed red pepper flakes
    • 3 16 ounce cans cannellini beans drained, but don't rinse
    • 6 cups water to start but add more as needed
    • 3 canned plum tomatoes hand crushed, note: just 3 plum tomatoes from 1 can - that's it!
    • 1 sprig rosemary optional
    • 2 cups ditalini pasta or small shells, elbows, etc
    • 1 Parmigiano rind optional
    • salt and pepper to taste

    Instructions

    • In a large heavy pot saute the pancetta in 1 tablespoon of olive oil for 7-10 minutes over medium heat or until the pancetta has rendered most of its fat.
    • Next, add in the onions and saute for 5 minutes then add in the garlic and cook for 1-2 minutes more until just golden. Finally, add the hot red pepper flakes and cook for 30 seconds.
    • Next, add in 6 cups of water, 1 teaspoon of kosher salt, and the plum tomatoes and give it all a stir. Add in the drained beans and the Parmigiano Reggiano rind (if you don’t have one, you can use a bit of grated cheese or just omit) and bring to a boil for 5 minutes.
    • Lower the heat to medium and crush some of the beans by smashing them against the side of the pot with a wooden spoon. For a creamier consistency use an immersion blender, or spoon ⅓ of the beans into a regular blender and pulse. Don't blend too much so that some of the whole bean texture is maintained. Make sure to do this step before adding the pasta!
    • Add in the pasta and cook until al dente. Keep an eye on the pot and stir very frequently to avoid sticking. The pasta will absorb much of the liquid so add more water as needed. The final consistency of the pasta e fagioli is 100% a personal preference. If you like it soupier, add more water!
    • Once the pasta is al dente turn off the heat and taste test. Adjust salt (will probably need a good amount), pepper, and hot red pepper to taste.
    • When satisfied with the taste, serve in bowls with crusty bread. Offer grated cheese, hot red pepper flakes, or black pepper on the side and drizzle some high-quality extra virgin olive onto each bowl. Enjoy!

    Notes

    • Pasta shapes like ditalini, small shells, elbows, and farfalline are all great choices.  Even broken spaghetti works!
    • If you plan to have leftovers, be sure to cook the pasta separately.  Otherwise, it's better to cook the pasta in the sauce to better absorb the flavors.
    • Leftovers can be saved for up to 3 days and can be reheated in the microwave.

    Nutrition

    Calories: 603kcal | Carbohydrates: 90.7g | Protein: 32.1g | Fat: 11.6g | Saturated Fat: 2.9g | Cholesterol: 21mg | Sodium: 437mg | Potassium: 127mg | Fiber: 14.1g | Sugar: 3.1g | Calcium: 7mg | Iron: 3mg
    Did you make this recipe? Mention @sipandfeast or tag #sipandfeast

    This recipe was originally published on November 6, 2018.  It was completely updated on July 20, 2022.

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    Reader Interactions

    Comments

    1. Anthony

      November 18, 2020 at 1:35 pm

      5 stars
      Hi! Love your recipes. Your site is always my go to for trying something new and they are always delicious!
      Curious on this one, what adjustments should I make to do this on the stovetop since I don’t have an instapot?
      Thanks in advance for the advice!

      Reply
      • Jim

        November 19, 2020 at 7:48 pm

        Hi Anthony! To make this without the Instant Pot it's pretty simple. I recommend you check out my Pasta e Ceci, which is basically the same thing as pasta fagioli but uses chickpeas instead of cannellini beans. That recipe is made without the Instant Pot. Thanks for the support!

        Reply
        • Linda

          January 08, 2023 at 1:49 pm

          Hello, Happy 2023 ! Love this recipe for addition to our Nomeat Fridays .I do use my recipe with broken spaghetti and also add celery , I serve with flounder on side or tossed salad . Thanks for sharing all these recipes my grandparents are from Basilicata , Irsinia but she never wrote down any recipes. Ciao ! Thanks

          Reply
          • Jim

            January 08, 2023 at 7:27 pm

            Hi Linda, I'm so happy you enjoyed it, and happy 2023 to you as well! Thanks for the comment!

            Reply
    2. Troy

      November 04, 2021 at 5:29 am

      5 stars
      Hi Jim. Recently discovered your Youtube channel, and love your recipes and videos. I especially like your passion for Italian food and the simplicity of your dishes, which is essentially what Italian cooking is. I'm an Australian-Sicilian and remember my Nonna's food as the best. (Don't we all). Tried this recipe on the stove top and it's amazing. Love it. Looking forward to trying more of your recipes.

      Reply
      • Jim

        November 05, 2021 at 2:14 pm

        Hi Troy, Nonna always makes the best food! I normally make it in the pot as you did, but wanted to put up an easier version here. Thanks for liking the channel and the recipes.

        Reply
    3. kevin geraghty

      January 29, 2022 at 6:57 am

      assume this can be done in crock pot any recommendations on changes

      Reply
      • Jim

        January 31, 2022 at 8:46 am

        Hi Kevin. It can definitely be made in a crockpot. I don't think anything needs to be changed.

        Reply
    4. Marie

      March 06, 2022 at 1:32 pm

      Hi Jim,
      I am a big, big fan, love all your recipes. We had pasta fazool quite often growing up too. My Mom was a fantastic cook and so many of your recipes remind me of her cooking. She sometimes made pasta fagioli with a smoked ham butt which was very tasty. I think this would be a great dish for a Lenten meal, substituting the chicken broth with vegetable broth. I don't see where that would be a problem. I've tried your Giambotta recipe too--Fantastic!!
      Love your videos, keep them coming.

      Reply
      • Jim

        March 08, 2022 at 11:18 am

        Hi Marie. Thanks for liking all the videos. I'm happy to hear that the recipes are bringing you back!

        Reply
    5. Ron Mazzocco

      May 14, 2022 at 11:14 am

      5 stars
      last night i made this recipe and it was delicious. My family made Pasta Fajioli a different way but I liked this recipe just as well. We used ground meat (beef and pork sausage), kidney beans, chopped spinach, and much more crushed tomato. Very different from yours but equally as delicious.

      Reply
      • Jim

        May 14, 2022 at 8:18 pm

        Hi Ron, thanks for the comment and so happy you liked this recipe. Your family's version sounds great too!

        Reply
    6. Jeanann Tribett

      July 20, 2022 at 6:18 pm

      5 stars
      great receipe. Love fagiole!

      Reply
      • Jim

        July 21, 2022 at 11:27 am

        Thank you, Jeanann!

        Reply
    7. Louise

      July 20, 2022 at 10:00 pm

      5 stars
      My favorite soup. I like it a little thick but I've never used a blender will have to try that. Also never put pancetta in it because this and Pizza were no meat Friday night staples in our house growing up. Will have to try that too. Yours looks so good I can't believe it's 95 degrees outside but now I want pasta Faggioli

      Reply
      • Jim

        July 21, 2022 at 11:28 am

        Thank you, Louise!

        Reply
    8. Jim

      August 07, 2022 at 8:28 pm

      5 stars
      Made as written. A fantastic recipe. Great textures. Thank you very much

      Reply
      • Jim

        August 08, 2022 at 10:39 am

        Hi Jim, thanks for the comment and so happy you enjoyed!

        Reply
    9. Barbara Marshall

      August 13, 2022 at 5:38 pm

      5 stars
      Fantastic Video Jim ! The best I have seen so far.

      Reply
      • Jim

        August 15, 2022 at 9:22 am

        Thank you, Barbara!

        Reply
    10. Sharon Archer

      August 14, 2022 at 8:43 am

      4 stars
      Excellent taste but I’ll stick to pasta added. It’s just two of us and you can’t freeze it with the pasta.

      Reply
      • Jim

        August 15, 2022 at 9:34 am

        Hi Sharon. For leftovers, it is a good idea to just hold off and separate the pasta. Thanks for the comment.

        Reply
    11. KB

      August 16, 2022 at 1:14 pm

      5 stars
      I make Pasta Fazool almost every week. It's comforting, filling, flexible, and budget-friendly. I add carrots to mine and sometimes omit the pasta (especially when I make a big batch and freeze the leftovers). I can always add cooked pasta (see Jim's hints) when I reheat.

      Reply
      • Jim

        August 16, 2022 at 4:50 pm

        Thank you, KB!

        Reply
    12. Janis Olson

      August 16, 2022 at 3:58 pm

      5 stars
      I have yet to make this, but I most definitely will. When I want to mash up some of the beans in a recipe, I use my manual potato masher and just press it down in the pot a few times. Just thought I’d share. 😇

      Reply
      • Jim

        August 16, 2022 at 4:51 pm

        Thanks, Janis!

        Reply
    13. Sandy Landro

      August 17, 2022 at 3:47 pm

      5 stars
      I had been searching for years for a delicious white Pasta Fagioli. I used to find it at a small deli like 25 years ago, so that's how long I've been searching. This is it... if not better than the one I loved. I give it 10 stars and will be making my dad a big batch this weekend. Well, off to the store for more ingredients.

      Reply
      • Jim

        August 17, 2022 at 5:36 pm

        Hi Sandy, thank you for the wonderful comment and I'm so happy I was able to help you end your search! Hope your dad enjoys it as well!

        Reply
    14. Linda C

      August 22, 2022 at 4:55 pm

      5 stars
      Easy to prepare the ingredients are always on hand and delicious!!
      All of your recipes are like that. Just so real and down to earth

      Reply
      • Jim

        August 22, 2022 at 9:46 pm

        Thank you, Linda. I appreciate the comment!

        Reply
    15. chris acanfora

      August 28, 2022 at 4:03 pm

      5 stars
      I love this I omit the pancetta and I use veggie stock I make this probably twice a month it is amazing I also make garlic knots on the side delish highly recommend this recipe and the left overs are even better 🤌🏻

      Reply
      • Jim

        August 28, 2022 at 9:00 pm

        Thank you for the comment, Chris! I agree that this one (and most soups) taste so much better left over!

        Reply
    16. Sandy

      September 04, 2022 at 5:14 pm

      5 stars
      This dish was awesome just what my family was craving. I came across your you tube channel when I was searching for peppers and eggs (which that was awesome too). I have been binge watching the videos and have saved a bunch of recipes. These recipes remind me of my grandmothers too. Growing up in South Philly the streets smelled like gravy every Sunday. I’ll be trying a bunch more recipes.

      Reply
      • Jim

        September 05, 2022 at 8:53 am

        Hi Sandy, I'm so happy to hear you're enjoying the videos and recipes! Thanks for the comment!

        Reply
    17. bobC

      September 09, 2022 at 9:12 pm

      5 stars
      Made it! Loved it!

      Reply
      • Jim

        September 10, 2022 at 11:16 am

        Hi Bob, thank you for the comment and so happy you liked it!

        Reply
    18. Bethany

      October 21, 2022 at 12:30 pm

      Excited to try this recipe, but I do have one question! If plan on cooking the pasta separately to prevent overcooking, would you change the amount of water in the base-soup itself?

      Reply
      • Jim

        October 21, 2022 at 5:45 pm

        Hi Bethany, yes you can reduce the water. I'd say by about half and then add more if needed. I hope you enjoy it!

        Reply
    19. Cindy Silver

      October 31, 2022 at 6:48 pm

      5 stars
      Thank you Jim, I have not had this for years, my grandma made it when I was a kid. As soon as I saw your recipe I called my 89 year old mother and said guess what I am making you for dinner. Made her day!

      Reply
      • Jim

        October 31, 2022 at 8:13 pm

        Hi Cindy, thanks for sharing this with me! I hope you and your mom enjoyed it!

        Reply
    20. Gosia

      November 04, 2022 at 5:34 pm

      5 stars
      I love your recipe and love to watch you in the kitchen. Good stuff.

      Reply
      • Jim

        November 05, 2022 at 12:11 pm

        Hi Gosia, thanks for the comment and so happy you're enjoying the recipes!

        Reply
    21. Rosemary Sotok

      November 15, 2022 at 4:03 pm

      5 stars
      Cannot wait to try this!!!

      Reply
    22. Jane

      November 28, 2022 at 10:02 pm

      5 stars
      Great recipe, especially on a rainy…chilly night in upstate NY! My husband is not a garlic lover so I eased up and minced three cloves and the flavor was amazing. Loved the Rosemary! Wonderful flavor. Thank you so much for sharing this delicious recipe!!

      Reply
      • Jim

        November 29, 2022 at 10:44 am

        Hi Jane, so happy you enjoyed it, and agree it's perfect for a chilly, rainy night! Thanks for the comment.

        Reply
    23. Shannon

      December 14, 2022 at 3:15 pm

      Hi! Found you through your video with Pro Home Cooks, subbed and following! Your pasta dishes make me hungry haha. Trying this one tonight and wondering if I am able to find and do use the cheese rind, doew it melt fully or does it needs to be removed at the end? Thanks for your content and your attention.

      Reply
      • Jim

        December 14, 2022 at 4:51 pm

        Hi Shannon, thanks for the comment, and welcome to the channel! The cheese rind won't dissolve fully so you'll need to remove it at the end. Hope you enjoy the pasta fagioli!

        Reply
        • Shannon

          February 05, 2023 at 2:21 pm

          5 stars
          I made your fazool with the rosemary and cheese rind that night and fell head over heels. We have it now every week. We call it Pasta For Fools, because we ourselves are ridiculous idiots (fools). Your dish makes me wicked happy. I'm in love with pancetta and cheese rinds. I'm actually off to make this now for friends because I can't stop telling them about it. Thanks for changing my life! I should probably go try MORE of your recipes...LOL

          Reply
          • Jim

            February 06, 2023 at 10:25 am

            Hi Shannon, thanks so much for the comment and I'm thrilled to hear how much you enjoyed the pasta fazool!

            Reply
    24. Gwendolyn

      January 09, 2023 at 2:19 pm

      5 stars
      I made this last night and it was delicious. I added a hand full of mushrooms that needed to be used and bumped up the red pepper flakes. Otherwise I followed your recipe. I will make this again soon.

      Reply
      • Jim

        January 09, 2023 at 9:54 pm

        Hi Gwendolyn, I'm so happy to hear you enjoyed it and will make it again soon. Thanks for the comment!

        Reply
    25. AntonioNovielli

      January 11, 2023 at 8:00 pm

      5 stars
      I liked the simplicity of this recipe. Made tonight and subbed in Impossible Meats Italian Sausage for the pancetta. It was delicioso.

      Reply
      • Jim

        January 12, 2023 at 8:54 am

        Hi Antonio, thanks for the comment and so happy you enjoyed!

        Reply
    26. GoodGriefLouise ( Bill )

      January 13, 2023 at 7:46 am

      5 stars
      Jim, in the second bullet point of your notes you said. "If you are cooking a large amount for 1 person and desire leftovers, be sure to cook the pasta separately. I'm not sure what you meant. the "1 person" has me stumped. Could you elaborate a bit for me. Thanks. I really like your channel and the way you explain the process and also how you have these printable recipes.

      Reply
      • Jim

        January 13, 2023 at 10:16 am

        Hi there, I understand why the wording would have you stumped. We're fixing the recipe card to be less confusing and appreciate you pointing this out! What we mean really is that if you plan to have leftovers, it might be best to cook the pasta separately since it may become too mushy after sitting for a few days. If you are feeding 4-6 people, you can just cook the pasta in the soup since you may not have leftovers. Hope that clarifies it and so happy you enjoy the channel and recipes!

        Reply
    27. Anne

      January 14, 2023 at 10:03 pm

      5 stars
      I just finished making this and it's cooling on the stove as I write this. My house smells soooo good and the soup is DELICIOUS! I only made 3 changes, I had to use (had to - LOL) bacon instead of pancetta and a 14 oz. can of chopped tomatoes instead of the 3 plum tomatoes. I didn't drain the tomatoes, thinking the excess liquid would be sucked up by the pasta. I also wrapped my rosemary sprig in cheesecloth and hung it on the side of the pot while the ingredients simmered. I'm not crazy about rosemary leaves in my soup! 😆 One last thing - I used homemade chicken stock instead of water. This soup is the perfect consistency for me, not too thick, not too thin, just right! ❤️

      Reply
      • Jim

        January 16, 2023 at 9:24 am

        Hi Anne, thanks for the comment and so happy you enjoyed it!

        Reply

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    Welcome! I'm Jim and I'm here to help you make awesome Italian food that you would normally enjoy at some of your favorite New York style Italian restaurants. While my recipes are typically Italian, you'll find some other great ones as well. Take a look around, and get cooking!

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