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Recipe Description

Pasta e Fagioli means “pasta and beans”, and is a traditional Italian soup. It is also called “fasool” paste in the United States, derived from its Neapolitan name, pasta is beans. This Italian recipe consists of some cheap ingredients, but the result is delicious.

Recipes for this kind of pasta may vary, but the main ingredients like beans and pasta are never missing.

How to cook pasta fagioli

It is a dish that can be cooked differently from one region to another and is most often cooked using “cannellini” or “borlotti” beans, and a variety of pasta.

The basis of this recipe is very simple. It usually includes olive oil, garlic, chopped onion, celery, carrots, and often stewed tomatoes or tomato paste. Some options don’t use tomatoes and use a broth base instead. The recipe may be vegetarian or may contain meat or a meat-based stock.

It is a recipe that can be easily prepared from a few ingredients that you certainly already have at home. It is a perfect meal for lunch with the whole family.

If you like pasta, you may also want to try these delicious recipes:

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  • 2 cans (15 ounces each) cannellini beans
  • 1 cup (about 4 ounces) cavatelli pasta
  • 1 can (15 ounces) crushed tomatoes
  • 3 cups of water
  • 2 cups chopped cabbage
  • 2 pieces of celery, finely chopped
  • 4 cups vegetable broth
  • 4 cloves of garlic
  • 2 carrots, clean
  • 1 finely chopped yellow onion
  • ¼ teaspoon red pepper flakes
  • 4 tablespoons extra virgin olive oil
  • ¼ cup finely chopped Italian parsle
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • Ground black pepper
  • ¾ teaspoon fine sea salt, divided
  • 1 tablespoon fresh lemon juice


  1. Put 2 tablespoons of olive oil in a large pot and let it heat up. Add finely chopped onion, finely chopped carrot and celery, salt, pepper, and stir. Leave it on the fire until the vegetables have softened and the onion becomes translucent, about 6-10 minutes.
  2. Also, add the garlic to the pot, mix and leave for 30 seconds, then add the tomatoes and mix.
  3. Add the broth, water, bay leaves, oregano, and red pepper flakes. Bring the mixture to a simmer (keep it just under a full boil) and cook for 10 minutes, stirring occasionally.
  4. Use a heat-secure measuring cup to transfer about 1 ½ cup of the soup to a blender. Add about ¾ cup of drained beans. Mix until smooth and pour the mixture into the pot with the rest of the ingredients.
  5. Add the rest of the beans, pasta, kale, and parsley to the boiling soup.
  6. Continue to cook, stirring often to prevent the pasta from sticking to the bottom of the pot for about 20 minutes, or until the pasta and greens are pleasantly tender.
  7. Remove the pot from the heat, then remove and discard the bay leaves. Add the lemon juice, the remaining tablespoon of olive oil, and the remaining teaspoon of salt.
  8. Allow the remaining soup to cool to room temperature, then cover and refrigerate for up to 5 days. Or, freeze the remaining soup in individual portions and thaw, as you wish.

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