Pasta e Fagioli (Pasta and Bean Soup)
Pasta e Fagioli
A thick, hearty soup of small pasta shapes and cannellini beans in a tomato-rosemary broth. Once dismissed as poor man's food, pasta e fagioli is now celebrated for delivering substantial plant protein and fibre at almost no cost — the original budget health food.
Time
45m
Servings
4
Difficulty
easy
Budget
$
The Story
Pasta e fagioli is one of Italy's oldest peasant dishes, with roots in the rural kitchens of Campania, Veneto, and Emilia-Romagna. Each region has its own version: Naples uses small tubetti pasta with cranberry beans, while the Veneto version is thicker and may include pork rind for richness. The dish rose from poverty food to restaurant menus as Italian cuisine gained international respect, but it remains most at home in the family kitchen.
✓Healthy Swaps & Tips
- • Use whole-wheat pasta for an extra 3g fibre per serving.
- • Add a big handful of chopped escarole or kale during the last 3 minutes for extra greens.
- • Replace half the pasta with extra beans for a higher protein-to-carb ratio.
Ingredients
- 800g (2 cans)canned cannellini beansdrained, half roughly mashed
- 120gsmall pasta shapesditalini or tubetti
- 200gcanned crushed tomatoes
- 1onionfinely diced
- 1carrotfinely diced
- 1 stalkceleryfinely diced
- 3 clovesgarlicminced
- 1 sprigfresh rosemary
- 2 tbspolive oil
- 800mlvegetable broth
- to tastesalt, pepper, and chilli flakes
- for servingParmesanoptional
Instructions
Heat olive oil in a pot. Sauté the onion, carrot, and celery (soffritto) for 5 minutes.
Add garlic and rosemary. Cook for 1 minute.
Add crushed tomatoes and cook for 3 minutes, stirring.
Add broth, whole beans, and mashed beans. The mashed beans thicken the soup naturally.
Bring to a simmer and add pasta. Cook for 12–15 minutes until pasta is tender.
Season with salt, pepper, and chilli flakes. Serve drizzled with olive oil and a little Parmesan if desired.
Common Questions
Why mash half the beans?
Mashing half the beans creates a naturally thick, creamy broth without adding cream or flour. The remaining whole beans provide texture.
Is this the same as the olive garden version?
The authentic Italian dish is simpler and thicker, more like a stew than a broth soup. Restaurant versions often add meat and extra cheese.
Nutrition per serving
Estimated values based on standard ingredients.
Nutrition info is provided as a general guide. Actual values may vary based on specific ingredient brands and portion sizes.
