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pasta e fagioli

Few soups are as forgiving or satisfying as pasta e fagioli. This version builds flavour, though you can adapt it based on what’s in your pantry.

The result is a bowl that gets better with time.

Pasta e fagioli is a classic Italian soup that changes from kitchen to kitchen, shaped by what is on hand and how cooks like to build flavour. Every region makes a version, some lean on cured pork and Parmesan rind, while others keep it simple — the result is always a deeply satisfying bowl of beans, pasta, and broth. It is the kind of soup that belongs on the stove, slowly coming together while the flavours have time to settle and deepen.

I like to add a Parmesan rind to the pot to give the broth extra savoury depth. Don’t worry if you don’t have one; the grated Parmesan added on top before serving will offer some of that umami flavour. I choose a bean medley over the traditional white kidney beans for texture, but any canned bean will do.

pasta e fagioli
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Pasta e Fagioli

A rustic Italian soup that turns pantry staples into pure comfort with tender beans, pasta in a rich tomato broth.
Servings 8

Ingredients

  • 2 slices thick bacon, chopped
  • 2 slices 1/8 inch-thick pancetta, diced
  • 1 small-medium onion, diced
  • 2 cloves garlic, minced
  • 2 celery ribs (and leaves if available), chopped
  • 2 carrots, peeled and diced
  • salt and pepper
  • 2 tbsp tomato paste
  • 1 28oz can diced tomatoes
  • 4 cups broth
  • 3 bay leaves
  • 1 piece Parmesan cheese rind
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 can bean medley, drained and rinsed
  • 1 cup ditalini, small shells or macaroni pasta
  • 1/2 cup Parmesan cheese, grated
  • 1/2 cup fresh parsely, chopped

Instructions

  • In a large pot set over medium heat, add the bacon and pancetta and cook until the fat has rendered, and the meat is lightly crisp.
  • Stir in the onion, garlic, celery and carrots. Season with salt and pepper and cook, stirring, until the vegetables begin to soften and turn glossy, about 5 minutes.
  • Add the tomato paste, stir and cook for 1 to 2 minutes until it darkens slightly and coats the vegetables.
  • Add the diced tomatoes, broth, bay leaves, Parmesan rind, basil and oregano. Bring to a simmer and cook gently for about 30 minutes to allow the flavours to develop.
  • Stir in the beans and continue to simmer for another 20-30 minutes.
  • While the soup is simmering, cook your pasta in a separate pot, until just tender.
  • Remove the bay leaves and Parmesan rind. Taste and season with salt and pepper again as needed.
  • Ladle into bowls with a scoop of pasta and serve hot. Top each bowl with grated Parmesan, parsley and black pepper.