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Vegetarian, Italy

Pasta e fagioli

Pasta e fagioli is an Italian soup of small pasta and beans simmered with tomato and rosemary, serving 4 in 50 minutes. It's a very easy, budget friendly recipe at around €1.40 per person. The trick is mashing some of the beans, which releases their starch and makes the broth velvety without any cream.

I'm thinking pasta e fagioli tonight, a creamy soup of small pasta and beans with tomato and rosemary.

Pasta e fagioli
Total time
50 min
Difficulty
Very easy
Cost per person
€1.40
Calories per person
660 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Pasta e fagioli is a hearty winter soup, somewhere between minestrone and a simple pasta soup. Borlotti beans bring softness, tomato adds a touch of brightness, and rosemary scents the whole kitchen while it simmers. Mashing part of the beans against the side of the pot thickens the broth naturally, so it turns almost creamy without a drop of cream.

It's the kind of dish you make on a weeknight when you want to warm up the whole family without spending hours at the stove. Kids recognize the small pasta shapes they already love, floating in a mild, never acidic broth. A drizzle of olive oil and grated parmesan at the end turn this pantry staple into real comfort food.

The ingredients

4 people

Pantry

  • Borlotti or red kidney beans, canned 800 g
  • Small pastaoften in the pantry 200 g
  • Chopped tomatoesoften in the pantry 200 g
  • Vegetable brothoften in the pantry 1 l
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onion 1
  • Carrot 1
  • Celery stalk 1
  • Rosemary 2 sprigs

Dairy

  • Grated parmesan 30 g

Allergens Gluten, Celery, Lactose

The step by step recipe

  1. Chop the onion, carrot, and celery and cook them in the olive oil with the rosemary. 10 min

    They should soften slowly, this is the base of the soup.

  2. Add the chopped tomatoes and let them reduce for a few minutes. 5 min

    The tomato should lose its water and turn thick.

  3. Add the drained beans and the broth, then mash part of the beans. 15 min

    Press them against the side of the pot with the back of a spoon.

  4. Pour in the small pasta and cook it in the soup. 10 min

    Add a little hot water if it gets too thick.

  5. Let it rest for five minutes, then serve with a drizzle of olive oil and parmesan. 5 min

    The soup stays steaming and thickens further in the bowl.

Our tips to get it right

  • Drain the canned beans well before adding them, otherwise the vegetable broth can end up too thin.
  • Cook the small pasta directly in the soup instead of separately, it releases starch and thickens the broth even more.
  • If you make the soup ahead, add the pasta only when reheating, since it swells and goes soft if it sits in the broth too long.

The variations

  • Swap the borlotti beans for cannellini beans, the flavor stays mild and the texture just as creamy.
  • For a richer version, brown a handful of diced bacon with the onion and carrot at the start of the recipe.
  • For a quicker kid friendly version, blend a ladle of soup before adding the pasta, which gives an even smoother, more comforting texture.

What to serve it with

  • Grilled country bread
  • A simple green salad
  • An extra drizzle of olive oil

Storage

Pasta e fagioli keeps for 2 to 3 days in the fridge in a sealed container. It freezes well without the pasta, which is best added fresh when reheating. Warm it gently on the stove, adding a splash of water or broth if it has thickened too much.

Questions about this dish

Can you use dried beans instead of canned?

Yes, soak them overnight and cook them for about an hour before following the recipe. Canned beans stay the faster choice for a weeknight dinner.

Do you really need to mash some of the beans?

That's what gives the soup its velvety texture without any cream. Skip it and the soup still tastes good, just thinner, with the beans staying whole.

Can this soup be made ahead of time?

Yes, make the bean base up to two days ahead and keep it in the fridge. Add the small pasta only when reheating so it stays firm.

What small pasta shapes work best here?

Ditalini, small shells, or other short pasta shapes work well, since you eat this soup with a spoon alongside the beans. Avoid long pasta, which is awkward to serve in a soup.

How long does it take to make a pasta e fagioli?

Count 50 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a pasta e fagioli?

About 660 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a pasta e fagioli cost?

About €1.40 per serving, or €5.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, celery, lactose. Always check the labels of the products you buy.

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