Pasta Fagioli Recipe

If you’ve never tried Pasta Fagioli before, you’re in for a real treat with this Pasta Fagioli Recipe. It’s like a warm hug in a bowl—comforting, hearty, and packed with flavor from tender pasta, savory beans, and a rich broth that feels homemade. I love this recipe because it’s not just delicious; it’s also incredibly satisfying and perfect for chilly evenings or when you want something wholesome but not complicated.

What I really appreciate about this Pasta Fagioli Recipe is how well the simple ingredients come together to create something special. Whether you’re cooking for your family or meal prepping for the week, you’ll find it’s both nourishing and easy to customize. Trust me, once you make it, you’ll keep coming back to this warm, cozy dish again and again.

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Ingredients You’ll Need

Each ingredient in this Pasta Fagioli Recipe plays a part in building layers of flavor and texture, from the crispy pancetta to the aromatic herbs and creamy beans. Picking good-quality canned tomatoes and fresh herbs can really boost the end result!

• Olive oil: Look for extra virgin; it adds wonderful depth and richness when sautéing.
• Pancetta: Adds a smoky, salty punch; if you can’t find pancetta, a good quality bacon works in a pinch.
• White onion: Provides a sweet base flavor once cooked down.
• Celery: Adds subtle crunch and an aromatic touch.
• Carrots: Bring natural sweetness and balance to the savory notes.
• Garlic: A must-have for depth and that irresistible aroma.
• Thyme and oregano: Fresh or dried herbs; they add a classic Italian flavor that ties everything together.
• Tomato paste: Boosts richness and deepens the tomato flavor.
• Canned diced tomatoes: Use quality ones with juice for a saucy, hearty broth.
• Chicken broth: Unsalted to control seasoning; it adds savory umami without overwhelming.
• Kosher salt and black pepper: For seasoning and enhancing all the flavors.
• Ditalini pasta: Tiny pasta that’s perfect for soups; substitute with any small shape if needed.
• Bay leaf: Adds subtle earthy undertones.
• Rosemary sprigs: Fragrant and woody; just add and remove after cooking.
• Cannellini beans: Creamy white beans that bring body and protein.
• Red kidney beans: Adds color and a lovely texture contrast.
• Parsley: Fresh and bright for garnish.
• Parmesan cheese: Grated on top for that salty, nutty finish.

Variations

One of the things I love about this Pasta Fagioli Recipe is how easy it is to adapt. Whether you’re vegetarian, want to add some kick, or want a gluten-free version, I encourage you to make it your own.

• Vegetarian Variation: Skip the pancetta and use vegetable broth instead of chicken broth; adding a splash of smoked paprika gives it that smoky depth I adore.
• Spicy Kick: Add a pinch of red pepper flakes when sautéing the garlic for a subtle heat my family loves.
• Different Beans: I sometimes swap kidney beans for chickpeas or use all cannellini beans for a creamier texture.
• Gluten-Free Version: Use gluten-free pasta or small rice-shaped gluten-free pasta; just keep an eye on cooking time so it doesn’t get mushy.

How to Make Pasta Fagioli Recipe

Step 1: Sauté Pancetta for Flavor

Start by heating olive oil in a large Dutch oven or stockpot over medium heat. When the oil is hot, add the diced pancetta and sauté for about 1 to 2 minutes. You want the pancetta to render out some of its fat and start to crisp up slightly without burning—it’s this fat that will infuse the whole soup with savory flavor. I sometimes cheat and let it get a little crisp if I want a bit more texture.

Step 2: Build Your Veggie Base

Next, toss in the diced onions, celery, and carrots. Sauté these for about 4 to 5 minutes until they’re softened and lightly browned. This slow caramelization adds a subtle sweetness to the soup. Add the minced garlic, stirring for about 30 seconds—you’ll know it’s ready when it becomes fragrant but before it browns. Finally, add the thyme and oregano for 30 seconds more to wake up the herbs’ aroma.

Step 3: Thicken and Simmer

Stir in the tomato paste and keep sautéing for another 30 seconds. This step really deepens the tomato flavor and adds a lovely thickness. Then add your canned diced tomatoes with their juice, chicken broth, salt, black pepper, bay leaf, and rosemary sprigs. Bring everything to a lively simmer over medium heat. This is where the magic happens, as the flavors meld together to create a hearty base.

Step 4: Add Pasta and Beans

Once the broth is simmering nicely, add your drained cannellini beans, kidney beans, and the dried ditalini pasta. Cook for about 10 minutes, or until the pasta is al dente. Be sure not to overcook the pasta here—you want it tender but still with a slight bite. If the soup looks too thick at this point, you can add another cup or two of chicken broth to adjust the consistency.

Step 5: Taste and Serve

Remove the rosemary sprigs and bay leaf before serving. Taste your Pasta Fagioli Recipe and adjust seasoning with more salt and pepper if needed. I like to finish with a generous sprinkle of chopped parsley and freshly grated Parmesan cheese on top—it adds such a fresh and savory accent that I absolutely love.

How to Serve Pasta Fagioli Recipe

Garnishes

I always top my Pasta Fagioli with a handful of freshly chopped parsley and a good grating of parmesan cheese. The parsley adds a pop of color and freshness while the parmesan brings a salty, nutty finish that perfectly balances the soup’s earthiness. Sometimes I like to drizzle a little extra virgin olive oil on top for richness.

Side Dishes

Pairing this Pasta Fagioli Recipe with crusty garlic bread or a simple mixed green salad works beautifully to round out the meal. If I’m feeling fancy, I like to serve it alongside roasted vegetables or a light arugula salad with lemon vinaigrette to cut through the richness.

Creative Ways to Present

For a cozy dinner party, try serving Pasta Fagioli in hollowed-out mini sourdough bread bowls—everyone loves the rustic presentation and gets to enjoy the bread soaked with the delicious soup. Another fun idea is layering it in clear mugs as a warm, portable snack for casual gatherings.

Make Ahead and Storage

Storing Leftovers

I like to cool this soup completely before transferring it into airtight containers. It keeps wonderfully in the fridge for up to 4 days. When I reheat, I sometimes add a splash more broth or water to revive the broth’s consistency, because the pasta tends to soak up liquid as it sits.

Freezing

This Pasta Fagioli freezes fairly well but I recommend freezing it without the pasta to maintain texture—just add fresh pasta when reheating. If you do freeze with pasta, expect it to soften quite a bit. I always thaw in the fridge overnight before warming gently on the stove.

Reheating

To reheat, I gently warm the soup in a pot over medium-low heat, stirring occasionally and adding a little extra broth or water if the soup feels too thick. This method helps keep the flavors fresh and the pasta from getting mushy or dried out.

FAQs

Final Thoughts

This Pasta Fagioli Recipe holds a special place in my kitchen because it’s both nostalgic and endlessly comforting. It’s the kind of meal that feels like a warm conversation, perfect for sharing with friends or family. I hope you give it a try and find the same cozy satisfaction I do every time I scoop up a bowlful. You’ll see, once you make it, this humble Italian soup could easily become your new weeknight favorite.

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