Pasta e Fagioli

Craving something hearty, healthy, and warm? Pasta e fagiole (AKA pasta and beans) is the answer. Perfect for those dreary winter evenings when you want something fast and delicious, this easy soup comes together in no time, and it's super adaptable. (As in, chop up whatever you've got in your crisper and throw it in the pot!)

Looking to warm up on the coldest nights? Here’s everything you need to know on making this classic soup:

What People Are Saying:
“This is fantastic my family has had it several times.” - RedCoffee

How To Make Pasta e Fagioli

INGREDIENTS

• Extra-Virgin Olive Oil: Use your favorite olive oil brand, or check out our list of the best (and worst!) olive oil brands.
• Italian Sausage: Part of what makes pasta e fagioli so hearty is the addition of sausage. It's totally optional, though! If you'd prefer, start by crisping up some bacon or pancetta instead. When all the fat is rendered out, remove it from your pan to a paper towel lined plate and use the remaining fat to cook your vegetables. When your soup is fully prepared, top it with your crisped bacon/pancetta before serving. Chicken or shrimp would also be a great addition, just keep in mind they cook at different rates and would need to be added at different stages of cooking.
• Onion, Carrots & Celery: Onions, carrots, and celery (AKA mirepoix) provide the flavorful foundation from this soup, and many others. That doesn't mean they have to be the only vegetables though! Root vegetables like parsnips, fennel, or turnips could also be thrown in at this stage to contribute added flavor and texture.
• Garlic: A few cloves of minced garlic build upon all of the savory flavors here.
• Beans: Traditionally this soup is made from dried beans, but we've opted for canned beans for ease. Not only can we be sure that canned beans are cooked perfectly every time, but in this recipe we're also using their canning liquid for added flavor. If you prefer dried beans—go for it! And you can follow our guide to do so here. Just be sure to factor in added time for soaking the dried beans.
• Tomatoes: A can of diced tomatoes adds sweet flavor and an added texture to the soup.
• Broth: When it comes to broth, I have one rule: buy low sodium! Often store-bought broth is seasoned with an unnecessary amount of salt. Vegetable broth is also a perfectly good substitute if you're going the vegetarian route.
• Rosemary: Finely chopped fresh rosemary adds a woody, comforting flavor to this soup. If you only have dried, you can use that as well.
• Pasta: Traditionally this dish is made with ditalini, a tiny, tube-shaped pasta. Generally, I prefer to stick to tradition and choose a smaller shape of pasta like ditalini, orecchiete, or even orzo. Pretty much any pasta you have lying around will do, but I'd stay away from longer noodles like spaghetti or fettuccine. (They're better suited for dishes like garlic spaghetti and shrimp Alfredo.)
• Parmesan: Parm is the most traditional route for this dish—a little freshly grated on top before serving goes a long way. If you're the type of person that saves Parm rinds in the freezer, now's the time to use 'em! They'll add another dimension of richness and flavor that takes this soup to a whole other level. Good Parm can be expensive. If you're on a budget, try pecorino instead! It's a delicious salty, nutty hard cheese, but with a lower price tag.
  

STEP-BY-STEP INSTRUCTIONS

Grab a large, deep pot, and heat extra-virgin olive oil over medium. Then, add the sausage and break up with a spoon. Cook until cooked through—this should take around 5 minutes. Once cooked through, add in the onion, carrots, and celery. Cook them down until they are slightly softened.

Once softened, you can add in the garlic and cook until fragrant. Season well with salt and pepper (keep in mind that you can always add more later), then add in the beans—with their liquid! This will help thicken the soup. Add in the diced tomatoes, chicken broth, and fresh rosemary, and stir everything together.

Bring the mixture to a boil, then stir in the pasta. Reduce the heat to medium, then cook until the pasta is al dente. Give it a taste, and adjust with the seasonings as needed.

Spoon into bowls, then garnish with fresh chopped parsley and freshly grated Parm.

The full list of ingredients and instructions can be found in the recipe below.

Recipe Tips

• Add more veggies. If you prefer more leafy greens in your soup, try kale, bok choy, or escarole. These can all be added around the same time as the pasta, that way they'll have time to wilt but will still retain some bite. If you'd like to add more delicate greens like Swiss chard or spinach, throw them in at the end. They'll wilt in less than a minute when folded into the hot soup.
• Kick up the heat. Want to add a bit of heat? Throw in a few fresh or dried chilis!
• Finish off the soup. A good garnish can really make a soup. I like to top mine with cheese and parsley, but you can really go crazy with the toppings. Red pepper flakes, a squeeze of lemon, or even more herbs like basil or tarragon would also be delicious. Just make sure you're adding something with a little brightness like herbs or citrus to give this hearty soup a boost of brightness.
  

Storage

If you have any leftovers, store them in an airtight container in the fridge for around 3 days. Just keep in mind that the pasta will begin to absorb the soup and broth.