Best Pasta e Fagioli Recipe (Hearty Italian Classic)

If you’ve ever searched for an Italian pasta e fagioli recipe on a chilly evening, you’re not alone. This rustic stew of pasta and beans might sound humble, but it’s pure comfort in a bowl. And this version? It’s all about cozy flavors, pantry-friendly simplicity, and a silky texture that feels way richer than it really is.

You don’t need pancetta, cream, or anything fancy to make something extraordinary. Just a few everyday ingredients — onion, garlic, tomatoes, beans, pasta coaxed into harmony. This simple pasta e fagioli recipe is the kind of thing Italian nonnas have been simmering for generations, each one adding their own touch. Maybe you’ve seen versions like the Barefoot Contessa pasta Fagioli recipe or even Jamie Oliver’s pasta e fagioli. This one leans lighter but still satisfying, with a whisper of red pepper heat and a splash of lemon to wake it all up.

Who is it for? Anyone who craves something hearty but wholesome, fast enough for weeknights yet soulful enough to serve on Sundays. And if you’re the kind who enjoys dishes like our Ditalini Pasta Recipe or even the creamy twist in this Philadelphia Cream Cheese Pasta, you’re going to love what’s coming next.

Let’s break down what makes this the best pasta e fagioli recipe and how to get that grandma-level goodness, even if your kitchen is more chaos than cucina.

Pasta e Fagioli Recipe Card

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6 bowls
Calories: ~280 per serving
Tags: Vegetarian, One-pot, Pantry meal, Italian-inspired

[Print] [Save] [Share]

Ingredients:

• 4 tablespoons olive oil, divided
• 1 medium yellow onion, finely chopped
• 2 carrots, diced
• 2 celery ribs, diced
• ¾ teaspoon sea salt, divided
• Black pepper to taste
• 4 garlic cloves, minced
• 1 can (15 oz) crushed tomatoes
• 4 cups vegetable broth
• 3 cups water
• 2 bay leaves
• 1 teaspoon dried oregano
• ¼ teaspoon red pepper flakes (adjust to taste)
• 2 cans (15 oz each) cannellini or Great Northern beans, rinsed and drained
• 1 cup ditalini or small pasta of choice (Try this version)
• 2 cups chopped Tuscan kale or spinach
• ¼ cup chopped parsley
• 1 tablespoon fresh lemon juice

Optional Garnishes:

• Chopped parsley
• Grated cheese (if desired)
• Drizzle of olive oil
• Extra black pepper

This recipe is vegan by default, easy to customize, and designed to warm you from the inside out. It also makes great leftovers, so don’t hesitate to double up and save some for the week ahead.

Pasta Fagioli Ingredients (Simple & Pantry-Friendly)

What sets this Italian pasta e fagioli recipe apart is its balance — nothing fancy, just a few quality ingredients coming together in the right way. Whether you’re channeling Barefoot Contessa’s pasta fagioli or a rustic Italian grandma pasta fagioli, here’s everything you need to make it happen.

Best Pasta e Fagioli Recipe (Hearty Italian Classic)

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This pasta e fagioli recipe is a hearty Italian soup made with beans, pasta, and vegetables. It’s cozy, flavorful, and perfect for weeknight meals.

• Author: Emily Parker
• Prep Time: 15 mins
• Cook Time: 40 mins
• Total Time: 55 mins
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• 4 tablespoons olive oil
• 1 medium yellow onion, chopped
• 2 carrots, chopped
• 2 celery ribs, chopped
• 4 garlic cloves, minced
• 1 can (15 oz) crushed tomatoes
• 4 cups vegetable broth
• 3 cups water
• 2 bay leaves
• 1 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• 2 cans (15 oz each) cannellini beans, drained
• 1 cup ditalini pasta
• 2 cups chopped kale
• 1/4 cup chopped parsley
• 1 tablespoon lemon juice
• Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

• 1. In a large pot, heat 3 tablespoons of olive oil over medium heat. Add onion, carrots, celery, 1/2 teaspoon salt, and black pepper. Cook for 6–10 minutes.
• 2. Stir in garlic and cook for 30 seconds.
• 3. Add tomatoes, bring to a simmer, and cook for 5 minutes.
• 4. Pour in broth, water, bay leaves, oregano, and red pepper flakes. Simmer for 10 minutes.
• 5. Blend 1.5 cups of soup with 3/4 cup beans and return to pot.
• 6. Add remaining beans, pasta, kale, and parsley. Simmer until pasta is tender, about 15–20 minutes.
• 7. Remove from heat. Stir in lemon juice, remaining olive oil, and adjust seasoning.
• 8. Serve with chopped parsley or cheese if desired.

Notes

• Use spinach instead of kale if preferred.
• For freezer storage, cook pasta separately.
• Tastes better the next day as flavors meld.

Nutrition

• Serving Size: 1 bowl
• Calories: 280
• Sugar: 5g
• Sodium: 480mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 9g
• Protein: 12g
• Cholesterol: 0mg

Nutrition Disclaimer: The nutrition information provided in the Recipe card is an estimate only.For the most accurate results, please calculate the values yourself using your preferred nutrition calculator.

Aromatics & Base Flavors:

• Olive oil: For richness and sautéing the base vegetables.
• Yellow onion, carrots, and celery: This trio (sometimes called soffritto) builds the foundation of flavor.
• Garlic: Freshly minced for warmth and depth.
• Crushed tomatoes: Use good-quality canned tomatoes for brightness and acidity.

Beans & Broth:

• Cannellini or Great Northern beans: Soft, creamy, and perfect for blending into the base.
• Vegetable broth + water: Gives body without overpowering sodium levels.
• Bay leaves, oregano, red pepper flakes: Classic seasoning for warmth and herbaceous flavor.

Pasta & Greens:

• Ditalini, small shells, or elbows: The traditional choice, and perfect for holding just the right amount of broth. Want to get creative? Check out this dill pickle pasta salad for another twist on pasta comfort.
• Tuscan kale or spinach: Adds color, texture, and nutritional boost.
• Fresh parsley and lemon juice: Finishers that brighten everything up.

Optional (But Recommended):

• Extra drizzle of olive oil: Adds silkiness without cream.
• Chopped parsley or black pepper to garnish: For visual appeal and a fresh bite.

Not sure what to use? Stanley Tucci’s pasta fagioli recipe opts for chickpeas (making it closer to pasta e ceci), and even Jamie Oliver’s version sometimes swaps in different pasta shapes. This one keeps it flexible, so use what you have and trust the process.

What can I substitute in pasta fagioli?

If you’re missing something, here are easy swaps:

• No kale? Use spinach or even chopped chard.
• No ditalini? Any small pasta works, even broken spaghetti.
• No beans on hand? Chickpeas or mixed beans work just fine.

How to Make Pasta e Fagioli (Grandma-Approved Simplicity)

Making this Italian pasta e fagioli recipe doesn’t require fancy skills — just a little attention, a big pot, and some love for layering flavor. Whether you’re chasing the vibe of an Italian grandma pasta fagioli or curious how Jamie Oliver’s version compares, this method brings it home.

Step-by-Step Instructions

1. Start the base.
   In a large pot, heat 3 tablespoons of olive oil over medium heat. Add the chopped onion, carrot, celery, ½ teaspoon of salt, and several twists of black pepper. Sauté for about 6–10 minutes until soft and fragrant, but not browned.
2. Add the garlic.
   Stir in the minced garlic and cook for just 30 seconds. You want it mellow, not burnt.
3. Simmer with tomatoes.
   Pour in the crushed tomatoes and stir. Let it simmer until the tomatoes are bubbling and slightly thickened — this removes any canned taste.
4. Build the broth.
   Add the vegetable broth, water, bay leaves, oregano, and red pepper flakes. Bring to a gentle simmer over medium-high heat. Let it bubble for 10 minutes to develop flavor.
5. Blend for body.
   Scoop about 1½ cups of the soup (minus bay leaves) into a blender. Add ¾ cup of the beans. Blend until smooth, then pour it back into the pot. This adds a creamy texture without dairy.
6. Add the heart.
   Stir in the rest of the beans, your pasta of choice, the kale, and parsley. Let it cook gently for 15–20 minutes, stirring occasionally to prevent sticking.
7. Finish with brightness.
   Once the pasta and greens are tender, remove from heat. Discard the bay leaves. Stir in lemon juice, the last tablespoon of olive oil, and the remaining ¼ teaspoon of salt. Taste and adjust seasoning as needed.

Can I make pasta fagioli ahead of time?

Absolutely. this pasta e fagioli recipe actually tastes better the next day as the flavors deepen. Store it in the fridge for up to 5 days. Reheat gently and add a splash of water if it thickens.

For another cozy pasta night idea, check out this crockpot marry me chicken pasta — creamy, simple, and crowd-pleasing.

Cooking Tips & Common Mistakes (That Make or Break Pasta Fagioli)

Even the simplest recipes can go sideways with just a few small missteps. Whether you’ve seen the pasta fagioli recipe Stanley Tucci praises for its elegance or tried something like Jamie Oliver’s twist, getting the details right makes all the difference.

Blend Just Enough

Some versions skip blending entirely, but if you want that cozy, almost creamy consistency — without any actual cream — don’t skip this step. Blend just a scoop of soup with a few spoonfuls of beans. It thickens the base without sacrificing texture.

Watch the Pasta Timing

One common frustration: the pasta turns mushy by the next day. To avoid this:

• Tip: Cook the pasta directly in the soup only if you plan to eat it all fresh.
• For leftovers, cook pasta separately and combine when serving.

Add Greens Late

Kale, chard, or spinach should go in near the end so they stay vibrant, not soggy. Stir them in once the pasta is nearly tender — just enough time to wilt and soften.

Don’t Skip the Lemon

It might sound optional, but lemon juice is the quiet hero here. It lifts the whole dish and balances the richness. You’ll notice the difference immediately.

What’s the most common mistake in pasta e fagioli?

Overcooking the pasta or under-seasoning the broth. Since the ingredients are simple, every detail matters — from how long you simmer the aromatics to the final squeeze of lemon. Taste as you go, and let the flavors build naturally.

For the most flavor-packed pasta e fagioli recipe, don’t rush the base vegetables

Easy Variations & Substitutions (Make It Your Own)

There’s no single “correct” way to make pasta e fagioli. Like most iconic dishes, it changes from one kitchen to the next. Whether you lean toward Stanley Tucci’s pasta fagioli recipe, which emphasizes restraint, or the heartier spins seen on cooking shows,this pasta e fagioli recipe welcomes personalization.

Bean Swaps

• Chickpeas instead of cannellini: Want a pasta e ceci vibe? Swap in chickpeas. It’s a subtle shift, but it brings nuttier flavor and firmer bite.
• Mixed beans: Combine pinto, navy, or black beans for a more rustic texture.

Pasta Possibilities

• No ditalini? Try elbows, small shells, or broken spaghetti. If you’re into pasta creativity, explore this creamy twist: Philadelphia cream cheese pasta.
• Gluten-free option: Use a sturdy, small gluten-free pasta. Corn or rice blends hold up best.

Green Alternatives

• Spinach instead of kale: Softer and faster to cook. Add at the very end.
• No greens? You can skip them, but even a handful of herbs helps brighten things up.

Spice Control

• Sensitive to heat? Leave out the red pepper flakes entirely.
• Crave more? Add a pinch more, or even stir in a dollop of chili-garlic paste.

How close is this to the Barefoot Contessa pasta fagioli recipe?

While Barefoot Contessa’s version includes pancetta and parmesan for richness, this one stays plant-based and lighter — but just as satisfying. It’s easy to dress up with cheese if desired, or enjoy it as-is for a fresh, vibrant take.

Frequently Asked Questions (Pasta e Fagioli Answers You’ll Actually Use)

Whether you’re comparing this to the Jamie Oliver pasta fagioli recipe or trying it for the first time, a few common questions always pop up. Here’s everything you need to know to make this pasta e fagioli recipe work — no guesswork needed.

Nutrition Information (Per Serving Estimate)

This Italian pasta e fagioli recipe is as nourishing as it is comforting. With its plant-based ingredients and slow-cooked flavor, it’s a feel-good option that doesn’t weigh you down.

Per serving (approximate):

• Calories: 280
• Protein: 12g
• Fat: 8g
• Carbohydrates: 40g
• Fiber: 9g
• Sodium: 480mg
• Sugar: 5g

Nutritional Highlights:

• High in fiber: Thanks to beans, greens, and whole vegetables.
• Plant-powered protein: A full serving offers enough to satisfy meatless meals.
• Low in saturated fat: All richness comes from olive oil and beans, not dairy or meat.

These values are based on standard ingredients and serving sizes. If you modify with different beans, pasta types, or add cheese, numbers may vary slightly.

This pasta e fagioli recipe offers balanced nutrition without heavy ingredients

Final Thoughts: Make This Your Go-To Pasta e Fagioli

There’s something timeless about a dish like pasta e fagioli. It’s one of those recipes that doesn’t just feed you, it steadies you. The kind of meal you throw together with what you’ve got — yet somehow, it ends up feeling like a quiet celebration.

This pasta e fagioli recipe Maybe this version leans more Italian grandma pasta fagioli than celebrity chef, but that’s exactly the point. It’s accessible, soulful, and endlessly adaptable. You can go classic, like Jamie Oliver’s pasta fagioli recipe, or take a cue from Stanley Tucci and simplify even more. This one meets you in the middle — deeply flavored, plant-based, and easy to make your own.

When you give it a try, don’t just follow the steps. Taste as you go. Adjust. Make it yours. And the next time someone asks for your favorite cozy meal, well, you’ll have a confident answer.

Try it tonight, and let me know how it turns out. Leave a comment, share it with someone who loves pasta, or bookmark it for a cold night. And if you’re still hungry for something new, check out this creamy Philadelphia cream cheese pasta or a tangy dill pickle pasta salad for a totally different twist.

Craving easy, flavorful recipes?
Don’t miss a bite—follow us for daily inspiration!

Facebook: Discover comfort food classics, quick weeknight dinners, and mouthwatering ideas every day – follow us at Flavour Recipe Facebook.
Pinterest: Explore beautiful food boards, meal prep tips, and family-favorite dishes – follow us at Flavour Recipe Pinterest.

Let’s cook something delicious together!