What pasta works best in pasta e fagioli?

Short, sturdy shapes like ditalini, elbows, or small shells are ideal. They hold broth without turning soggy. Want to dive deeper into small pasta shapes? This ditalini pasta recipe breaks it all down.

Can I use dry beans instead of canned?

Yes, just soak and cook them ahead of time. You'll need about 3 cups cooked beans to replace the two cans. Make sure they’re fully tender before adding, as the soup won’t cook them further.

Is pasta e fagioli freezer-friendly?

It can be, with a catch. Pasta tends to break down after freezing, so if you're prepping ahead, freeze the soup base and add freshly cooked pasta when reheating.

What if I don’t have kale?

No problem. Spinach, chard, or even finely chopped parsley can work. Or skip the greens altogether — the soup still delivers.

Can I make this taste like an Italian grandma’s pasta fagioli?

You can get pretty close. Let the soup simmer gently, taste as you go, and don’t rush the aromatics. A little extra olive oil, a squeeze of lemon, and a heavy hand with herbs go a long way toward that homemade, soulful flavor.

Best Pasta e Fagioli Recipe – Classic Italian Comfort Food

Name: Best Pasta e Fagioli Recipe (Hearty Italian Classic)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
Ingredients: 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

Best Pasta e Fagioli Recipe (Hearty Italian Classic)

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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

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

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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

Find it online: https://www.flavourrecipe.com/pasta-e-fagioli-recipe/