Pasta e Fagioli
A creamy, comforting Italian cannellini bean and pasta soup scented with rosemary and finished with Parmesan.
This version leans into the bean's natural creaminess by mashing a portion of them into the broth, giving the soup body without any cream. A final shower of grated Parmesan and a drizzle of good olive oil make it feel special, while a pinch of red pepper flakes keeps it lively. Serve it with crusty bread for dunking and a crisp green salad on the side.
It's a weeknight-friendly one-pot meal that happens to be vegetarian, and it only gets better the next day, making it ideal for leftovers.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 medium carrot, finely chopped
- 1 celery stalk, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon chopped fresh rosemary
- 1/4 teaspoon red pepper flakes
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 1 (14.5-ounce) can diced tomatoes, with their juices
- 4 cups vegetable broth
- 1 cup water
- 1 Parmesan rind (optional, but recommended)
- 3/4 cup small pasta, such as ditalini or elbow macaroni
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/4 cup grated Parmesan cheese, plus more for serving
- 2 tablespoons extra-virgin olive oil, for drizzling
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrot, and celery and cook, stirring occasionally, until softened, about 8 minutes.
- Stir in the garlic, rosemary, and red pepper flakes and cook until fragrant, about 1 minute.
- Add the beans, tomatoes with their juices, vegetable broth, water, and Parmesan rind, if using. Bring to a boil, then reduce the heat and simmer for 10 minutes to let the flavors meld.
- Using a potato masher or the back of a wooden spoon, mash about one-third of the beans against the side of the pot to thicken the broth. Alternatively, transfer about 1 cup of the soup to a blender, blend until smooth, and stir it back into the pot.
- Stir in the pasta and salt. Simmer, uncovered, until the pasta is al dente, about 10 minutes, stirring occasionally to prevent sticking.
- Remove the Parmesan rind. Stir in the black pepper and grated Parmesan. Taste and adjust the seasoning with more salt if needed.
- Ladle into bowls and drizzle with extra-virgin olive oil. Garnish with parsley and serve with additional Parmesan on the side.
Cook’s tips
- For a thicker soup, mash more of the beans or cook a few minutes longer.
- The soup will thicken as it sits; thin with a splash of broth or water when reheating.
- A Parmesan rind adds incredible depth—save your rinds in the freezer for soups like this.
Substitutions
- Use borlotti or pinto beans instead of cannellini.
- Swap the rosemary for fresh thyme or a bay leaf.
- For a vegan version, omit the Parmesan and rind, and add 1 tablespoon nutritional yeast or a drizzle of miso for umami.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a little water or broth to loosen the soup as needed.
Frequently asked questions
Can I use dried beans instead of canned?
Yes. Soak 1 cup of dried cannellini beans overnight, then drain and simmer in plenty of water until tender, about 45–60 minutes. Use the cooked beans in place of the canned, and adjust the salt accordingly.
What type of pasta works best for pasta e fagioli?
Small shapes like ditalini, elbow macaroni, or small shells are traditional. They hold their shape and fit nicely on a spoon. Avoid long pasta, which can be awkward to eat.
Can I make this soup ahead of time?
Yes, it tastes even better the next day. Make it up to 2 days ahead, but cook the pasta separately if you plan to store it, as it will absorb liquid and become mushy. Add cooked pasta when reheating.
Is this recipe gluten-free?
Not as written, because it contains pasta. To make it gluten-free, use gluten-free pasta and ensure your broth and Parmesan are gluten-free.
