Pasta e Fagioli

Pasta e Fagioli is a classic Italian dish that translates to “pasta and beans.” It is a hearty and comforting soup made with a combination of pasta, beans, and vegetables, simmered in a flavorful tomato-based broth. The dish is typically made with cannellini or borlotti beans and can include various types of pasta, such as ditalini, macaroni, or spaghetti, broken into small pieces.


  • 1 cup cannellini or borlotti beans, soaked overnight and drained
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 can of diced tomatoes
  • 4 cups chicken or vegetable broth
  • 1/2 cup ditalini or other small pasta
  • Salt and pepper, to taste
  • Fresh parsley or basil for garnish


  1. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrots, and celery and cook until softened.
  2. Add the beans, diced tomatoes, and broth to the pot. Bring the mixture to a simmer and cook for about 30 minutes or until the beans are tender.
  3. Add the pasta to the pot and cook for another 8-10 minutes or until the pasta is al dente.
  4. Season the soup with salt and pepper to taste.
  5. Ladle the soup into bowls and garnish with fresh parsley or basil.
  6. Serve with some crusty bread to soak up the flavorful broth.

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