Sagne e Fagioli

Sagne e Fagioli is a traditional dish from the Calabria region of Italy. It is a hearty, bean and pasta-based soup made with sagne, which is a type of homemade spaghetti-like pasta, and fagioli, which is the Italian word for beans. The dish is typically made with cannellini or borlotti beans, but other types of beans can also be used. The soup is flavored with garlic, onion, and a variety of herbs, and it’s often finished with a drizzle of olive oil and grated Pecorino cheese.


  • 1 lb of dried cannellini or borlotti beans, soaked overnight
  • 2 cloves of garlic, minced
  • 1 onion, diced
  • 2 cups of sagne, or other homemade pasta
  • 4 cups of vegetable or chicken broth
  • 2 cups of water
  • 2 tbsp of olive oil
  • 1 tsp of dried oregano
  • 1 tsp of dried basil
  • Salt and pepper to taste
  • Grated Pecorino cheese for serving


  1. Drain and rinse the soaked beans. In a large pot, cover the beans with water and bring to a boil. Reduce the heat and simmer for about 1 hour or until the beans are tender.
  2. In a separate pot, heat the olive oil over medium heat. Add the onion, garlic, and sauté for about 5 minutes or until softened.
  3. Add the oregano, basil, salt, and pepper, and cook for another minute.
  4. Add the broth and water to the pot and bring to a boil.
  5. Add the sagne and the cooked beans to the pot and stir.
  6. Reduce the heat and simmer for about 20 minutes until the pasta is cooked.
  7. Taste and adjust the seasoning as needed.
  8. Ladle the soup into bowls and top with grated Pecorino cheese.

Note: You can add diced carrots, celery, and/or spinach to the soup for more flavor and texture. Also, you can use canned beans instead of dried beans, but you will have to adjust the cooking time accordingly.


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