Pasta e Fagioli (Italian Pasta Bean Soup)

This is pasta e fagioli done right—with bits of pancetta, creamy borlotti beans, and a parmesan scented broth so good you’ll want to lick the bowl (but bread works too).

Pasta e fagioli (also called "pasta fazool") is pure Italian comfort food. It fills your cup in every way—the cozy smell of sautéed onions and garlic, hearty beans, and tiny pasta tubes. There are a million ways to make it, and who’s to say what’s “right”?

This version leans less Olive Garden and more traditional Italian pasta e fagioli. But listen—I’m not a nonna, so don’t come for me if this isn’t what you grew up with. My goal is a delicious recipe.

And this one, with meaty bits of pancetta, soft celery and carrots, just enough tomato to brighten the broth, and gorgeous, creamy borlotti beans? It’s so darn good.

Traditionalists say ditalini is a must, but use whatever tiny pasta you’ve got.

Serve this cozy soup with crusty bread and a fresh salad (I love this shaved fennel salad to brighten the whole meal).

It’s also a great recipe for using up scraps of handmade pasta dough (turned into maltagliati, of course!). Just be sure to cook your fresh pasta separately and stir it into the finished soup right before serving, so it doesn’t overcook.

If you're like me and are obsessed with cozy bean soups, you've gotta try this pasta e ceci next. There's just something so satisfying about a simple pot of soup to warm your soul!

here's how to make this super cozy pasta fagioli recipe:

more recipe tips:

• Borlotti beans are key to a great pasta e fagioli (also called pasta fazool)! They’re creamy, a little nutty, and mild. Depending on the source, they may also be labeled romano or cranberry beans.
• Skim this real quick if you need a refresher on how to cook dried beans. It's so worth it in this soup!
• Blend a portion of the beans for extra thickness and creaminess. You can use an immersion blender right in the pot, but I prefer to pull out 1 cup of beans in soupy broth and blend it until super smooth—this gives you the best balance of purée and whole beans.
  • You can also just use a potato masher and mash some beans in the pot.
• Once you blend the beans and add the pasta, hang around and kitchen and stir more often. The beans and pasta start to stick to the pot and can burn.
• I love the meatiness a little pancetta brings, but you can totally leave it out. Just increase the olive oil to ¼ cup for richness. You can also swap in bacon for a touch of smokiness.

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