Name: Pasta Fagioli
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 small yellow onion, ( chopped); 1 medium carrot, (chopped); 1 celery stalk, (chopped); 3 cloves garlic, (minced); 2 bay leaves; 3 (15 oz) cans diced tomatoes; 2 (14.5 oz) cans vegetable broth; 2 (14 oz) cans cannellini beans, (rinsed and drained); 1 small parmesan rind; 1 teaspoon dried thyme; 1 teaspoon dried basil; 1/2 teaspoon dried rosemary; Dash of crushed red pepper; 1 cup dried ditalini or other small pasta; 1/4 cup chopped flat-leaf parsley; Grated Parmesan cheese (for serving, optional)

This easy one pot Pasta Fagioli recipe is the perfect weeknight dinner. Made with cannellini beans and ditalini, it's a hearty Italian soup. Get the tips!

Pasta Fagioli, also known as Pasta e Fagioli, is the kind of soup that wraps you in warmth with every spoonful. It's a traditional Italian soup built on a base of sautéed onion, carrot, and celery, with canned tomatoes, cannellini beans, and small pasta swimming in a savory broth. A Parmesan rind simmered along with the soup adds a subtle nutty richness you can't get any other way. This version is a one-pot meal that comes together in about 45 minutes, making it an easy weeknight dinner. Serve it with crusty bread or garlic bread and you've got a bowl of pure comfort.

Why You’ll Love This Pasta Fagioli

Everything cooks in a single pot, so cleanup is quick and easy.
The Parmesan rind gives the broth a deep, savory flavor without any extra effort.
It's hearty enough to be a complete meal, thanks to the beans and pasta, and it reheats beautifully.

Key Ingredients for Authentic Pasta Fagioli

Parmesan rind: This is the secret to a deep, savory broth. Save rinds from Parmesan wedges and store them in the freezer to have on hand. If you don't have one, add a teaspoon of nutritional yeast or extra grated Parmesan for a similar umami boost.
Cannellini beans: Creamy and mild, these beans are traditional for pasta e fagioli. Rinse and drain them well to remove excess sodium. Navy or great northern beans are fine substitutes.
Ditalini pasta: This tiny tube shape is ideal because it cooks evenly and fits on a spoon with the beans. If you can't find it, use elbow macaroni or any small pasta shape.

Kitchen Tools for Pasta Fagioli

Large pot or Dutch oven: A 5- to 6-quart pot with a heavy bottom ensures even heat and prevents scorching.
Chef's knife and cutting board: For chopping the vegetables efficiently.
Wooden spoon or spatula: For stirring the soup without scratching your pot.

Tips for Making the Best Pasta Fagioli

For the best texture, use a small pasta like ditalini or elbow macaroni, these hold up well without turning to mush. If you need a gluten-free version, simply swap in your favorite gluten-free pasta and adjust the cooking time. This soup is intentionally thick, almost stew-like; if you prefer a thinner consistency, add an extra cup of broth. And if you want a pop of color and nutrients, stir in a handful of fresh spinach or kale during the last few minutes of cooking. Also, invest in a good brand of canned tomatoes, they're the backbone of the soup's flavor.

Expert Tips for Deeper Flavor in Pasta Fagioli

The key to building deep flavor starts with the mirepoix. Sauté the onion, carrot, and celery until they're soft and just starting to brown, about 5 minutes over medium-high heat. This caramelization adds sweetness that balances the acidity of the tomatoes. Don't rush the garlic; let it cook for a full 2 minutes so its aroma blooms. And that Parmesan rind? It's not just for show. As it simmers, it releases glutamates that give the broth a savory umami kick without making it cheesy. Remove it before serving, but keep it in the fridge to reuse if it's still intact.

Pasta Fagioli Variations to Try

There are countless ways to make pasta e fagioli your own. For a meaty version, brown Italian sausage or ground beef before adding the vegetables. If you want more heat, increase the crushed red pepper or stir in a pinch of cayenne. For a different bean, swap cannellini with navy or great northern beans, they're all creamy and mild. And if you're out of dried herbs, use fresh: about 1 tablespoon each of fresh thyme and basil, and 1½ teaspoons of rosemary.

What to Serve with Pasta Fagioli

A bowl of this soup is satisfying on its own, but it's even better with something to soak up the broth. Garlic bread is the classic choice, its crisp, buttery surface contrasts beautifully with the tender beans and pasta. A simple green salad with lemon vinaigrette adds brightness, while a caprese salad with fresh mozzarella and basil brings a touch of elegance. If you're serving a crowd, bruschetta or a kale salad also pair well.

How to Store Leftover Pasta Fagioli

Let the soup cool completely, then transfer it to an airtight container. It will keep in the refrigerator for up to five days. The soup thickens as it sits, so when you reheat, stir in a splash of vegetable broth or water to thin it to your liking. If you plan to freeze the soup, note that the pasta can become mushy upon thawing. For best results, omit the pasta when making the soup, then cook fresh pasta and stir it in after reheating.

How to Freeze Pasta Fagioli for Later

To freeze this soup for longer storage, let it cool completely, then ladle it into freezer-safe containers, leaving about an inch of headspace. It will keep for up to three months. When you're ready to eat, thaw the container in the refrigerator overnight. Reheat gently on the stovetop over medium-low heat, adding extra broth as needed. As noted, the pasta will soften significantly, so if you're planning ahead, freeze the soup base without the pasta and add freshly cooked pasta when you serve.

Best Ways to Reheat Pasta Fagioli

The best way to reheat leftover Pasta Fagioli is on the stovetop. Pour the soup into a saucepan and add a few tablespoons of broth or water to loosen it up. Warm it over medium heat, stirring occasionally, until it's hot throughout, about 5 to 7 minutes. If you're short on time, use the microwave: place a portion in a microwave-safe bowl, cover with a damp paper towel, and heat in 30-second bursts, stirring in between, until steaming. Add more liquid if needed to restore the desired consistency.