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Pasta Fagioli

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Teeming with vegetables, beans, and pasta, hearty pasta fagioli soup is the perfect cozy meal for a chilly night.

Bowl of pasta fagioli.

Photo by Alexandra Grablewski (Chronicle Books, 2018)

Pasta Fagioli, literally meaning “pasta and beans” (and pronounced “pasta fa-jo-lee” or “pasta fa-zhool,” depending on the region) is a quintessential Italian comfort food, perfect for those chilly nights that call for something cozy and hearty. This particular version, adapted from Joe Cicala, executive chef at Cicala in Philadelphia, and featured in The Washington Post, is truly the best I’ve tried.

The soup begins with a flavorful mix of pancetta and vegetables, simmered in wine and broth, and finishes with pasta and beans. But what really makes the soup special is the way the broth is enriched: a portion of the soup is puréed and stirred back in, lending a satisfying texture and a depth of flavor that makes the soup a meal in itself. Serve it with focaccia and a big Italian salad, and you’ve got a meal that will warm you up and make you happy.

“AMAZING!! This was an absolute gem of a soup to make, with very rich and complex flavors. Loved the thickening trick as well! I am Italian and have had many versions of pasta fagioli, but this one is my favorite.”

Gina

What You’ll Need to Make Pasta Fagioli

Pasta fagioli ingredients.
  • Olive Oil: Used for sautéing vegetables, adding a subtle, fruity undertone to the soup’s base.
  • Pancetta: Italian cured pork belly, similar to American bacon but not smoked, adds a rich, savory flavor. Available pre-diced near the deli section or at the deli counter for convenience.
  • Onion, Carrots, Celery, Garlic: This classic vegetable mix creates a flavorful foundation for the soup, offering sweetness, aroma, and depth.
  • White Wine: Adds a hint of acidity and complexity to the soup. Choose an inexpensive bottle that’s still good enough to drink.
  • Chicken Broth: The liquid base of the soup, contributing both richness and depth.
  • Cannellini Beans or Chickpeas (or a Combination): These legumes bring heartiness, texture, and protein to the dish.
  • Dried Lentils: Add nutritional value, earthy flavor, and heartiness to the soup. French green lentils (lentilles du Puy) are preferred for their ability to hold their shape, but any brown or green lentils will work.
  • Canned Diced Tomatoes: Provide acidity and brightness, balancing the soup’s rich flavors.
  • Bay Leaves and Fresh Rosemary: These herbs infuse the soup with aromatic and herbal notes.
  • Pasta: Small pasta like elbow macaroni, ditalini, or orzo makes the soup more substantial.
  • Parmigiano-Reggiano: This cheese lends a nutty, salty flavor to the soup.
  • Jump to the printable recipe for precise measurements

Step-by-Step Instructions

Begin by heating the olive oil over medium-low heat in a large pot, then add the pancetta.

pancetta and olive oil in pot.

Cook until the fat begins to render, about 5 minutes.

Pancetta rendering in a Dutch oven.

Add the onions, carrots, and celery.

adding the onions, carrots, and celery to the pot.

Cook until the onions become translucent, then add the garlic and cook 1 minute more.

adding the garlic to the cooked vegetables.

Pour in the wine and cook until almost evaporated.

pouring the wine into the pot.

Next, add the broth, salt, pepper, beans lentils, tomatoes, bay leaves and rosemary, and bring to a boil.

bringing the soup to a boil.

Reduce the heat and simmer, uncovered, until the lentils are tender, 20 to 30 minutes, depending on the type of lentils you used. Use a ladle to transfer about one cup of the beans and a little broth to a blender. Remove the center knob so steam can escape. Hold a paper towel or kitchen towel over the opening to prevent splatters. Purée until smooth and set aside.

a bit of soup in blender.
blended soup in blender.

Meanwhile, add the dried pasta to the simmering broth.

adding the pasta to the simmering broth.

Cook until the pasta is tender, then add the reserved purée back to the pot. The broth will be slightly thickened from both the pasta starch and the purée.

adding the bean and vegetable purée to the soup pot.

If the soup seems too thick, thin it with a bit of water. Stir in the Parmigiano-Reggiano.

stirring in the Parmigiano Reggiano.

Ladle the soup into bowls and sprinkle with more cheese, if desired.

Frequently Asked Questions

Can pasta fagioli be frozen?

Yes, but it’s best to do so before adding the pasta, as pasta can become mushy when frozen and then thawed. Freeze the soup in an airtight container for up to 3 months. Before serving, defrost the soup in the refrigerator overnight and then reheat on the stovetop over medium heat until simmering, add the pasta, and cook until the pasta is tender. (The beans may have soaked up some of the broth while frozen, so add more broth to thin out the soup, if necessary.)

Can this soup be made vegetarian?

Yes, you can make this soup vegetarian by substituting the chicken broth with vegetable broth and omitting the pancetta. To maintain the savory depth of flavor in the vegetarian version, consider adding a Parmigiano Reggiano rind while the soup simmers. The rind imparts a rich, umami flavor that enhances the broth beautifully.

Can pasta fagioli be made ahead of time?

This soup will keep in the refrigerator in an airtight container for up to 3 days. However, keep in mind that the pasta and beans will continue to absorb the broth over time, so they may become softer and the soup thicker. If you don’t plan on serving the soup immediately, I recommend cooking the pasta separately and adding it to individual servings.

Bowl of pasta fagioli.
Photo by Alexandra Grablewski (Chronicle Books, 2018)

Video Tutorial

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Pasta Fagioli

Teeming with vegetables, beans, and pasta, hearty pasta fagioli soup is the perfect cozy meal for a chilly night.

Servings: 4
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Total Time: 45 Minutes

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 4 ounces pancetta, diced
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, finely diced
  • 2 medium ribs celery, finely diced
  • 2 cloves garlic, minced
  • ½ cup white wine
  • 6 cups chicken broth
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 (14.5-ounce) cans cannellini beans or chickpeas (or a combination), drained and rinsed
  • ¼ cup dried lentils, rinsed (preferably French green lentils, but any green or brown lentils are fine)
  • 1 14.5-ounce can diced tomatoes, with their juices
  • 2 bay leaves
  • 1 tablespoon minced fresh rosemary
  • ¾ cup pasta, such as elbow macaroni or ditalini
  • ⅓ cup freshly grated Parmigiano-Reggiano, plus more for serving

Instructions

  1. Heat the olive oil in a large pot over medium-low heat. Add the pancetta and cook until the fat begins to render, about 5 minutes. Add the onions, carrots and celery and increase the heat to medium; cook, stirring frequently, until the onions become translucent, about 5 minutes. Add the garlic and cook 1 minute more, stirring constantly so the garlic doesn't burn.
  2. Add the wine and cook until it has nearly evaporated, about 5 minutes. Add the broth, salt, pepper, beans, lentils, tomatoes, bay leaves, and rosemary. Increase the heat to high and bring to a boil, then reduce the heat to medium-low and simmer, uncovered, until the lentils are just tender, 20 to 30 minutes, depending on the type of lentils you used.
  3. Use a ladle to transfer about 1 cup of the beans and veggies and a little liquid to a blender. Remove the center knob so steam can escape. Hold a paper towel or kitchen towel over the opening to prevent splatters. Purée until smooth and set aside.
  4. Add the pasta to the pot and stir to incorporate. Turn the heat up to a gentle boil and cook until the pasta is tender but still firm to the bite, 8 to 12 minutes depending on the type of pasta you used (follow timing on the package). The soup will thicken a bit by the time the pasta is cooked. Fish out and discard the bay leaves.
  5. Stir the reserved puréed mixture into the soup. (If you're having a hard time getting the mixture out of the blender, remove as much as you can with a rubber spatula, then add some of the hot soup broth to the blender and swirl around to loosen it up; it should come right out.) Cook briefly, until the soup is heated through.
  6. Remove the soup from heat and stir in the Parmigiano-Reggiano. If the soup seems too thick, gradually add 1 to 2 cups of water or chicken broth and thin to the desired consistency (the longer the soup sits on the stove, the thicker it will get). Season to taste with salt and pepper. Ladle the soup into bowls and sprinkle with more cheese, if desired. Note that as the finished soup sits on the stove, the pasta and beans will continue to soak up the broth. If it gets too thick, you can thin it with a bit of broth or water.
  7. Make-Ahead/Freezer-Friendly Instructions: This soup can be stored in an airtight container in the refrigerator for up to 3 days. However, keep in mind that the pasta and beans will continue to absorb the broth over time, so they may become softer and the soup thicker. If you don't plan on serving the soup immediately, I recommend cooking the pasta separately and adding it to individual servings. The soup can also be frozen, without the pasta, for up to 3 months. Before serving, defrost the soup in the refrigerator overnight and then reheat on the stovetop over medium heat until simmering, add the pasta, and cook until the pasta is tender. (The beans may have soaked up some of the broth while refrigerated or frozen, so add more broth to thin out the soup, if desired.)

Pair with

Nutrition Information

Powered by Edamam

  • Per serving (4 servings)
  • Serving size: About 2 cups
  • Calories: 691
  • Fat: 25g
  • Saturated fat: 8g
  • Carbohydrates: 81g
  • Sugar: 7g
  • Fiber: 17g
  • Protein: 36g
  • Sodium: 1214mg
  • Cholesterol: 26mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Comments

  • Hi Jenn. I made this soup last night for dinner and it was absolutely delicious!!! So easy to prepare and nutritious. The flavors just melded together beautifully! I’ve tried many of your recipes and have never been disappointed.

    • — Maureen Christian on March 1, 2024
    • Reply
  • Jenn –
    I have made this recipe twice with the intent that I would freeze “leftovers”. There are never anything left to freeze. Does it work to simply double the recipe or is there a formula you would suggest? I looked for an option on the recipe to make for 8 servings, but didn’t see this. Thanks and please adivse.

    • — Elizabeth J Goeke on February 23, 2024
    • Reply
    • Hi Elizabeth, glad you enjoy it so much that there’s nothing left to freeze! Yes, it’s perfectly fine to double the recipe without any other modifications.

      • — Jenn on February 23, 2024
      • Reply
  • “This is outstanding!” Direct quote from my husband ! So hearty! So delicious! 5****!!!

    • — Shelly on February 17, 2024
    • Reply
  • Good morning Jenn,
    I made this soup last week and to say it was delicious is putting it mildly! It was SO delicious!
    The only change I did was using fire roasted tomatoes, using my immersion blender for a bit to thicken and I pre cooked my ditalini so I could freeze leftovers!
    I’ll definitely be making this again.
    Many thanks for all of your delicious recipes!!!
    Hope you enjoy the rest of your weekend.
    Susan

    • — Susan on February 17, 2024
    • Reply
  • This is my favorite pasta fagoili recipe. The only alteration I make is using fire roasted diced tomatoes. Freezes well and gets tastier in the fridge over time. Everyone who tries it, loves it. Thanks for another great recipe!

    • — Scott on February 15, 2024
    • Reply
  • I made this soup on Super Bowl Sunday… and have had it twice since then as well as bringing some to my sister-in-law!! This is the best pasta fagioli recipe. I love this soup to begin with but to be able to make it and enjoy it myself as much as my favourite restaurant recipe is wonderful!!
    P.S. I have your first cookbook and always go to the website for any recipe!

    • — Judith Campbell on February 14, 2024
    • Reply
  • This turned out excellent! I did use uncured pork belly meat that I cut into small cubes and slow fried with Italian herbs in place of the pancetta. Great way to use up that meat that I bought at Costco and then froze when it wasn’t the bacon I thought it was.

    • — Pamela D on February 3, 2024
    • Reply
  • I made this soup vegetarian yesterday and it was absolutely delicious. I will definitely make it again. Thank you.

    • — Leona McElroy on February 3, 2024
    • Reply
  • Five stars are not sufficient. This is better than restaurant good. I did not have lentils so proceeded without them. An immersion blender through only half the pot did the trick nicely without fuss. Delish!

    • — Eileen on February 1, 2024
    • Reply
  • Delicious and especially with crusty bread – my 3 teenagers loved it!

    • — Jennifer on January 30, 2024
    • Reply
  • Really nice! An immersion blender is much easier than regular blender.

    • — Peter hunt on January 29, 2024
    • Reply
  • Just made this tonight, exactly as written and it was fabulous! So tasty! Can’t wait to pack a bowl for lunch!

    • — Kim on January 29, 2024
    • Reply
  • I made this yesterday and loved the outcome. I reduced significantly the rosemary and added some dried thyme and a Parmesan rind. I used orecchiette pasta which was perfect! Any suggestions for alternative herb combos? I’m not a big rosemary fan! Otherwise delicious, hearty, pantry ingredients on hand!

    • — Jen on January 29, 2024
    • Reply
    • Glad you enjoyed it! Some other options you could use in place of rosemary are sage, tarragon, or an Italian seasoning blend.

      • — Jenn on January 30, 2024
      • Reply
  • Made this soup once again on a cold damp day. It is always delicious and is the only recipe we now use for this soup. The flavors are fantastic and it is so easy to make-so tasty. I now keep copies of the recipe for my guests as they always ask for. I am not a great cook but Jenn’s recipes have given me confidence that I too can prepare good food!

    • — Nancy Bianchi on January 28, 2024
    • Reply
  • Good Afternoon,
    I have bags and bags of red lentils in my pantry. Can I use those rather than green or brown lentils in this soup? Please advise.

    • — Franca on January 28, 2024
    • Reply
    • Hi Franca, Sure – it’s fine, although the red lentils will soften much more than the green. Enjoy!

      • — Jenn on January 29, 2024
      • Reply
  • Could I omit or replace the Parmesan? I am wondering if this could be made dairy free.

    • — Jackie on January 28, 2024
    • Reply
    • Sure!

      • — Jenn on January 29, 2024
      • Reply

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