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Pasta e Fagioli

5 stars based on 143 votes

Pasta e fagioli — literally “pasta and beans” — is a heartwarming Italian soup, perfect for a chilly night. There are countless recipes but this one, given to me by my dear friend Tracy Santoro and adapted from Chef Joe Cicala’s recipe in the The Washington Post, is the best I’ve tried. The base of the soup is made with pancetta, vegetables and white wine, which add tremendous depth of flavor, and the broth is thickened slightly with puréed beans, which makes it rich and satisfying. Serve it with Rosemary Focaccia and a Big Italian Salad — I promise, it will warm you up and make you happy!

ingredients

Before we get started, a few words about the ingredients. Pancetta is simply Italian bacon. Instead of being smoked like American bacon, it is cured with salt and spices and then dried. You can find it in the deli at most supermarkets or precut and packaged in the refrigerated gourmet foods aisle, which is a great time saver. For the wine, be sure to use something inexpensive but still good enough to drink (no supermarket cooking wine!). Since the recipe only calls for 1/2 cup, I like to use one of those mini bottles sold in packs of four — they are great for keeping on hand for cooking. For the lentils, I prefer French green lentils (or lentilles du Puy) because they hold their shape when cooked (you can always find them at Whole Foods) but if you can’t get them, any brown or green lentils are fine.

cooking-pancetta

Begin by heating the olive oil in a large pot. Add the pancetta and cook until the fat begins to render, about 5 minutes.

cooked-pancetta

Add the onions, carrots and celery and cook until the onions become translucent.

adding-veggies

Add the white wine and cook until almost evaporated.

adding-wine

Add the broth, salt, pepper, beans lentils, tomatoes, bay leaves and rosemary.

adding-beans-and-broth

Bring to a boil.

simmering-soup

Then reduce the heat and simmer until the lentils are tender, 20-30 minutes, depending on the type of lentils you used.

cooked-beans

Use a slotted spoon to transfer about one cup of the beans and a little broth to a blender.

ready-to-puree-beans

Purée until smooth and set aside.

pureed-beans

Meanwhile, add the dried pasta to the simmering broth.

adding-pasta

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

cooked-pasta

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

stirring-in-cheese

Ladle the soup into bowls. Drizzle with a touch of olive oil and sprinkle with more cheese, if desired. Enjoy!

pasta-e-fagioli-1

Pasta Fagioli

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

Ingredients

  • 2 tablespoons extra virgin olive oil, plus more for serving
  • 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
  • 1/2 cup white wine
  • 6 cups low sodium chicken broth
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 (14.5 ounce) cans cannelloni beans or chickpeas (or combination), rinsed and drained
  • 1/4 cup dried lentils, rinsed (preferably French green lentils, but any green or brown lentils are fine)
  • 1 cup diced or chopped canned tomatoes, with their juices
  • 2 bay leaves
  • 1 tablespoon minced fresh rosemary
  • 3/4 cup dried pasta, such as elbow macaroni or ditalini (whole wheat is fine)
  • 1/3 cup freshly grated Parmigiano-Reggiano, plus more for serving

Instructions

  1. Heat the 2 tablespoons of 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 onion, carrot 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 stick to the bottom of the pan and burn.
  2. Add the wine and cook until it has nearly evaporated, about 5 minutes. Add the broth, salt, pepper, beans, lentils, diced 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, 15-30 minutes, depending on the type of lentils you used.
  3. Use a slotted spoon to transfer 1 cup of the bean mixture 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 dried 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, anywhere from 8-12 minutes depending on the type of pasta you used. 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 bean 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 it 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 1-2 cups of water or more chicken broth and thin to desired consistency (note: the longer it sits on the stove, the thicker it will get). Season to taste with salt and pepper. Ladle the soup into bowls. Drizzle each portion with a touch of extra-virgin olive oil and sprinkle with more cheese, if desired.
  7. Note: This soup is best served immediately; as it sits, the pasta and beans soak up the broth. If the soup gets too thick, you can thin it with a bit of broth or water.

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

Reviews & Comments

  • Finely diced? Could I possibly use my food processor?

    - P on May 21, 2017 Reply
    • Hi P, a food processor would work, but you just want to be sure not to puree the veggies. Hope you enjoy!

      - Jenn on May 22, 2017 Reply
  • 5 stars

    Delicious!

    - S Fletcher on May 11, 2017 Reply
  • 5 stars

    This my go to comfort soup and this recipe is full of flavor and taste. I loved everything about the recipe and wouldn’t change a thing.

    - Tracie Cooper on April 28, 2017 Reply
  • 5 stars

    Excellent recipe. Followed it exactly and it came out great. Really good as leftovers although the pasta does get a bit mushy over time (unavoidable) but that didn’t detract from the great flavors.

    - David Hotaling on April 27, 2017 Reply
  • 5 stars

    This is a wonderful comfort soup. Easy and quick to make compared to some other similar soups I’ve made. Definitely a keeper. I used the immersion blender and blended a bit more than the one cup, I just like a smoother thicker consistency.

    - Tina on April 25, 2017 Reply
  • 5 stars

    I love this recipe. So much better than the one with so much tomato base. Will make this again and again.

    - Barbara Dowtin on April 23, 2017 Reply
  • 5 stars

    I made this today for my family – let me say it got the thumbs up all around. We all loved it….thank you so much for sharing your recipes so that we in turn, can share with our families. Now…..off to make the lemon buttermilk pound cake.

    - Alexandra on April 14, 2017 Reply
  • How much is ‘one cup’?

    - Jo on April 4, 2017 Reply
    • Hi Jo, I see from your email address that you’re from the UK, so I’ve added metric conversions for the recipe. To view them, scroll down to the recipe and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you.

      - Jenn on April 5, 2017 Reply
  • 5 stars

    I made this tonight. Amazing doesn’t begin to dsescribe it. I had 2 bowls, and so did my friend, for whom I demonstrated this recipe as a cooking lesson. The remainders, as much as I wanted to keep them, I packed up for my friend and my pregnant sister who lives 5 min away, as a supreme treat for tomorrow. I suspect I will be making it again within the week.

    - Sheryl B on March 29, 2017 Reply
  • 5 stars

    Great recipe. Used Reisling for the white wine (1/4 cup) and the result was outstanding. Easy to follow and achieve success! Thank you Jenn.

    - Mark Bolda on March 18, 2017 Reply
  • 5 stars

    I loved this soup – the flavors and texture were perfect. My husband isn’t really a bean guy and didn’t love it the first night, but liked it a lot more as leftovers the second night. I couldn’t find the French green lentils and just used regular brown lentils and it came out great. Will definitely make again!

    - Erikka on March 17, 2017 Reply
  • 5 stars

    Great recipe! My family love this winter soup.

    - Velia G on March 17, 2017 Reply
  • 5 stars

    As usual, this recipe is over the top good! outside of an extra clove of garlic, I followed Jen’s recipe to the letter and the flavor is amazing. We had a return to sub freezing weather again today and this soup hit the spot. Great tip on buying the MINI bottles of wine. grabbed a 4 pack of pinot grigio on the way home and just a little left in the bottle for the cook.

    - Michael B on March 13, 2017 Reply
  • 5 stars

    This recipe is exactly like my grandmother’s soup that she made when I was little. I add a parmesan cheese rind to the soup at the beginning and fish it out before serving. It freezes exceptionally well so I usually make double the recipe.
    Everyone should try this recipe.

    - Laura on March 5, 2017 Reply
  • Hi Jenn. I’d like to add ground turkey. How much of the salt would I have to add?

    - Catherine Latsombath on March 5, 2017 Reply
    • Hi Catherine, are you saying that you’d like to substitute ground turkey for something else in the recipe?

      - Jenn on March 5, 2017 Reply
  • 5 stars

    This is a great soup and easy to make. Flavors are grand. My only complaint is that it barely fed four, which has absolutely nothing to do with the quality of the recipe. Everything recipe of Jenn’s I’ve tried has been good. This is no exception. Give it a try. You won’t be sorry.

    - Maralie Rowell on March 4, 2017 Reply
  • 5 stars

    Great recipe. So delicious. For vegetable fans you can easily double the vegetables and add extra drained diced tomatoes and even red peppers. It is also so flexible! I’ve made this recipe many times with pancetta, bacon and even ham… I used 1/2 cup red lentils in a pinch which worked out so well to help thicken the soup. Great soup for a hearty lunch or dinner.

    - Aileen on February 15, 2017 Reply
  • 5 stars

    In my note next to this recipe, I’ve written, “The best soup I’ve ever made!”

    - Paula on February 15, 2017 Reply
  • My favorite winter soup – flavor is absolutely delicious! I would recommend reducing the amount of salt, otherwise don’t change a thing!

    - Shelley T on February 14, 2017 Reply
  • 5 stars

    Great weeknight supper, then again the next day in the kiddos thermos for school lunch! I’m too lazy to dig out the blender so I just pulse my soup wand in the pot a couple times before adding the pasta. Delicious!

    - Christy on February 14, 2017 Reply
  • 5 stars

    Incredibly delicious – no leftovers in sight. I followed the recipe exactly except I used a can of fire roasted tomatoes, and I may have blended a little too much of the soup (which only impacted the final look slightly – making it a bit more murky.) Would definitely make again.

    - Michelle on February 14, 2017 Reply
  • 5 stars

    This is great dish, for this time of year in New England, very satisfying. I used a whole can of diced tomatoes, instead of a cup, otherwise followed the recipe. I usually serve with a good loaf of bread. Made it twice now and my husband always goes back for seconds. Enjoy!

    - Bronwyn Leone on February 14, 2017 Reply
  • 5 stars

    I love this recipe!! I have made it a few times now and it turns out perfectly every time!! I follow the recipe just like it is written! Thank you for this wonderful recipe!!

    - Kathy on February 14, 2017 Reply
  • 4 stars

    I made this after a friend raved about it. I wasn’t familiar with pancetta so accidentally bought the thinly sliced kind which still worked – but I’m grateful for the photos so I know what to buy next time! I also used gluten free pasta, and (for the first time) no one in my family complained about it. I think the other flavors made it undetectable. My 7yo, who complains about everything, still complained about this — but he also ate it. Success! Oh, and I used parmesan b/c I forgot to get parm reggiano so I had to add more salt to boost the flavor.

    - Alicia on February 14, 2017 Reply
  • 5 stars

    Phenomenal. So many of your recipes are off-the-charts good, but this is love and hominess in a bowl. My husband loves it, too. Whenever I tell him I’m making it his eyes glaze over.

    - Dawn R on January 27, 2017 Reply
  • 5 stars

    Excellent recipe. I’m not a big fan of bean based soups, but this was delicious. I used bacon and pork stock (its what I had in the house) and added 1/3 cup of frozen baby lima beans (my husband’s favorite), but I think its the fresh rosemary that really makes this soup so good.

    - Anne on January 22, 2017 Reply
  • 5 stars

    Oh my! Couldn’t get enough of it!

    - Devan on January 14, 2017 Reply
  • Hi! I am hoping to make this for a group, several of whom are vegetarian. Can I substitute the chicken broth for vegetable broth and omit the pancetta – or think it won’t work? Thanks! Love all your recipes

    - Jennifer on January 12, 2017 Reply
    • Yes and Yes! Hope everyone enjoys :).

      - Jenn on January 12, 2017 Reply
  • 5 stars

    My Italian boyfriend was not convinced that his Korean American girlfriend could make a presentable pasta fagioli especially since I don’t say it right. Fazhoul? He was suitably impressed though. I made as directed except that I had half required pancetta and cooked down tomatoes for 5 mins before adding broth, beans etc. I find the secret to soup is to be patient with each ingredient addition to allow flavors to develop. Yes it’s slower but it yields a flavorful result. Thanks for this great recipe. I will definitely make this again.

    - Minca on December 23, 2016 Reply
  • 5 stars

    Fantastic!

    - Kris on December 21, 2016 Reply
  • 5 stars

    Best Pasta e fagioli recipe I’ve tried! Made per directions but added a Parmesan rind while simmering.

    - Barb on December 6, 2016 Reply
    • I was wondering what I should do with those Parmesan rinds! Now I know…

      - Cathy on January 11, 2017 Reply
  • 5 stars

    I made this and it was delicious–perfect for lunch on a cold day. I followed all instructions as stated, but felt it needed a little extra acid at the end, so stirred in a little bit of red wine vinegar before serving, and it did a great job to brighten it up a bit. Will definitely plan to make again.

    - Raquel on December 5, 2016 Reply
  • 5 stars

    This is a staple around our home! This recipe is perfect just as it is and needs absolutely no tweaking. Unless you have special dietary needs, do not substitute any of the Ingredients and definitely don’t skimp out on using high quality ingredients.

    I’ve made this particular recipe for when we have visitors come over and I get nothing but compliments. The last time I made this we made garlic and white wine mussels with homemade cheesy garlic bread to dip in both the soup and mussels sauce. It seemed like an odd pairing at first but it turned out to be a wonderful dining experience.

    Having to take out some of the soup and blend it and then replace it may seem like tedious work but when you do it and see the beautiful consistency the soup gets after, you wouldn’t have it any other way.

    I love making it and I will keep making it for years to come!

    - Celeste on December 5, 2016 Reply
  • 5 stars

    I’m vegetarian and was struggling to find a substitute for the pancetta. So I just made the recipe without the pancetta and it was delicious! The flavors are so delicious.

    - Nicaela Chinnaswamy on December 4, 2016 Reply
  • 5 stars

    By far the best Pasta e Fagioli soup I’ve ever had. I like Olive Gardens but this has so much more depth of flavor. And may I suggest that no one leave the lentils out. It does add something to this soup. Delicious!

    - Debbie on December 2, 2016 Reply
  • 5 stars

    I love this soup! It’s become one of my favorite go to soups to make and eat. I have a hard time finding pancetta so I substitute bacon instead and it works great. I also have been adding rotisserie chicken in to make it a little more hearty (it is already without the chicken). Overall great recipe as is or you can add to and substitute to still make it great!

    - Haley Groves on December 2, 2016 Reply
  • Fantastic! Everyone loved it

    - S OLLION on December 2, 2016 Reply
  • 5 stars

    WOW…just made this and loved it as did my friends. Actually made it ahead, did not puree and let it get thick on its own. Thinned it out just a little with chicken broth when I reheated it. My spoon stood up in the soup. Your grana padona giveaway sounds great. Unfortunately hard to find locally

    - Carol on December 1, 2016 Reply
  • 5 stars

    This soup as is was perfect and delicious! I doubled the recipe as I made it for a friend and her family as she’s battling cancer. Also brought them the focaccia Jenn has on her website. Got continuous raves!

    - Lori on December 1, 2016 Reply
  • 5 stars

    I have made this soup three times since discovering it……my husband and son (fiancee included) love it!!!! I shared the recipe as well as the web site with my son (visiting from Bay area for holidays). Easy to make, and easy to make substitutions. (Used Great Northern beans instead of cannellini beans)….I doubled this recipe the last time I made it because it is that good!

    - Pam Inglesby on December 1, 2016 Reply
  • Regarding pasta fagioli– Made b4 from your site but misplaced recipe. Glad to have found it again! Using pancetta , green lentils & rosemary ,made soup company special—better than Nonnas!

    - Mary on December 1, 2016 Reply
  • 5 stars

    Love it!! My family actually asks me to make the “olive garden” soup. I substituted kidney beans for the lentils and love the addition of the parmesan cheese. As with all your recipes it was easy to follow the instructions and the pictures are icing on the cake. I have a folder in my computer just for your recipes. I know I can always ciunt on them and even make them for first time for company. Many thanks from me andmy family.

    - Jacky Ducote on December 1, 2016 Reply
  • 5 stars

    I love to make soups in the winter, and I especially love hearty, flavorful bean soups! The comment I added to my copy of this soup was, “The best bean soup I’ve ever made!”

    - Paula on December 1, 2016 Reply
  • 5 stars

    So delicious!!

    - Grayson on November 25, 2016 Reply
  • Would the lack of bacon/pancetta in this recipe lessen the flavor of this soup. I keep kosher. Btw, I love your recipes and us them frequently.

    - Esther Liss on November 22, 2016 Reply
    • Hi Esther, so glad you like the recipes! It’s fine to omit the pork; just add a bit more olive oil. The soup will still be delicious.

      - Jenn on November 22, 2016 Reply
  • Hi Jenn- Curious to see if it makes much of a difference with beef broth or if I should omit any seasonings? I for some reason thought that’s what the recipe asked for and bought those instead of chicken broth. Appreciate the help!

    - Daryl on November 14, 2016 Reply
    • Hi Daryl, Beef broth should be fine here and no need to adjust the seasonings. If the broth is no low sodium, though, you could reduce the added salt.

      - Jenn on November 15, 2016 Reply
  • 5 stars

    Delicious recipe. Used just the cannelini beans like in a typical recipe of fagioli soup instead of lentils etc.

    - Claude on November 5, 2016 Reply
  • Have you tried making your pasta e fagioli in a crockpot? If so, what modifications have you done? (E.g., when to add purée and pasta)

    - SG on November 5, 2016 Reply
    • Hi SG, You could use a crockpot here but you’d still need to go through all of the initial steps on the stovetop, (and it cooks fairly quickly so not sure a crockpot would make sense for this recipe).

      - Jenn on November 5, 2016 Reply
  • 5 stars

    This recipe was a huge hit with our family. We made it exactly as the recipe called for and would not change a thing. Thank you for a delicious soup that we will enjoy again and again….especially as the cold season approaches.

    - MAM on October 17, 2016 Reply
  • Would guanciale work in place of the pancetta?

    - Liz on October 15, 2016 Reply
    • Hi Liz, I haven’t used guanciale in this soup, but I think it should work.

      - Jenn on October 15, 2016 Reply
      • Wonderful. Thank you! I can’t wait to try this!

        - Liz on October 23, 2016 Reply
  • looking forward to trying this soup . Love the idea of using lentils . I’m a chef and this is a lovely site. Beautiful pics and step by step instructions. Look forward to trying others soon.

    - chef cynthia dlf on October 8, 2016 Reply
  • 5 stars

    This soup is Amazingly delicious!! My family was quite impressed that I could create such a beautiful, flavorful soup from scratch. Thanks, Jenn, for making it easy for me to look good! I would recommend considering an edit to not list salt as a separate ingredient. I forgot to use low sodium broth, so my batch was a little too salty, but just barely, and the flavor, etc., so otherwise divine that it all got eaten anyway.

    - BethA on October 6, 2016 Reply
  • 4 stars

    Another favorite recipe – although the diced pancetta was difficult to find in my grocery store, so substituted thick cut bacon. Also, I’m too lazy to pull out the blender to puree a bit of the soup, so I quickly stuck my submersion blender in the pot, before adding the pasta. Perfect for a cold autumn/winter dinner.

    - Melissa Kittay on October 6, 2016 Reply
  • Hello Jenn!
    I see in the review/questions below that the soup does not freeze well. What if one were to freeze the soup without the pasta and then add the pasta to cook right before serving it? Wouldn’t that work? Thanks again. I haven’t made the soup yet but intend to and make it a vegetarian version for the Feast of Tabernacles we are attending this year. I will post back on the results.
    Sincerely,
    Vickie

    - Vickie on September 16, 2016 Reply
    • Sure Vickie, The soup freezes nicely without the pasta, so I just would hold off adding that until after it is defrosted. Hope you enjoy!

      - Jenn on September 16, 2016 Reply
    • I haven’t tried this yet, but it’s definitely on my list. I have a family that swells and shrinks daily, so when I make a soup with pasta, I cook the pasta separately. Pasta goes into the bowl, soup ladelled on top. If there are leftovers, The pasta goes into a quart or gallon-sized baggie. Next day, I set it on the counter while the soup warms, and let the soup heat it the rest of the way when I pour it over the pasta. Keeps the pasta from becoming mushy.

      - Jennifer on September 17, 2016 Reply
      • *with a bit of olive oil in the storage baggie.

        - Jennifer on September 17, 2016 Reply
  • 4 stars

    It tastes great. I made much larger pot but ended up scooping pancetta out. I cooked pancetta for good 15 minutes over low heat before adding anything else. When soup was done, almost none of the fat was rendered end ended up with diced fat (pancetta) floating on surface. Was I suppose to render pancetta all the way (recipe calls for “start to render”) or I did something else wrong? Or maybe it was just bad quality pancetta?

    Thanks

    - Nikola on May 14, 2016 Reply
    • Hi Nikola, that’s strange as it sounds like you cooked the pancetta for more than enough time. My guess is that the pancetta was not of the best quality. Glad you liked the soup anyway!

      - Jenn on May 16, 2016 Reply
  • Question: Do you have advice / directions on how this recipe can be adapted for a pressure cooker? I have an electric PC (Instapot Duo) and would really like to try to make this in it. Thanks!

    - Greg on April 20, 2016 Reply
    • Hi Greg, I don’t have any experience with a pressure cooker, so I don’t have any words of wisdom regarding using one for the soup- sorry I can’t be more helpful!

      - Jenn on April 21, 2016 Reply
  • 5 stars

    I love your pasta e fagioli recipe. It is how I discovered your site.
    My wife is a vegetarian while the rest of us are not. I would substitute A mix of vegetable broth and water for the chicken broth.
    However I am puzzled what to do as a substitute for the pancetta. What is its putpose: saltiness? Add salt? Fat? Add a dash of olive oil? Anything else? Or am I off base?

    - Walter Rilkoff on April 16, 2016 Reply
    • Hi Walter, You’re correct — a little extra salt and olive oil should do the trick. Please let me know how it turns out.

      - Jenn on April 17, 2016 Reply
    • Hi Walter and Jenn:

      I have made this dish at least ten times and have adapted the recipe substituting mushrooms for the pancetta – white or baby portobellas – or both. From my previous comment on adapting this amazing dish for vegans/vegetarians:

      “Best pasta e faglioi (pasta fazhool) I’ve ever made. Ever. The white wine did it.

      I made it vegan and about doubled most of the recipe — substituting sliced baby portabella mushrooms for the browned pancetta, using (2 quarts) vegetable broth and omitting the cheese; I used a can each of cannellini and lima beans, and a half can of dark red kidney beans — along with a full-sized can of diced, fire-roasted tomatoes, plus, I added sprigs of fresh thyme, some dried thyme and a few twists of an Italian seasoning grinder and a total of 5 garlic cloves; I also added a 3/4 of a diced yellow summer squash and half dozen diced new red potatoes for a bit more nutrition, as the soup was made as a vegan meal and not as a course.

      Delicious, I tell ya. The broth was just sublime.”

      I also add kale or spinach near the end of cook time!

      - Kim TN on October 26, 2016 Reply
  • 5 stars

    Loved this soup!

    - Colleen on March 30, 2016 Reply
  • 5 stars

    Àmazing recipe. My family loves it

    - Cathie on March 21, 2016 Reply
  • 4 stars

    Just made this today. The kitchen is smelling wonderful. Thanks for another great recipe. :)

    - SandraM on March 1, 2016 Reply
  • i am trying to send this recipe to a friend and your site won’t let me send it. please advise.

    - Susan Harrison on February 26, 2016 Reply
    • Hi Susan, This should be working now. Please let me know if you continue to have difficulty. Thanks!

      - Jenn on February 29, 2016 Reply
  • 4 stars

    This was very tasty, my husband and I really liked it. I will definitely make it again.

    - Mary brandt on February 15, 2016 Reply
  • 5 stars

    This soup is the BEST. Will it freeze well? Thanks.

    - Ginny on February 5, 2016 Reply
    • Unfortunately, it doesn’t freeze well Ginny — sorry!

      - Jenn on September 3, 2016 Reply
  • 5 stars

    This is hands down one of the best soups I have ever made. Thank you for posting!

    - Jen on February 4, 2016 Reply
  • 5 stars

    I just made your Pasta e Fagioli and all I can say is “It Is Delicious”, “Best Ever”! I’m a fan!

    - Barbara on February 3, 2016 Reply
  • 5 stars

    This soup is delicious! It is hearty and perfect for a cold day. It is great with a crusty white bread.

    - Trich on January 31, 2016 Reply
  • Can you substitute regular bacon for the pancetta ? Also can you use red wine instead of white? Trying to use ingredients I have on hand

    - Lynda on January 27, 2016 Reply
  • 5 stars

    This soup was wonderful. I doubled the recipe so I could have leftovers. I’ve tried several of your recipes and they are all great. Thank you!

    - Keather on January 22, 2016 Reply
  • 5 stars

    This was a hit with my three sons and husband. The meal was delicious and they even had multiple servings.

    - Stefanie on January 21, 2016 Reply
  • 5 stars

    This was delicious!! I couldn’t stop eating it. I love your website, everything I’ve tried has been amazing.

    - Annmarie on January 20, 2016 Reply
  • 5 stars

    This is a fantastic recipe! I’m a huge fan of pasta e fagioli soup in the winter, and I’ve made it a bunch of times but couldn’t find my recipe, so I decided to try this one – and it will now be my go-to! The main differences were adding onion and rosemary, and stirring in grated parmesan instead of just adding it as a serving topper, all of which give the soup a wonderful flavor and richness. I decided not to add the lentils because I like only cannellini beans in mine and didn’t want to change the flavor. I also used a pot that was a little too small, so I only added 4 cups of chicken broth, 1 can of cannellini beans, and 1/2 cup of pasta (gluten-free elbows so my husband could eat it too). I added a whole 14 oz can of diced tomatoes, since I didn’t want to measure out a cup and try to save the rest. And I skipped the puree step, partly out of laziness and partly because I found the soup plenty thick without that step. I’m sure the recipe is wonderful if you follow it to a T, but even modifying it slightly came out terrific. I’ve been enjoying it for lunch every day this week!

    - Emily on January 20, 2016 Reply
  • 5 stars

    My husband and I made this once and it was absolutely fabulous. Since it was so memorably delicious, I’m planning to make it for a bridal shower that I’m hosting for over a dozen guests! I think I’ll triple the recipe to be sure we have enough. Any ideal if I can just tripe the ingredients and make it all at once in a very large soup pot? Or, should I prepare it in single recipe sized batches? Thanks!!

    - Sara on January 19, 2016 Reply
    • Hi Sara, I think it’d be fine to make one batch in a big pot; you may need to fiddle with the consistency a bit, but that’s easy to do by adding more broth or simmering it down.

      - Jenn on January 20, 2016 Reply
      • Thank you for the quick reply! Hopefully the guests enjoy it as much as I have in the past :)

        - Sara on January 20, 2016 Reply
  • 5 stars

    Amazing as usual. I should never expect any less from you. The only change I made was that I used red lentils and did not add the cheese.

    - MrsDLA on January 18, 2016 Reply
  • I was preparing to make this and I realized that I bought red lentils instead of brown. Will that matter much?

    - MrsDLA on January 18, 2016 Reply
    • It will be absolutely fine, although the red lentils will soften much more than the green. Enjoy!

      - Jenn on January 18, 2016 Reply
      • 5 stars

        Thanks for your quick reply. It was excellent as usual. Your recipes are always reliable.

        - MrsDLA on January 18, 2016 Reply
  • 5 stars

    Another perfect recipe by Jenn. This soup has SO MUCH FLAVOR. It will be a staple in my home for years to come.

    - Renee Murray on January 10, 2016 Reply
  • 5 stars

    Pasta e fagioli is one of my favorite culinary memories of living in northern Italy. This recipe nails it. I wouldn’t change a thing. My adult children raved about it and wanted the recipe too. Kudos.

    - Rob Pannoni on December 25, 2015 Reply
  • Made this today…..this was excellent!! Loved it. Thanks!

    - Susan on December 20, 2015 Reply
  • 5 stars

    Delish!!! Made with turkey bacon and turn out great. Super easy too!

    - Sarmila Rajah on December 14, 2015 Reply
  • I love that this recipe uses canned beans!

    - Twila on December 12, 2015 Reply
  • 5 stars

    This was a very hearty soup. I loved the flavors and pancetta added great flavor. Once again another great recipe. I love your website.

    - Maria on December 12, 2015 Reply
  • 5 stars

    Great recipe for Sunday nights and leftovers for weekday lunches. Can’t wait to prepare it this weekend!

    - Tami on December 10, 2015 Reply
  • 5 stars

    Delicious soup! Have made it several times and it comes together easily and tastes great. Could easily be made vegetarian by omitting pancetta and sautéing vegetables only. Love the heartiness that adding lentils brings; I usually add more than amount indicated and enjoy a thicker stew-like consistency or simply add more chicken broth to compensate. Thank you, Jenn, for your wonderful recipes! This is my first and favorite website search when I’m looking to try something new!

    - Sheila on December 10, 2015 Reply
  • 5 stars

    This is one of my favorite recipes from your website (and that is saying something as all of the ones I have tried are really good)! I have made this recipe many times and recently made it for my parents. They loved it! My mom is Italian and gave it the thumbs up! She wanted me to make it again. Thanks for all of your great recipes!

    - Lisa on December 10, 2015 Reply
  • 5 stars

    Great soup! My daughter the foodie said this is the best soup I have ever made. I also made your blueberry muffins today and they were great! Thanks for sharing your expertise…I am definitely adding your website to my favorites

    - Clo on December 9, 2015 Reply
  • 5 stars

    I made this soup today–substituted prosciutto for pancetta (because that’s what I found at the store) and used gluten-free elbow macaroni. This soup is delicious–very hearty with a great flavor of Tuscany! I’ll definitely make this one again. Thank you, Jenn.

    - Robin H. on December 4, 2015 Reply
  • 5 stars

    I made this soup recently and it was excellent. My husband recently went gluten free, so I skipped the pasta & made wild rice separately in chicken stock & just ladled the soup over a bit of rice in the bowl. My husband says it reminds him of navy bean soup Italian style. I used cannellini & garbanzo beans. Will definitely make again. Also, I did not puree a portion at the end & used bacon instead of pancetta, because that’s what I had on hand.

    - Stephanie on December 3, 2015 Reply
  • 5 stars

    This is a great hearty soup, appealing to children as well!

    - Christy on December 3, 2015 Reply
  • 5 stars

    This soup was delicious, and easy to make.
    i will be baking it frequently over the winter to help warm us up. The flavor is excellent and the richness of the soup itself is wonderful.

    - julia chapman on December 3, 2015 Reply
  • 5 stars

    any way to reduce the calories in this?

    - barbara on December 3, 2015 Reply
    • Hi Barbara, You could cut amount of pancetta in half (but it does add great flavor :). Also, you could refrain from serving the soup with the extra olive oil and cheese.

      - Jenn on December 3, 2015 Reply
  • 5 stars

    This soup is absolutely delicious! It is a perfect Autumn/Winter soup. The flavor is outstanding and it’s very quick to make, so it’s perfect after work meal if you haven’t planned and thrown something in your crockpot in the morning.

    - Heather S on December 3, 2015 Reply
  • 5 stars

    Hi Jenn,
    I made this soup for My elderly Italian mother tonight. OMG she could not stop raving about how wonderful it was.!!!!!
    She said that in all of her years cooking, this has got to be the best version of pasta and fagioli she has EVER eaten. She passes on her compliments to you Chef !
    She also said she could eat a bowl of this EVERYDAY!!!!
    Thank you for your talent and skills which you so kindly share with everyone.
    You are my go to internet chef !

    - Jo on December 1, 2015 Reply
  • 5 stars

    AWESOME soup. My mom made this last night and I will definitely be taking a stab at it on my own. A little fresh french bread to dip is a nice addition.

    - Ryan Lehman on November 25, 2015 Reply
  • 4 stars

    Just made this and it was delicious! I made it vegetarian, I can only imagine how fantastic it is with the pancetta ; ) Nice & hearty, exactly what I was looking for…changes I made: no pancetta, added some fresh parsley I had to the onions, carrots & celery, used water instead of chix broth (veg stock would be even better-didn’t have any on hand) and towards the end I add a frozen chunk of parmesan rind to add a little fat flavor. Am thinking about adding some spinach…but this is really a great recipe, will make again!

    - Julie on November 24, 2015 Reply
  • What should you do if you don’t have a blender to make the purée?

    - Amanda on November 22, 2015 Reply
    • Hi Amanda, You can just mash some of the beans with a fork — it will work just fine.

      - Jenn on November 22, 2015 Reply
    • Potato masher. No muss, no fuss.

      - Jennifer on September 17, 2016 Reply
  • 5 stars

    Delicious for fall and winter. I like to add sausage as well, about 1/4 lb, to add a meaty depth.

    - Jamie on November 19, 2015 Reply
  • 5 stars

    I made this last weekend and it is delicious! I didn’t have pancetta, so I substituted bacon. I also used an immersion blender in place of the the blender. Worked great, just remember to remove the bay leaves first. A+

    - Mari on November 19, 2015 Reply
  • 5 stars

    I’ve made this recipe a number of times, and it is always delicious. Paired with rosemary focaccia. Yum. I make very few substitutions.

    - Shelly on November 19, 2015 Reply
  • 5 stars

    Easy and delicious. Will definitely make it again. I did not use lentils bc I don’t love them and the 2 cans of cannelini beans were plenty. This was so good! I have made a few things from this site and they have all been super. Thank you!

    - Debby on November 12, 2015 Reply
  • 5 stars

    What a great recipe for Italian comfort food! I have made this several times and my family loves it. Perfect as it, but I usually add a parmesan rind to the cooking soup which adds a little extra flavor to the broth.

    - Liz Sullivan on November 10, 2015 Reply
  • 5 stars

    Simple and soooooo delicious. Wanted to make it a meal for my husband, so I added 3/4 lb cooked ground beef. He loved it. The Rosemary adds a nice subtle flavor to the sauce. It’s a keeper!

    - Sue on November 7, 2015 Reply
  • 5 stars

    This dish is wonderful! My husband of Italian decent says it’s better than his mother’s (shhh!). And my 11 year old made me stand up after dinner so she could hug me for this soup. No recommended changes to this recipe, it’s perfect. Serving it tonight to 15 people for Halloween. Thank you Jenn.

    - Melanie Gibbons on October 31, 2015 Reply
  • 5 stars

    Made this last weekend….my family loved it! Easy to make and tastes wonderful…you must try it!

    - Heather on October 29, 2015 Reply
  • Hi Jennifer,

    I made this soup a few weeks ago when the weather first started to turn colder. It was so delicious and hearty enough for a full meal. I loved it!

    - Evann on October 29, 2015 Reply
  • 4 stars

    Good flavors. Easy step by step instructions. I used regular green lentils and it did take 30 minutes for them to become tender especially at high altitude.

    - JJ on October 29, 2015 Reply
  • 5 stars

    This recipe is highly addictive! I used thick cut bacon instead of pancetta, and it turned out fine. The whole family enjoyed this meal! Because it is so hearty a side salad would be appropriate, and I’m thinking of adding another meat next time for extra protein. Overall, super yummy!

    - Rachel on October 29, 2015 Reply
  • 5 stars

    This soup is delicious for kids and adult foodies. The wine and rosemary add so much flavor. The soup is hearty too. I already knew I would love it but my kids loved it too. They loved the pancetta, noodles, beans, and Romano cheese that we topped it with. They are picky eaters ages 7, 4, and 3. I felt like such a success after pleasing my hubby, kiddos, and myself with your delightful recipe. Thanks for sharing. We’ve made it several times now.

    - Tricia drury on October 29, 2015 Reply
  • 5 stars

    Absolutely delicious! Everyone in my family loved it. I stumbled across your site a few months ago looking for a pancake recipe. I’ve since made several recipes – all of which have been delicious and instant hits with my kids and husband. You are my “go to” resource for finding new recipes. I love how your site is organized with information about the ingredients and step by step pictures. Thank you for making dinner time so easy.

    - Kim on October 14, 2015 Reply
    • Thank you for the wonderful feedback, Kim! I’m so happy you all are enjoying the recipes :)

      - Jenn on October 14, 2015 Reply
  • 5 stars

    I made this tonight-amazing!!! Sooo tasty! I used 1/2 tbsp of dried rosemary instead of fresh. We loved it! Thanks!!

    - Noelle on October 12, 2015 Reply
  • 5 stars

    Excellent! I will definitely make this again!

    - Laura on October 11, 2015 Reply
  • 5 stars

    This soup was wonderful. I doubled the garlic, used the entire 14.5 ounce can of diced tomatoes (rather than throwing it out) and tossed in a Parmesan rind I had in the fridge. This will be placed in my tried and true file.

    - Janet Hartmann on October 10, 2015 Reply
  • 5 stars

    Oh my!!
    This is the best soup!! I froze some and gave some to my daughter who doesn’t even like soup. Her words….”this is absolutely delicious”! Thanks Jenn for a delicious recipe. We thoroughly enjoyed it.

    - Judy on October 10, 2015 Reply
    • So glad, Judy!

      - Jenn on October 10, 2015 Reply
  • 5 stars

    Love this soup! Made it this past weekend for my parents and some drop-in brothers and we all really enjoyed it. I even forgot the parm (horrors!) and used bacon instead (didn’t have the correct stuff) and it was still amazing! The perfect recipe for a cool afternoon. Leftovers (with parm) were great as well. Thanks, Jen!!

    - Sarah on October 8, 2015 Reply
  • 5 stars

    Great!

    - Julie on October 8, 2015 Reply
  • 5 stars

    The bacon, rosemary, bay leaves and white wine is an excellent twist to the traditional pasta fagioli I grew up with.

    This recipe was a huge hit at dinner time!!

    Can’t wait to try your other recipes.

    Thank you..

    - Dawn on October 6, 2015 Reply
  • 5 stars

    This was absolutely delicious, like all of your recipes. My husband, 3 year old, 5 year old, and I all gobbled it up! Will definitely make again. Thank you!

    - Camille M. on October 5, 2015 Reply
  • 5 stars

    Hi Jenn! I have never commented before. However I think it is far time that I do. I have been following your page for about a year now and have made a number of your recipes. I use your page as a go to for meals now. I have loved most everything I have made. Many I have made over & over. So thank you!

    I made this dish tonight…it is a freezing cold night here and my husband got home very late from work. I had this soup on the stove. He loved it! So did I! I will be making this one again. I will likely make it again next week for when my in-laws coming to visit. They are a bit picky but I think this is something they would like.

    I will start commenting on the dishes that I make from your page. I look at your page pretty much daily! Thanks Jenn :)

    - Melissa P on October 3, 2015 Reply
    • So nice to hear from you, Melissa! I’m so happy you’re enjoying the recipes. Please do leave comments — I love hearing from readers and appreciate any and all feedback!

      - Jenn on October 4, 2015 Reply
  • This looks really good, but I’m wondering if there’s a way to make this without bacon. I try not to eat pork.

    - Janet on October 3, 2015 Reply
    • Hi Janet, It’s fine to leave it out; just add a bit more olive oil in the beginning.

      - Jenn on October 4, 2015 Reply
  • 5 stars

    I haven’t tried this yet as we’ve been away, and it’s still very, very hot in the Caribbean. I can tell I am going to love this though with the pancetta and white wine. I’ve been disappointed with many other versions, as they’ve had very little flavor and sometimes to thick, and I would love the pancetta!

    - Cathy on October 1, 2015 Reply
  • 5 stars

    I made this soup a couple of times toward the end of last winter and again just this past weekend now that it’s cooler weather. It is one of the best soups I’ve ever had or made — my family loves it! The flavors are fantastic, and when combined with the rosemary focaccia from this site, it is absolute heaven. Five stars for sure.

    - BjustB on October 1, 2015 Reply
  • 5 stars

    WOW…made last night exactly as written except that I pureed the beans in the Cuisinart (much easier than the blender). I am not easy to pleas and this was a winner. My question, Jen, I froze the leftovers. Know that I will have to add chicken broth when I defrost and reheat. Will there be any chance in flavor or texture? Thanks.

    - carol winkelman on September 30, 2015 Reply
    • Hi Carol, So glad you enjoyed the soup! It will thick but easy to thin out, as you mentioned; and the pasta might be a little mealy but other than that it should be delicious.

      - Jenn on October 1, 2015 Reply
  • I also add some thick slices of procuitto and even more locatelli.

    - Lisa Hershock on September 23, 2015 Reply
  • 5 stars

    Love! Love! Love! Reminds me of my grandmother’s!

    - emmy on September 1, 2015 Reply
  • 5 stars

    This soup is incredible. I have been making trying a new soup recipe almost weekly for the past 11 months–this one is one of my favorites. No modifications needed. My family and friends have raved about it. A keeper for sure!

    - Lila on August 27, 2015 Reply
  • Great soup recipe. Didn’t think my family would like it without tons of meat, but they loved the rich flavor.

    - Gayle Snyder on August 27, 2015 Reply
  • 5 stars

    This looks so good!! It has me thinking Fall. I can’t wait to try it! I’m giving it 5 stars because I’ve never tried anything of yours not worthy of 5!

    - Amy Simonson on August 27, 2015 Reply
    • 5 stars

      I love this response because I feel the same about Jenn’ recipes!

      - C. Owen on September 19, 2015 Reply
    • 5 stars

      Agreed on the 5 Stars, most especially for this recipe! This is THE first soup recipe for me that was absolutely perfect with no changes. I’ve made it three times, each time to raving diner reviews. Be certain to measure the ditalini/pasta to the recipe amt. The pasta really does swell up and helps with the little bit of gravy to thicken the soup just a teeny bit. Enjoy!!

      - Libby on October 1, 2015 Reply
  • 4 stars

    I’ve made a lot of stews & soups and I have to say that I really enjoyed the flavors in this one. Different from the usual so thank you!

    Will make it again for sure!

    - Monica on August 8, 2015 Reply
  • This was absolutely delicious!!

    - Mary on June 12, 2015 Reply
  • 5 stars

    Very good soup and after refrigeration no accumulated fat in it! I left the pasta out for day 1 and paired with salad. Day 2, I added sliced boneless pork ribs (removing the fat took time) and the pasta and omitted the grated cheese and paired with grilled cheese sandwich for supper. Superb!

    - Teresa on June 1, 2015 Reply
  • 5 stars

    Amazingly delicious soup. So much depth and flavor. Even my husband loved it and he is not a big fan of soups. Great recipe. I swapped turkey bacon for pancetta and it tasted good.

    - Bonnie McKinney on May 24, 2015 Reply
  • 5 stars

    Wonderful flavor! I did not use lentils but this dish is great without them.

    - Shawn on May 18, 2015 Reply
  • Hi Jenn,

    I’d love to try this but husband is allergic to peanuts and lentils. Just wondering if I could substitute something else in place of the lentils or if I should just leave them out?
    Thanks, Kathie

    - Kathie on May 14, 2015 Reply
    • Hi Kathie, It’s fine to leave them out or substitute another bean. Enjoy!

      - Jenn on May 14, 2015 Reply
  • When soup is in bowl, before serving, what is the benefit of drizzling small amount of olive oil?

    - L Guerrini on April 23, 2015 Reply
    • It adds wonderful flavor.

      - Jenn on April 23, 2015 Reply
  • 5 stars

    Made this last night and it was great. The grocery store only had 1 package of pancetta, so I added some leftover Easter ham I had in the freezer. Next time I may use some bacon. Pancetta was not easy to find. Tonight I think I will try the Italian dressing…

    - Spazkitty on April 21, 2015 Reply
  • Hi there!

    I’d like to make a veggie version of Pasta e Fagioli. What do you suggest as a substitute for the pancetta/bacon or can I simply omit and add more veg?

    Thanks,
    Jill

    - Jill on April 19, 2015 Reply
    • Hi Jill, It’s fine to omit it; you might just want to add a tablespoon more olive oil and some additional veggies. Hope you enjoy :)

      - Jenn on April 20, 2015 Reply
      • 5 stars

        LOVE how this turned out and I have been making different recipes for pasta fagioli for more than 35 years. This one is by far the best. BTW, a very small amount of smoked sesame oil adds a nice smokey flavor in meatless versions of foods ordinarily prepared with bacon or other smoked pork products.

        - Linda Stone on October 3, 2015 Reply
  • 5 stars

    This is another soup favorite from Jenn. In fact, I rotated this with her smoky lentil and vegetable soup over the winter. My husband loves it. It works well with any small pasta including Orzo and Ditalini and can be supplemented with any other veggies one has on hand.

    - K.L. Gaylin on April 14, 2015 Reply
  • 5 stars

    Really tasty. The only change we made was that we used gluten free pasta. Tasted just the same, we think – really flavorful. We love how you have such a great mix of flavors. Makes for a very interesting and enjoyable meal. Actually we make each of your soups for a week – put in some rice with some of the soup and heat up. So nice.

    - Sue Ebbers on March 26, 2015 Reply
  • This Pasta e Fagioli recipe was so quick and easy but my family thought I spent all day it the kitchen. I pureed a little more than the suggested amount for a thicker soup. Next time I will double the recipe! Delizioso!

    - Donna D on March 26, 2015 Reply
  • 5 stars

    I have been married to a wonderful Italian man for 61 years and when I made them Pasta Fagioli my husband raved about how delicious it was. He seldom compliments a dish, but, I will make him happy again with this recipe. Thank’s for all your great suggestions and recipes. Joanne

    - Joanne on March 21, 2015 Reply
  • 5 stars

    I followed the recipe, and found the taste to be perfect. I would recommend using a food processor to make puree versus a blender. The rosemary focaccia is the soulmate of this soup!

    - EBru on March 21, 2015 Reply
  • 5 stars

    Delicious! This is simple to prepare and very flavorful. I used a hand blender to purée the beans, and it thickened the soup well. My husband doesn’t care for lentils, so next time, I will omit them, but I expect it to be tasty, just the same!

    - Sarah P on March 21, 2015 Reply
  • 5 stars

    Hi Jenn

    Not sure if you remember but I have asked your advice on a substitute for White Wine as we don’t use wine and you had suggested vinegar. I tried the recipe with it and it turned out awesome even without the wine. My daughters have been asking for it again. Will have to do it sometime soon. Thanks for a healthy recipe which is especially perfect for winters.

    - Madhuri Krothapalli on March 19, 2015 Reply
  • 5 stars

    Absolutely delicious soup! I loved the pureed beans as a thickener. I also added some chopped frozen spinach near the end to up the nutritional value of all these great ingredients, and it was wonderful.

    - Christine S. on March 19, 2015 Reply
    • I should add that I couldn’t find pancetta at the TWO grocery stores I went to (what the heck?!) so I substituted bacon which was still delicious. Because how could bacon not be delicious.

      - Christine S. on March 19, 2015 Reply
  • 5 stars

    One of my favorite soups! I usually add sausage to give it more “meatiness” and usually only use white beans.

    - Mary Beth on March 19, 2015 Reply
  • 5 stars

    This was absolutely delicious and hearty for those cold winter nights! I shared it with friends and they loved it too!

    - Teresa on March 19, 2015 Reply
  • 5 stars

    Best pasta e faglioi (pasta fazhool) I’ve ever made. Ever. The white wine did it.

    I made it vegan and about doubled most of the recipe — substituting sliced baby portabella mushrooms for the browned pancetta, using (2 quarts) vegetable broth and omitting the cheese; I used a can each of cannellini and lima beans, and a half can of dark red kidney beans — along with a full-sized can of diced, fire-roasted tomatoes, plus, I added sprigs of fresh thyme, some dried thyme and a few twists of an Italian seasoning grinder and a total of 5 garlic cloves; I also added a 3/4 of a diced yellow summer squash and half dozen diced new red potatoes for a bit more nutrition, as the soup was made as a vegan meal and not as a course.

    Delicious, I tell ya. The broth was just sublime.

    Thank you.

    - Kim TN on March 15, 2015 Reply
    • 5 stars

      Also added Lacinto kale at the end of cooking!

      - Kim TN on March 15, 2015 Reply
    • 5 stars

      This was an absolutely delicious hearty soup for those cold winter nights!

      - Teresa on March 19, 2015 Reply
  • 5 stars

    This is a excellent recipe, using the blender to grind the beans makes it a the soup creamy and delicious.
    I did not have bacon so I used some slices of sausages, that I had in the freezer. It was wonderful, thank you so much!

    - Annie Pelle on March 12, 2015 Reply
  • 5 stars

    An incredible soup recipe! I made the Focaccia Bread the day before to go with it. Jenn, I have always made recipes when my husband was out of town on business which is often as I hate to have a failed recipe when he gets home as he eats out and just loves a home cooked meal when he is home, but everything I have tried of yours is so good that I made this without pre-testing and it came out awesome!! Keep the recipes coming.

    - Rochelle Shugrue on March 5, 2015 Reply
  • 5 stars

    A perfect pot of soup sits on my stove…just finished,and waiting to cool…I never hesitate, at this point,to double the batch,knowing I will regret running out of whatever soup recipe from OUAC I make….and Ive made a BUNCH!
    Deeeeevine!!!!!!!!!!!!!

    - Gayann on March 2, 2015 Reply
  • 5 stars

    excellent recipe, had to cut back on the pasta and salt , and added some chopped kale at the end, it’s a keeper for sure, wonderful flavour

    - Mel on February 22, 2015 Reply
  • 5 stars

    This recipe is fantastic. Very flavorful. I need a new blender so I didn’t purée any of the beans and my husband doesn’t like lentils so I only used white beans. (Two cans) I also used a full can of diced tomatoes. Delicious!!!!!

    - Pam on February 21, 2015 Reply
  • What would be the best substitute for the white wine? I was thinking either more broth or white wine vinegar.

    - Emily on February 19, 2015 Reply
    • Hi Emily, You can actually just omit it.

      - Jenn on February 19, 2015 Reply
  • 5 stars

    This recipe is wonderful! My husband wasn’t thrilled when I told him I was making it (he hadn’t been impressed with other versions), but this recipe won him over. I used about half red lentils and half green and used kidney beans instead of white beans. Wonderful – also tried it with shell pasta – undercooked the pasta a bit and it turned out great, not mushy.

    - Pam S. on February 13, 2015 Reply
  • 5 stars

    Outstanding recipe! My only recipe modification was to add the whole 14.5 oz can of organic diced tomatoes (Kirkland brand) versus just the one cup from that can. What a great soup, one that my neighbor also enjoyed so much he phoned us with his compliments! I am also very glad I measured the ditalini! They do swell a good bit. Thanks for this superb recipe and instructions.

    - Libby on February 11, 2015 Reply
  • 5 stars

    This soup was so great on a snowy evening and it was quick enough to make on a work night!

    - Shawn Nevins on February 5, 2015 Reply
  • Would it be as good done all in a slow cooker? How would you time it? Thanks for your site!

    - N on February 5, 2015 Reply
    • Hi there, You could but you’d still need to go through all of the initial steps on the stovetop, and it cooks pretty quickly so not sure a slow cooker would make sense for this recipe.

      - Jenn on February 6, 2015 Reply
  • 5 stars

    The soup is absolutely delicious….I used bacon instead of pancetta…second time making this, your family will love it.

    - MARY ABRAMS on February 3, 2015 Reply
  • I can’t wait to make this! Any chance prosciutto would work instead of pancetta?

    - Janet on January 29, 2015 Reply
    • Hi Janet, Prosciutto is not usually cooked; bacon would be a better substitute. Hope you enjoy!

      - Jenn on February 1, 2015 Reply
  • 5 stars

    Greetings from snowy NH where we got 27″ of snow! Wonderful soup! Made this right before #Juno hit and it was the perfect comfort food to have during a blizzard! Thank you.

    - Beth S. on January 29, 2015 Reply
  • 5 stars

    This is just fabulous! Very different from what mom made, which I still love, but THIS ONE is so very tasty! Five stars for sure.

    - Lisa Bronowicz on January 25, 2015 Reply
  • 5 stars

    Outstanding! I wouldn’t change a thing. The soup is so flavorful. I will be making this again and again. I’ve been making Pasta Piselli Soup for years since my mom is Italian and I was raised to cook Italian. Don’t know why we didn’t cook the Pasta Fagioli.

    - Lisa Mandarich on January 25, 2015 Reply
  • 5 stars

    One of the best soups I’ve eaten in a long time! I did substitute dried beans and chickpeas for the canned, though.

    - Kari on January 25, 2015 Reply
  • 5 stars

    The best by far Pasta Fagoli recipe ever ~ Perfect! I most usually am not a leftover fan but look so forward to having this soup with crusty bread ;) I think it is even better the next day. Thanks for sharing!

    - Julie Bauguess on January 24, 2015 Reply
  • 5 stars

    Hi Jenn,

    Made this soup on Sunday and had left overs yesterdays. Definitely a keeper! My husband loved it (and so did I)! Love your site. When are you going to have your own cooking show?! My husband and I are huge fans of your recipes! Keep them coming.
    :O)

    - Lisa on January 23, 2015 Reply
  • 4 stars

    I just made the Pasta Fagioli and it was delicious but I will make a few changes the next time. I try to use very little salt in recipes so the 1 teaspoon of salt was a concern and can easily be reduced to 1/2 tea. since the pancetta is a salted meat. I love the flavor of rosemary but 1 TBS seemed a bit overpowering and I will try 2 tea. next time. I used immersion blender and a small bowl to puree the bean mixture, quick and easy. Next time I allow 50 minutes for the cooking time.

    - Edith on January 23, 2015 Reply
  • Hi Jenn,

    Instead of putting a cup of beans in a blender can you use an immersion blender in the pot, for a bit, to puree the soup?

    - Paula on January 21, 2015 Reply
    • Hi Paula, Yes that’s fine but just be sure not to overdo it; it should be just barely thickened.

      - Jenn on January 21, 2015 Reply
  • 5 stars

    Got this recipe in my email and tried it right away. So glad I did. Very simple to throw together. I had everything I needed already. Turned out fantastic. The small amount of pancetta adds so much. Very rich and complex without a long list of ingredients. Plus the leftovers are even better! That goes into my favorites binder and will become a regular in our house. Thanks.

    - David on January 20, 2015 Reply
  • 5 stars

    Today was foccaccia bread and this soup…rosemary from the garden….I cannot STOP cooking from this site…OMG! I had a friend come over when the bread came out of the oven…..WHAT IS THAT and give me some she said…..unless you are snowed in,or sick in bed, go to the store…buy the ingredients and make this soup with the bread! ( hint…double the soup, and freeze half without the pasta in for a second dinner. )
    The bread makes an entire sheet pan…freeze half of thatas well.

    - Gayann O'Neal on January 20, 2015 Reply
  • 5 stars

    Excellent soup! I’ll be making it again and again. My husband loved it too. It’s delicious right away but just as good in the days that follow. I used ditalini which held its shape. French lentils were wonderful. Wish I’d doubled the recipe! I’m sure it would freeze well. Have you tried?

    - Renee on January 19, 2015 Reply
    • So sorry, Renee; just now seeing your question. The soup freezes well without the pasta, so I would hold off adding that until after it is defrosted.

      - Jenn on February 4, 2015 Reply
  • 5 stars

    Just cooked this for lunch today… It was so delicious! The kids loved it too. I left out the pancetta and the garlic (I’m intolerant to garlic, how sad is that?), but it was still very flavorful. Thank you Jenn for another great recipe!

    - Karina on January 18, 2015 Reply
  • Hi Jenn, only have dried great northerns. Any problem switching them (after soaking) for the cannellini beans? Love, love your site. All the recipes I have tried have been wonderful. Thanks!
    Sue

    - Sue shortley on January 18, 2015 Reply
    • Hi Sue, Those are fine — if fact, you can use any beans you like. Hope you enjoy and thank you for the feedback!

      - Jenn on January 18, 2015 Reply
  • 5 stars

    Delicious!!

    - Julia on January 16, 2015 Reply
  • This looks awesome–on the dinner list for next week! Is the pasta starch important for thickening the soup, or could the pasta be cooked separately and added at serving time? I like to cook ahead on Sundays for the week, but I hate the way that the pasta drinks up the liquid (and then gets all bloated and mushy). Thank you!

    - Emily on January 15, 2015 Reply
    • Hi Emily, I have tried it both ways and it works just fine to add the pasta later. The soup will thicken up a bit more anyway if you make it ahead of time. You might even hold off on the second can of beans until you reheat it; I find the beans absorb some of the broth too.

      - Jenn on January 15, 2015 Reply
  • Do you rinse the canned beans

    - Barbara on January 15, 2015 Reply
    • Yes, thanks for catching that. Recipe has been updated :)

      - Jenn on January 15, 2015 Reply
  • The soup looks amazing BUT the amount of sodium is way over the top. Is there any way to reduce the sodium?

    - Phyllis on January 15, 2015 Reply
    • Hi Phyllis, Yes, you can use no sodium chicken broth, canned beans with no salt added and reduce the salt. Hope you enjoy it.

      - Jenn on January 15, 2015 Reply
  • Perfect timing when I saw this in your enewsletter. I need to cook some freezer meals for my 91-year-old Dad this weekend and am definitely going to make him this! He’ll love it!

    - Melissa on January 15, 2015 Reply
  • Jenn,

    Thanks so much for sharing the Pasta e Fagioli recipe. I can’t wait to try it! My grandmother made the best Pasta e Fagiole and we enjoyed it so much. Will let you know how it turns out!

    Thanks again!

    - Lisa on January 15, 2015 Reply

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