Pasta Fagioli
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Loaded with pasta, beans, lentils, and veggies in a savory Parmesan-rich broth, this pasta fagioli recipe is perfect for a chilly night.
Pasta fagioli, or pasta e fagioli (pronounced “pasta fa-JO-lee,” or “pasta fazool” in Italian-American slang), literally means “pasta and beans” in Italian. It’s a rustic, comforting dish with countless variations, ranging from soupier versions to ones that are thick and almost stew-like, with or without tomatoes. This version, adapted from chef from Joe Cicala at Cicala in Philadelphia, and featured in The Washington Post, is the best I’ve tried.
It starts with pancetta and vegetables simmered with white wine, broth, cannellini beans, and lentils, then finishes with tender pasta and Parmesan. The secret to its rich, hearty texture is puréeing a portion of the soup and stirring it back into the pot, which thickens the broth while leaving plenty of beans and pasta in every spoonful.
Serve it with focaccia and a big Italian salad, and you’ve got a meal that will warm you up and make you happy. And if you love hearty Italian soups, be sure to try my minestrone soup, another classic packed with veggies, beans, and pasta.
“AMAZING…I am Italian and have had many versions of pasta fagioli, but this one is my favorite.”
What You’ll Need to Make Pasta Fagioli
- Pancetta: Italian cured pork belly (similar to bacon, but unsmoked) that adds salty, savory depth right from the start. Look for it pre-diced near the deli, or ask at the counter. For a vegetarian version, simply leave it out; a Parmesan rind simmered in the broth is a great way to add extra richness.
- Onion, carrots, celery & garlic: This classic aromatic combination forms the flavor base of the soup, adding savory depth and a touch of natural sweetness.
- White wine: Adds acidity and depth and helps lift all the flavorful browned bits from the bottom of the pot. Use a dry white wine, such as Pinot Grigio or Sauvignon Blanc.
- Diced tomatoes: Add a touch of acidity, sweetness, and tomato flavor without making the soup overly tomatoey.
- Chicken broth: Forms the savory base of the soup. I recommend low-sodium broth so you can control the seasoning; vegetable broth works well for a vegetarian version.
- Cannellini beans and dried lentils: Cannellini beans are traditional in pasta fagioli, while the lentils are a distinctive addition in this version. Together, they make the soup hearty and satisfying; the lentils add earthy flavor, while the beans become creamy and tender.
- Bay leaves & fresh rosemary: Infuse the broth with savory, woodsy flavor as the soup simmers.
- Parmigiano-Reggiano: Adds salty, nutty richness. Pecorino Romano is a good substitute if that’s what you have on hand.
- Pasta: Small shapes such as elbow macaroni, ditalini, or orzo work best, adding substance without overwhelming the beans and broth.
- Jump to the printable recipe for precise measurements
How To Make Pasta Fagioli
Step 1: Build the base. Cook the pancetta until it starts to release its fat, then add the onion, carrots, and celery. Let the vegetables soften gently without browning; you want them tender and aromatic. Add the garlic at the end so it doesn’t burn.
Step 2: Deglaze and build the soup. Pour in the wine and scrape up any flavorful bits from the bottom of the pot. Once the wine has mostly cooked off, add the broth, beans, lentils, tomatoes, bay leaves, and rosemary. Let the soup simmer uncovered until the lentils are cooked through but still hold their shape.
Step 3: Purée. Scoop a portion of the beans, vegetables, and broth into a blender and purée until completely smooth. Set the purée aside—you’ll add it later.
Step 4: Cook the pasta. Add the dried pasta to the simmering soup and cook until tender. Make sure to stir frequently to keep the pasta from sticking to the bottom or clumping together.
Step 5: Thicken the soup. Stir the purée back into the pot—the soup will thicken slightly from the purée and the pasta starch. If it’s too thick, thin it with a splash of water.
Step 6: Finish and serve. Stir in the Parmigiano-Reggiano, then ladle the soup into bowls and top with more cheese, if you like. The soup keeps in the fridge for up to 3 days, but the pasta and beans will absorb the broth over time. If you’re making the soup ahead, your best bet is to cook the pasta separately and add it before serving. Without the pasta, the soup can be frozen for 3 months.
Video Tutorial
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Pasta Fagioli
Ingredients
- 2 tablespoons extra-virgin olive oil
- 4 oz 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 (15.5-oz) cans cannellini beans or chickpeas, drained and rinsed
- ¼ cup dried lentils, rinsed (preferably French green lentils, but any green or brown lentils are fine)
- 1 (14.5-oz) 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
- 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.
- 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.
- 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.
- 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.
- 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.
- Remove the soup from heat and stir in the Parmigiano-Reggiano. If the soup seems too thick, gradually add 1 to 2 cups (240 to 480 ml) 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.
Notes
Pair with
Nutrition Information
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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I’ve never had lentils in pasta fagioli…..but if Joe Cicala makes it, then I know it’s delicious…..he is one of the best chefs around. His Abruzzese cuisine is the best Italian food I have ever eaten….I will give it a try!
Stacey
I absolutely LOVED this soup. Delicious and oh so satisfying! Thank you so much for another great recipe!
Such a lovely easy dish xxx
This turned out great! I had to use bacon instead of pancetta and dried rosemary instead of fresh (the store was out of both). I added a spoonful of Minors Chicken base to the broth. And instead of taking a cup of the soup and using the blender, I just used the immersion blender for a second. I made this for workday lunches so I cooked the pasta separately and add a little when heating up lunch each day. This recipe is a keeper and can’t wait to make with pancetta and fresh rosemary! Thank you for another great recipe!
I am going to try and make it the same… using bacon and dried Rosemary … it sounds wonderful!!!
First, let me say that I belong to several recipe sites this is one of my top two ever. Jenn’s recipes are easy to follow, yet complex in depth of flavors utilizing a variety of interesting spices and ingredients.
This soup is one of our favorites – and we love soup. It’s extremely flavorful and filling. My only change is to cook the pasta separately and add to the bowls just before serving. That way the pasta doesn’t soak up the delicious broth from the leftovers (if there are any). We serve it with her Big Italian Salad and crusty rustic bread for a light, hearty dinner. Occasionally, we even float a poached egg on top and sprinkle generously with Parmesan. Yum!
Hi, Jen! This looks wonderful, and I’m looking forward to making it. Unfortunately, I can’t consume wine due to medication. I know it mostly boils off, but some alcohol may still remain. Do you think the recipe will work if I don’t include the wine step? My guess is yes, but I wondered what you thought.
Yep it will definitely work without the wine. 🙂
I loved this and I will make it often!!! I’m not big on cheese (except goat) but my husband is a cheese monster! I didn’t tell him that the recipe called for it and I was so pleased to watch him devour this soup! Thank you so much!
I have been using this pasta fazool recipe for a few years now. It is really good! I make only one small change in that add a small fennel bulb, diced small like the rest of the veggies ( I love the flavour of anise) and some fresh basil leaves.
It’s so good to have in the fridge in there cold winter months here in Ontario. Thank you Jenn.
On the favorite meals list at our house!
Love this soup, but I wanna make it for a friend who doesn’t eat pork what can I substitute?
Hi Linda, so glad you like it! It’s fine to omit the pork; just add a bit more olive oil. Hope your friend enjoys!
Made this again last night for maybe the 20th time. Even if I’m missing one or two things – it was lentils last night – the overall flavor is always delicious. In our regular rotation. Thank you!