This Pasta e Fagioli recipe is one of those dishes that takes me straight back to my Nonna’s kitchen. Made with borlotti beans, small pasta and a simple soffritto, it’s thick, comforting and full of flavour without being heavy or overly tomatoey.

Like so many of the dishes my Nonna made, there was never a written recipe to follow. What I remember most clearly are the borlotti beans, the Parmesan rind simmering in the pot and the way some of the beans were mashed into the broth to thicken it. It’s the same technique she used in her minestrone, and it gives the soup that lovely creamy consistency without adding any cream.

My Nonna would have made this with her homemade Italian brodo because it was something she regularly had on hand, but I don’t think you should have to spend a day making brodo before you can make a pot of Pasta e Fagioli. A good-quality chicken stock works beautifully here, and if you do happen to have homemade brodo in the freezer, even better.

With the weather cold and properly wintery here in Sydney, this was exactly the sort of food I felt like cooking. A bowl of Pasta e Fagioli, plenty of Parmigiano and some crusty bread alongside it is hard to beat.

Why You’ll Love This Recipe

• Simple, comforting Italian food: Pasta, beans and a handful of everyday ingredients come together in one really satisfying bowl.
• Naturally creamy: Some of the borlotti beans are mashed directly into the broth, giving it body without adding cream or flour.
• Not overly tomatoey: A small amount of tomato paste adds depth without turning this into a tomato-based soup.
• Easy to make: Using tinned borlotti beans and good-quality chicken stock means you can make it without any lengthy preparation.
• A complete meal: With beans, pasta and vegetables, you really don’t need much more than some crusty bread alongside.

Watch How to Make It

If you want to see it come together, I’ve filmed the full process here:

What is Pasta e Fagioli?

Pasta e Fagioli literally translates to “pasta and beans”, which tells you just how simple the idea behind this traditional Italian dish is.

There are countless versions of Pasta e Fagioli across Italy. Some are quite brothy, while others are thick enough to be closer to a stew. Some contain more tomato, while others contain very little or none at all.

This version is based on the Pasta e Fagioli I remember my Nonna making. Borlotti beans are cooked in a broth flavoured with soffritto, a little tomato paste and a Parmesan rind, then some of the beans are mashed before the pasta is added.

The result sits somewhere between a soup and a stew, with a creamy broth surrounding the whole borlotti beans and small pieces of pasta.

Ingredients You’ll Need

Borlotti beans: These are the beans my Nonna used and the ones I wanted to keep for this recipe. They have a lovely creamy texture that works particularly well because some are left whole while others are mashed into the broth. I use tinned borlotti beans here to keep things easy.

Ditalini or tubetti: Small pasta works best in Pasta e Fagioli because you want to be able to get pasta, beans and broth together in each spoonful. Ditalini and tubetti are both good choices.

Onion, carrot and celery: The soffritto forms the flavour base of the soup. Cook it gently until the vegetables are soft and sweet rather than trying to brown them.

Garlic: Added after the soffritto has softened and cooked briefly before the tomato paste goes in.

Tomato paste: I don’t remember my Nonna’s Pasta e Fagioli being particularly tomatoey, so there’s no passata or tinned tomato in this version. A tablespoon of tomato paste cooked into the soffritto gives the broth a little extra depth without dominating it.

Chicken stock: A good-quality chicken stock makes this a practical recipe you can make whenever you feel like it. My Nonna would have used her homemade Italian brodo, and you can absolutely use homemade brodo if you have some on hand.

Parmesan rind: My Nonna saved Parmesan rinds and used them in soups like this and her minestrone. Simmering the rind in the broth adds savoury depth and is a great reason to keep them rather than throwing them away.

Parmigiano Reggiano: Freshly grated Parmigiano is stirred through at the end, with extra added at the table.

Flat-leaf parsley: Added at the end for a little freshness.

Extra virgin olive oil: Used for cooking the soffritto and drizzled over the finished Pasta e Fagioli when serving.

How to Make Pasta e Fagioli

Start by cooking the onion, carrot and celery gently in extra virgin olive oil until they’re completely softened. Give this some time – you want the vegetables soft and sweet without browning them.

Add the garlic and cook briefly before stirring in the tomato paste. Let the tomato paste cook for a couple of minutes until it darkens slightly, then add the chicken stock and Parmesan rind.

Let the broth simmer gently before adding the borlotti beans. Although the tinned beans are already cooked, giving them around 15 minutes in the broth allows them to soften a little further and take on some of its flavour.

Once the beans have simmered, mash roughly one-third of them directly in the saucepan. Stir them back through the broth and let everything simmer for another few minutes.

Add the ditalini or tubetti and cook until just al dente, stirring regularly so the pasta doesn’t stick to the bottom of the saucepan. As it cooks, the starch from the pasta combines with the mashed beans to thicken the broth.

Remove the Parmesan rind, stir through the grated Parmigiano Reggiano and parsley, then let the Pasta e Fagioli stand for around 5 minutes before serving.

Pro Tips

Take your time with the soffritto. The ingredient list is simple, so developing flavour at the beginning matters. Cook the onion, carrot and celery gently until properly softened.

Cook the tomato paste before adding the stock. A couple of minutes in the pan takes away its raw flavour and gives it a deeper, richer taste.

Simmer the beans before mashing them. Letting the borlotti spend some time in the broth first allows them to soften and absorb flavour before you mash some of them.

Don’t mash all the beans. Roughly one-third is enough to thicken the broth while still leaving plenty of whole borlotti beans throughout the soup.

Don’t overcook the pasta. Take it only to al dente. It will continue to soften in the hot broth, particularly if the soup sits before serving.

Keep it slightly looser than you think it needs to be. Pasta e Fagioli thickens quickly as it sits because the pasta continues absorbing liquid. You can always add a little hot stock or water if needed.

Taste before adding salt. Stock, Parmesan rind and Parmigiano can all add saltiness, so taste the finished soup before seasoning.

Getting the Consistency Right

The texture is one of the things I love most about Pasta e Fagioli. It shouldn’t be a thin soup, but I also don’t want it so thick that the pasta and beans become one solid mixture.

Mashing some of the borlotti gives the broth a creamy texture, while the starch released by the pasta thickens it further as it cooks.

Aim for a consistency where the broth coats the pasta and beans but is still clearly visible around them in the bowl.

Keep in mind that Pasta e Fagioli continues to thicken after it comes off the heat. If it becomes too thick, simply stir in a little hot stock or water until it loosens again.

Serving Suggestions

Pasta e Fagioli is filling enough to serve as a meal on its own.

I like to finish each bowl with plenty of freshly grated Parmigiano Reggiano, cracked black pepper and a drizzle of good extra virgin olive oil.

Serve it with some crusty bread alongside to mop up the broth.

Frequently Asked Questions

Can I make Pasta e Fagioli without homemade brodo?

Absolutely. Good-quality chicken stock works beautifully and is what I recommend if you don’t already have homemade brodo on hand. My Nonna would have used her homemade Italian brodo, but there’s no need to make it specifically for this recipe.

Can I use dried borlotti beans?

Yes. You’ll need to soak and cook dried borlotti beans before using them in the recipe. Tinned beans are simply a much quicker option and work very well here.

Can I use cannellini beans instead?

You can, but I recommend borlotti for this recipe. They’re the beans my Nonna used, and their creamy texture is particularly good in Pasta e Fagioli.

Why do you mash some of the beans?

Mashing some of the beans naturally thickens the broth and gives it a creamy texture without needing cream or flour. My Nonna used the same technique in her minestrone.

What pasta can I use for Pasta e Fagioli?

Ditalini or tubetti are ideal, but another similarly small pasta can be substituted. Small pasta works best because you can get beans, pasta and broth together in each spoonful.

Why has my Pasta e Fagioli become so thick?

The pasta continues absorbing the broth as it sits, so this is completely normal. Add a splash of stock or water and stir gently until it returns to the consistency you like.

Can I make Pasta e Fagioli ahead?

Yes. Keep in mind that it will thicken considerably while refrigerated because the pasta continues absorbing liquid. Reheat it gently on the stovetop with a little extra stock or water.

How do I store leftovers?

Allow the Pasta e Fagioli to cool, then transfer it to an airtight container and refrigerate for up to 3 days. Reheat gently on the stovetop, adding stock or water as needed.

Can I freeze Pasta e Fagioli?

If you’re making it specifically to freeze, I recommend freezing the soup before adding the pasta. Once thawed and reheated, add the pasta and cook it fresh so it doesn’t become too soft.

More Italian Recipes

If you love this sort of simple Italian home cooking, try my Nonna’s Minestrone, Brodo (Italian Bone Broth) or Nonna’s Bolognese next.

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