Authentic Pasta e Fagioli, (also known as Pasta Fazool) is a classic Italian recipe for Pasta and Beans that’s a cheap, easy, and deliciously comforting recipe the whole family will love! You may have seen recipes for Pasta e Fagioli that are more like a soup. The authentic version is more like traditional pasta in a very thick and luscious sauce – more like a stew that is very bean-forward. This version has pancetta but it’s easy to omit that for a vegetarian version, too!
This Pasta e Fagioli recipe is different than the soup versions what you may be used to (for example, it’s NOT what you’d find at the Olive Garden). While authenticity of this dish differs from region to region in Italy, this thick, simple version is akin to what I ate when I was in Italy in the Naples region.
Authentic pasta e fagioli is usually less of a “soup” and more of a thick stew, with the main ingredients being pasta and beans. It’s one of those recipes that will make you wonder whether you should use a spoon or a fork to eat it (we chose spoons).
It may include other veggies (this version has onions, celery, tomatoes, and carrots), but beans make the bulk of the sauce. The aromatics, rosemary and garlic, go so well with the earthy flavor of the beans and smell amazing while it cooks. This is one of the coziest meals I can think of!
This recipe is luxuriously creamy and thick, but without adding dairy. Puréeing some of the beans and veggies with a few pulses of an immersion blender makes the sauce thick and creamy. This adds a really luscious texture to the whole thing.
How to make Authentic Pasta e Fagioli
The thing I LOVE about this pasta e fagioli is that it’s a ONE-POT pasta recipe! This makes clean-up easier. It also means that the starches from the pasta are all incorporated into the dish, rather than being lost in the cooking water.
Start with some pancetta (I bought it already diced at the store, which saved me some time!). Sauté it for a little bit in olive oil until the fat renders off and it starts to get crispy. Then, add some onions, celery, and carrots. I recommend dicing them finely so they don’t interrupt the sauce too much. Sauté it all until everything’s softened and starting to brown.
Then, add crushed tomatoes, chicken stock, and some drained and rinsed canned cannellini beans. You only want to add half of them at this point. Save the rest of the beans for a little later.
Now here’s the most important part: use an immersion blender to purée the bean and veggie mixture directly in the pot with only a few pulses. You don’t need it to be SUPER smooth- just thickened a bit. I recommend about 5, one-second pulses.
Then, add the rest of the beans and pasta. You can use any small-medium sized pasta you want. I used medium shells, but you can use small shells, ditalini, macaroni, or any other kind you want!
Bring to a boil, cover, and simmer, until the pasta is cooked. Then, uncover and let it cool off for a bit and continue thickening. YUM, and so easy!
How to season pasta e fagioli perfectly
The stars of this recipe are pretty bland- beans and pasta. Here are some tips and tricks to amping up the flavor, while still keeping the recipe simple and pure.
- You’ll need to add salt to taste at the end. The pancetta/bacon will be a little salty, and the canned beans and broth you use will vary based on how much salt those ingredients have in them. After it’s all done cooking, add salt and pepper to taste. Don’t be afraid to be generous if it seems like it’s missing something!
- Top it with fresh grated parmesan cheese, which adds more salt and also a punch of umami.
- I love to stir in some extra-virgin olive oil after it’s done cooking, and top it with even more when I serve it. EVOO has a pure taste that is adulterated when it’s heated up. Adding it cold at the end helps elevate the taste of the whole dish.
- For some spice, add plenty of fresh cracked red pepper and top with crushed red pepper when you serve it.
What if you don’t have an immersion blender?
If you don’t have an immersion blender, just use a potato masher to mash up some of the beans and ingredients directly in the pot. Alternatively, you can add a cup or so of the beans/veggies in the broth to a standing blender. Purée it, and add it back into the pot.
How to make vegetarian or vegan pasta e fagioli
To make Pasta e Fagioli vegetarian, just omit the pancetta and use vegetable stock or water instead of chicken! Easy peasy.
You’ll also need to use a vegetarian parmesan-style cheese. For a vegan alternative, make sure to use a vegan parmesan-style cheese substitute.
Make sure you compensate for the omission of pancetta and chicken stock by using more salt.
Other easy Italian recipes
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Authentic Pasta e Fagioli (Classic Italian Pasta and Beans)
Equipment
Ingredients
- 2 tablespoons extra-virgin olive oil
- 4 oz. pancetta optional, omit for vegetarian
- 1 yellow onion diced
- 2 carrots diced into small pieces
- 2 ribs celery diced into small pieces
- 1 tablespoon minced fresh rosemary
- 3 cloves garlic minced
- 15 oz. canned crushed tomatoes or about the same amount of marinara sauce
- 4 cups chicken or vegetable broth preferably low-sodium or homemade
- 30 oz. canned cannellini beans one large or two small cans, drained and rinsed
- 8 oz. small or medium pasta such as shells, ditalini, orecchiette, or macaroni
- kosher salt and black pepper to taste
- fresh grated parmesan cheese, more olive oil, and crushed red pepper for serving, optional
Instructions
- Heat 2 tablespoons extra-virgin olive oil in a large heavy pot or Dutch oven over medium-high heat. Add the 4 oz. pancetta and cook until fat has rendered and pancetta becomes a bit crispy, about 3 minutes. Add the diced 1 yellow onion, diced 2 carrots, and diced 2 ribs celeryCook for about 5 minutes, until softened and starting to brown, stirring occasionally.
- Add the 1 tablespoon minced fresh rosemary and minced 3 cloves garlic and sauté until fragrant, about 30 seconds.
- Add the 15 oz. canned crushed tomatoes, 4 cups chicken or vegetable broth, and HALF of the 30 oz. canned cannellini beans. Use an immersion blender to pulse everything in the pot a few times – about 5 one-second pulses should do it. The goal is to puree some of the beans and veggies for a thicker and creamier texture, but you still want a lot of whole pieces. (See notes if you don't have an immersion blender.)
- Bring the mixture to a boil. Turn the heat down to low, and add the rest of the beans and the 8 oz. small or medium pasta. Simmer, covered, until pasta is cooked (about 10 minutes, depending on the pasta shape).
- Uncover and let sit for about 5 minutes or so to cool off a bit and continue to thicken. Season with kosher salt and black pepper to taste (how much you add depends on how much is in the stock/broth and canned bean you use, which is why an exact amount isn't given). Optionally, you can stir in a couple more tablespoons of olive oil into the pot at this point.
- Serve with fresh grated parmesan cheese, more olive oil, and crushed red pepper on top of each serving, if desired.
Notes
- Make it vegan/vegetarian: Omit the pancetta and use vegetable broth (or water, in a pinch) instead of chicken.
- A note on the canned beans: Cannellini beans are sometimes hard to find in standard can sizes. I used two cans of Cento brand, which come in 19 oz. sizes. You can use two 15 oz. cans, or even three 15 oz. cans. The recipe is very flexible.
- Money Saving Tip: Cook dry beans and use about 4 cups cooked cannellini (or cranberry) beans instead of using canned.
- Don’t have an immersion blender? You can use a potato masher for a similar, but more rustic texture, and mash the beans and veggies directly in the pot. Alternatively, you can add about 1 cup or so of the beans and veggies from the broth into a standing blender, purée it, and add it back into the pot.
Nutrition
Nutrition Information Disclaimer
The provided nutrition information is my best estimate and reflects one serving of the recipe (total servings indicated at top of recipe card). It does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. I use an automatic API to calculate this information. Feel free to calculate it yourself using one of these tools:
Adele
She really doesn’t give instructions. Usually when you look at the recipe, they write it all down how much salt how much this is how much that no it was. It was terrible. What they did. I will never go on her again again.
Elizabeth Lindemann
Whoops, looks like you missed the recipe card! There is a recipe written traditionally (with all ingredient amounts and everything) at the bottom of the post. You can scroll to get there (if you commented here, you scrolled right past it) or you can click “jump to recipe” at the top of the post to take you right there. Hope that helps.
Patty
Just like my mamma’s! But is the nutritional information for the entire recipe or for 1 serving (yikes!)?
Elizabeth Lindemann
The nutritional information is for one serving – the whole recipe makes four servings, and it’s an entire meal in a bowl. Having said that, this dish is VERY hearty, and a serving size may be smaller than one-fourth of the whole recipe, depending on your needs. You can also take the olive oil down by half to reduce the calories – use one tablespoon to sauté in the beginning, and stir in 1 more at the end (instead of 2 and 2). Hope that helps!
Elizabeth Lindemann
Hi! Just wanted to pop back in and let you know I’ve recently remade and edited this recipe. I realized the whole thing makes more like 6 servings – I forgot how filling and hearty it was with all those beans in there! I also made the added olive oil optional at the end. So now the total calories are estimated at 471 calories per serving. Thanks again for this feedback!
Laura
Delicious comfort food. I didn’t use pancetta and had run out of broth so I used a parmesan rind that was in the freezer. Your addition of more olive oil at the end makes the recipe. I served it with a sprinkle of allepo pepper, drizzle of good EVOO, and a bit of parmesan cheese. Inexpensive and so satisfying. Thanks.
Elizabeth Lindemann
So glad you liked it, and thanks so much, Laura! Great tip about using a parmesan rind instead of broth :-)
Barbara S
I made the entire, delicious recipe for myself, had it for lunch and dinner, and put 4 jars full in my fridge to eat for the next 3 or 4 days. I originally was going with a different recipe but when I didn’t have an ingredient they said “DO NOT SKIP” (parmesan rind) I found yours, and I’m ecstatic that I did. Imagine my surprise when I saw it was a one-pot deal! I am not a cook by any stretch of the imagination, but this turned out just perfect. I rarely eat meat, so I used vegetable broth and added a couple of bay leaves, using dried rosemary like the other recipe, but it’s awesome. Thanks for helping turn me into a proper chef!
Elizabeth Lindemann
Thank you so much for leaving this thoughtful review, and I’m so happy to hear you liked it!
Carol
This was delicious! My husband loved it too.
Elizabeth Lindemann
So glad you and your husband liked it!
Marie
love this recipe it is easy and delicious!!! I have made this for my uncle who is 91 year old italian and he loves it! thank you!!!
Elizabeth Lindemann
Aw yay! So glad to hear you and your uncle liked it!
Marie
This recipe is simple and came out fantastic didn’t have any pancetta so I guess you could call it vegetarian.
Elizabeth Lindemann
So happy you liked it!
Annette Linfante
This Pasta e Fagioli was so simple to make and we loved it. I didn’t add in the pancetta or bacon, I pretty much made it vegetarian. I think it could have used a bit more water or broth, Next time I will add 2 more cups of liquid. Served with garlic bread and drizzled a bit of EVOO on each serving, it wasa hit. I will be making this again.
Elizabeth Lindemann
I’m so happy to hear you liked it! It’s one of my favorite recipes, and this sounds like a delicious meal with the garlic bread.
Bill
This turned out great! I had some fresh plum tomatoes, so I used those instead of the canned. And I had some canned borlotti beans so I used those instead of the cannellini. Otherwise I followed the recipe. I used bacon because that is what I had, and orecchiette. I cut the recipe in half because there are only two of us.
Elizabeth Lindemann
So glad you liked it!
Carl
I added potatoes, peppers, garden fresh tomatoes a-lot of garlic, olivie oil, ground beef and made with red beans served with crusty bread
Elizabeth Lindemann
Oooo I love all the additions! Thanks for sharing the changes you made, and glad you liked it!
Diane Reagan
Hi Elizabeth,
I really enjoy all your recipes!!!
Made this for my husband yesterday and he commented on how much he liked it(which he doesn’t do that often)! I used leftover cured meats from an appetizer plate I made previously. Also, used half of the chicken stock and it turned out fine. Always look forward to your recipes!!!
Elizabeth Lindemann
Aw, thanks so much Diane! So glad to hear you and your husband liked this recipe- it’s one of my favorites!