Authentic Pasta e Fagioli (Classic Italian Pasta and Beans)

Square photo of an overhead view of a bowl of authentic Pasta e Fagioli in a white bowl with a spoon, topped with grated parmesan cheese.

5 from 17 votes

Authentic Pasta e Fagioli (Classic Italian Pasta and Beans)

This authentic Pasta e Fagioli (also known as pasta fazool) is a one-pot Italian Pasta and Beans recipe that's cheap, comforting, and easy to make!

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Pasta

Cuisine: Italian

Servings: servings

Calories: 471kcal

Author: Elizabeth Lindemann

Equipment

Immersion Blender

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