Pasta e Fagioli, which translates to “pasta and beans,” is a classic Italian recipe that’s both comforting and nourishing. It’s packed with fibre-rich beans, vegetables and herbs.
Whether you’re after an easy weeknight dinner or a meal prep option that keeps well, this soup is a go-to. It’s budget friendly, full of flavour, and a perfect way to eat well without overcomplicating things — just like my mum and Nonna taught me.
Pasta e Fagioli
4
servings15
minutes40
minutesIngredients
2 tablespoons olive oil
4–5 slices of bacon, chopped (optional)
1/2 brown onion, diced
2 celery sticks, diced
1 carrot, diced
3 garlic cloves, finely chopped
1 tablespoon tomato paste
1 long red chilli (or to taste), finely chopped
1 can (400g) cannellini beans, drained and rinsed
1 can (400g) red kidney beans, drained and rinsed
1 can (400g) crushed tomatoes
3 cups chicken stock
2 bay leaves
1 sprig of fresh thyme
1 sprig fresh rosemary
1 1/4 cups small pasta (like ditalini or elbow)
Salt and pepper, to taste
To serve:
Grated parmesan and finely chopped fresh parsley
Directions
- In a large pot, heat the olive oil over medium heat. Add the bacon, onion, celery, and carrot. Cook for 5–7 minutes until softened.
- Stir in garlic and chilli. Cook for another minute until fragrant.
- Stir in the tomato paste. Cook for 1–2 minutes to caramelise.
- Pour in the chicken stock, crushed tomatoes, beans, bay leaves, thyme, and rosemary. Stir to combine.
- Using a handheld stick blender, blend the soup briefly—just a few pulses—to break down some of the beans and thicken the broth (optional).
- Bring to a simmer and cook for 20 minutes to let the flavours develop.
- Stir in the pasta and cook until just al dente, about 8–10 minutes. Add a splash more stock or water if it thickens too much.
- Season with salt and pepper. Remove the bay leaves and herb stems.
- Ladle into bowls and top with grated Parmesan and chopped parsley.
