Pasta e Fagioli is pasta filled soup is pronounced “pasta fajool” by most Italians. No matter how you say it, this is a delicious, economical and heart-warming soup.
Pasta e Fagioli

Pasta e Fagioli
Prep time
Cook time
Total time
Recipe type: Soups and Stews
Cuisine: Italian
Serves: 8
  • 3 Tablespoons of olive oil
  • 2 large garlic cloves, minced
  • 1 large carrot, finely chopped
  • 2 celery stalks, finely chopped
  • 1 small onion, finely chopped
  • 1/3 Cup finely chopped pancetta or bacon (optional)
  • 6 peeled, seeded and chopped ripe Roma tomatoes (or about 1 (14 ounce) can chopped tomatoes)
  • 1 Quart chicken broth
  • 2 (14-ounce) cans cannellini beans (or equivalent, prepared from dried)
  • 1 1/4 Cups small pasta (tubettini or ditalini)
  • 1/3 Cup chopped fresh parsley
  • salt and pepper, to taste
  • dash of red pepper flakes
To Serve:
  • good quality olive oil
  • shaved Parmesan cheese
  • fresh chopped parsley
  1. Heat the oil in a large heavy non-reactive pot, then cook the onion, carrot, pancetta, and celery until soft. Add the garlic and cook another minute.
  2. Pour in the broth, beans and chopped tomatoes, and cook for 15 minutes.
  3. Remove a few scoops of the bean mixture and puree or mash, then return to the pot and stir well. Add the pasta, parsley stems and seasonings.
  4. Cook until the pasta is cooked al dente.
  5. Serve in bowls topped with a drizzle of olive oil, the shaved cheese and a sprinkling of chopped parsley.

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