Pasta Fagioli
This post may contain affiliate links. Read my full disclosure policy. Pasta fagioli isn’t just any pasta and bean soup—it’s a hearty Italian classic that eats like a full meal. It’s goodness a bowl, perfect for chilly nights. Pasta Fagioli, literally meaning “pasta and beans” (and pronounced “pasta fa-jo-lee” or “pasta fa-zhool,” depending on the region) is a quintessential Italian comfort food. This particular version, adapted from Joe Cicala, executive chef at Cicala in Philadelphia, and featured in The Washington Post, is truly the best I’ve tried. The soup begins with a mix of pancetta and vegetables, simmered in wine and broth, and finishes with pasta and beans. But what really makes the soup special is the way the broth is enriched: a portion of the soup is puréed and stirred back in, lending a super satisfying texture and a depth of flavor. Serve it with focaccia and a big Italian salad, and you’ve got a meal that will warm you up and make you happy. If you love hearty Italian soups, be sure to try my minestrone soup—another classic packed with veggies, beans, and pasta. “AMAZING…I am Italian and have had many versions of pasta fagioli, but this one is my favorite.” What You’ll Need to Make Pasta Fagioli Pancetta: Italian cured pork belly (like bacon, but unsmoked) that adds salty, savory depth right from the start. Look for it pre-diced near the deli, or ask at the counter. Skip it for a vegetarian version (a Parmesan rind simmered in the broth is a great swap for that rich flavor). Onion, carrots, celery & garlic: The classic soup starter—this mix adds a solid flavor base and a bit of natural sweetness and aroma as it cooks down. White wine, canned diced tomatoes & chicken broth: A flavorful combo that adds both acidity and richness to the broth; feel free to swap in vegetable broth for a meatless version. Cannellini beans & dried lentils: These give the soup heartiness, texture, and plant-based protein. Lentils add earthiness, while the beans bring a creamy bite. Parmigiano Reggiano: Adds a nutty, salty flavor. Feel free to substitute Pecorino Romano if that’s what you have on hand. Bay Leaves and Fresh Rosemary: These herbs infuse the soup with classic Italian flavor. Pasta: Small pasta like elbow macaroni, ditalini, or orzo makes the soup more substantial. Use whatever you have in your pantry. Jump to the printable recipe for precise measurements Pancetta: Italian cured pork belly (like bacon, but unsmoked) that adds salty, savory depth right from the start. Look for it pre-diced near the deli, or ask at the counter. Skip it for a vegetarian version (a Parmesan rind simmered in the broth is a great swap for that rich flavor). Onion, carrots, celery & garlic: The classic soup starter—this mix adds a solid flavor base and a bit of natural sweetness and aroma as it cooks down. White wine, canned diced tomatoes & chicken broth: A flavorful combo that adds both acidity and richness to the broth; feel free to swap in vegetable broth for a meatless version. Cannellini beans & dried lentils: These give the soup heartiness, texture, and plant-based protein. Lentils add earthiness, while the beans bring a creamy bite. Parmigiano Reggiano: Adds a nutty, salty flavor. Feel free to substitute Pecorino Romano if that’s what you have on hand. Bay Leaves and Fresh Rosemary: These herbs infuse the soup with classic Italian flavor. Pasta: Small pasta like elbow macaroni, ditalini, or orzo makes the soup more substantial. Use whatever you have in your pantry. Jump to the printable recipe for precise measurements Step-by-Step Instructions Step 1: Sauté the pancetta and aromatics. In a large pot, heat the olive oil over medium-low heat. Add the pancetta and cook for about 5 minutes, until some of the fat renders. Stir in the onions, carrots, and celery and cook until the onions are translucent. Add the garlic and cook for 1 minute more, being careful not to brown. Step 2: Add liquids, seasonings, and beans. Pour in the wine and cook until nearly evaporated. Add the broth, salt, pepper, beans, lentils, tomatoes, bay leaves, and rosemary. Bring the soup to a boil. Step 3: Simmer and purée. Lower the heat and simmer uncovered for 20 to 30 minutes, or until the lentils are tender. Scoop out about 1 cup of beans and broth and purée in a blender (remove the center cap and cover with a towel to prevent splatters) until smooth. Set the purée aside. (Puréeing just a portion of the soup gives it a creamy consistency without losing the hearty texture.) Step 4: Cook the pasta. Add the dried pasta to the simmering soup and cook until tender. Pro Tip: Stir frequently once the pasta’s in to keep it from sticking to the bottom or clumping together. Step 5: Thicken the soup. Stir the purée back into the pot—the soup will thicken slightly from the purée and the pasta starch. If it’s too thick, thin it with a splash of water. Step 6: Finish and serve. Stir in the Parmigiano-Reggiano, then ladle the soup into bowls and top with more cheese, if you like. The soup keeps in the fridge for up to 3 days, but the pasta and beans will absorb the broth over time. If you’re making the soup ahead, your best bet is to cook the pasta separately and add it before serving. Without the pasta, the soup can be frozen for 3 months. Video Tutorial More Cozy Soups You May Like RecipeComments (659)Add Comment Recipe Comments (659) Add Comment Ingredients 2 tablespoons extra virgin olive oil 4 ounces pancetta, diced 1 medium yellow onion, finely diced 2 medium carrots, finely diced 2 medium ribs celery, finely diced 2 cloves garlic, minced ½ cup white wine 6 cups chicken broth ¾ teaspoon salt ¼ teaspoon freshly ground black pepper 2 (14.5-ounce) cans cannellini beans or chickpeas (or a combination), drained and rinsed ¼ cup dried lentils, rinsed (preferably French green lentils, but any green or brown lentils are fine) 1 14.5-ounce can diced tomatoes, with their juices 2 bay leaves 1 tablespoon minced fresh rosemary ¾ cup pasta, such as elbow macaroni or ditalini ⅓ cup freshly grated Parmigiano-Reggiano, plus more for serving 2 tablespoons extra virgin olive oil 4 ounces pancetta, diced 1 medium yellow onion, finely diced 2 medium carrots, finely diced 2 medium ribs celery, finely diced 2 cloves garlic, minced ½ cup white wine 6 cups chicken broth ¾ teaspoon salt ¼ teaspoon freshly ground black pepper 2 (14.5-ounce) cans cannellini beans or chickpeas (or a combination), drained and rinsed ¼ cup dried lentils, rinsed (preferably French green lentils, but any green or brown lentils are fine) 1 14.5-ounce can diced tomatoes, with their juices 2 bay leaves 1 tablespoon minced fresh rosemary ¾ cup pasta, such as elbow macaroni or ditalini ⅓ cup freshly grated Parmigiano-Reggiano, plus more for serving Instructions Heat the olive oil in a large pot over medium-low heat. Add the pancetta and cook until the fat begins to render, about 5 minutes. Add the onions, carrots and celery and increase the heat to medium; cook, stirring frequently, until the onions become translucent, about 5 minutes. Add the garlic and cook 1 minute more, stirring constantly so the garlic doesn't burn. Add the wine and cook until it has nearly evaporated, about 5 minutes. Add the broth, salt, pepper, beans, lentils, tomatoes, bay leaves, and rosemary. Increase the heat to high and bring to a boil, then reduce the heat to medium-low and simmer, uncovered, until the lentils are just tender, 20 to 30 minutes, depending on the type of lentils you used. Use a ladle to transfer about 1 cup of the beans and veggies and a little liquid to a blender. Remove the center knob so steam can escape. Hold a paper towel or kitchen towel over the opening to prevent splatters. Purée until smooth and set aside. Add the pasta to the pot and stir to incorporate. Turn the heat up to a gentle boil and cook until the pasta is tender but still firm to the bite, 8 to 12 minutes depending on the type of pasta you used (follow timing on the package). The soup will thicken a bit by the time the pasta is cooked. Fish out and discard the bay leaves. Stir the reserved puréed mixture into the soup. (If you're having a hard time getting the mixture out of the blender, remove as much as you can with a rubber spatula, then add some of the hot soup broth to the blender and swirl around to loosen it up; it should come right out.) Cook briefly, until the soup is heated through. Remove the soup from heat and stir in the Parmigiano-Reggiano. If the soup seems too thick, gradually add 1 to 2 cups of water or chicken broth and thin to the desired consistency (the longer the soup sits on the stove, the thicker it will get). Season to taste with salt and pepper. Ladle the soup into bowls and sprinkle with more cheese, if desired. Note that as the finished soup sits on the stove, the pasta and beans will continue to soak up the broth. If it gets too thick, you can thin it with a bit of broth or water. Make-Ahead/Freezer-Friendly Instructions: This soup can be stored in an airtight container in the refrigerator for up to 3 days. However, keep in mind that the pasta and beans will continue to absorb the broth over time, so they may become softer and the soup thicker. If you don't plan on serving the soup immediately, I recommend cooking the pasta separately and adding it to individual servings. The soup can also be frozen, without the pasta, for up to 3 months. Before serving, defrost the soup in the refrigerator overnight and then reheat on the stovetop over medium heat until simmering, add the pasta, and cook until the pasta is tender. (The beans may have soaked up some of the broth while refrigerated or frozen, so add more broth to thin out the soup, if desired.) Heat the olive oil in a large pot over medium-low heat. Add the pancetta and cook until the fat begins to render, about 5 minutes. Add the onions, carrots and celery and increase the heat to medium; cook, stirring frequently, until the onions become translucent, about 5 minutes. Add the garlic and cook 1 minute more, stirring constantly so the garlic doesn't burn. Add the wine and cook until it has nearly evaporated, about 5 minutes. Add the broth, salt, pepper, beans, lentils, tomatoes, bay leaves, and rosemary. Increase the heat to high and bring to a boil, then reduce the heat to medium-low and simmer, uncovered, until the lentils are just tender, 20 to 30 minutes, depending on the type of lentils you used. Use a ladle to transfer about 1 cup of the beans and veggies and a little liquid to a blender. Remove the center knob so steam can escape. Hold a paper towel or kitchen towel over the opening to prevent splatters. Purée until smooth and set aside. Add the pasta to the pot and stir to incorporate. Turn the heat up to a gentle boil and cook until the pasta is tender but still firm to the bite, 8 to 12 minutes depending on the type of pasta you used (follow timing on the package). The soup will thicken a bit by the time the pasta is cooked. Fish out and discard the bay leaves. Stir the reserved puréed mixture into the soup. (If you're having a hard time getting the mixture out of the blender, remove as much as you can with a rubber spatula, then add some of the hot soup broth to the blender and swirl around to loosen it up; it should come right out.) Cook briefly, until the soup is heated through. Remove the soup from heat and stir in the Parmigiano-Reggiano. If the soup seems too thick, gradually add 1 to 2 cups of water or chicken broth and thin to the desired consistency (the longer the soup sits on the stove, the thicker it will get). Season to taste with salt and pepper. Ladle the soup into bowls and sprinkle with more cheese, if desired. Note that as the finished soup sits on the stove, the pasta and beans will continue to soak up the broth. If it gets too thick, you can thin it with a bit of broth or water. Make-Ahead/Freezer-Friendly Instructions: This soup can be stored in an airtight container in the refrigerator for up to 3 days. However, keep in mind that the pasta and beans will continue to absorb the broth over time, so they may become softer and the soup thicker. If you don't plan on serving the soup immediately, I recommend cooking the pasta separately and adding it to individual servings. The soup can also be frozen, without the pasta, for up to 3 months. Before serving, defrost the soup in the refrigerator overnight and then reheat on the stovetop over medium heat until simmering, add the pasta, and cook until the pasta is tender. (The beans may have soaked up some of the broth while refrigerated or frozen, so add more broth to thin out the soup, if desired.) Pair with Nutrition Information Powered by Per serving (4 servings) Serving size: About 2 cups Calories: 691 Fat: 25g Saturated fat: 8g Carbohydrates: 81g Sugar: 7g Fiber: 17g Protein: 36g Sodium: 1214mg Cholesterol: 26mg Per serving (4 servings) Serving size: About 2 cups Calories: 691 Fat: 25g Saturated fat: 8g Carbohydrates: 81g Sugar: 7g Fiber: 17g Protein: 36g Sodium: 1214mg Cholesterol: 26mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: Freezer-FriendlyMake-AheadMost PopularSoupsItalian Freezer-Friendly Make-Ahead Most Popular Soups Italian