Pasta e Fagioli

The classic Italian bean-and-pasta soup — thick with cannellini and borlotti, a fiber powerhouse.

40 min4 servingsItalian
Pasta e Fagioli — Italian recipe, finished and plated

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Ingredients

  • 250 g Cannellini beans
  • 250 g Borlotti beans
  • 120 g Ditalini
  • 200 g Canned tomatoes
  • 1 Onion
  • 1 Carrot
  • 2 Celery
  • 3 cloves Garlic
  • 3 tbsp Extra-virgin olive oil
  • 0.6 tsp Salt
  • 1 tbsp Rosemary (optional)
  • 30 g Parmigiano-Reggiano (optional)

Method

  1. Finely dice the onion, carrot, and celery and mince the garlic.
  2. Soften the soffritto in the oil with the rosemary until sweet, 8 minutes.
  3. Add the tomatoes, both beans, salt, and water to cover, and simmer 12 minutes, mashing some beans to thicken.
  4. Stir in the pasta and cook until al dente, adding water if it gets too thick, about 9 minutes.
  5. Serve with a drizzle of oil and grated parmesan.

About Pasta e Fagioli

Pasta e Fagioli is an Italian lunch or dinner that comes together in about 40 minutes and serves 4.

Pasta e Fagioli: frequently asked questions

Is Pasta e Fagioli gluten-free?

As written, no — it contains Ditalini. You'd need a certified gluten-free swap for that ingredient to make it gluten-free.

Is Pasta e Fagioli dairy-free?

Not as written — it uses Parmigiano-Reggiano. Swapping it for a plant-based alternative makes it dairy-free.

How long does Pasta e Fagioli take to make?

About 40 minutes start to finish, but only around 23 of those are hands-on — the rest is cooking time. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.

Do I need every ingredient to make Pasta e Fagioli?

The core ingredients are essential, but you can leave out rosemary, parmigiano-reggiano — they're optional and mainly there for extra flavor or finish.

How many servings does Pasta e Fagioli make?

This recipe makes 4 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.