Authentic Pasta e Fagioli takes just 30 minutes and is so easy! Enjoy this vegetarian pasta and beans made as in Naples, with just enough tomato broth. Whether you call it "Pasta Fazool" or "Pasta Fagioli," you must try it!
There are times when only a comforting bowl of Pasta e Fagioli will do.
If you're Italian, you know exactly what I'm talking about.
If you're not Italian, you may be wondering, "What the heck is fagioli?"
Fagioli (pronounced fah-JOH-lee), simply means "beans" in Italian. (Speaking of which, don't miss my Pasta with Chickpeas!)
There are many variations of Pasta e Fagioli, but mine is based on how it's prepared in Naples, where Mom is from.
That means it's:
- Vegetarian - It used to be a peasant dish, so the beans provide the protein. Note, some vegetarians won't eat Parmesan cheese, so you might need to omit that for them.
- One Pot - We use just enough water to cook the pasta and don't drain it. The starchy water is key to achieving a broth consistency.
- A Cross Between Soup and a Pasta Dish - There's just enough tomato broth to coat the pasta. It's similar to this Pasta with Zucchini.
Recipe ingredients
Pasta: I prefer ditalini here, but any small pasta will do. You could make this with shells or orecchiette.
Beans: Cannellini (white kidney beans) are used in traditional Pasta e Fagioli from Naples, but feel free to substitute great northern beans.
Tomato Paste: I used to use a fresh tomato in here, but really prefer using a little tomato paste instead. The tomato paste thickens the broth and provides uniform flavor throughout. But, this is more of a white Pasta e Fagioli instead of the deep red versions you see at American restaurants.
How to make authentic pasta e fagioli
See the recipe card at the bottom of this post for full details, but here's an overview.
- Sauté onions with tomato paste in olive oil in a large pasta pot (affiliate link).
- When the onions are almost tender, stir in the garlic, beans, herbs, salt and pepper.
- After a minute, add five cups of hot water and bring to a boil.
- Add the pasta and cook until al dente. Stir in Parmesan cheese.
Recipe tips
- Use two tablespoons of tomato paste to thicken the Pasta e Fagioli.
- Store extra tomato paste in the freezer by wrapping a couple spoonfuls at a time in plastic wrap, then placing those little packets in a freezer bag. You'll have the perfect amount ready when you need it.
What to serve with it
This makes a wonderful first dish (primo piatto) before Salmon with Pesto, Broiled Cod or Roasted Pork Loin. Serve it with the Best Green Salad and Homemade Italian Bread for a delicious meal!
Frequently asked questions
Some Italian Americans refer to this dish as "pasta fazool." That's similar to the pronunciation of "pasta e fasule," which is Neapolitan dialect for Pasta e Fagioli.
This is a dish best eaten immediately, because the leftovers will dry out. But, you can store the leftovers for up to four days in the refrigerator. Add a little olive oil to them before reheating.
More recipes like this
- Pasta with Broccoli
- Pasta e Piselli (Pasta with Peas)
- Italian Minestrone Soup (Easy!
- White Bean and Escarole Soup
- Mediterranean Lentil Soup (or Stew)
- Italian Brodo with Meatballs
Enjoy!
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Authentic Pasta e Fagioli (Vegetarian)
Video
Ingredients
- 1 medium onion
- 3 tablespoons olive oil
- 2 tablespoons tomato paste
- 6-8 fresh basil leaves
- 1 tablespoon fresh parsley (optional)
- 3 cloves garlic
- 15 ounce can cannellini or great northern beans (cannellini are white kidney beans)
- 5 cups hot water
- 1 ⅓ teaspoons salt
- ½ teaspoon black pepper
- 1 pound ditalini pasta (or other small pasta; see notes)
- ⅓ cup freshly grated Parmesan cheese (can omit if needed)
- red pepper flakes to taste
- extra Parmesan to serve
Instructions
- Peel and chop the onion. Heat olive oil in a large pasta pot on medium high. Add the onions and tomato paste and stir to combine. Cook until onions are tender, stirring as needed, about six minutes. (Lower the heat a bit if the onions are getting too brown.)
- While the onions are cooking, rinse, dry and chop the basil and optional parsley. Use a garlic press to press the garlic or else peel and finely chop it. Drain and rinse the beans. When the onions have another minute to cook, stir in the garlic, herbs, beans, salt and pepper.
- After a minute, add water to the pot, cover it, and put the heat on high. When the pot is boiling, add the pasta.
- Lower the heat to medium high or to a simmering level. (It should not be a rapid boil.) Cook the pasta uncovered, stirring occasionally and scraping along the bottom, until the pasta is al dente. (Check it three minutes before the al dente time listed on the package.) Do NOT drain.
- Turn off the heat and stir in the Parmesan. Taste for seasonings and add a few sprinkles of red pepper flakes as needed.
- Serve immediately with extra cheese at the table. The pasta will absorb the broth quickly. Store leftovers in the refrigerator for up to 4 days. To heat leftovers, add a bit of olive oil to each serving before warming it up in the microwave.
Notes
Nutrition
(Recipe Source: Adapted from my Mom's recipe, which came from my Nonna. Originally published on October 13, 2014 and updated now with new photos and text.)
Joann Power says
This is just like my mother used to make. Can you cut the recipe in half?
Mamma C says
Hi Joann - Yes, you can, but make sure there is just enough water to cook the pasta. If it looks like not enough water, add 1/2 cup or so. Enjoy!
MB says
I have made this recipe countless times. My Italian-American husband says it's just like his grandmother's. I do have to double the liquid, as 5 cups isn't enough. I use no-chicken Better Than Bullion and water. I also add dark kidney beans and use ditalini. Even with 10 cups of liquid, a spoon will stand less than 20 minutes after being done. It's more like saucy beans and pasta than a "soup." Either way, it's fantastic! Thank you!
Mamma C says
Hi MB - This is definitely more of a pasta dish rather than soup. I’m glad you enjoy it!
MB says
I have made this recipe countless times. My Italian-American husband says it's just like his grandmother's. I do have to double the liquid, as 5 cups isn't enough. I use no-chicken Better Than Bullion and water. I also add dark kidney beans and use ditalini. Even with 10 cups of liquid, a spoon will stand less than 20 minutes after being done. It's more like saucy beans and pasta than a "soup." Either way, it's fantastic!
Sue Persichetti says
Do you chop garlic or leave whole?
Mamma C says
Hi Sue - I use a garlic press to press the garlic, but you could peel it and chop it finely.
Donna says
I made this today for my husband & I for lunch, it was delicious! We cut th recipe in half. Yummy!!
Mamma C says
Hi Donna - That sounds perfect! I'm so happy you both enjoyed this.
Susan ferrara says
All my liquid evaporated is that supposed to happen
Mamma C says
Hi Susan - The pasta absorbs the liquid quickly, as mentioned in the recipe. When you first cook it, there should still be some liquid in the pan, and the dish is meant to be served immediately. If the liquid evaporated completely during cooking, it might mean you used a larger pasta that takes longer to cook, or perhaps the heat was too high. Next time, you can add an extra half-cup of water if you wish.
Nancy Larsen says
I don't normally comment on recipes that I make but this soup is one of the best! I love this and have made it so many times. I modify it slightly with extra garlic because, why not! I use 4 cups of vegetable table broth (one carton) and one cup of water and I cook the pasta separately so it doesn't absorb all of the delicious broth. I use the blender to puree it just because I do not like the texture of the beans. So good! Love it!
Mamma C says
Hi Nancy - Thanks for sharing your modifications. I'm glad you love this dish!
Kimberly says
I make this every Friday. I use crushed tomatoes and northern beans. It’s absolutely delicious. Thank you for your recipes.
Mamma C says
Hi Kimberly - That's great to hear! Thanks so much for letting me know.
Angela says
Do you drain and rinse the beans? My grandmother would make this, haven't had it in years 🙁
Mamma C says
Hi Angela - Yes, step 2 of the recipe includes draining and rinsing the beans. I hope you make this!