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    Home » Main Dishes » Pasta

    Authentic Pasta e Fagioli (Vegetarian)

    Published: Apr 18, 2021 · Modified: Dec 18, 2021 by Mamma C · This post may contain affiliate links

    Jump to Recipe
    pinnable image for pasta e fagioli

    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!

    bowl of ditalini with white beans in tomato broth

    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.

    There are many variations of this dish, but my Authentic Pasta e Fagioli 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.
    • 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, beans, onion, garlic, basil, oil, tomato paste, water, Parmesan

    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 pasta e fagioli

    See the recipe card at the bottom of this post for full details, but here's an overview.

    process to make pasta e fagioli in pot on stove
    1. Sauté onions with tomato paste in olive oil in a large pasta pot (affiliate link).
    2. When the onions are almost tender, stir in the garlic, beans, herbs, salt and pepper.
    3. After a minute, add five cups of hot water and bring to a boil.
    4. 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.
    bowl of small pasta with beans and basil leaves

    Frequently asked questions

    What's pasta fazool vs. pasta fagioli?

    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.

    How long can you store 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!
    • Tuscan White Bean Soup with Escarole and Potatoes
    • Mediterranean Lentil Soup (or Stew)

    Enjoy!

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    bowl of pasta e fagioli

    Authentic Pasta e Fagioli (Vegetarian)

    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.
    4.26 from 54 votes
    Print Pin Rate Save Go to Collections
    Course: Main Course
    Cuisine: Italian
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 30 minutes
    Servings: 6
    Calories: 462kcal
    Author: Mamma C

    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
    • red pepper flakes to taste
    • extra Parmesan to serve
    US Customary - Metric
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    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. Peel and press the garlic. 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.

    Video

    Notes

    If you don't have tomato paste, cut up a fresh tomato instead. I prefer the paste though, because it thickens the broth.
    You can freeze unused tomato paste in little portions by wrapping a couple tablespoons of it in plastic wrap. Then, place those packets in a freezer bag and freeze.
    Pasta
    This recipe is written for small pasta, such as ditalini or orecchiette, which takes 9 or 10 minutes to cook. The five cups of water works well. But, if you use larger pasta, you would need to add more water to allow the pasta to cook longer without all the water evaporating. You'd have to add an extra ½ cup of water or so as needed to allow the pasta to cook properly without drying out.

    Nutrition

    Calories: 462kcal | Carbohydrates: 75g | Protein: 18g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 663mg | Potassium: 518mg | Fiber: 7g | Sugar: 4g | Vitamin A: 208IU | Vitamin C: 5mg | Calcium: 133mg | Iron: 2mg
    Tried this Recipe? Mention @cookingwithmammac or tag #CookingWithMammaC!

    (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.)

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    « Creamy Walnut Sauce for Pasta
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    Reader Interactions

    Comments

    1. Barbara carbin

      August 29, 2022 at 1:05 pm

      Loved the recipe can you make it with ground beef.

      Reply
      • Mamma C

        August 29, 2022 at 3:57 pm

        Hi Barbara - I haven't tried it, but you probably could. I'd saute the onions just until tender, add a pound of ground meat and cook it until it's no longer pink, then scoop out some of the excess fat. Then proceed to add the water -- you might need an extra cup. Let me know if you try it.

        Reply
    2. Ashley V

      January 15, 2022 at 10:25 pm

      5 stars
      My grandma passed away 7 years ago and she used to make this for me. She showed me before, but I couldn’t remember the ratios. I scoured the internet high and low but every recipe had celery or meat, and to me with this less is more. This is so close to how she used to do it. Thank you so much! This made my day

      Reply
      • Mamma C

        January 16, 2022 at 9:02 am

        Hi Ashley - And you made my day! Thank you for letting me know my Pasta e Fagioli is like your grandma's. I agree, less is more here.

        Reply
    3. Madison G.

      December 19, 2021 at 6:01 pm

      5 stars
      This is how my italian grandmother used to make it!

      Reply
      • Mamma C

        December 20, 2021 at 6:19 am

        Hi Madison - I'm so glad you found this recipe! It's definitely a tradition passed down from generation to generation.

        Reply
    4. Kathy Cimino

      November 08, 2021 at 6:31 pm

      5 stars
      Loved it! Used chicken broth instead of water. It was wonderful! Thank you!

      Reply
      • Mamma C

        November 09, 2021 at 6:27 am

        Hi Kathy - I'm so glad you loved this! Chicken broth does sound wonderful.

        Reply
    5. Allison

      May 31, 2021 at 7:57 pm

      5 stars
      Amazing! Followed exact recipe and this was a hit! Had 2 bowls... Shhhh!! 🙂 thank you!

      Reply
      • Mamma C

        June 01, 2021 at 6:50 am

        Hi Allison - I won't tell anyone! I'm so glad you enjoyed the Pasta e Fagioli.

        Reply
    6. NeeCee Daugherty

      April 18, 2021 at 3:13 pm

      5 stars
      Sounds wonderful.......

      Reply
      • Mamma C

        April 19, 2021 at 7:14 am

        Hi NeeCee - It really is! I hope you try it.

        Reply
    7. Lesleigh B.

      April 24, 2020 at 8:12 pm

      5 stars
      Made this tonight and loved every bite! Really appreciated the one-pot recipe and so did the hubby (who does the dishes).

      Reply
      • Mamma C

        April 25, 2020 at 10:32 am

        Hi Lesleigh - I'm so happy to hear that! I love this pasta e fagioli too!

        Reply
    8. Annie @ ciaochowbambina

      October 18, 2014 at 9:01 pm

      5 stars
      Love this! The only thing I crave more than pasta is potato chips 🙂 I love my pasta! I read your Bio page and really enjoyed learning about your journey!! I'll be following along, Mamma C! Ciao!

      Reply
      • Mamma C

        October 18, 2014 at 9:17 pm

        Ciao Annie! I'm so glad we've found each other. It made my day. 🙂

        Reply
        • Annie @ ciaochowbambina

          October 19, 2014 at 6:23 am

          Mine too! 🙂

          Reply

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