Hearty, humble, and rooted in tradition, Pasta e Fagioli is a classic Italian comfort dish that transcends time.
Born from peasant origins, this soup was crafted to nourish with pantry staples—beans, vegetables, and pasta—yet it delivers a richness of flavor worthy of celebration. With tender vegetables, creamy beans, and perfectly al dente pasta simmered in a fragrant broth kissed by herbs and white wine, each spoonful offers a taste of home and heritage.
Whether simmered slowly on the stove or prepared in the Instant Pot for busy weeknights, this soul-satisfying soup is both timeless and deeply nourishing.
Why People Will Love This Italian Pasta e Fagioli Recipe:
Soul-warming comfort: It’s the kind of rustic soup that wraps you in warmth—perfect for cold nights, cozy dinners, or when you simply need a bowl of nourishment.
Balanced and wholesome: With beans for protein, pasta for carbs, and vegetables for nutrients, it’s a one-pot wonder that satisfies without feeling heavy.
Deeply flavorful layers: The use of sautéed aromatics, white wine, herbs, and slow simmering creates a rich broth that tastes like it’s been cooking all day—even when it hasn’t.
Cultural authenticity: This dish captures the heart of traditional Italian cucina povera—transforming humble ingredients into something truly special.
Customizable and inclusive: Whether you’re vegetarian, using pantry leftovers, or feeding a crowd, this recipe adapts to your needs while maintaining its soul.
Key Ingredients:
Two kinds of hearty beans – Red and white kidney beans bring contrasting textures and subtle earthy notes, forming the protein-rich backbone of the dish.
Aromatics trio: onion, carrots, and celery – This classic soffritto base builds depth and sweetness, laying the foundation for a savory, slow-cooked flavor.
White wine – A splash of dry white wine deglazes the pan, enhancing the soup with brightness and subtle acidity that lifts the entire broth.
Tomato sauce or crushed tomatoes – Adds body and a rich, umami base to complement the beans and vegetables.
Fresh herbs and spices – Crushed basil, bay leaves, thyme, and sea salt infuse the soup with warmth, earthiness, and balance.
Small pasta (ditalini) – The perfect bite-sized pasta soaks up flavor and delivers comfort with every spoonful.
Expert Tips:
Sauté low and slow for richer flavor: Take your time when softening the onion, carrots, and celery. Let them gently caramelize instead of rushing. This creates a naturally sweet and complex flavor base that deepens the entire soup.
Deglaze with purpose: When adding white wine, scrape the bottom of the pot to lift up the browned bits (fond). These hidden layers of flavor are key to an authentic, rustic broth.
Cook pasta separately for leftovers: If you plan on saving extra soup, cook the pasta separately and add it to each bowl when serving. This prevents soggy noodles from absorbing all the broth over time.
Use real Parmesan rinds if available: Drop a Parm rind into the simmering pot for extra umami and creaminess—it melts slowly and enriches the broth naturally.
Pulse-blend for creamier texture: For a thicker, more velvety soup, use an immersion blender to partially blend the beans and veggies before adding the pasta. It won’t look puréed, but it will feel extra luxurious on the palate.
Italian Pasta e Fagioli
Ingredients:
1 yellow onion, finely chopped
2 large carrots, peeled and chopped
1 stalk celery, chopped
1/2 cup white wine
19 oz red kidney beans, drained and rinsed
19 oz white kidney beans, drained and rinsed
1 cup tomato sauce or crushed tomatoes
6 cups low-sodium vegetable broth
1 tablespoon fresh basil, crushed
2 bay leaves
1/4 teaspoon dried thyme
1/2 teaspoon sea salt (or to taste)
1.5 cups ditalini pasta (or small pasta of choice)
Instructions:
Sauté the Vegetables:
In a large saucepan or deep pan, add the chopped onion, carrots, and celery along with a tablespoon or two of water. Season with salt and pepper and sauté over medium heat until the vegetables soften, about 5 minutes.
Add the Wine:
Pour in the white wine and continue cooking until most of the wine has evaporated and been absorbed by the vegetables, about 4-5 minutes.
Combine Ingredients:
Add all the remaining ingredients, except for the pasta. Stir everything together and bring it to a simmer. Cook uncovered for about 20 minutes to allow the flavors to meld.
Cook the Pasta:
Add the ditalini pasta to the pot. Stir, then cover the pot and cook for another 10 minutes, or until the pasta is al dente. Be careful not to overcook the pasta.
Final Steps:
Discard the bay leaves and serve the soup hot. Enjoy with a sprinkle of Parmesan cheese, if desired!
Instant Pot Version:
Sauté the Vegetables:
Set your Instant Pot to the sauté function. Add the chopped onion, carrots, and celery with a splash of water. Season with salt and pepper and sauté until softened, about 5 minutes.
Add the Wine:
Pour in the white wine and continue sautéing for another 4-5 minutes, allowing the wine to mostly evaporate.
