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Pasta e Fagioli (Pasta and Beans)


Pasta e Fagioli (Pasta and Beans)

Pasta e fagioli is a classic Italian dish that uses pantry staples like canned cannellini beans and diced tomatoes. Make this a vegetarian dish by skipping the pancetta.

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This is a great make-ahead meal; undercook the pasta by a few minutes if you plan on saving the soup and reheating at a later time.


  • 1 Tablespoon extra-virgin olive oil
  • 4 Ounces pancetta, diced
  • 2 cloves garlic, minced
  • 1 onion, minced
  • Salt and freshly ground black pepper
  • 6 Cups chicken or vegetable stock
  • 2 15.5-ounce cans cannellini beans, drained and rinsed
  • 1 14.5-ounce can diced or crushed tomatoes
  • 1 Cup small pasta, such as elbow, ditalini, or orecchiette


Heat the olive oil in a large pot or Dutch oven over medium heat. Add the pancetta, and cook until crisp, 5 to 7 minutes. Remove the pancetta with a slotted spoon and reserve on some paper towels. Add the garlic and onions, and sauté until translucent, about 5 minutes. Add the stock, beans, and tomatoes, and cook until heated through. Remove 2 cups of the beans and liquid and purée using an immersion blender or in a standing blender. Return the purée to the soup and cook to a slow boil.

Stir in the pasta and add the pancetta back to the soup. Cook until the pasta is al dente, about 9 minutes depending on the pasta variety.