This authentic pasta e fagioli is an iconic, super comforting Italian recipe that’s incredibly easy to make in one pot. With plump beans and tender pasta simmered with a Parmesan rind and fresh rosemary, this classic soup will warm up your belly and soul!
And if you love simple one-pot Italian recipes, try my Pasta with Chickpeas or Pasta with Peas next!
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Pasta e fagioli is one of those humble Italian dishes everyone loves — think pasta, beans, and heaps of flavor. But like most popular Italian recipes, it’s made differently across the country.
Up north, they like using creamy borlotti beans with egg pasta and maybe some bacon or pancetta. It's cozy, comforting, and usually cooked down until it's nice and thick, just the way comfort food should be.
In central regions, such as Tuscany, cooks prefer creamy cannellini beans and simple flavors from rosemary, garlic, and olive oil, often skipping tomatoes entirely.
But head south to Naples, and things get saucier. They toss in tomatoes, garlic, chili flakes (just a pinch!), and random bits of leftover dried pasta from the pantry. It’s rustic, rich, and the kind of food you just want to scoop up with crusty bread.
My recipe is heavily based on the authentic pasta e fagioli you can find across Tuscany but with the slightest southern touch in the form of a pinch of red pepper flakes and just a handful of hand-crushed tomatoes.
Why you’ll love pasta e fagioli
- Each bite of pasta is perfectly cooked and coated in a deliciously thick, hearty sauce.
- It’s budget-friendly and made with pantry staples, especially when you make it vegetarian.
- The leftovers taste even better the next day, making it ideal for easy lunches.
What you’ll need
Beans — I used creamy cannellini beans, but borlotti beans work just well. You can use canned beans or soak and pre-cook your own from dry. If using canned beans, simply drain them, but don’t rinse.
Pancetta — This is optional,l and you can easily make your pasta and fagioli vegetarian if you like. If you’re adding it for that lovely pork flavor, use a quality unsmoked pancetta if you can.
Pasta — Ditalini are the classic choice for pasta e fagioli but any other type of pastina (small pasta) will do. This is also the perfect recipe to use any leftovers you may have in different packs of pasta.
Onion and garlic — Freshly chopped onion and garlic is always best! Feel free to adjust the garlic to taste.
Rosemary — There’s no pasta e fagioli without fresh rosemary, in my opinion, but if you’re not a fan, you can skip it. I chop the rosemary to infuse the sauce with it, but you could also add a whole sprig to the pot and then fish it out at the end for a more subtle flavor.
Tomatoes — Authentic pasta e fagioli isn’t supposed to be red, so we’re only using a bit for flavor. I went for canned cherry tomatoes and drained them completely before crushing them by hand.
Parmesan rind — Now’s the time for that Parmigiano Reggiano rind you have in the back of the fridge to shine! I save rinds for dishes such as this, as they bring in an amazingly deep flavor.
Pro tip
If you’d like your pasta e fagioli to be even creamier, use a hand blender to puree some of the beans before adding the pasta.
How to make authentic pasta e fagioli
This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.
Start by heating the olive oil in a large pot and sauté the pancetta until lightly crispy, then add the onions, cooking until softened, and garlic for another minute.
Next, stir in fresh rosemary, red pepper flakes, drained crushed tomatoes, cannellini beans, Parmesan rind, and vegetable stock, and bring everything to a boil.
Lower the heat and let it simmer gently for 10 minutes, then add the pasta and continue simmering another 10 minutes until the pasta is al dente, stirring occasionally and adding more stock or water as needed.
Finally, remove the Parmesan rind, season with salt and freshly ground black pepper, and serve hot with extra grated Parmesan and a drizzle of olive oil on top.
Substitutions and variations
- Give borlotti beans a try; they’re the northern Italian go-to and make pasta e fagioli extra creamy and hearty.
- Use a mix of leftover dried pasta shapes (like broken spaghetti or macaroni) just like they do down in Naples.
- Instead of pancetta, throw in some diced guanciale or even pork rind for that classic Roman richness.
- Go the Emilia-Romagna route and toss in diced potatoes or even some dried chestnuts for a rustic sweetness.
- Swap the rosemary for fresh sage or bay leaves (common in central Italy) to give your soup an earthier fragrance.
Recipe tips and notes
- Cooking the pasta directly in the pot is the traditional choice. This way, the pasta absorbs all the yummy broth and releases starch to make the soup perfectly creamy.
- I keep a close eye on the pasta towards the end, because authentic pasta e fagioli should have pasta that's tender but still with a bit of a bite.
- Hold off seasoning heavily until the end since pancetta, Parmesan rind, and beans can already add saltiness.
What to serve with pasta e fagioli
In Italy, pasta e fagioli is typically served as a hearty, comforting main course, so I like to keep the sides simple. Usually, it’s enjoyed with a chunk of crusty bread, just perfect for scooping up every bit of that creamy soup at the bottom of the bowl.
In Tuscany, it’s often accompanied by slices of grilled or toasted bread drizzled generously with extra virgin olive oil — so good for dipping!
Up north in Veneto or Emilia-Romagna, you'll typically find a bowl of freshly grated Parmesan or Grana Padano on the table, ready to sprinkle generously over each serving.
Leftovers and storage
- Pasta e fagioli tastes even better reheated, as the flavors have more time to develop overnight. You might need a splash of stock or water since it thickens up.
- In southern Italy, leftover pasta e fagioli often becomes a tasty pasta bake; spoon it into a dish, top with cheese, and bake until golden.
- Or take a cue from Emilia-Romagna and heap warmed leftovers onto crusty bread, drizzle with olive oil, and enjoy like a rustic bruschetta.
More one pot Italian recipes
If you’ve tried this authentic pasta e fagioli recipe, please rate it and leave a comment below! I’d love to hear how it turned out.
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Authentic Pasta e Fagioli
Ingredients
- 1 tablespoon olive oil
- 4 oz pancetta, sliced
- 1 medium onion, finely diced
- 4 garlic cloves, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- ¼ teaspoon red pepper flakes
- 1 can (14 oz / 400 g) cherry tomatoes, drained and hand crushed
- 3 cans (14 oz / 400 g) cannellini beans, drained
- 1 Parmesan rind
- 6 cups low-sodium vegetable stock
- 1 ½ cups ditalini pasta
- Salt and freshly ground black pepper to taste
Instructions
- Heat the olive oil in a large heavy-bottomed pot and sauté the pancetta for 5 minutes until slightly crispy.1 tablespoon olive oil4 oz pancetta
- Add the onion and continue to cook for 5 more minutes or until softened. Next, stir in the garlic and cook for another minute.1 medium onion4 garlic cloves
- Stir in the fresh rosemary and red pepper flakes, then add the crushed tomatoes (remember, without their liquid), cannellini beans, Parmesan rind and vegetable stock. Stir well to combine and bring to a boil.1 tablespoon fresh rosemary¼ teaspoon red pepper flakes1 can (14 oz / 400 g) cherry tomatoes3 cans (14 oz / 400 g) cannellini beans1 Parmesan rind6 cups low-sodium vegetable stock
- Lower the heat and simmer for 10 minutes, then add the pasta and simmer for another 10 minutes until al dente. Stir occasionally to make sure the pasta doesn’t stick to the bottom of the pot. Add more stock or water as needed if the pasta soaks up to much of the liquid.1 ½ cups ditalini pasta
- Once the pasta is al dente, remove the Parmesan rind, turn off the heat and season with salt and freshly ground black pepper to taste.Salt and freshly ground black pepper to taste
- Serve hot with some extra freshly grated Parmesan on top and a drizzle of extra virgin olive oil if you like.
Notes
- You can use water instead of vegetable stock.
- Don’t forget to drain the liquid from the tomatoes. You want your pasta e fagioli to have just a hint of tomato flavor; it’s not supposed to be red.
- Stir often after adding the pasta to prevent it from sticking to the bottom of the pot.
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
Íris says
Dear Alice, I love your recipes and this one did not disappoint! Made it for dinner today and my ultra picky kids loved it and came back for seconds..which almost never happens!! WOW Great win!! Thank you so much for another great recipe!! Love from Portugal🩷🤗🙏🏻
Alice says
Dear Íris, thank you so much for your lovely review — I'm so happy to hear that your kids loved the pasta e fagioli! 🩷