What is pasta e fagioli?

Pasta e fagioli is a traditional Italian soup made from pasta and beans. It’s a classic comfort food known for its hearty texture and deeply savory flavor. The dish typically combines short pasta like ditalini with white and red beans, vegetables, herbs, and either a tomato-based or broth-style soup. Its simplicity and adaptability make it a staple in both Italian and Italian-American kitchens. Despite its humble origins, it delivers rich, satisfying flavor with very basic ingredients — which is exactly why it has remained so beloved across generations.

Where is pasta fagioli from?

Pasta e fagioli has its roots in Italy, especially in rural regions where frugal, resourceful cooking shaped the cuisine. It's widely made in both Northern and Southern Italy, with each area offering unique variations. Northern Italy leans toward a lighter, broth-based version with borlotti beans, while Southern areas like Naples prefer a richer, tomato-based approach. Italian immigrants brought the dish to America, where it became known as “pasta fazool,” especially in New York and New Jersey. It’s one of those dishes that captures the soul of a place through every spoonful.

How long can you keep pasta fagioli?

Pasta e fagioli stores well in the refrigerator for up to 4 days when kept in an airtight container. If you know you’ll be storing it, consider cooking and storing the pasta separately to prevent it from becoming too soft. When reheating, you can add a splash of water or broth to loosen the soup, as it tends to thicken. For longer storage, freeze the soup without pasta for up to 3 months and cook fresh pasta when serving. This keeps the texture just right and preserves its homemade charm.

What is another name for pasta fagioli?

A common alternate name is “pasta fazool,” which stems from the Neapolitan dialect’s pronunciation of “fagioli.” This version became popular in the United States among Italian-American communities. While “pasta e fagioli” is the standard Italian term, “fazool” reflects the dish’s immigrant journey and cultural crossover. Both names refer to the same comforting classic — a bowlful of pasta and beans that transcends language through its flavor and tradition.

Pasta e Fagioli — A Hearty Italian Classic with Timeless Comfort

Description

Pasta e fagioli is the ultimate Italian comfort food. Discover its roots, variations, and how to make it in one flavorful, satisfying bowl.

Ingredients

2 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, minced
2 medium carrots, diced
2 celery stalks, diced
1 (14.5-ounce) can diced tomatoes
4 cups low-sodium chicken broth
1 (15-ounce) can cannellini beans, drained and rinsed
1 (15-ounce) can red kidney beans, drained and rinsed
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon red pepper flakes (optional)
1 cube chicken bouillon
1 cup ditalini or other small pasta
Salt and black pepper, to taste
Freshly grated Parmesan cheese, for serving
Fresh parsley, chopped, for garnish

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Instructions

Heat olive oil in a large Dutch oven over medium heat. Sauté the onion, garlic, carrots, and celery for 5–7 minutes until softened.
Stir in the diced tomatoes and chicken broth. Bring to a boil.
Add the beans, oregano, basil, red pepper flakes (if using), and chicken bouillon. Season with salt and pepper. Reduce heat and simmer for 15 minutes.
Add pasta and cook according to package instructions (8–10 minutes) until al dente. Add extra broth or water if needed for desired soup consistency.
Serve hot, garnished with Parmesan and chopped parsley.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: SOUPS
Method: Stovetop
Cuisine: Italian