Embark on a culinary journey through the heart of Italian comfort with Pasta e Fagioli Soup, a soulful dish that captures the essence of rustic simplicity and robust flavors. Translating to “pasta and beans,” this beloved Italian soup is a testament to the nation’s culinary heritage, where humble ingredients come together to create a bowl of nourishing warmth.

At its core, Pasta e Fagioli is a celebration of the quintessential Italian trinity—beans, pasta, and aromatic herbs. The soup typically features cannellini beans, small pasta shapes, and a savory broth, creating a comforting harmony that has graced family tables for generations. The addition of tomatoes, garlic, onions, and sometimes vegetables like carrots and celery contributes to the rich tapestry of flavors.

The magic unfolds as the soup simmers, allowing the ingredients to meld and infuse the broth with a depth that speaks to the heart of Italian home cooking. The choice of pasta, often ditalini or small shells, complements the creamy texture of the beans, creating a delightful interplay of textures in every spoonful.

Pasta e Fagioli is more than a meal; it’s a nostalgic journey, a comforting embrace reminiscent of cherished family traditions. Whether enjoyed as a starter or the main course, this soup invites you to savor the comforting aroma and taste of Italy, transporting you to a cozy trattoria or a bustling kitchen filled with laughter and the aromas of hearty home-cooked meals.

As you ladle this classic soup into bowls and perhaps sprinkle a bit of Parmesan on top, relish in the joy of a timeless recipe that encapsulates the warmth and simplicity of Italian cuisine. Pasta e Fagioli Soup is more than sustenance; it’s a taste of tradition, a bowl of comfort that nourishes not just the body but also the soul.

Pasta e Fagioli Soup


  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 1 can (14 oz) cannellini beans, drained and rinsed
  • 4 cups vegetable or chicken broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 cup small pasta (e.g., ditalini, small shells)
  • 1 cup spinach, chopped
  • Grated Parmesan cheese for garnish
  • Fresh parsley for garnish


  1. In a large pot, heat olive oil over medium heat. Add diced onions, carrots, celery, and minced garlic. Sauté until vegetables are softened.
  2. Add diced tomatoes, cannellini beans, vegetable or chicken broth, dried oregano, dried basil, dried thyme, salt, and pepper to the pot. Bring the soup to a simmer.
  3. Let the soup simmer for about 15-20 minutes to allow the flavors to meld.
  4. Meanwhile, cook the small pasta according to the package instructions. Drain and set aside.
  5. Add the cooked pasta and chopped spinach to the soup. Cook for an additional 5-7 minutes until the spinach is wilted.
  6. Adjust the seasoning to taste.
  7. Serve the Pasta e Fagioli soup hot, garnished with grated Parmesan cheese and fresh parsley.

Nutritional Information (Approximate Values Per Serving – Recipe Makes about 6 Servings):

  • Calories: Around 200-250 kcal
  • Total Fat: 3-5g
    • Saturated Fat: 0.5-1g
    • Monounsaturated Fat: 2-3g
    • Polyunsaturated Fat: 0.5-1g
  • Sodium: 800-1000mg
  • Total Carbohydrates: 35-40g
    • Dietary Fiber: 7-9g
    • Sugars: 5-7g
  • Protein: 8-10g