If you’re on the hunt for a comforting, hearty meal that feels like a warm hug in a bowl, then I have just the thing for you: this Easy Pasta e Fagioli Recipe. It’s an Italian classic that combines savory pancetta, tender veggies, creamy beans, and al dente pasta in a rich tomato broth that’s bursting with flavor. The best part? It’s simple enough to whip up any day of the week, yet so satisfying you’ll want to make it again and again. Whether you’re cooking for a crowd or just craving a cozy dinner, this dish hits all the right notes.
Ingredients You’ll Need
This recipe calls for straightforward, pantry-friendly ingredients that work together in harmony to make every spoonful delicious. Each element plays a key role: pancetta adds a smoky saltiness, fresh vegetables bring vibrant texture and sweetness, beans lend creaminess and protein, and the chicken broth ties everything together in a rich, comforting base.
- Pancetta: Provides a salty, crispy foundation that infuses deep flavor into the dish.
- Onion: Adds sweetness and depth when sautéed to soften.
- Celery: Brings a subtle crunch and savory freshness.
- Carrots: Offer a hint of natural sweetness and color.
- Garlic: Delivers aromatic warmth that lifts all the flavors.
- Diced tomatoes with juices: Create a luscious, tangy base for the soup.
- Italian seasoning: A fragrant blend that enhances the classic Italian profile.
- Chicken broth: Builds a rich, hearty liquid that carries the whole dish.
- Red kidney beans: Add creamy texture and protein.
- Cannellini beans: Contribute softness and mild taste, complementing the kidney beans.
- Pasta (ditalini or macaroni): Small shapes that perfectly soak up the broth.
- Salt & pepper: Essential seasonings to balance and enhance the flavors.
- Shaved parmesan cheese (optional): Adds a nutty, salty finish at serving time.
How to Make Easy Pasta e Fagioli Recipe
Step 1: Render the Pancetta
Start by heating the pancetta in a large pot over medium-high heat and let it sauté until it crisps up and releases its flavorful fat. This step lays down a savory base that will make every bite irresistible. While this is happening, you can get your veggies prepped to keep the momentum going.
Step 2: Sauté the Vegetables
Next, toss in the chopped onion, carrots, and celery to the pot with the pancetta. Cook everything for about 5 minutes, stirring occasionally, until the veggies soften and their natural sweetness begins to emerge. This builds a lovely depth that will shine through in the finished soup.
Step 3: Add Garlic, Tomatoes, and Italian Seasoning
Stir in the minced garlic, then pour in the diced tomatoes along with their juices and sprinkle the Italian seasoning on top. Be sure to scrape any flavorful browned bits off the bottom of the pot as you stir. Let this mixture bubble gently for 8 to 10 minutes so the liquid reduces a bit, concentrating those amazing tomato flavors.
Step 4: Pour in Broth and Beans
Now it’s time for the chicken broth and beans to join the party. Turn the heat up to high and bring the soup to a boil. This is where everything starts to come together, making the broth rich and filling, and warming your kitchen with wonderful aromas.
Step 5: Cook the Pasta
Once boiling, add the pasta to the pot. Lower the heat to a rapid simmer and let it cook for 15 to 20 minutes until the pasta is perfectly tender. Make sure to stir every few minutes so the pasta cooks evenly and doesn’t stick to the bottom — you want each spoonful to have velvety broth and soft noodles.
Step 6: Season and Serve
Finally, taste the soup and add salt and pepper as needed. The pancetta should have already contributed some saltiness, so adjust carefully. For an extra touch of indulgence, serve with shaved parmesan cheese sprinkled on top — it melts right into the hot soup and elevates every bite.
How to Serve Easy Pasta e Fagioli Recipe
Garnishes
A sprinkle of fresh parsley adds a pop of color and freshness, while a drizzle of good quality olive oil can bring an extra layer of richness. If you want a little heat, crushed red pepper flakes work beautifully too. Don’t forget the parmesan — it’s a game changer!
Side Dishes
This soup pairs wonderfully with crusty bread to soak up every drop of that delicious broth. A simple green salad with a tangy vinaigrette can provide a crisp contrast to the warm, hearty soup, making for a balanced and satisfying meal.
Creative Ways to Present
Serve the Easy Pasta e Fagioli Recipe in rustic bowls with a sprinkle of parmesan and fresh herbs on top for a cozy presentation. For dinner parties, offer individual portions in small cups or shot glasses as a charming appetizer that teases the taste buds.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, simply transfer any leftover soup to an airtight container and refrigerate. It will keep well for up to 3 days, allowing the flavors to meld even further and making for a super convenient lunch or dinner on busy days.
Freezing
If you want to save some for later, this soup freezes beautifully. Make sure to cool it completely before transferring to a freezer-safe container, leaving some room for expansion. It can be frozen for up to 3 months without losing any of its deliciousness.
Reheating
When you’re ready to enjoy leftovers, thaw the soup in the refrigerator overnight if frozen. Reheat gently in a pot over medium heat, stirring occasionally until steaming hot. If the soup thickens too much, add a splash of broth or water to loosen it back up.
FAQs
Can I make this Easy Pasta e Fagioli Recipe vegetarian?
Absolutely! You can omit the pancetta and use vegetable broth instead of chicken broth. Adding a touch of smoked paprika or liquid smoke can help mimic that savory depth the pancetta provides.
What pasta is best for Pasta e Fagioli?
Small pasta shapes like ditalini, macaroni, or even small shells work best because they blend well with the beans and veggies, creating a perfect texture balance in each spoonful.
How can I thicken my Pasta e Fagioli soup?
For a thicker soup, you can mash a portion of the beans before adding them to the pot or stir in a spoonful of tomato paste during the simmering phase. This will give you a creamier, heartier consistency.
Is it okay to use canned beans and tomatoes?
Yes! Using canned beans and tomatoes makes this recipe super easy and quick without sacrificing flavor. Just be sure to drain and rinse the beans to reduce excess salt or starch.
Can I prepare parts of this recipe ahead of time?
You can definitely chop your vegetables and measure out the ingredients beforehand to streamline cooking. The soup itself also tastes even better the next day, making it a great make-ahead meal.
Final Thoughts
This Easy Pasta e Fagioli Recipe is one of those dishes that feels like a celebration of simple, wholesome ingredients coming together in the most comforting way possible. It’s perfect for sharing with friends and family, or enjoying solo on a chilly evening. I can’t wait for you to try it and make it a regular favorite in your kitchen — get ready for warm bowls and happy taste buds all around!
Print
Easy Pasta e Fagioli Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This Easy Pasta e Fagioli recipe is a comforting, hearty Italian soup packed with savory pancetta, fresh vegetables, beans, and tender pasta simmered to perfection. It’s a perfect weeknight meal that combines rich flavors and simple ingredients for a satisfying bowl of classic Italian comfort food.
Ingredients
Meat
- 1 (4.4 ounce) package diced pancetta
Vegetables
- 1/2 large onion, chopped
- 4 sticks celery, chopped
- 3 medium carrots, chopped or sliced
- 4 cloves garlic, minced
Canned Goods
- 1 (28 fluid ounce) can diced tomatoes with juices
- 1 (15 fluid ounce) can red kidney beans, drained
- 1 (15 fluid ounce) can cannellini beans, drained
Dry Ingredients & Seasonings
- 1/2 teaspoon Italian seasoning
- Salt and pepper, to taste
Liquids
- 4 cups chicken broth or stock
Others
- 1 cup pasta (ditalini or macaroni)
- Shaved parmesan cheese, optional for serving
Instructions
- Sauté Pancetta: Add the diced pancetta to a large pot over medium-high heat. Cook until it begins to get crispy, rendering its fat. Prepare the vegetables while this cooks to save time.
- Sauté Vegetables: Add chopped onion, carrots, and celery to the pot with the pancetta. Sauté for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Add Garlic, Tomatoes & Seasoning: Stir in minced garlic, then add the canned diced tomatoes with their juices and Italian seasoning. Scrape up any browned bits from the bottom of the pot. Let the mixture bubble and reduce slightly for 8-10 minutes to concentrate flavors, stirring occasionally.
- Add Broth and Beans: Pour in the chicken broth and add the drained red kidney beans and cannellini beans. Increase heat to high to bring the soup to a boil.
- Cook Pasta: Once boiling, add the pasta to the pot. Reduce heat to a rapid simmer and cook for 15-20 minutes or until the pasta is tender. Stir every few minutes to prevent sticking.
- Season and Serve: Taste the soup and season with salt and pepper as needed. Serve hot with optional shaved parmesan cheese on top for added richness.
Notes
- Use gluten-free pasta to make this recipe gluten-free.
- For a vegetarian version, substitute vegetable broth for chicken broth and omit pancetta.
- Stir the soup frequently after adding pasta to prevent it from sticking to the bottom of the pot.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Adding shaved parmesan at serving time adds depth and richness but can be omitted if dairy-free.
