Easy Pasta Fagioli

Every time I think of Pasta Fagioli, I’m transported back to a quaint Italian village where I had once vacationed with family. The aroma wafting from the rustic kitchens, the chitter-chatter of the townsfolk, and the breathtaking landscapes became the backdrop for one of the most heartwarming meals I ever had. Our neighbor there, a lovely elderly woman named Maria, invited us over for dinner one cold evening. She served this heartening bowl of Pasta Fagioli that wasn’t just food; it was her way of sharing stories, warmth, and tradition with us.

Maria’s version was a secret blend of family traditions and local flavors. Although I can never replicate that exact taste, I’ve managed to whip up my version of the dish, capturing the essence of that unforgettable evening. Today, I’m excited to share this recipe with you, in the hope that it brings the same warmth and love to your table as it did to ours.

How to Prepare Easy Pasta Fagioli

Ingredients for Easy Pasta Fagioli

  • 1 tablespoon of rich olive oil
  • 1 fresh carrot, finely diced
  • 1 crisp stalk of celery, finely chopped
  • A thin slice of onion, minced
  • 1/2 teaspoon of aromatic garlic, finely chopped
  • 4 cans (8 ounces each) of luscious tomato sauce
  • 1 can (14 ounces) of savory chicken broth
  • 1 tablespoon of dried parsley, for that earthy touch
  • 1/2 tablespoon of dried basil leaves for aroma
  • Freshly ground black pepper, as per preference
  • 1 1/2 cups of ditalini pasta, the star ingredient
  • 1 can (15 ounces) of cannellini beans, drained and freshly rinsed

Directions for Easy Pasta Fagioli

  1. Begin by heating the olive oil in a spacious saucepan over a medium flame. Toss in the carrots, celery, and onions. Let them cook and mingle until they soften and release their essence.
  2. Next, introduce the garlic to the mix, giving it a quick sauté, making sure it doesn’t burn.
  3. Gently pour in the tomato sauce, chicken broth, parsley, basil, and season with black pepper. Let this delightful mixture simmer and harmonize for about 20 minutes.
  4. Simultaneously, bring a large pot of water to a roaring boil, seasoned with a pinch of salt. Toss in the ditalini pasta, letting it dance in the bubbling water for roughly 8 minutes, or until it achieves that perfect al dente texture. Once ready, drain it off.
  5. Finally, marry the beans and the cooked pasta with the simmering soup. Let them get acquainted for a brief 1 or 2 minutes until everything is heated through and bursting with flavor.

What does “Fagioli” mean in Italian?

“Fagioli” in Italian translates to “beans” in English. Pasta Fagioli essentially means “pasta and beans”, signifying the primary ingredients of this hearty dish.

Can I use a different type of pasta?

Absolutely! While ditalini is a classic choice, you can experiment with other small pasta varieties such as macaroni or orzo. Ensure that the pasta is bite-sized to maintain the dish’s texture and essence.

Is there a vegetarian version of this recipe?

Of course! Simply replace the chicken broth with a rich vegetable broth. You can also add more veggies or legumes of your choice to enhance the flavor and nutrition profile.

How long does Pasta Fagioli last in the refrigerator?

When stored in an airtight container, Pasta Fagioli can last up to 4-5 days in the refrigerator. However, the pasta might absorb the broth over time, so you might need to add a bit of water or broth when reheating.

Can I freeze Pasta Fagioli?

Yes, you can freeze it! But, it’s recommended to freeze the soup base without the pasta. When you’re ready to serve, make fresh pasta, and then add it to the reheated soup. This ensures the pasta doesn’t become overly soft and mushy.

Any recommendations for side dishes?

A crunchy salad and a loaf of crusty bread complement Pasta Fagioli wonderfully. If you’re in the mood for some cheese, a generous grating of Parmesan on top can elevate the dish to new heights!

Easy Pasta Fagioli

Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Course Main Course
Cuisine Italian
Servings 4


  • 1 tablespoon olive oil
  • 1 carrot diced
  • 1 stalk celery diced
  • 1 thin slice onion diced
  • 1/2 teaspoon chopped garlic
  • 4 8 ounce cans tomato sauce
  • 1 14 ounce can chicken broth
  • 1 tablespoon dried parsley
  • 1/2 tablespoon dried basil leaves
  • freshly ground black pepper to taste
  • 1 1/2 cups ditalini pasta
  • 1 15 ounce can cannellini beans, drained and rinsed


  • Heat olive oil in a saucepan over medium heat.
  • Add carrot, celery, and onion; cook and stir until soft.
  • Add garlic and sauté briefly. Stir in tomato sauce, chicken broth, parsley, basil, and pepper; simmer for 20 minutes.
  • Bring a large pot of lightly salted water to a boil.
  • Add ditalini pasta and cook for 8 minutes or until al dente; drain.
  • Add beans and cooked pasta to soup; simmer until heated through, 1 or 2 minutes.
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