Pasta e Fagioli (Italian Pasta and Beans) Recipe

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Lee Armstrong Modified: March 24, 2022
Pasta e Fagioli (Italian Pasta and Beans) Recipe

How To Make Pasta e Fagioli (Italian Pasta and Beans Recipe)

Another Italian recipe to delight us in our dinner tables! This pasta and beans recipe makes use of vegan ingredients and makes the best stew!

Preparation: 20 minutes
Cooking: 40 minutes
Total: 1 hour



  • 4tbspextra-virgin olive oil,divided
  • 1large yellow onion,finely chopped
  • 2carrots,scrubbed clean, finely chopped
  • 2ribscelery,finely chopped
  • ¾tspfine sea salt,divided
  • freshly ground black pepper,to taste
  • 4garlic cloves,pressed or minced
  • 15ozcrushed tomatoes,1 can
  • 4cupsvegetable broth
  • 3cupswater
  • 2bay leaves
  • 1tspdried oregano
  • ¼tspred pepper flakes,omit if sensitive to spice
  • 15ozcannellini beans,2 cans, Great Northern beans, or chickpeas, rinsed and drained, or 3 cups cooked beans
  • 4ozcavatelli,1 cup, ditalini, elbow or small shell pasta of choice
  • 2cupsTuscan kale,chopped, tough ribs removed first, or chard or collard greens
  • ¼cupItalian parsley,finely chopped
  • 1tbspfresh lemon juice,about ½ medium lemon


  1. In a large Dutch oven or soup pot over medium heat, warm 3 tablespoons of the olive oil until shimmering.

  2. Add the chopped onion, carrot, celery, ½ teaspoon of the salt, and about 10 twists of black pepper. Cook, stirring often, until the vegetables have softened and the onions are turning translucent, about 6 to 10 minutes.

  3. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the tomatoes, stir, and cook until the tomatoes are bubbling all over. Add the broth, water, bay leaves, oregano, and red pepper flakes.

  4. Raise the heat to medium-high and bring the mixture to a simmer. Cook for 10 minutes, stirring occasionally, and reducing the heat as necessary to maintain a gentle simmer.

  5. Use a heat-safe measuring cup to transfer about 1½ cups of the soup (avoiding the bay leaves) to a blender.

  6. Add about ¾ cup of the drained beans. Securely fasten the lid and blend until completely smooth, being careful to avoid hot steam escaping from the lid. Pour the blended mixture back into the soup.

  7. Add the remaining beans, pasta, kale and parsley to the simmering soup. Continue cooking, stirring often to prevent the pasta from sticking to the bottom of the pot, for about 20 minutes, or until the pasta and greens are pleasantly tender.

  8. Remove the pot from the heat, then remove and discard the bay leaves. Stir in the lemon juice, the remaining tablespoon of olive oil, and remaining ¼ teaspoon of salt. Taste and season with more salt (typically another ¼ teaspoon would suffice) and pepper until the flavors really sing. Garnish bowls of soup as desired, and serve.

  9. Leftovers taste even better the next day. Allow leftover soup to cool to room temperature, then cover and refrigerate for up to 5 days. Or, freeze leftover soup in individual portions and defrost as necessary.

Recipe Notes

For Optional Garnishes:

  • parsley, chopped, additional
  • black pepper
  • Parmesan cheese, grated or light drizzle of olive oil


  • Calories: 331.78kcal
  • Fat: 7.80g
  • Saturated Fat: 1.16g
  • Monounsaturated Fat: 5.07g
  • Polyunsaturated Fat: 1.12g
  • Carbohydrates: 52.22g
  • Fiber: 11.13g
  • Sugar: 5.74g
  • Protein: 16.06g
  • Sodium: 370.33mg
  • Calcium: 189.03mg
  • Potassium: 1305.48mg
  • Iron: 7.02mg
  • Vitamin A: 168.42µg
  • Vitamin C: 16.38mg
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