Few dishes embody the heart and soul of Italian comfort food quite like Pasta Fazool. Known in standard Italian as Pasta e Fagioli—literally “pasta and beans”—this rustic dish has humble origins but delivers incredible flavor. The recipe has been handed down through generations, with slight variations depending on the region or even the household. Sometimes it’s thick and stew-like, other times brothy and soupier. Whether enjoyed on a chilly evening or as a hearty midday meal, Pasta Fazool is all about turning simple pantry staples into something warm, filling, and satisfying.
Ingredients
For 4–6 servings, you will need:
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3 tablespoons olive oil (extra virgin preferred)
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1 medium onion, finely diced
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2 medium carrots, diced
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2 celery stalks, diced
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3 garlic cloves, minced
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1/2 teaspoon crushed red pepper flakes (optional, for a little heat)
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1 tablespoon tomato paste
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1 can (14 oz) diced tomatoes
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2 cans (15 oz each) cannellini beans or borlotti beans, drained and rinsed
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4 cups chicken or vegetable broth
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1 teaspoon dried oregano
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1 teaspoon dried basil
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1 bay leaf
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Salt and black pepper, to taste
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1 cup small pasta (such as ditalini, elbow macaroni, or small shells)
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1/4 cup grated Parmesan cheese, plus extra for serving
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Fresh parsley, chopped, for garnish
Optional: A parmesan rind (if you have one) adds amazing depth when simmered with the soup.
Instructions
Step 1: Build the Flavor Base
Begin by heating the olive oil in a large, heavy-bottomed pot over medium heat. Once shimmering, add the onion, carrot, and celery. This trio of vegetables, known as soffritto in Italian cooking, is the foundation of many soups and stews. Sauté the mixture for about 6–7 minutes until the vegetables soften and the onions turn translucent.
Stir in the garlic and red pepper flakes, cooking for another 1–2 minutes until fragrant. Garlic burns easily, so keep the heat moderate and stir often. At this stage, add the tomato paste and cook it out for a minute or two, which deepens its flavor and reduces raw acidity.
Step 2: Add Tomatoes, Beans, and Seasoning
Pour in the diced tomatoes and stir well, scraping up any bits from the bottom of the pot. Add the cannellini beans, oregano, basil, and bay leaf. Season lightly with salt and pepper. If you have a parmesan rind, now is the perfect time to drop it into the pot—it will slowly melt its nutty richness into the broth.
Step 3: Simmer the Broth
Add the chicken or vegetable broth and bring the pot to a gentle boil. Reduce the heat to low, cover partially, and let the soup simmer for about 20 minutes. This allows the flavors to meld together, the beans to soften further, and the broth to thicken slightly. If you prefer a creamier texture, you can mash a small portion of the beans with a fork or an immersion blender before adding the pasta. This creates a hearty, velvety consistency.
Step 4: Cook the Pasta
After the broth has simmered and developed its flavor, stir in the pasta. Cook according to package directions until just al dente. Keep in mind that pasta will continue to absorb liquid as it sits, so check often to avoid overcooking. If the soup becomes too thick, add a little extra broth or water to loosen it.
Step 5: Finish with Cheese and Herbs
Once the pasta is tender, stir in the grated Parmesan cheese. This adds depth and creaminess to the dish. Taste and adjust seasoning with additional salt and pepper if needed. Remove the bay leaf (and parmesan rind, if used).
Ladle the Pasta Fazool into bowls, garnish with chopped parsley, and top with more Parmesan cheese for serving. A drizzle of extra virgin olive oil just before serving elevates the flavor even more.
Tips and Variations
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Beans: While cannellini beans are traditional, you can use borlotti (cranberry beans), navy beans, or even kidney beans depending on availability.
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Pasta: Ditalini is the classic pasta for this dish, but any small pasta works well. If you plan to store leftovers, consider cooking the pasta separately and adding it to individual bowls before serving to prevent it from becoming mushy.
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Meaty Twist: Some families add pancetta, Italian sausage, or even leftover ham for extra richness. Sauté the meat at the beginning before adding vegetables.
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Vegetarian-Friendly: Using vegetable broth makes this recipe fully vegetarian. You can also add greens like spinach, kale, or escarole for extra nutrients.
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Consistency: Decide whether you want a thick, stew-like Pasta Fazool or a looser, soupier version by adjusting the broth. Both are traditional, and it comes down to personal preference.
Serving Suggestions
Pasta Fazool is a complete meal on its own, thanks to the balance of protein-rich beans, hearty pasta, and flavorful vegetables. That said, it pairs wonderfully with a side of crusty Italian bread or garlic bread, which can be used to soak up the rich broth. A simple green salad with a tangy vinaigrette complements the dish nicely, offering a fresh counterpoint to its comforting richness.
For beverages, a glass of Chianti or another medium-bodied Italian red wine makes a natural companion. If you prefer non-alcoholic options, sparkling water with lemon works well to cut through the hearty flavors.
Conclusion
Pasta Fazool proves that simplicity in cooking often yields the most satisfying results. With just a handful of pantry staples, you can create a dish that’s hearty, wholesome, and bursting with flavor. Each spoonful tells a story of Italian tradition, family meals, and the joy of turning basic ingredients into something extraordinary. Whether you’re making it for a weeknight dinner or a cozy Sunday supper, this recipe is guaranteed to warm your heart and fill your table with comfort.
