Pasta e Fagioli, which literally translates to “pasta and beans“, is a classic Italian dish that’s comforting, hearty, and full of flavor. This recipe combines ditalini pasta with creamy borlotti beans in a savory tomato broth, all ready in 30 minutes for the perfect vegetarian dinner. It’s a simple, nourishing meal that’s perfect for any time of the year.

If you enjoy Pasta e Fagioli, you should definitely try this pasta e ceci recipe, too. These are two recipes that I make on rotation for my three-year-old and I regularly – just adapting the recipe to have no red pepper flakes and no spinach for fussy littles!

For more gorgeously simple, creamy bean dishes, try these creamy pesto beans, this classic red pesto butter beans recipe, or these lemon & basil white beans.

Ingredient Notes

The exact quantities of the ingredients you need for this recipe are included in the recipe card at the bottom of this post. 

Here, I’ve added a few notes on the ingredients you need, plus a few potential substitutions you could make if you can’t eat/find a certain ingredient.

• Ditalini Pasta: This small, tubular pasta is perfect for soups and stews – it’s the same size as the beans, so everything has an even texture. If you don’t have ditalini, any small pasta like elbow macaroni or small shells will work.
  
• Borlotti Beans: Also known as cranberry beans, these beans add a creamy texture and nutty flavor. Cannellini beans or great northern beans can be used as substitutes – I often use cannellini beans when cooking this for my daughter!
  
• Sofrito (Onion, Carrot, Celery): This trio of vegetables forms the flavor base for the dish. You can also add other vegetables like leeks or fennel for a different flavor profile. You could also just use onion if you don’t have much time.
  
• Tomatoes: You can use either fresh cherry tomatoes or canned diced tomatoes, depending on what you have on hand. Both options will work well. I like to use cherry tomatoes, halved, in the summer and canned tomatoes in the winter.
  
• Vegetable Stock: I initially pour in 500ml, and then keep on topping up as the pasta absorbs the stock.
  
• Baby Spinach: Adds a fresh, green element – kale or Swiss chard can be used as alternatives, or you could omit this. I omit the spinach when cooking for my daughter as I know she’ll just pick it out!
  
• Hard Cheese: Parmesan or Pecorino are traditional choices for pasta e fagioli, adding a savory umami kick. Be aware that Parmesan is rarely vegetarian-friendly, so I opt for Pecorino or another vegetarian hard cheese.

How To Make Pasta e Fagioli

The exact step-by-step instructions and ingredient quantities will be in the recipe card at the bottom of this page. 

Below is an overview of how this recipe was made, plus some process shots to help you visualize how this recipe should turn out.

1. Prepare the Vegetables 

Dice the onion, carrot, and celery finely, and mince the garlic. It’s also a good idea to drain your beans and get your stock ready so that this dish comes together quickly once you start cooking.

2. Sauté the Sofrito 

Heat the olive oil in a large pan over medium heat. Add the onion, carrot, and celery, and sauté, stirring often, until the vegetables are softened.

3. Add Other Ingredients

Stir in the minced garlic and seasoning. Then, add the tomato paste and cook for another minute, allowing the flavors to meld.

Add the halved cherry tomatoes or canned diced tomatoes and stir well. Then add the drained borlotti beans, ditalini pasta, and vegetable stock. Stir everything together and bring to a simmer. 

Cook for 10 minutes, or until the pasta is tender. If using cherry tomatoes, gently break them down with the back of your spoon.

5. Add Spinach and Cheese

Stir in the chopped baby spinach and cook until wilted, about 2 minutes. Remove the pan from heat and stir in the grated hard cheese until well combined.

Ladle the Pasta e Fagioli into bowls and finish with a splash of extra-virgin olive oil, more grated cheese, and some fresh basil leaves.

Top Tips \ Chef’s Notes

• Cook the Pasta in the Broth: Cooking the pasta directly in the broth allows it to absorb the flavors, but keep an eye on the liquid level to ensure it doesn’t get too thick.
  
• Adjust Consistency: If the soup becomes too thick, add a bit more stock or water to reach your desired consistency.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will continue to absorb the broth, so you may need to add a bit of water or stock when reheating to bring it back to your preferred consistency.

Serving Suggestion

Serve Pasta e Fagioli hot, with a drizzle of extra-virgin olive oil and a sprinkle of grated cheese on top.

It’s perfect as a main course for lunch or dinner and can be paired with crusty garlic bread or salad for a complete meal.

FAQs

Can I make this dish ahead of time?

Yes, Pasta e Fagioli can be made ahead of time and stored in the fridge. When reheating, you may need to add extra stock as the pasta tends to absorb the liquid.

Can I freeze Pasta e Fagioli?

Yes, you can freeze this dish, but be aware that the pasta may become a bit softer upon thawing. Freeze in individual portions for easy reheating.

Can I use different types of beans?

Absolutely! Cannellini beans, great northern beans, or even chickpeas can be used in place of borlotti beans.

Is pasta e fagioli vegetarian?

Pasta e fagioli is a traditionally vegetarian dish, although many recipes will use Parmesan which is not technically vegetarian. Other recipes may also include diced ham or another type of cured meat.