Pasta e Fagioli (Italian Pasta and Bean Soup)

Other Fast With Oil Published March 09, 2026

Pasta e fagioli is Italian peasant food at its most perfect — pasta and beans in a thick, savory tomato broth. Every region of Italy has its own version, and every grandmother insists hers is correct. This recipe splits the difference: some beans are pureed to create a creamy base, the rest are left whole, and short pasta is cooked directly in the soup so it absorbs every bit of flavor.

This is a one-pot meal that feeds a crowd for pennies. It is also nearly 20 grams of protein per bowl.

FASTING LEVEL: Fast With Oil (omit oil for strict days — sweat vegetables in a splash of water)
SERVINGS: 6
TIME: 40 minutes

INGREDIENTS

- 2 cans (800g) cannellini or borlotti beans, drained and rinsed
- 3 tablespoons extra-virgin olive oil (omit for strict days)
- 1 large onion, finely diced
- 2 stalks celery, finely diced
- 2 carrots, peeled and finely diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 can (400g) crushed tomatoes
- 5 cups vegetable stock or water
- 200g short pasta (ditalini, elbow macaroni, or broken spaghetti)
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 2 bay leaves
- Salt and black pepper to taste
- Fresh parsley, chopped
- Good olive oil for drizzling (optional)

METHOD

1. Take half of the beans and blend them with 1 cup of the stock until smooth. Set aside. This is your thickener.

2. Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots. Cook for 6-7 minutes until softened. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. (For strict days: sweat vegetables in 1/4 cup water, covered.)

3. Add the tomato paste and stir for 1 minute until it darkens slightly.

4. Add the crushed tomatoes, remaining stock, bay leaves, whole beans, and the pureed bean mixture. Stir well and bring to a boil.

5. Add the pasta directly to the soup. Stir to prevent sticking. Reduce heat and simmer for 10-12 minutes, or until the pasta is cooked through. The soup will thicken significantly as the pasta cooks.

6. Season generously with salt and pepper. Remove bay leaves. If the soup is too thick, add a splash of hot water.

7. Serve in deep bowls, topped with fresh parsley and a drizzle of good olive oil.

NOTES

- The pasta continues to absorb liquid as it sits. Leftovers will be very thick — add water when reheating and re-season.
- For a richer version, add a parmesan rind while simmering (fish day only — parmesan contains animal rennet and dairy).
- A splash of red wine vinegar at serving brightens the whole bowl.
- Use whatever short pasta you have. The shape does not matter nearly as much as cooking it in the soup.