Looking for a cozy, flavorful, and hassle-free meal? Look no further! This One Pot Pasta Fagioli recipe is the answer! Packed with aromatic herbs, hearty beans, and the rich taste of bacon, this dish is a true Italian classic that warms the soul.
Plus, it’s a one-pot wonder, making cleanup a breeze. Wondering why you should try this recipe? Because it’s a comforting bowl of happiness, perfect for chilly nights or when you crave a taste of Italy in your own kitchen.
What is Pasta Fagioli?
Pasta Fagioli is a traditional Italian peasant dish. The ingredients to prepare this hearty soup are relatively inexpensive. Depending on the region, some Italians will prepare this as a thickened stew, while others enjoy as a brothy soup. Pancetta or bacon will often be used to flavor the fagioli. Alternatively, some preparations are vegetarian.
What kind of pasta to use in this One Pot Pasta Fagioli recipe?
This Pasta e Fagioli recipe calls for the pasta to cook in the soup broth. So, it’s best to use a small pasta shape. Ditalini is a great choice. However, feel free to use elbow macaroni, or a mezze pasta of your choice. Alternatively, break up partially used boxes of whatever pasta you have in your pantry.
Ingredients to Make One Pot Pasta Fagioli
Chances are, you have most, or all of the ingredients in your pantry and fridge to whip up this hearty Italian soup.
- Cannellini beans: Great Northern or Navy Beans are great substitutes.
- Crushed tomatoes: Easily substitute with tomato sauce or tomato passata.
- Chicken stock: Use vegetable stock to make this a Vegetarian Pasta Fagioli.
- Bacon: Pancetta is a great alternative. Leave out if making this a vegetarian pasta soup.
Dried vs. Canned Beans
Dried beans can be used instead of canned. Using dried beans to make this Italian pasta soup will require a bit more prep as the beans should soak overnight in salt water. Alternatively, cook dried beans prior to incorporating them into the Pasta Fagioli.
Additionally, dried beans will require additional broth or water, and will take a bit longer to cook in the soup. So, once you add them to the pot, keep checking the liquid levels as they simmer. Add more, as needed.
How to Prepare Pasta Fagioli
This One Pot Pasta Fagioli recipe is incredibly easy to make. It requires just one pot, but its exceptional depth of flavors develops over time as it simmers to perfection, making it well worth the wait.
- Sauté Aromatics: Heat olive oil in a soup pot over medium heat. Add bacon, onion, celery, carrot, and rosemary. Season with salt and pepper. Sauté for 5 minutes until vegetables soften and bacon is rendered.
- Add Flavors: Stir in minced garlic and cook for another minute. Add two cans of cannellini beans, crushed tomatoes, bay leaf, chicken stock and water. Bring almost to a boil, then reduce heat and simmer for 30-40 minutes. Remove bay leaf and woody stem of rosemary.
- Blend and Cook: Blend the remaining can of cannellini beans with a ladle of the soup in a food processor or use an immersion blender. Pour the mixture back into the pot. Add ditalini pasta and cook until al dente.
- Serve and Garnish: Stir in fresh parsley. Ladle the piping hot Pasta Fagioli into bowls. Garnish with freshly grated Parmesan cheese and a drizzle of olive oil.
Tips on Making the Best Pasta Fagioli
Preparing a delicious and healthy Pasta Fagioli is so easy! It does, however, require time to prep the vegetables, and simmer to marry all of these delicious flavor elements. Honestly, this One Pot Pasta Fagioli can be on your dinner table in about an hour!
- Prep the ingredients first (if using dried beans, allot time for soaking overnight).
- Dried herbs can be used instead of fresh (cut the amount in half if using dried).
- Water can replace the broth.
- Adding a Parmesan rind to the broth will enhance the flavor, but is not necessary.
- Fresh spinach, escarole or other leafy greens are also great additions and should be added at the end.
- Cook the pasta just to al dente.
How to Serve and Store
- Serve this Italian Pasta Bean Soup with a side of crusty garlic bread and/or a simple green salad for a complete meal.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stove, adding a splash of water or broth if needed to maintain the soup’s consistency.
- This soup freezes wonderfully! Store cooled soup in freezer-safe containers for up to 2 months. Thaw in the fridge overnight and reheat on the stove over low heat, stirring occasionally.
One Pot Pasta Fagioli
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
Pasta e Fagioli is like a warm, cozy bowl of deliciousness. It’s the ultimate Italian comfort food. This soup-like pasta is loaded with cannellini beans, pasta and a thick tomato base.
Ingredients
- 12 ounces ditalini pasta, uncooked
- 1 tablespoon olive oil
- 4 strips bacon, diced
- 1 carrot, minced
- 1 celery stock, minced
- 1/2 white onion, minced
- 1 large garlic clove, minced
- 1 sprig fresh rosemary
- 1 teaspoon salt, plus more for taste
- 1 teaspoon black pepper
- 3 cans cannellini beans (rinsed and drained)
- 14 ounces crushed tomatoes
- 2 cups chicken stock, plus
- 1 cup water
- 1 bay leaf
- 1/3 cup fresh parsley (optional)
- Freshly grated Parmesan cheese, for garnish
- Drizzle of olive oil, for garnish
Instructions
- Heat olive oil in a large dutch oven or soup pot.
- Add the bacon, carrots, celery, onion and rosemary.
- Season with salt and pepper.
- Cook for about 5 minutes to soften the vegetables and render the bacon.
- Add the garlic. Cook for another minute.
- Add two cans of the three cans of cannellini beans (rinsed and drained).
- Add the crushed tomatoes and bay leaf.
- Pour in the chicken stock and water.
- Season again with salt and pepper. Stir.
- Bring almost to a boil. Reduce heat and allow to simmer hard with the lid on for about 30 to 40 minutes (stir often and continue checking the liquid levels).
- Remove the bay leaf and woody rosemary stem.
- Add the remaining can of cannellini beans (rinsed and drained) to a food processor or bowl (if using an immersion blender) with a spoonful of the broth. Pulse until thickened.
- Pour and mix into the soup.
- Stir in the uncooked pasta.
- Cook until the pasta is al dente.
- Taste for salt.
- Stir in the fresh parsley.
- Ladle into soup bowls.
- Garnish with freshly grated Parmesan cheese and a drizzle of olive oil
- ENJOY!
Equipment
Notes
- Substitute the ditalini pasta with elbow macaroni, small shells or a small pasta shape.
- Use gluten-free pasta to make this a Gluten-free Pasta Fagioli
- Replace the bacon with pancetta.
- Eliminate the bacon to make this a vegetarian soup.
- Tomato sauce or tomato passata can be substituted for the crushed tomatoes.
- Allow the base to simmer hard for at least 30 minutes to develop the flavors and thicken.
- Blend one can of the beans with a bit of the soup to thicken the soup.
- If the soup is too thick, add a touch more stock, crushed tomatoes or water.
- Cook the pasta just to al dente.
- Add your favorite garnishes, fresh basil would also be great!
- Serve with crusty bread and/or a side salad for an easy dinner.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soup, Bisque
- Method: Easy
- Cuisine: Italian
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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
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