Name: Pasta e Fagioli (Classic Italian Pasta and Beans)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1/2 cup pasta (small shapes like ditalini, 100g); 1 cup cannellini beans, cooked (240g); 1/2 cup tomatoes, chopped (120g); 1 tbsp olive oil (15ml); 1 clove garlic, minced; 2 cups vegetable broth (480ml); Salt and pepper, to taste

Jump to Recipe·Print Recipe

A cozy, rustic Italian dish made with tender pasta, creamy cannellini beans, and a rich tomato broth. Pasta e Fagioli (Classic Italian Pasta and Beans) is the kind of comfort food I turn to when I want something simple, warm, and deeply satisfying. Rooted in Italian tradition, it brings together pantry staples into a bowl of hearty flavor.

Pasta e Fagioli (Classic Italian Pasta and Beans)

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

½ cup pasta (small shapes like ditalini, 100g)

1 cup cannellini beans, cooked (240g)

½ cup tomatoes, chopped (120g)

1 tablespoon olive oil (15ml)

1 clove garlic, minced

2 cups vegetable broth (480ml)

Salt and pepper, to taste

Directions

I heat the olive oil in a medium pot over medium heat. Then I add the minced garlic and sauté it for about a minute until it’s fragrant.

I stir in the chopped tomatoes, vegetable broth, and cannellini beans. I let everything come to a gentle simmer and cook it for around 10 minutes so the flavors can come together.

I add the pasta directly into the pot and cook it until just al dente, which usually takes about 8–10 minutes, depending on the type of pasta I’m using.

I finish it by seasoning with salt and pepper to taste. If I have fresh basil, I like to garnish it for an extra burst of flavor.

Servings and timing

Servings: 2 servings

Prep Time: 5 minutes

Cooking Time: 20 minutes

Total Time: 25 minutes

Calories per Serving: 260 kcal

Variations

I sometimes use different beans like borlotti or red kidney beans if I’m out of cannellini.

For a heartier version, I stir in some sautéed onions or carrots along with the garlic.

When I want a smoky flavor, I add a pinch of smoked paprika.

If I need it gluten-free, I just swap in gluten-free pasta.

I’ve also made it with whole wheat pasta for added fiber.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta tends to absorb the broth, so when I reheat it, I usually add a splash of water or extra broth to loosen it up. I reheat it gently on the stovetop or in the microwave until warmed through.

FAQs

What does "Pasta e Fagioli" mean?

It translates to "pasta and beans" in Italian, which perfectly describes this humble yet flavorful dish.

Can I use canned beans?

Yes, I often use canned cannellini beans for convenience. I just make sure to rinse and drain them first.

Can I freeze Pasta e Fagioli?

I don’t recommend freezing it with the pasta already mixed in, as it can become mushy. If I want to freeze it, I store the broth and beans separately and add fresh pasta when reheating.

Is it vegan?

Yes, this recipe is completely vegan if I stick to vegetable broth and don’t garnish with cheese.

What type of pasta works best?

I like using small pasta shapes like ditalini, elbow macaroni, or small shells. They hold up well and soak in the flavors of the broth.

Conclusion

Pasta e Fagioli (Classic Italian Pasta and Beans) is one of those timeless Italian dishes that proves simple ingredients can deliver big comfort. Whether I make it for a quick dinner or a cozy lunch, it always hits the spot. It’s nutritious, adaptable, and deeply satisfying—a bowl of Italian warmth I can come back to again and again.

📖 Recipe:

Pasta e Fagioli (Classic Italian Pasta and Beans)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 25 minutes
Yield: 2 servings
Diet: Vegan

Print Recipe

Description

A cozy, rustic Italian dish made with tender pasta, creamy cannellini beans, and a rich tomato broth. This comforting recipe is simple, nutritious, and perfect for quick weeknight meals.