Delicious Pasta E Fagioli Recipe Ready in Minutes

Hark! Ye that seek a warming and hearty soup to sate thy cravings, listen well! For I bring thee a recipe that shall delight and satisfy every palate. Pasta e Fagioli, known also as pasta fazool by the locals — this Italian soup is a beloved classic, often enjoyed in households all throughout the land.

As a seasoned cook, Iestherine can vouch for the wonders that a humble soup can do to lift one’s spirits on even the dreariest of days. And this soup, dear friends, is no exception. A blend of cannellini beans, tomato paste, carrots, celery, onions, garlic, rosemary and prosciutto, all brought together in simmering chicken broth and olive oil with a handful of orzo pasta — such simple ingredients that come together marvelously to create a rich and flavorful soup.

Whether thou art hosting esteemed guests for a grand feast or simply satisfying thy own hunger pangs, this soup will not disappoint. The infusion of crushed red pepper flakes adds a hint of spice which pairs perfectly with dry red wine on chilly winter evenings. And fear not if ye follow a vegan diet – for with just one substitution they too can partake in this delicious delight.

I implore thee to give it a try – for there’s no better way to taste the essence of Italy without leaving your own kitchen sink.

Why You’ll Love This Recipe

Pasta E Fagioli from Food and Wine
Pasta E Fagioli from Food and Wine

Hark! Good sirs and ladies, I beseech thee to take note of this recipe for Pasta e Fagioli. ‘Tis a dish that shall surely fill thy bellies and warm thy hearts, for it doth combine the best of two worlds: pasta and beans.

Now some may say, “Why bother with a soup when thou canst eat a hearty steak or a flavorful roasted chicken?” But I say fie on those naysayers, for this soup is not just any soup. It is a symphony of flavors that shall dance upon thy tongue and sing sweet melodies to thy senses.

The combination of tender cannellini beans and small orzo pasta forms a harmonious base that is then elevated by the addition of tomatoes, rosemary, garlic, celery, and carrots. The prosciutto adds a salty kick while the crushed red pepper flakes provide a masterful touch of heat.

And let us not forget the pièce de résistance, the extra virgin olive oil drizzled atop each bowl. It elevates the flavor profile to levels unimagined, and shall have thee licking thy spoon and clamoring for more.

This dish is versatile too – perfect as an entree, appetizer or side dish; serve it in small portions alongside an array of antipasti as part of an Italian feast; or pair it with crusty bread and a light salad for a comforting weeknight meal.

So come hither friends, do not be shy. Give this recipe a try and experience for yourselves why Pasta e Fagioli is an iconic Italian dish beloved by all who have had the pleasure to feast upon it.

Ingredient List

“A spoonful of comfort in every bite”

Ingredient List

  • ¼ cup of extra-virgin olive oil
  • 2 garlic cloves, finely chopped
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, finely chopped
  • 1 celery rib, finely chopped
  • Salt and freshly ground black pepper to taste
  • A pinch of crushed red pepper flakes
  • 1 rosemary sprig
  • 2 tablespoons of tomato paste
  • 6 cups of low-sodium chicken broth or vegetable broth
  • 1 (15 oz.) can of cannellini beans, drained and rinsed
  • ½ cup of orzo pasta
  • Prosciutto, for garnish (optional)

The Ingredient List for Pasta E Fagioli may seem a bit lengthy at first glance. However, with most Italian dishes, it’s the quality and quantity of the ingredients that count! You need to use the finest and freshest ingredients since they are the basis for the flavor profile. The dish is made primarily with cannellini beans, diced vegetables such as carrots, celery, and onion; olive oil; garlic; tomato paste; dried herbs like rosemary, salt and freshly ground black pepper, red pepper flakes for some kick; orzo; low-sodium chicken broth or vegetable broth. A rosemary sprig adds an earthy aroma to this comforting soup. The prosciutto is optional but provides a salty crunch that elevates the dish.

The Recipe How-To

“Warm, hearty and oh-so-delicious”

Step 1: Prepare the Vegetables

  • Start by finely chopping 1 onion, 2 cloves of garlic, 2 medium carrots, and 1 celery rib.
  • Next, heat up a large pot over medium heat and add 3 tablespoons of extra virgin olive oil. Let it heat up for a minute or two, then add the chopped vegetables to the pot.
  • Cook the vegetables for about 8-10 minutes or until they become soft and fragrant.

Step 2: Add the Prosciutto and Seasonings

  • While the vegetables are cooking, chop up 2 oz. of prosciutto into small pieces.
  • Once the vegetables are cooked, add the chopped prosciutto and continue to cook for another 2-3 minutes.
  • Add in 1 rosemary sprig, 1 tsp. of fresh ground black pepper, 1 tsp. of salt, and ½ tsp. of crushed red pepper flakes to the pot. Then stir everything together.

Step 3: Beans and Tomato Paste

  • Drain and rinse 1 can (15 oz.) of cannellini beans, then add them to the pot.
  • Stir in 2 tbsp. of tomato paste until it is well combined with all of the other ingredients in the pot.

Step 4: Broth and Pasta

  • Pour in 6 cups of low-sodium chicken broth and stir everything together.
  • Add in ⅔ cup of orzo pasta to the pot and bring everything to a simmer.
  • Cook the pasta until it is al dente about (10 minutes), stirring occasionally to prevent sticking.

Step 5: Serve

  • Once the pasta is cooked, remove the rosemary sprig from the pot.
  • Ladle the soup into bowls and serve immediately with some crusty bread or crackers on top. Enjoy your delicious Pasta E Fagioli!

Substitutions and Variations

“Soup’s on! Dig into this pasta fagioli”

Fear not, dear friends, for there are many ways to make this wonderful soup your very own! Here are a few substitutions and variations that you can try out:

– Vegetarian Pasta E Fagioli: Simply omit the prosciutto and use vegetable broth instead of chicken broth for a vegetarian version of this classic Italian soup. You can also add some escarole or other leafy greens to up the nutrient quotient.

– Vegan Pasta E Fagioli: Similar to the vegetarian version above, but also replace the Parmesan cheese with a vegan Parmesan substitute or leave it out altogether.

– Pasta e Fagioli with Dried Cannellini Beans: If you have dried cannellini beans on hand and want to use them instead of canned, soak them overnight in water, then boil them for about an hour before adding them to the soup.

– Pasta E Fagioli with Orzo Pasta: If you don’t have ditalini or small elbow macaroni pasta, you can use orzo instead. This rice-shaped pasta will work perfectly in this soup recipe.

– Pasta E Fagioli Soup Made with Red Wine: For an extra depth of flavor, consider adding a splash (or two) of dry red wine when you add the tomato paste. This is a classic Italian way of making pasta e fagioli, and it will give your soup a rich, complex taste that is sure to impress.

– Pasta Fazool with Italian Sausage: For a heartier, meatier version of this soup, add some crumbled cooked Italian sausage when you sauté the onions and garlic.

So there you have it, folks – endless possibilities for customization and personalization of this beloved Italian dish. Get creative and make it your own!

Serving and Pairing

“A pot of Italian goodness”

This hearty and savory pasta e fagioli soup is a classic Italian dish that can easily stand on its own as a main course. It’s packed with protein-rich cannellini beans and orzo pasta, making it a satisfying meal that can warm you up on any chilly evening.

To complement the soup’s rich flavors, I recommend serving it with a simple green salad dressed with balsamic vinaigrette. The acidity in the vinaigrette will help cut through the richness of the soup while adding a nice tangy flavor.

If you’re looking to pair this dish with wine, I suggest going for a dry red like Chianti, which is a great match for tomato-based soups. The tannins in the wine will also help balance out the earthy notes from the rosemary and garlic in the soup.

For those who prefer something non-alcoholic, try serving this soup with some crusty bread and a glass of lemon-infused water. The acidity of the lemon will nicely complement the flavors in the soup, while the bread will provide some extra crunch and texture.

This pasta e fagioli recipe is also vegan-friendly, making it perfect for those following a plant-based diet. For an extra boost of nutrition, feel free to add some escarole or other leafy greens to the soup before serving.

Overall, this classic Italian pasta e fagioli makes for a delicious and filling meal that can be enjoyed on its own or paired with other dishes and beverages.

Make-Ahead, Storing and Reheating

“Mangia mangia! Savor every slurp”

My fellow epicureans, fear not for your pasta e fagioli leftovers! This hearty and savory dish is just as delicious the next day, if not even better.

To make ahead, simply store the soup without the pasta and refrigerate up to 3 days in advance. Add the cooked pasta right before serving to avoid mushy noodles.

When it comes to storing, make sure the soup has cooled completely before placing it in an airtight container. Refrigerate for up to 5 days or freeze for up to 3 months. Note that the pasta may lose its texture when reheated from frozen.

To reheat, gently warm up on the stovetop over medium-low heat until heated through. Add more chicken broth or water as needed to achieve the desired consistency.

Alternatively, you can zap it in the microwave in a microwave-safe bowl with a loose lid or vented plastic wrap covering. Be sure to stir occasionally and adjust seasoning if necessary.

As a sommelier, I recommend pairing this comforting soup with a glass of dry red wine to enhance its complex flavors. Enjoy!

Tips for Perfect Results

“Wholesome ingredients come together in one pot”

To ensure that your Pasta E Fagioli turns out perfect every time, here are some tips to consider:

1. Use high-quality ingredients: It’s imperative to use fresh and good quality ingredients to achieve the best results. Fresh rosemary, garlic cloves, celery ribs, carrots, onions, prosciutto, and cannellini beans make the dish flavorful.

2. Cook the vegetables properly: For best results, it’s essential to cook the vegetables until they start to soften but not all the way through. Overcooked vegetables will turn into mush and have an unpleasant texture.

3. Add the tubular pasta at the right time: To avoid mushy pasta, add the tubular pasta in the last 10 minutes of cooking. Cooking it too early can result in overcooked and soggy noodles.

4. Adjust seasoning: Don’t be afraid to adjust seasonings like salt and pepper to your taste preference. Remember that salt enhances all of the flavors in the dish while fresh ground black pepper adds a layer of complexity and depth.

5. Let it sit before serving: After adding all of the ingredients, let the soup simmer for another 10-15 minutes before serving. This allows all of the flavors to marry together nicely resulting in a more substantial depth of flavor.

6. Store leftovers properly: If you have leftovers that you plan on storing, we recommend separating the soup from any pasta you don’t intend on eating immediately. Reheat only what you are going to eat because reheating pasta multiple times can cause it to become mushy.

By following these tips for perfect results when making Pasta E Fagioli, you’re sure to create an extraordinary dish that everyone will love!


Before concluding this recipe article, I want to address some frequently asked questions regarding this pasta e fagioli recipe. It’s good to clarify any doubts before you start cooking, so you get the best possible results. So let’s dive into some common queries that might help you perfect your cooking skills.

What wine is best for pasta fagioli?

When it comes to pairing with this particular dish, my top recommendations would be white wines and sparkling wines. However, a light red wine such as Pinot Nero from the northern regions would also complement it nicely. For this type of dish, I highly recommend trying Ca’ del Bosco’s Franciacorta sparkling wines. These wines are made using the same traditional method as champagne (the methodo classico), ensuring a top-quality bubbly experience.

What is the difference between pasta fagioli and pasta fazool?

When comparing pasta e fagioli and pasta fazool, there seems to be a notable difference in the consistency of the “broth.” The former gives off a vegetable and bean soup vibe, whereas the latter, which was created by Southern Italian immigrants in America, features a broth that closely resembles a marinara sauce. The pasta is often paired with generous servings of white beans, garlic, onion, olive oil, and other seasonings.

What is pasta fagioli soup made of?

If you’re searching for a hearty and delicious dinner that’s quick and easy to make, then you’ll love Pasta Fagioli Soup. This classic Italian dish boasts a rich flavor that’s comprised of sausage, pasta, tomatoes, and beans. Plus, it’s a healthier alternative to some of the more calorie-dense alternatives out there. Enjoy a bowl of steaming hot soup alongside some warm and crusty bread, breadsticks, or a fresh Caesar salad. This dinner is perfect for those busy nights when you don’t have a lot of time to spare.

What red wine for pasta fagioli?

When it comes to wine selection, it’s always best to opt for a dry red that you personally love. My top recommendations would be Sangiovese or Chianti, though a Cabernet Sauvignon, Merlot, or Pinot Noir could work just as well if you want to take a shortcut.

Bottom Line

With this Pasta E Fagioli recipe, you’ll be able to delight in the rich flavors of traditional Italian cuisine in the comfort of your own home. The combination of ingredients creates a dish that is both hearty and nourishing, making it an excellent choice for any family meal.

But don’t just take my word for it! Whether you’re a seasoned chef or a kitchen novice, this recipe is easy to make and sure to impress. So why not give it a try? You can even experiment with substitutions and variations to make it your own.

In conclusion, I highly recommend this Pasta E Fagioli recipe from Food and Wine. Not only is it delicious, but it’s also economical and straightforward to prepare. Plus, its versatility makes it suitable for any occasion – whether you’re hosting a dinner party or simply cooking for one. So head to your kitchen and give this classic Italian dish a try – I guarantee you won’t regret it!

Pasta E Fagioli from Food and Wine

Pasta E Fagioli from Food and Wine Recipe

I like a bit of tomato in my pasta e Fagioli. I don't know if it's authentic or not, I just like it. This version has just a bit, along with orzo and prosciutto. Yum!
No ratings yet
Prep Time 20 mins
Cook Time 25 mins
Course Main Course
Cuisine Italian
Calories 444.4 kcal


  • 6 cups low sodium chicken broth
  • prosciutto
  • 1/2 cup orzo pasta
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, thinly sliced
  • 1 carrot, thinly sliced
  • 1 celery rib, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1 rosemary sprig
  • 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoon tomato paste
  • 2 (19 ounce) cans cannellini beans, drained
  • salt
  • fresh ground black pepper
  • 1/4 lb fresh goat cheese, crumbled


  • In a large saucepan, bring broth to a boil with the prosciutto.
  • Add the orzo, cover partially and cook until the orzo is al dente, about 6 minutes.
  • Strain the broth into a heatproof bowl.
  • Pick out the prosciutto and dice it.
  • Reserve the orzo separately.
  • Wipe out the saucepan and heat the olive oil int it.
  • Add the onion, carrot, celery, garlic, rosemary, crushed red pepper, and diced porsciutto and cook over medium high heat, stirring occasionally, until the veggies are lightly browned, about 6 minutes.
  • Add the tomato paste and the strained broth, cover partially, and simmer until the prosciutto and veggies are tender, about 8 minutes.
  • Discard the rosemary sprig.
  • Add half of the beans to the soup.
  • Puree the soup in a blender and return to the saucepan.
  • Add the remaining beans and the reserved orzo and cook until heated through.
  • Season the soup with salt and pepper.
  • Stir in the goat cheese and serve.

Add Your Own Notes


Serving: 493gCalories: 444.4kcalCarbohydrates: 62.5gProtein: 28.7gFat: 10.2gSaturated Fat: 4.9gCholesterol: 15mgSodium: 214.3mgFiber: 12.6gSugar: 3.4g
Keyword < 60 Mins, Easy, European, Vegetable
Tried this recipe?Let us know how it was!

Recommended Recipes Just For You

None found