Pasta e Fagioli (Italian Bean and Pasta Soup)

This minimalist version of the classic starts with dried beans for a creamy finish.

Overhead view of a soup lifting a bite of soup

Serious Eats / Fred Hardy

Why This Recipe Works

  • Using dried beans and cooking them with plenty of aromatics guarantee a flavorful soup.
  • Keeping the cooked pasta separate and only adding it to each portion right before serving ensures that no one has to suffer bloated, waterlogged pasta.

There's arguably a different version of pasta e fagioli, the classic Italian bean and pasta soup, for every region, province, and household of Italy, and every Italian (and some non-Italian) household outside of Italy, too. There are brothy ones, tomatoey ones, creamy ones, abundant ones chock-full of vegetables, austere ones with little more than pasta and beans, garlicky ones, winey ones, spicy ones, meaty ones, cheesy ones, vegan ones, and on and on. That kind of variation can be maddening, but it also makes the dish an excellent case study.

A couple of years ago, Kenji published another pasta e fagioli recipe, the focus of which was how to make canned beans work in a quick version of the dish. As he explained then, canned beans have a lot going for them—namely, they're convenient and quick and have great texture. What they don't have is a particularly good flavor.

His solution was to make a brothy, flavor-packed pasta e fagioli to compensate for what the beans lacked. He added tomatoes, plenty of garlic and onion, red pepper flakes, chicken stock, bay leaves, oregano, and parsley, and even used three different fats (pancetta, olive oil, and butter). It's exactly what you should do when cooking with canned beans, because they can't carry the show by themselves.

I point it out because today I want to contrast it with another recipe, based on the Tuscan approach to the dish, that is pretty much on the opposite end of the pasta e fagioli spectrum. This one has only two main ingredients: beans and pasta. Its success lives or dies by the quality of those beans. Canned beans, therefore, should not be used in this soup—only dried beans will do here. Get nice beans that haven't been sitting on a shelf for years and cook them properly, and you'll unlock the beauty of what a bean can be. Use really old beans and cook them poorly, and the soup will suffer.

"Don't be scared off by this warning: It's very easy to cook beans well."

Don't be scared off by this warning: It's very easy to cook beans well. Whether you simmer them in a pot for an hour or two or use a pressure cooker to speed things up, the key to is cook them with lots of aromatics. Plenty of onion and garlic should go into the pot; some carrot and celery added to it will be even better. Woodsy herbs like fresh rosemary or sage are essential. And salt, contrary to popular belief, will not interfere with the beans cooking properly (in fact, they cook better with salt added); add it to the pot right at the beginning so that the beans will be seasoned throughout.

A bowl of pasta e fagioli, ready to be eaten.

Serious Eats / Daniel Gritzer

In essence, you want the beans to simmer in what is basically a very simple vegetable stock. The results are deeply flavorful beans, along with bean-cooking water that tastes like a heck of a lot more than just beans. That's important, because the bean-cooking water is the liquid component of this soup.

As for the type of bean, many types can work. Here I'm using the speckled cranberry beans (also known as borlotti or romano beans), but white beans like cannellini or navy would work wonderfully, as would chickpeas (though we also have a really nice pasta e ceci recipe for you).

One more note on cooking the beans: You are far better off overcooking the beans than undercooking them. That is true of all bean dishes, but it's especially true here. You want the beans to be completely soft and creamy, and it is absolutely worth risking some rupturing to guarantee that none are firm or grainy.

With the beans cooked, the rest of the soup couldn't be simpler: purée half of the beans with some bean-cooking liquid to make a smooth, creamy soup base, then add the remaining whole beans for texture.

Now to the pasta: One of the worst things that can happen with pasta e fagioli is that the pasta becomes bloated and waterlogged in the soup. The solution is to borrow a restaurant trick by cooking the pasta separately and only adding it at the last minute, just long enough to warm through before serving.

If I make a large batch or have leftovers, I refrigerate the pasta and soup separately, combining only as much as I need for the portions I'm reheating. To keep the pasta from sticking to itself, just toss it with a tiny bit of olive oil.

To finish, I grind some black pepper on top and drizzle some good olive oil all over.

Overhead close-up of a serving of pasta e fagioli, drizzled with olive oil and seasoned with freshly ground black pepper.

Serious Eats / Daniel Gritzer

Between this recipe and Kenji's, you pretty much have the two ends of the pasta-e-fagioli spectrum. They're both great recipes, but the best part may well be all the infinite possibilities that exist between them. Make one, then the other, then feel free to play with ideas from both. Maybe you'll stumble upon your own family recipe to pass down through the generations.

A spoonful of pasta e fagioli is held over the bowl.

Serious Eats / Daniel Gritzer

March 2015

This recipe was re-tested in 2022 and lightly edited for even better results.

Recipe Details

Pasta e Fagioli (Italian Bean and Pasta Soup)

Cook 90 mins
Active 25 mins
Soaking Time 8 hrs
Total 9 hrs 30 mins
Serves 6 to 8 servings

This minimalist version of the classic starts with dried beans for a creamy finish.


  • 1 pound (454g) dried beans, such as cranberry (borlotti) beans or cannellini beans, soaked overnight in salted water (see notes)

  • Kosher or sea salt

  • 6 cloves garlic, peeled

  • 1 medium onion, peeled and halved

  • 2 medium carrots, peeled and halved crosswise

  • 2 ribs celery, halved crosswise

  • 3 large sprigs fresh sage and/or rosemary

  • 1/2 pound (227g) small pasta, such as ditalini or small shells

  • Extra-virgin olive oil, for drizzling

  • Freshly ground black pepper


  1. In a large pot, cover beans with lightly salted water by at least 2 inches. Add garlic, onion, carrots, celery, and rosemary or sage. Cover and bring to a boil over high heat. Reduce heat to a bare simmer and cook, covered, until beans are very tender and creamy with no graininess left, 45 to 90 minutes, depending on type of bean. Beans can also be cooked in a pressure cooker at low pressure for 25 minutes. Discard onions, garlic, carrots, celery, and herbs. Drain beans, reserving beans and liquid separately. You should have about 6 cups of cooked beans.

    Beans and ingredients in a pot

    Serious Eats / Fred Hardy

  2. Measure out 3 cups of cooked beans, setting the remaining beans (approximately 3 cups) aside. In a blender jar, combine the 3 cups of beans with 4 cups bean-cooking water and blend until completely smooth. Return bean puree to pot and add reserved cooked beans.

    Beans added to pot

    Serious Eats / Fred Hardy

  3. In a small pot of salted boiling water, cook pasta until just short of al dente (about 3 minutes less than cooking time on package). Drain, then transfer to a bowl or container and drizzle with a small amount of olive oil, tossing to lightly coat.

    Cooked pasta in a bowl

    Serious Eats / Fred Hardy

  4. When ready to serve, bring to a simmer, thinning with additional bean-cooking water until soup reaches a lightly creamy consistency. Season with salt, if needed. Spoon in cooked pasta and simmer just until warmed through. Serve right away, drizzling fresh olive oil on top and a generous grinding of black pepper.

    Adding pasta into soup base

    Serious Eats / Fred Hardy

Special Equipment

Blender or immersion blender


Instead of being soaked overnight, beans can also be prepared using the quick-soak method. Cover with water in a large pot, bring to a boil, remove from heat, and let rest for 1 hour. Drain and proceed with the recipe as directed.

Make Ahead and Storage

  • Soup and pasta can be refrigerated separately for up to 3 days. Only combine as much pasta and soup as you plan to serve at any given time, as pasta left to stand in the soup any longer than necessary will expand and become mushy while sucking up the liquid.
Nutrition Facts (per serving)
212 Calories
2g Fat
38g Carbs
10g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 212
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 246mg 11%
Total Carbohydrate 38g 14%
Dietary Fiber 5g 18%
Total Sugars 2g
Protein 10g
Vitamin C 1mg 5%
Calcium 75mg 6%
Iron 4mg 20%
Potassium 549mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)