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    Hungry Healthy Happy » Recipes » Soup

    Pasta e Fagioli Soup (Pasta and Bean Soup)

    Published: Feb 18, 2016 · Modified: Sep 20, 2021 · Written by Dannii Martin · This post may contain affiliate links · 130 Comments

    176 shares
    • 29
    Diet: Low Fat / Vegan
    Jump to Recipe
    Pasta e fagioli with a text title overlay.

    Pasta e Fagioli Soup (Pasta and Bean Soup) is one of those amazing soup recipes where you just throw everything in. A hearty classic Italian soup that is easy to adapt and you can use pretty much anything you have leftover in your fridge and freezer. Not only is it vegan, but it's low in calories and fat too.

    Two bowls of vegetable and pasta soup on a blue cloth next to bread and a spoon.

    This might just be the most filling and comforting soup there is. It is packed with vegetables, but also bursting with pasta and beans to make it filling. Italians aren't just famous for pizza and pasta, and this is an Italian classic. A delicious tomato based soup that is easy to adapt.

    Looking for some other hearty and filling recipes? Why not try our Sausage and Mash Pie, Stuffed Butternut Squash, Chorizo Mac and Cheese or Healthy Fish Pie.

    Jump to:
    • What you will need
    • Step by step
    • What is Pasta e Fagioli Soup?
    • Why should you try it?
    • What vegetables to add
    • Variations
    • What to serve with Pasta e Fagioli
    • FAQs
    • Extra tips
    • More soup recipes
    • Recipe
    • Feedback

    What you will need

    • Olive oil - You could swap with for sunflower or vegetable oil, but olive oil is always our base for cooking a recipe.
    • Onion, carrots and celery - The holy trinity of Italian cooking, not only does this add so much flavour to the soup, but it gives it a nice chunky texture.
    • Canned Tomatoes - Try to use the best quality tomatoes you can buy, as you really can tell the difference. Cheap tomatoes are really watery, and don't have much flavour.
    • Stock - Like the tomatoes, try to use the best quality stock you can - homemade is always best. If you are making this Pasta e Fagioli for young children, then use a low salt stock.
    • Beans - We used cannellini beans to keep it traditional, however if you wanted to make this a budget friendly soup then you could use whatever tinned beans you ha.
    • Dried herbs
    • Pasta - Like the beans, you can use any dried pasta shapes to keep this a budget friendly dish.
    • Cheese - Some freshly grated Parmesan really finishes this soup off.

    Step by step

    One: Put a little oil in to a large pan and add the onion, garlic, carrot and celery and gently sweat for 5 minutes.

    Two: Add the rest of the ingredients and simmer for 15 minutes.

    Three: Divide between 4 bowls and serve.

    Pasta, beans and vegetables in broth.

    What is Pasta e Fagioli Soup?

    Pasta e Fagioli translates to "pasta and beans" and that is pretty much the base of this soup, with a few other nutritious ingredients thrown in to make this a hearty and healthy vegan soup. Like most other classic Italian dishes, this started out as a peasant dish that used only cheap ingredients.

    Chunky vegetables in a tomato broth - this is total comfort food that will keep you warm through the winter.

    The soup is often called 'Pasta Fazool' where the word fazool is derived from the Sicilian or Neapolitan dialect for beans.

    Why should you try it?

    • Great vegan meal
    • Protein packed with beans
    • You can use any ingredients that you have
    • Low in calories
    • Virtually fat free

    What vegetables to add

    For this we used onion, celery, carrot and kale, but you can literally use anything. Some recipes use (courgette) zucchini, potatoes or green beans. Other recipes use peas or even root vegetables. It is entirely up to you. As long as you have the pasta and bean base, use any vegetables you have in the kitchen or garden.

    A bowl of pasta and bean soup in front of a large pot of more soup.

    Variations

    For this we used onion, celery, carrot and kale, but you can literally use anything. Some recipes use (courgette) zucchini, potatoes or green beans. Other recipes use peas or even root vegetables. It is entirely up to you. As long as you have the pasta and bean base, use any vegetables you have in the kitchen or garden.

    What to serve with Pasta e Fagioli

    This soup has pretty much everything you could want in it. It has pasta and bans and plenty of vegetables, so it is super filling and you don't really need anything else with it.

    If you did want something on this side, then just serve this with a French baguette that has been warmed up in the oven, or with some croutons on top. Or both. You could even go all out and make your own bread. Why not try our Garlic and Rosemary Focaccia?

    FAQs

    What's the difference between Pasta e Fagioli and minestrone soup?

    The main difference between pasta e fagioli and minestrone and is the variety of vegetables used in a minestrone. Fagioli is made up mostly of pasta and beans in a broth.

    What pasta to use in Pasta e Fagioli?

    You really can use any pasta shapes in this soup. We prefer smaller pasta shapes, as they are easier to scoop up with a spoon, but there is no need to use anything fancy, as you can use up whatever you have.
    You really can use any pasta shapes in this soup. We prefer smaller pasta shapes, as they are easier to scoop up with a spoon, but there is no need to use anything fancy, as you can use up whatever you have.

    Does Pasta e Fagioli have meat?

    We haven't put meat in ours, as we think it's a nice vegetarian dish. However you could add ground beef, sausage or bacon at the same time as the onions and carrots.

    How to store Pasta e Fagioli

    You can store this in the fridge in airtight containers for up to 2 days, but because the pasta will continue to absorb the liquid, it will be thicker when reheated. But it will still be delicious. Reheat in the microwave or on the hob (stove top) for a few minutes, until heated through.
    This soup freezes really well, making it great for batch cooking. It will keep for up to 3 months in an air tight container. Be sure not to fill the container to the top, as the liquid will expand to the top of the container.

    Can you make Pasta e Fagioli in the slow cooker?

    Yes, this soup can be made in the slow cooker. Still follow step one in the recipe below to sweat the harder vegetables and then put everything in the slow cooker (except the pasta) and cook for 4 hours on high. 20 minutes before it is finished, stir in the pasta.

    Extra tips

    • You can use any vegetables that you have.
    • Add a bit of a spice kick by adding some chili flakes when cooking.
    • If you want to add some meat to this, add some chopped bacon, ground sausage or pancetta when cooking the vegetables
    • This is supposed to be quite "brothy". If you prefer a thicker soup, reduce the amount of water.
    • Add a little extra depth of flavour to the broth by swapping 100ml of it for white wine.
    • You can add some extra protein by adding half a can of drained green lentils.
    • The beans can be swapped for chickpeas.

    More soup recipes

    • A bowl of orzo soup next to a checkered towel.
      One Pot Orzo Soup
    • Pho Ga chicken noodle soup in a green bowl.
      Pho Ga (Chicken Noodle Soup)
    • A bowl of leftover turkey soup with two sprigs of thyme on top.
      Leftover Turkey Soup
    • A bowl of carrot and coriander soup topped with cream, coriander leaves and chilli flakes.
      Carrot and Coriander Soup

    If you’ve tried this paste e fagioli recipe, or any other recipe on the blog, then let us know how you got on in the comments below, we love hearing from you!
    Tag us in your creations on Instagram @hungryhealthyhappy - we love sharing photos when people make our recipes. You can use the hashtag #hungryhealthyhappy too.

    Recipe

    A bowl of Pasta e Fagioli on a blue towel.

    Pasta e Fagioli Soup (Pasta and Bean Soup)

    By: Dannii Martin
    This Pasta e Fagioli Soup is one of those amazing soup recipes where you just throw everything in and you can use pretty much anything you have leftover in your fridge and freezer.
    the words low fat in a white circle.
    Low Fat
    An illustration of a v-shaped plant in a pot.
    Vegan
    5 from 4 votes
    Pin Print Save recipe Recipe saved!
    Course: Soup
    Cuisine: Italian
    Prep: 5 minutes mins
    Cook: 20 minutes mins
    Total: 25 minutes mins
    Servings: 4 servings
    Calories: 187kcal
    Allergens:
    An illustration of a bunch of celery.
    Celery
    An illustration of two ears of wheat.
    Gluten
    Prevent your screen from going dark

    Ingredients

    • 1 tablespoon Olive oil
    • 1 Onion - diced
    • 3 Garlic clove - crushed
    • 1 Carrot - diced
    • 2 Celery ribs - diced
    • 240 g (8.5 oz) Cannellini beans
    • 100 g (3.5 oz) Pasta shapes
    • 1 litre (4 cups) Vegetable stock
    • 400 g (14 oz) Chopped tomatoes - canned
    • 240 g (3.5 cups) Kale - chopped
    • 1 tablespoon Dried oregano
    • 1 pinch Sea salt and black pepper

    Instructions

    • Put 1 tablespoon Olive oil into a large pan and add 1 Onion, 3 Garlic clove, 1 Carrot and 2 Celery ribs and gently sweat for 5 minutes. 
    • Add 1 litre Vegetable stock, 240 g Cannellini beans, 400 g Chopped tomatoes, 100 g Pasta shapes, 240 g Kale 1 tablespoon Dried oregano and 1 pinch Sea salt and black pepper. Simmer for 15 minutes.
    • Divide between 4 bowls and serve.

    Recipe tips

    • You can use any vegetables that you have.
    • Add a bit of a spice kick by adding some chili flakes when cooking.
    • If you want to add some meat to this, add some chopped bacon, ground sausage or pancetta when cooking the vegetables
    • This is supposed to be quite "brothy". If you prefer a thicker soup, reduce the amount of water.
    • Add a little extra depth of flavour to the broth by swapping 100ml of it for white wine.
    • You can add some extra protein by adding half a can of drained green lentils.
    • The beans can be swapped for chickpeas.

    Nutritional Information

    Serving: 1portion | Calories: 187kcal | Carbohydrates: 43g | Protein: 11g | Fat: 1g | Saturated Fat: 1g | Sodium: 321mg | Potassium: 652mg | Fiber: 6g | Sugar: 5g | Vitamin A: 8680IU | Vitamin C: 85mg | Calcium: 198mg | Iron: 4mg

    The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

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    Reader Interactions

    Comments

    1. Angie@Angie's Recipes

      February 19, 2016 at 5:56 pm

      Fresh, frozen..we eat kale almost everyday..well, my husband is forced to eat them :-))Your pasta soup looks so comforting and perfect for our cold rainy weather.

      Reply
      • Dannii

        February 22, 2016 at 10:02 am

        I sneak it in to my husband's dinner haha ;)

        Reply
    2. Angela

      February 19, 2016 at 5:55 pm

      I just had to come back to say thank you for mentioning the frozen kale on Iceland. I have just put an order in. I thought they just did things like those prawn rings, so this was a nice discovery.

      Reply
      • Dannii

        February 22, 2016 at 10:02 am

        You are very welcome. Iceland is really amazing for convenient frozen vegetables.

        Reply
    3. Annmarie

      February 19, 2016 at 5:52 pm

      Love pasta e fagioli! One of my favs!

      Reply
      • Dannii

        February 22, 2016 at 10:02 am

        It's a favourite in our house now too.

        Reply
    4. Fashion and Style Police

      February 19, 2016 at 5:44 pm

      Love the look of this dish. Looks yummy.

      Reply
      • Dannii

        February 22, 2016 at 10:03 am

        It really is delicious!

        Reply
    5. Ashley

      February 19, 2016 at 5:41 pm

      Ahhh pasta e fagioli has such a special place in my heart! I grew up eating it all the time. I keep meaning to try an all-veggie version - this looks fantastic!!

      Reply
    6. Beckie

      February 19, 2016 at 5:37 pm

      Love pasta and soup combos, looks gorgeous!

      Reply
      • Dannii

        February 19, 2016 at 5:41 pm

        It's a delicious combo!

        Reply
    7. Papatia

      February 19, 2016 at 5:14 pm

      It looks healthy! Thank you for sharing! :)

      Reply
      • Dannii

        February 19, 2016 at 5:19 pm

        It really is, and so tasty too!

        Reply
    8. marcie

      February 19, 2016 at 5:11 pm

      I love soups like this -- they're so hearty and make the perfect meal! I love adding kale to my soups!

      Reply
      • Dannii

        February 19, 2016 at 5:20 pm

        The kale really makes this dish I think, and so handy that you can buy it frozen from Iceland.

        Reply
    9. Jasmin Charlotte

      February 19, 2016 at 5:11 pm

      Ohhh yes this looks so good! Can't beat white beans in a soup, I love them in anything recently!

      Reply
      • Dannii

        February 19, 2016 at 5:20 pm

        The beans do make it really hearty.

        Reply
    10. Julie @ Running in a Skirt

      February 19, 2016 at 5:07 pm

      Frozen kale?!! Yes, please! This soup sounds delicious!

      Reply
      • Dannii

        February 19, 2016 at 5:20 pm

        It's the way forward! So convenient.

        Reply
    11. Catstello

      February 19, 2016 at 4:54 pm

      Another fab looking recipe! Thanks for sharing so many great ones xo

      Reply
      • Dannii

        February 19, 2016 at 5:21 pm

        You are very welcome :)

        Reply
    12. Elizabeth

      February 19, 2016 at 4:27 pm

      Oh my goodness this sounds heavenly! Just my sort of soup recipe for these gale filled days!

      Reply
      • Dannii

        February 19, 2016 at 5:21 pm

        Oh no! I hope the weather isn't too bad up your way.

        Reply
    13. Mellissa Williams

      February 19, 2016 at 4:08 pm

      This looks an excellent way of using up leftovers and make a healthy soup too. I've never seen frozen kale - will have to look out for it in the supermarket.

      Reply
      • Dannii

        February 19, 2016 at 5:21 pm

        Head to Iceland and pick up a bag - it's so handy to have it in the freezer.

        Reply
    14. cheri

      February 19, 2016 at 3:44 pm

      Hi Dannii, this is one of my favorites when it comes to soup combos, love the way the frozen kale looks in the bag.

      Reply
      • Dannii

        February 19, 2016 at 3:51 pm

        The kale and the pasta really bulk it up.

        Reply
    15. Laura Hartley

      February 19, 2016 at 3:29 pm

      Ooh I've never had pasta soup before! Must try this out sometime because pasta is my number one dish!

      Reply
      • Dannii

        February 19, 2016 at 3:51 pm

        It makes the soup much more of a filling dish.

        Reply
    16. Summer

      February 19, 2016 at 3:28 pm

      This soup looks like some real goodness ♥

      summerdaisy.net

      Reply
      • Dannii

        February 19, 2016 at 3:51 pm

        It's got a ton of nutrients in it.

        Reply
    17. Sarah Bailey

      February 19, 2016 at 3:19 pm

      I can just imagine spooning out some and adding it to a slice of bread and tucking in. Yum.

      Reply
      • Dannii

        February 19, 2016 at 3:52 pm

        Put it on a slice of bread? That's an interesting way of eating it :)

        Reply
    18. georgina prince (was Davies)

      February 19, 2016 at 3:17 pm

      This looks fab I especially love soup with anything chunky in them if you know what I mean, like minestrone lol. I am a sucker for a thicker sauce though lol x

      Reply
      • Dannii

        February 19, 2016 at 3:52 pm

        I am the same - it feel like more of a meal that way.

        Reply
    19. mira

      February 19, 2016 at 3:12 pm

      This is one of my favorite soups! Love the kale in there! Beautiful pictures!

      Reply
      • Dannii

        February 19, 2016 at 3:52 pm

        It's all about the kale in this dish!

        Reply
    20. Kelly

      February 19, 2016 at 3:08 pm

      Your pasta e fagioli soup looks perfect, Dannii! It's one of our favorites and I just made one in the slow cooker a few weeks ago and now I can't wait to try yours. It looks so comforting and delicious!

      Reply
      • Dannii

        February 19, 2016 at 3:53 pm

        Oooh, I am going to have to try this in the slow cooker too.

        Reply
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