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Italian Pasta Fagioli

Italian Grandma Pasta Fagioli (Authentic Pasta and Bean Soup)

Alisha
Warm, comforting, and full of flavor, this Italian Grandma Pasta Fagioli is a classic pasta and bean soup that brings the heart of Italian cooking right to your table. Made with simple, wholesome ingredients like borlotti beans, short pasta, vegetables, and savory broth, this dish is both satisfying and easy to prepare—a true taste of tradition in every bite.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Appetizer
Cuisine Italian
Servings 4 people

Ingredients
  

  • Vegetables:
  • 1 Carrot chopped
  • 1 Stick of Celery chopped
  • 1 Medium Onion chopped
  • 3 –4 Cloves of Garlic minced
  • Beans:
  • 15 oz Borlotti Beans or substitute with chickpeas, cannellini beans, or other cooked beans
  • 1 Ham Bone with some meat attached, about 3 cups
  • Broth and Liquids:
  • 4 Cups Vegetable Chicken, or Meat Broth
  • 3 Cups Water
  • ½ Cup Tomato Puree
  • 4 –6 oz Tomato Sauce
  • Pasta:
  • 5 oz Short Pasta e.g., ditalini, cavatelli, elbow pasta, or small shell pasta
  • Seasoning:
  • 1 Bay Leaf
  • 1 –2 tsp Dried Oregano
  • ½ tsp Crushed Red Pepper Flakes optional
  • 1 –2 tsp Salt to taste
  • 1 tsp Black Pepper to taste
  • Garnishes Optional:
  • 2 –3 tbsp Extra-Virgin Olive Oil
  • ¼ Cup Fresh Italian Parsley chopped
  • Grated Parmesan Cheese for serving
  • Fresh Lemon Juice for brightness

Instructions
 

  • Step 1: Prepare the Beans and Vegetables
  • If using dried beans, soak them overnight in cold water with a pinch of baking soda.
  • If using canned beans, rinse well under running water.
  • Chop the carrot, celery, and onion; mince the garlic.
  • Step 2: Cook the Soffritto
  • In a large pot, heat the olive oil over medium-low heat.
  • Add the chopped carrot, celery, onion, and garlic.
  • Cook until vegetables are soft and fragrant, stirring occasionally.
  • Step 3: Add Beans, Tomato Puree, and Broth
  • Add the soaked (or canned) beans, tomato puree, tomato sauce, broth, and water to the pot.
  • Stir well and bring to a gentle simmer.
  • Add the bay leaf, oregano, salt, black pepper, and red pepper flakes (if using).
  • Simmer uncovered for about 20 minutes to allow the flavors to meld.
  • For a creamier texture, blend a portion of the soup using an immersion blender.
  • Step 4: Add Pasta and Adjust Consistency
  • Stir in the pasta directly into the simmering soup.
  • Cook according to the pasta package instructions, stirring frequently to prevent sticking.
  • Add more broth or water if the soup thickens too much.
  • Step 5: Serve and Garnish
  • Remove the bay leaf before serving.
  • Ladle the hot soup into bowls.
  • Drizzle with extra-virgin olive oil and sprinkle with chopped parsley and Parmesan cheese.
  • Add a squeeze of fresh lemon juice for extra brightness, if desired.
  • Serve with crusty bread like ciabatta for a complete meal.

Notes

  • Refrigerator: Let the soup cool completely. Store in an airtight container for up to 3–4 days.
  • Freezer: Store in freezer-safe containers for up to 2–3 months. Leave space for expansion.
  • Reheating: Warm gently on the stove over medium heat, adding extra broth or water if needed to adjust the consistency.
Keyword Italian Grandma Pasta Fagioli