Pasta e Fagioli Soup

Creamy without creams with three kind of beans, pasta, and flavorful tomato and herbs broth.. this soup has all you need for a comforting winter dinner!

Pasta e Fagioli - The best ever Pasta and Beans soup which will make you feel like dinning in an Italian Bistro!

Pasta e Fagioli, a hearty one pot pasta and beans dinner soup made with small pasta, aromatics and three kinds of beans simmered in flavorful Italian-style tomato broth. Since pasta is cooked in the same broth, this soup is naturally creamy and stick-to-ribs comforting without any cream or thickeners.  

For this recipe, I used three kind of beans - red kidney beans, cannellini beans and lime beans. Whenever I prepare beans soup, I like to start from scratch with fresh beans soaked overnight. However, once beans are  cooked, the rest of soup preparation is same for canned or fresh beans. So you can use same recipe with canned kidney and cannellini beans.

Let's get started!

I decided to start year with Pasta e Fagioli because this is one of the first soups I shared on my blog 5 years ago. When I first shared Pasta Fagioli recipe, I added lots of celery, carrot, onions and bay leaves to the soup because I wanted add few servings of veggies in the soup. I remember, one of my follower went curious debating the traditional Italian pasta fagioli...

Total Time: Prep Time: Cook Time:
Difficulty: Easy
Yields: 16 Cup Soup Serves: 8
Nutrition: 384 calories
Notes: Time does not include fresh beans boiling time.


    Pasta Fagioli Soup

  • 3 Cup Kidney Beans (18 ounce cooked beans, or 1.5 cup dried one or 3 beans mix)
  • 1 Cup Pasta (small, such as datilini, macoroni, shells, or wheels)
  • 2 tbsp Red Wine Vinegar (adjust per taste)
  • 1/2 tsp Red Pepper Flakes
  • 2 tbsp Olive Oil
  • 2 Carrots (peeled and sliced)
  • 1 Celery (rib, small chopped)
  • 1/2 Cup Yellow Onion (or white part of one leek, thin sliced)
  • 5-6 Thyme (sprigs)
  • 946 ml Vegetable Stock (1 quart)
  • 3 Cup Tomatoes (20 ounce can of san marzano tomatoes, pureed)
  • 3 Garlic (cloves, minced)


  • 1. If using fresh beans. Soak them overnight. Drain and boil with salt until tender. I like to pressure cook them to get ready in 20 minutes.
  • 2. Once beans are cooked, heat oil in a deep dutch oven. Add onion, garlic, carrots, celery and thyme with 1/4 tsp salt. Saute until veggies are soft. (3-4 minutes)
  • 3. Add chili flakes, tomatoes, pasta, cooked beans with 1/2 tsp of salt. Mix well. Bring to boil and simmer covered for 20 minutes. Discard the thyme sprigs, mix in vinegar. Taste and adjust salt.
  • 4. Ladle soup in cups. Serve hot with a crusty bread. Enjoy!
    Additional Notes:
    For more rustic flavor, you can also sprinkle some parmesan cheese on top (not vegan).