There are dishes that taste like home – in this case here, even if you’re not Italian. In Germany, we love our pea or bean stews, in Italy that’s probably Pasta e Fagioli – a rich Italian soup with beans and pasta. This simple, hearty dish combines everything that makes Italian cuisine so special: few, uncomplicated ingredients, honest flavor, and plenty of soul. Or even love, if that’s what went into the cooking. Just ask Dean Martin! (I hope some get the reference) ;P
A simple dish with history
Pasta e Fagioli, literally translated as »pasta and beans«, was originally a simple peasant dish in Italy. People used whatever was available: a few beans, some pasta, perhaps a leftover tomato from another dish, onions, garlic, herbs. The dish varies greatly depending on the region it’s served: in northern Italy, the soup is often creamier and thicker, while in the south it’s usually a thinner soup, with more tomatoes. We opted for the »everything, and as much as possible at once, so you have something to eat« version. It’s essentially no longer a soup, but more like a stew with beans and pasta. ;)
We like to make the vegetarian or vegan version of the soup because the plant-based ingredients already add a lot of flavor – you don’t really need any kind of meat or sausages in addition. Some people, however, swear by bacon or Pancetta for additional flavor. We don’t really have anything against that… but the soup/stew can easily be done without animal or dairy products if you prefer that kind of diet.
Simple and filling – just the way soups should be!
The beauty of Pasta e Fagioli is that it uses fairly simple ingredients. Most people probably even have most of them at home. Some veggies (doesn’t have to be our combination), beans and pasta – plus veggie broth and a few spices, and you got the basis for this delicious soup. We like to add a bit more here and there… for example, we also add a splash of wine and some diced tomatoes from a can. More is more. ;P
The veggies and beans give the soup plenty of substance – the pasta ensures that everything is nicely bound together. If you add a little more pasta, as we did, the pasta absorbs plenty of liquid, and the whole thing quickly transforms from a thin soup into a hearty stew. If you want a little less carbs in your soup, you can achieve a creamier and more compact texture by simply puréeing a small batch of the soup. Add a drizzle of good olive oil and freshly grated Parmesan cheese on top, and you’ve brought a piece of Italy into your kitchen. ;)
Tips, tricks & some variations
Vegetarian/vegan or made with meat & dairy – if you like, you can sauté some bacon or Pancetta with the onions. Sausage meat is also a great use here – it adds flavor without using too expensive ingredients.
The soup will be creamier if you (as already mentioned) purée a small amount of the soup (especially the beans) before serving or simply mash them with a fork. Works great!
Fresh herbs are always a good idea – fresh thyme, rosemary, or oregano add more depth of flavor to the soup. If you only have dried herbs on hand, you can of course use them too.
With or without tomatoes? We’d say it’s up to each individual’s taste. We like to use chunky tomatoes because they add nice flavors. In some regions of Italy, however, Pasta e Fagioli is prepared without tomatoes at all.
What kind of pasta can you use for the soup? Traditionally, short pasta is used for the soup. We use whatever pasta is left over or needs to be used up. In this recipe, we used lasagna sheets, but Fusilli or Orecchiette would have been fine as well, for example.
Vegetarian or vegan – that is the question. The soup can, of course, be made completely vegan. Then you just have to leave out the Parmesan and use a vegan alternative. The rest will be fine – well, maybe check the wine as well before adding it.
Pasta e Fagioli isn’t a dish that aims to impress – and that’s precisely what makes it so appealing. It’s simple, filling, and truly delicious. Perfect for chilly days when you’re craving something warming. A small bowl of this with some bread and maybe a glass of wine (if you’re into that) – sometimes that’s all you need to be happy.
If you’d like to try even more soups and stews, you can check out our overview page with these types of recipes. A recommendation in advance: our Easy Potato Soup with Sausages is a favorite with family and guests. An absolute classic! The same goes for Grandma’s Hungarian Goulash Soup. It’s a must-try every fall and winter! We highly recommend both dishes!
INGREDIENTS / ZUTATEN
(4-5 servings)
some olive oil for frying
1 large onion, finely chopped
3-4 garlic cloves, finely chopped
1 medium carrot, finely chopped
2 celery stalks, finely chopped
2 tbsp. tomato paste*
1 tsp. dried oregano
1 tsp. chili flakes*
2-3 sprigs of thyme (leaves only)
1/2 cup (120ml) dry white wine
1 can (14 oz./400g) tomatoes*, chopped
The 27 fl. oz. (800ml) veggie stock
2 cans white cannellini beans* (combined 17 oz./480g drained weight)
1 bay leaf
3.5 oz. (100g) dried lasagna sheets*
3.5 oz. (100g) baby spinach leaves
(4-5 Personen)
etwas Olivenöl zum Anbraten
1 große Zwiebel, fein gehackt
3-4 Knoblauchzehen, fein gehackt
1 mittelgroße Karotte, fein gehackt
2 Stangensellerie, fein gehackt
2 EL Tomatenmark
1 TL Oregano
1 TL Chiliflocken*
2-3 Stängel Thymian (nur die Blätter)
120ml trockener Weißwein
1 Dose (400g) stückige Tomaten*
750ml Gemüsebrühe
2 Dosen weiße Cannellini Bohnen* (insg. 480g Abtropfgewicht)
1 Lorbeerblatt
100g Lasagneplatten*
100g Babyspinat
DIRECTIONS / ZUBEREITUNG
1. Peel and finely dice or chop the onion and garlic. Clean the carrot and celery and dice or chop finely as well. If you don’t feel like chopping, you can also throw everything into a food processor and chop it up.
2. Heat up a large Dutch oven with some olive oil. Add the onion and garlic and sauté briefly. Next, add the carrot and celery and sauté/fry for some time as well – about 5-6 minutes.
3. Next, add the tomato paste and cook briefly, so it can develop some roasting flavors, then add oregano, chili flakes, and thyme leaves. Deglaze everything with the white wine – let the wine reduce almost completely, then add the chopped tomatoes, veggie broth, and beans and mix everything well. Season with salt and pepper, add the bay leaf and let the soup simmer for about 12-15 minutes over a slightly reduced heat.
4. Break the lasagna sheets into pieces and add them to the pot – let the soup simmer for about 10 minutes longer. If the soup gets too thick, feel free to add a little more water. Right before serving, add the spinach and let it wilt for a moment. Season with more salt and pepper if needed, and sprinkle with freshly grated Parmesan cheese.
1. Die Zwiebel und den Knoblauch schälen und fein würfeln bzw. hacken. Die Karotte und die Stangensellerie säubern und ebenfalls sehr fein würfeln bzw. hacken. Wer keine Lust auf Schnippeln hat, kann hier auch alles in die Küchenmaschine schmeißen und klein häckseln.
2. Einen großen (gusseisernen) Topf mit etwas Öl erhitzen. Die Zwiebel und den Knoblauch dazugeben und kurz anschwitzen lassen. Als Nächstes Karotte und Stangensellerie dazugeben und ebenfalls einige Zeit anschwitzen/anbraten – etwa 5-6 Minuten.
3. Als Nächstes das Tomatenmark dazugeben und kurz mit anschwitzen, dann Oregano, Chiliflocken und Thymianblätter dazugeben. Mit dem Weißwein ablöschen – den Wein fast komplett einkochen lassen, dann die stückigen Tomaten, Gemüsebrühe und Bohnen dazugeben und alles gut verrühren. Mit Salz und Pfeffer würzen, das Lorbeerblatt dazugeben und alles für etwa 12-15 Minuten bei leicht reduzierter Hitzezufuhr köcheln lassen.
4. Die trockenen Lasagneplatten zerbrechen und in den Topf dazugeben – für etwa 10 Minuten mit dem Gemüse und den Bohnen köcheln lassen. Sollte die Suppe zu dickflüssig sein, darf man ruhig noch etwas Wasser nachgießen. Kurz vor dem Servieren den Spinat dazugeben und zusammenfallen lassen. Nach Belieben noch einmal mit Salz und Pfeffer würzen und mit frisch gehobeltem Parmesan bestreuen.
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Here is a version of the recipe you can print easily.
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Pasta e Fagioli (Italian Pasta Soup)
- Prep Time: 00:10
- Cook Time: 00:30
- Total Time: 00:40
- Yield: 4 1x
- Category: Soup
- Cuisine: Italy
- Diet: Vegetarian
Description
Pasta e Fagioli is a classic Italian pasta soup that’s perfect for a cold winter night. Easy to prepare and really delicious. A family favorite!
Ingredients
some olive oil for frying
1 large onion, finely chopped
3-4 garlic cloves, finely chopped
1 medium carrot, finely chopped
2 celery stalks, finely chopped
2 tbsp. tomato paste*
1 tsp. dried oregano
1 tsp. chili flakes*
2-3 sprigs of thyme (leaves only)
1/2 cup (120ml) dry white wine
1 can (14 oz./400g) tomatoes*, chopped
The 27 fl. oz. (800ml) veggie stock
2 cans white cannellini beans* (combined 17 oz./480g drained weight)
1 bay leaf
3.5 oz. (100g) dried lasagna sheets*
3.5 oz. (100g) baby spinach leaves
Instructions
1. Peel and finely dice or chop the onion and garlic. Clean the carrot and celery and dice or chop finely as well. If you don’t feel like chopping, you can also throw everything into a food processor and chop it up.
2. Heat up a large Dutch oven with some olive oil. Add the onion and garlic and sauté briefly. Next, add the carrot and celery and sauté/fry for some time as well – about 5-6 minutes.
3. Next, add the tomato paste and cook briefly, so it can develop some roasting flavors, then add oregano, chili flakes, and thyme leaves. Deglaze everything with the white wine – let the wine reduce almost completely, then add the chopped tomatoes, veggie broth, and beans and mix everything well. Season with salt and pepper, add the bay leaf and let the soup simmer for about 12-15 minutes over a slightly reduced heat.
4. Break the lasagna sheets into pieces and add them to the pot – let the soup simmer for about 10 minutes longer. If the soup gets too thick, feel free to add a little more water. Right before serving, add the spinach and let it wilt for a moment. Season with more salt and pepper if needed, and sprinkle with freshly grated Parmesan cheese.
Notes
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