Italian Bean Soup (Pasta e Fagioli)
Introduction
Italian Bean Soup, also known as Pasta e Fagioli, is a hearty Italian soup made with beans, tomatoes, vegetables and Italian seasoning. Vito’s version combines white beans, kidney beans, black beans, kale, spinach, carrots, celery, garlic and tomatoes for a comforting and filling soup that can be served with pasta and Parmesan.
Watch the Video
Watch Vito’s step-by-step video to see how he prepares this hearty Italian bean soup with beans, vegetables, tomatoes and Italian seasoning.
Recipe Information
- Prep Time: 40 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 40 minutes
- Course: Soup / Main Course
- Cuisine: Italian
- Diet: Vegetarian*
- Difficulty: Medium
Nutrition Highlights
- Protein & Fiber: Beans provide protein and fiber, helping make this Italian bean soup filling and satisfying.
- Carbohydrates: Pasta adds carbohydrates and makes the soup more hearty and substantial.
- Vitamins & Minerals: Vegetables such as carrots, celery, onions, and tomatoes contribute a variety of vitamins and minerals.
- Healthy Fats: Olive oil adds richness and provides unsaturated fats.
What Is Italian Bean Soup (Pasta e Fagioli)?
Pasta e Fagioli translates to “pasta and beans” and is a classic Italian comfort food. The dish varies across Italy, with recipes ranging from thick and hearty versions to lighter soups. Vito’s version focuses on a vegetable- and bean-rich broth and gives you the option of adding elbow pasta and Parmesan when serving.
Ingredients for Italian Bean Soup (Pasta e Fagioli)
- 1 15.5 oz white beans drain juice
- 1 15.5 oz red kidney beans drain juice
- 1 15.5 oz black beans drain juice
- 2 28 oz whole tomatoes to be crushed in broth
- 2 28 oz vegetable broth salted or unsalted
- 1 tbs Italian seasoning
- 3 cups baby kale chopped
- 3 cups baby spinach chopped
- 2 cups Italian parsley chopped
- 1 1/2 cups long green onions chopped
- 7 stacks celery chopped
- 7 cloves fresh garlic chopped
- 2 cups small carrots chopped
- 1 Black pepper
- Elbow pasta – optional
- Parmesan cheese – for serving
How to Make Italian Bean Soup
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1. Prepare the Vegetables
Chop the kale, spinach, parsley, green onions, celery, carrots and garlic. Drain the beans and prepare the tomatoes.
2. Combine the Soup Ingredients
Add the vegetable broth, crushed tomatoes, white beans, kidney beans, black beans, carrots, celery, green onions and garlic to a large pot.
3. Add the Italian Seasoning
Stir in the Italian seasoning and black pepper. Bring the mixture to a simmer.
4. Add the Greens
After the soup has cooked for approximately 30 minutes, add the chopped kale, spinach and Italian parsley. Stir well to combine.
5. Simmer the Soup
Continue cooking until the vegetables are tender and the flavors have developed.
6. Prepare Optional Pasta
Cook elbow pasta separately if you want pasta in your individual serving. Keeping it separate also helps prevent the pasta from absorbing too much broth.
7. Serve
Ladle the Italian bean soup into bowls and add the cooked pasta if desired. Finish with freshly grated Parmesan cheese.
What Does Italian Bean Soup Taste Like?
This Italian bean soup has a savory, hearty flavor from the combination of beans, tomatoes, garlic and Italian seasoning. The vegetables add freshness and texture, while the beans give the soup a satisfying, creamy quality. Adding pasta and Parmesan makes it even more substantial.
What Beans Are Used in This Italian Bean Soup?
Vito’s recipe uses three types of beans: white beans, red kidney beans and black beans. Using a combination of beans gives the soup different textures while making it hearty and filling.
Can You Add Pasta to Bean Soup?
Yes. Vito recommends cooking elbow pasta separately and adding it to individual servings. Other small pasta shapes such as ditalini or small shells can also work well with bean soup.
Tips for Making Italian Bean Soup
- Drain and rinse canned beans before adding them to the soup.
- Add the leafy greens after the soup has started cooking so they retain more texture.
- Cook pasta separately if you plan to keep leftovers.
- Adjust the amount of vegetable broth depending on how thick you prefer the soup.
- Add Parmesan when serving for extra flavor.
- Add sausage or beef only if you want a non-vegetarian variation.
- Let the soup rest briefly before serving to allow the flavors to come together.
How to Store Italian Bean Soup
Allow leftover soup to cool before transferring it to an airtight container and refrigerating. If pasta has been added, store it separately when possible so it does not absorb all of the broth.
What to Serve With Italian Bean Soup
Create internal links to relevant recipes:
- Italian bread
- Garlic bread
- Bruschetta
- Italian salad
- Vegetable side dishes
- Parmesan-topped pasta
Frequently Asked Questions
What is Pasta e Fagioli?
Pasta e Fagioli is an Italian soup made primarily with pasta and beans. Recipes vary by region and may include tomatoes, vegetables, herbs and other ingredients.
Is Italian bean soup healthy?
Beans and vegetables provide protein, fiber, vitamins and minerals. The overall nutritional profile will depend on the specific ingredients and serving size.
What beans are best for Pasta e Fagioli?
Common choices include cannellini or other white beans, but Vito’s recipe uses white beans, kidney beans and black beans.
Can I make Italian bean soup without pasta?
Yes. The soup can be served without pasta. Vito’s recipe specifically allows elbow pasta to be cooked separately and added to individual servings.
Can I add meat to Italian bean soup?
Yes. Vito’s recipe notes that pork sausage or beef can be added if desired. Keep the main recipe clearly labeled according to its actual ingredients.
How long does Italian bean soup last?
Properly refrigerated leftovers can generally be enjoyed for several days. Store pasta separately when possible for better texture.
Notes
Flavor & Taste
- Savory & Earthy: The beans (often cannellini or borlotti) give the soup a creamy, nutty base.
- Herb-Infused: Flavors of rosemary, thyme, or bay leaf with garlic and onions provide warmth and depth.
- Tomato Richness: Many versions include tomatoes, adding brightness and slight acidity.
- Umami Depth: Olive oil, Parmesan rind (sometimes simmered in the broth), or pancetta/prosciutto add richness and savory notes.
- Comforting Balance: The pasta absorbs the broth and thickens the soup, creating a filling, almost stew-like consistency.
Texture
- Thick & Hearty: Not a thin broth, but a velvety, chunky mix of beans, pasta, and vegetables.
- Rustic Feel: Some beans are left whole for bite, while others break down into the broth for creaminess.
- Satisfying: The small pasta shapes (like ditalini, tubetti, or elbow macaroni) give chewiness and substance.
Nutrition
- Protein & Fiber: From beans, making it filling and sustaining.
- Carbohydrates: Pasta provides energy and makes it hearty.
- Vitamins & Minerals: From vegetables like carrots, celery, onions, and tomatoes.
- Healthy Fats: Olive oil adds richness and supports heart health.