Pasta e Fagioli (Traditional Neapolitan Pasta & Bean Soup)
Pasta Fagioli: A Classic Italian Comfort Soup
Pasta Fagioli — or “pasta e fagioli” — is one of the most comforting dishes in Italian cooking.
This humble soup combines pasta, beans, and tomatoes into a rich, hearty bowl that has been a staple of Italian kitchens for generations. Like many traditional recipes, it comes from the philosophy of cucina povera — simple ingredients transformed into something deeply satisfying.
Every Italian family has their own way of making it. Some keep it brothy, others cook it until it becomes thick and hearty.
But no matter the variation, Pasta Fagioli always delivers the same thing: pure comfort in a bowl.
Pasta e Fagioli
Ingredients
Method
- If using dried beans, rinse and soak them overnight in water.
- Drain the beans and add them to a pot with fresh cold water, the bay leaves, and one clove of garlic. Simmer for 2–2½ hours, until the beans are tender.
- In a large pot, heat the olive oil over medium heat.
- Add one clove of garlic, whole, along with the diced celery. Sauté until the celery becomes soft and translucent, about 5 minutes.
- Stir in the crushed tomatoes and cook for another 5 minutes.
- Add the cooked beans with a slotted spoon, then pour in enough of their cooking liquid to cover everything by about one inch.
- If using canned beans, substitute water or broth for the bean cooking liquid.
- Season with salt and pepper and bring the pot to a gentle boil.
- Add the pasta mista directly into the pot and cook until al dente, stirring occasionally and adding more liquid if needed.
- Finish with a drizzle of extra virgin olive oil and cracked black pepper before serving.
Notes
Chef’s Tips
Use pasta mista if possible. This traditional mix of small pasta shapes is commonly used in Naples. Cooking the pasta directly in the soup allows the starch to thicken the broth and create a richer texture. Always finish Pasta e Fagioli with a drizzle of good olive oil — it adds depth and ties the whole dish together.Pasta e Fagioli Questions
What does Pasta e Fagioli mean?
Pasta e Fagioli translates to “pasta and beans” in Italian and refers to the simple ingredients used in the dish.
Is Pasta e Fagioli from Italy?
Yes. Pasta e Fagioli originated in Italy and is especially popular in southern regions like Campania.
What pasta is used in Pasta e Fagioli?
Traditional Neapolitan versions often use pasta mista, a mixture of small pasta shapes.
Can you use canned beans for Pasta e Fagioli?
Yes. While dried beans offer deeper flavor, canned cannellini beans work well for a quicker version.
