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Pasta e Fagioli served in a bowl topped with parsley and parmesan cheese
4.39 from 18 votes

Pasta e Fagioli

Pasta e Fagioli is a traditional Italian dish that translates to pasta and beans. With Nonna's tips this recipe screams comfort food.
Prep Time10 mins
Cook Time25 mins
Course: Main Course, Pasta
Cuisine: Italian
Keyword: comfort, Pasta, soup
Servings: 4
Calories: 389kcal
Author: Ayeh
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  • 200 g short pasta (I’ve used Orecchiette)
  • 1 can Fagioli beans / Borlotti beans (or you can use Cannellini beans or your preferred beans)
  • 1 onion
  • 2 medium carrots
  • 2 medium celery sticks
  • 2 bay leaves
  • 4 garlic cloves 
  • 3 tablespoon tomato paste 
  • 1 potato
  • 3 cups vegetable broth or stock
  • 2-3 cups water
  • 1 teaspoon ground nutmeg
  • 1 tablespoon olive oil 
  • 1 Parmesan cheese rind cube (optional) 
  • Salt and pepper to taste


  • Fresh herbs such as finely chopped parsley or basil leaves
  • Freshly grated parmesan cheese
  • Freshly ground black pepper
  • Red pepper flakes (optional)


  • Dice the onion, carrots and celery into tiny cubes to make a soffritto. Saute them in olive oil in a pot over medium heat with the bay leaves and a pinch of salt
  • After a few minutes when they're starting to soften, add the chopped garlic and mix together. Then add 3 tablespoons of concentrated tomato paste and saute for 3-5 minutes to fry the sauce down. If required, add a dash of olive oil to help it saute
  • Pour in the vegetable stock and water, season with salt and pepper
  • Chop the potato into small cubes and add to the pot along with the nutmeg, a cube of parmesan rind (optional) and simmer with the lid on for 10-15 mintues on medium heat
  • When the vegetables are cooked, remove a cup of the mixture from the pot and reserve it on the side for now
  • Add the pasta, a pinch of salt and cook with the lid on (note you can add an extra cup of water at this time if the sauce has reduced too much or is too thick)
  • While the pasta is cooking, drain the can of beans and add about a quarter of the beans to the reserved mixture on the side.
    Once the mixture has cooled down, blend it in a blender to create a creamy sauce
  • When the pasta is halfway fully cooked, add the beans and the creamy sauce to the pot and allow it to cook together for a few minutes
  • Serve your Pasta e Fagioli with a sprinkle of chopped parsley or basil leaves and freshly grated Parmigiano Reggiano cheese



Calories: 389kcal | Carbohydrates: 73g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 612mg | Potassium: 856mg | Fiber: 11g | Sugar: 7g | Vitamin A: 5543IU | Vitamin C: 18mg | Calcium: 80mg | Iron: 3mg