Name: Creamy Pasta e Fagioli: Classic Italian Bean and Pasta Soup Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: 1 medium yellow onion, diced; 1 small fennel bulb or 2 celery ribs, finely chopped; 2 medium carrots, finely chopped; 3 garlic cloves, grated; 2 large kale or Swiss chard leaves, stemmed and torn (about 6 cups); 1 14-ounce can diced tomatoes; 4 cups vegetable broth; 3 cups cooked cannellini beans, drained and rinsed; 2 tablespoons extra-virgin olive oil, plus more for drizzling; 1 teaspoon sea salt, plus more to taste; Freshly ground black pepper, to taste; 1 tablespoon tomato paste; 1 teaspoon chopped fresh rosemary; Parmesan rind, optional; Pinches of red pepper flakes; 1 cup ditalini pasta, or other small pasta

Jump to Recipe· 3.8 from 76 reviews

If you’re craving a hearty, soul-warming dish that feels like a big hug in a bowl, you absolutely must try my Creamy Pasta e Fagioli: Classic Italian Bean and Pasta Soup Recipe. This timeless Italian favorite perfectly blends tender beans, delicate pasta, and vibrant greens, all simmered in a flavorful broth enriched with garlic, herbs, and a touch of tomato. It’s comfort food at its best, delivering both nourishing satisfaction and irresistible taste with every spoonful. Whether you’re feeding your family or meal prepping for the week, this recipe is a go-to that never disappoints.

Ingredients You’ll Need

The image shows a white pot with green handles filled with a thick vegetable soup. The soup has a rich orange-red broth with visible pieces of white beans, chopped carrots, small pasta rings, diced tomatoes, and dark green kale leaves scattered throughout. A wooden ladle is resting inside the pot, partially submerged in the soup. The pot sits on a white marbled surface with a wooden cutting board nearby that has fresh kale leaves on it. A wooden pepper grinder is visible in the top left corner. Photo taken with an iphone --ar 4:5 --v 7

One of the best things about this Creamy Pasta e Fagioli: Classic Italian Bean and Pasta Soup Recipe is how it relies on simple, wholesome ingredients that come together to create layers of flavor and texture. From aromatic vegetables to creamy beans and hearty pasta, each component plays a crucial role.

Extra-virgin olive oil: Adds richness and helps soften the vegetables, creating the base of our soup’s flavor.
Yellow onion: Brings sweet and savory notes that deepen as it cooks.
Fennel bulb or celery ribs: Provide a subtle, aromatic crunch that adds complexity and freshness.
Carrots: Contribute sweetness and vibrant color for an inviting appearance.
Sea salt: Essential for seasoning and balancing the dish’s flavors.
Freshly ground black pepper: Offers a gentle heat and enhances the taste of other ingredients.
Garlic cloves: Infuse the soup with their unmistakable fragrant punch.
Tomato paste: Adds a rich umami depth and a slight tang to the broth.
Fresh rosemary: Brings an earthy, piney aroma that enhances the soup’s herbal profile.
Canned diced tomatoes: Provide acidity and body to the broth, making it luscious.
Cannellini beans: The star ingredient for creaminess and protein-packed goodness.
Vegetable broth: Acts as the flavorful liquid base, tying all components together.
Parmesan rind (optional): Imparts a subtle cheesy depth without overwhelming the vegetarian character.
Ditalini pasta (or small pasta shape): Perfectly sized to scoop up in each bite and soak up the broth.
Kale or Swiss chard leaves: Adds color, texture, and nutritional boost with gently wilted greens.
Red pepper flakes: A pinch of heat to brighten and balance the flavors.

How to Make Creamy Pasta e Fagioli: Classic Italian Bean and Pasta Soup Recipe

Step 1: Sauté the Vegetables

Start by heating the olive oil in a large pot or Dutch oven over medium heat. Add your diced onion, fennel or celery, carrots, sea salt, and freshly ground black pepper. Cooking these together for 10 to 15 minutes allows the vegetables to soften and their natural sugars to caramelize slightly. This step builds a robust, aromatic foundation that your soup will shine upon.

Step 2: Layer in Garlic, Tomato Paste, and Herbs

Once the veggies are tender, stir in the grated garlic, tomato paste, and chopped rosemary. Let these cook for about a minute while stirring constantly. This short burst of cooking activates their flavors, ensuring that the garlic’s pungency mellows just right and the tomato paste deepens in richness.

Step 3: Add Tomatoes, Beans, Broth, and Parmesan Rind

Next, pour in the canned diced tomatoes with their juices, the drained cannellini beans, vegetable broth, and if you’re using it, the Parmesan rind. Bring the soup to a gentle simmer and let it cook for 20 minutes. This slow melding of flavors lets the broth become infused with the savory, creamy taste of beans and the aromatic veg.

Step 4: Cook the Pasta Until Al Dente

Add the ditalini pasta and continue simmering for about 10 minutes, or until the pasta is perfectly al dente. The pasta absorbs some of the soup’s flavors while maintaining a little bite, ensuring a lovely contrast in texture.

Step 5: Wilt the Greens and Season

Finally, stir in the torn kale or Swiss chard leaves and the pinch of red pepper flakes. Cook just until the greens wilt down, adding a vibrant pop of color and a healthy dose of nutrients. Taste the soup and adjust the seasoning with salt and pepper if needed, then it’s ready to serve!

How to Serve Creamy Pasta e Fagioli: Classic Italian Bean and Pasta Soup Recipe

A white bowl filled with thick, red-brown stew sits on a white marbled surface. The stew has visible layers of small pasta letters, kidney beans, white beans, chopped carrots, and crumbled browned meat mixed in a rich tomato broth, topped with fresh green herb pieces and red chili flakes. A metal spoon rests inside the bowl on the left side. Behind the bowl, a small white bowl contains red chili flakes, and fresh green herbs lay next to it. Two wooden salt and pepper shakers stand blurred in the background on the right. In the bottom right corner, part of a white plate holds golden-brown garlic bread pieces sprinkled with herbs and cheese. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Nothing elevates this soup more than thoughtful garnishes. A drizzle of extra-virgin olive oil lends a silky finish, while freshly grated Parmesan cheese adds a salty, creamy punch. For a bit of brightness, sprinkle some chopped fresh parsley or a squeeze of lemon juice on top. These little touches make your serving feel special and enhance every bite.

Side Dishes

Serve your Creamy Pasta e Fagioli: Classic Italian Bean and Pasta Soup Recipe alongside rustic crusty bread or garlic toasts for the perfect match. A light green salad with a simple vinaigrette can provide a refreshing counterbalance, turning your meal into a well-rounded Italian feast. These sides keep things simple yet satisfying.

Creative Ways to Present

Try serving the soup in individual bowls hollowed out of sourdough bread for a fun, edible presentation. Alternatively, ladle the pasta e fagioli into large mugs for a cozy grab-and-go option on chilly days. For dinner parties, garnish each bowl with a sprig of fresh rosemary or a twist of lemon zest for that extra wow factor.

Make Ahead and Storage

Storing Leftovers

This soup tastes even better the next day as the flavors have had more time to marry. Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta may absorb some broth over time, so keep that in mind when reheating.

Freezing

Creamy Pasta e Fagioli: Classic Italian Bean and Pasta Soup Recipe freezes beautifully, making it an ideal meal prep option. Freeze in portion-sized containers for up to 3 months. To retain the best texture, consider freezing the soup without the pasta and adding freshly cooked pasta when reheating.

Reheating

Warm leftovers gently on the stovetop over low to medium heat, stirring occasionally. If the soup has thickened too much, add a splash of vegetable broth or water to loosen it up. If adding pasta during reheating (for frozen soup), cook it separately and stir in just before serving.

FAQs

Can I use canned beans instead of cooked dried beans?

Absolutely! Using canned cannellini beans is a convenient shortcut that saves a lot of time. Just be sure to drain and rinse them well to reduce excess sodium and improve the soup’s flavor.

Is this recipe vegetarian and vegan-friendly?

This Creamy Pasta e Fagioli: Classic Italian Bean and Pasta Soup Recipe is vegetarian as is, especially if you skip the Parmesan rind or replace it with a vegan alternative. You can easily make it fully vegan by omitting any cheese and using vegetable broth.

What type of pasta works best in this soup?

Small, short pasta shapes like ditalini, elbow macaroni, or small shells work best because they’re easy to scoop up and hold the broth well. Avoid long pasta like spaghetti as it can become mushy and unwieldy.

Can I make this soup ahead of time?

Yes! It’s a fantastic make-ahead dish since the flavors improve after resting. Just add the kale and pasta fresh when reheating or store them separately if you prefer to keep their textures more distinct.

How do I adjust the thickness of the soup?

If the soup is too thick, simply add more vegetable broth or water to reach your desired consistency. If it’s too thin, simmer it a bit longer with the lid off to reduce the liquid.

Final Thoughts

There’s something endlessly comforting about a bowl of the Creamy Pasta e Fagioli: Classic Italian Bean and Pasta Soup Recipe, and I hope this recipe inspires you to bring a bit of Italy’s heartwarming flavors into your kitchen. Easy to make, packed with wholesome ingredients, and wonderfully flexible, it’s a dish you’ll want to return to again and again. So grab your pot, get cooking, and enjoy every delicious spoonful!