Pasta E Fagioli Soup

Quick Overview

This is another one of the classic Italian soups that I love making. Pasta e Fagioli literally means “pasta and beans.” Ingredients are inexpensive and preparation is simple, but the key is in those few flavor additions that take the soup to a whole new level of delicious.

I’ve been making this soup for many years, trying some different variations in ingredients and keep coming back to this version. In my bean soups, much like the Tuscan white bean soup, I prefer to use great northern white beans because of they are smaller. When it comes to pasta, small pasta is the traditional way to go.

Besides the two main ingredients, I do have a couple of secrets that makes this soup taste the best. (No, it’s not bacon, I actually find bacon too overpowering here because pasta and beans have such mild flavor.) The secret ingredients are Parmesan cheese rind and fire roasted tomatoes.

Can I Use Canned Beans in Pasta e Fagioli?

Yes, to save time, I have used canned beans on many occasions but I still do let the soup cook for a good hour to let all the flavors develop. If substituting canned beans, use two cans of beans that are about 15 oz and drain off the liquid. 

Why Cook Pasta Separate?

• I often refer to pasta as a “sponge” ingredient. It will soak up all the liquid in soup, sauce, and pasta salads. Any time I make a big batch of soup that I know we will not eat right away, I always cook pasta separate. If you cook pasta in the soup and leave it in the fridge for a prolonged period of time, it will soak up all the broth. That’s why I recommend cooking pasta separately and adding it when you’re ready to serve the soup. 
• If you will be eating the whole batch of soup right away, you can cook pasta right in the soup. Just add another cup or so of broth when preparing soup. 

Expert Tips

• I use dry beans and soak them overnight. Using dry beans also increases cook time to about 3 hours. If you forgot to soak the beans, it’s not a big deal, just cook the soup for another hour or so and use a little extra stock. (If you opt for canned beans, cook time will be about an hour.) 
• Remember to rinse your beans under cold running water. Mix in salt into the water with beans and let them soak overnight.
• This soup starts with a classic soffritto, which is a mixture of onions, celery, and carrots sweated until tender and then slightly browned. Add pressed garlic and sauté until fragrant. Do sauté vegetable until they brown! This will bring more flavor to the soup.
• Don’t forget to add the parmesan rind! This will give your soup amazing flavor.
• To let the soup cook turn the heat down to low and cover with a lid but leave a small opening for the steam to escape. Don’t forget to stir and scrape the bottom of the pot from time to time.
• When the soup is almost done, cook pasta according to the package instructions in a separate pot. You can add pasta to individual bowls if you know there will be leftovers.
• Store pasta and soup separately. (If you’re planning on serving the whole pot of soup at the same time, you can cook pasta right in the soup.)
• Don’t forget to discard the bay leaves and the Parmesan rind before serving. No one wants to bite into those.

Pasta E Fagioli Variations and Alternate Cooking Methods

NOTE: When cooking beans in the pressure cooker or slow cooker, they come out soft and tender, so there is no need to soak them.

• Instant Pot: Sauté the veggies on the “sauté” setting until softened. Stir in garlic and add tomatoes, drained beans, stock, seasoning, and Parmesan rind. Stir everything together, close the lid and make sure it’s latched. Turn the valve to “SEAL” and set the Instant Pot to pressure cook on high pressure cook mode for 30 minutes. Let it do a natural release for about 10 minutes and then do a quick release. Be careful opening the lid. You can mix in cooked pasta in individual bowls or to the whole pot.
• Cooking pasta in the soup: If you’re planning on serving the whole pot of soup, you can cook pasta right in the soup. Add pasta to the soup, close the lid and make sure it’s latched. Turn the valve to “seal” and pressure cook on low for 4 minutes. 

• Slow Cooker: Use a small pan to cook the vegetables first. Once vegetables start to brown, transfer it to the slow cooker. Add tomatoes, drained beans, stock, seasoning, and Parmesan rind. Close the lid and cook on HIGH for 4-5 hours or on LOW for 6-8 hours. Add pasta to the individual bowl or cook it in the soup.
• Cooking pasta in the soup in slow cooker: to cook pasta right in the soup, add pasta to the slow cooker, close the lid, and cook on HIGH until tender. 

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Can I Freeze Pasta e Fagioli Soup?

• Yes, but freeze it without pasta. Prepare soup as instructed, cool it as quickly as possible before portioning and freezing. To cool the soup, place the pot with soup into a larger container filled with ice and let it cool, stirring occasionally.
• Once soup is cooled to room temperature, portion it into freezer zip-lock bags. Get the air out and seal. Label and date each bag and lay them flat on a cutting board. Place it in the freezer. Once the soup is completely frozen, you can stack the bags to save space. 
• Thaw soup in the refrigerator overnight and reheat in a sauce pot. You can add cooked pasta when reheating the soup. 

More Soup Recipes To Try

• Cacio e Pepe (Pasta in Black Pepper Parmesan Sauce)
• Instant Pot Ham and Bean Soup
• Italian Broccoli Cheese Soup
• White Bean Soup
• Vegetable Soup

Originally Published on Will Cook For Smiles January 27, 2012.