Easy One-Pot Pasta e Fagioli (Italian Pasta and Beans)

My Cozy Kitchen Secret

Let me tell you about my favorite cozy soup. It’s called pasta e fagioli. That’s just a fancy way to say Italian pasta and beans. Some folks even call it pasta fazool. I make it when the sky gets gray and my bones feel a chill.

It all happens in one pot. That’s the best part. Less washing up means more time to enjoy your meal. This easy pasta e fagioli recipe is my little secret for a happy belly. What is your favorite cozy food to eat on a chilly day?

A Pot Full of Goodness

We start with a good glug of olive oil. Then in goes the pancetta. If you don’t eat meat, just skip it. You’ll still have a wonderful vegetarian pasta e fagioli. The smell of onion, carrot, and celery cooking is just heaven. Doesn’t that smell amazing?

Here’s a fun trick. We blend some of the beans right in the pot. This makes the soup creamy without any cream. *Fun fact: “fagioli” is just the Italian word for beans!* Using cannellini beans is key for this cannellini beans recipe. They are so soft and mild.

Why This Soup Feels Like a Hug

This soup is true comfort food. That’s why it’s one of my top comfort food recipes. It fills your kitchen with a warm, tomatoey smell. It fills your stomach with good, simple things. This matters because food should make you feel safe and happy.

I learned to make it from my friend Rosa. She showed me her authentic pasta e fagioli. She said the secret is to let it sit for five minutes after cooking. I still laugh at that. I was always so impatient to eat! But she was right. It gets thicker and even better.

Bringing It All Together

After the veggies are soft, you add broth, tomatoes, and pasta. The pasta cooks right in the soup. This one pot pasta recipe is so clever. The pasta soaks up all that lovely flavor. It’s the heart of how to make pasta e fagioli at home.

Then you just let it simmer. The wait is the hardest part! I like to grate my parmesan cheese while I wait. Do you have a favorite pasta shape for soup? I’m team small shells, but my grandson loves ditalini.

More Than Just a Meal

This soup matters for another reason. It teaches us to use what we have. A few veggies, a can of beans, some pasta. It turns into something magical. That’s a good lesson for cooking and for life.

So there you have it. My simple guide for a perfect bowl of Italian pasta and beans. It’s a hug from the inside out. Will you try making it this week? I would love to hear how it turns out for you.

Ingredients:

Instructions

Step 1: Warm your olive oil in a big pot. Add the pancetta if you’re using it. Let it sizzle until it’s a little crispy. Doesn’t that smell amazing already? This starts our authentic pasta e fagioli.

Step 2: Toss in your diced onion, carrots, and celery. Stir them around for five minutes. You want them soft and happy. (Chop them small so they cook evenly!) This is the heart of Italian pasta and beans.

Step 3: Now add the rosemary and garlic. Stir for just 30 seconds. Your kitchen will smell like a nonna’s house. Then pour in the tomatoes, broth, and half the cannellini beans. This creates the base for your easy pasta e fagioli.

Step 4: Here’s the magic trick! Use a blender right in the pot. Pulse it a few times to thicken the soup. You’ll still have lovely bean pieces. Why blend only half the beans? Share below! This makes the best one pot pasta recipe.

Step 5: Bring it to a boil, then reduce the heat. Add the rest of the beans and your pasta. Let it simmer, covered, until the pasta is tender. (Always use a timer so you don’t forget!) This is pure comfort food recipes.

Creative Twists

Serving & Pairing Ideas

Ladle your pasta fazool into a cozy bowl. Top it with a mountain of grated Parmesan. A simple green salad on the side is perfect. For a garnish, add a final drizzle of your best olive oil. It makes all the difference in this cannellini beans recipe. Which would you choose tonight?

Making It Last: Storing Your Pasta e Fagioli

Let’s talk about keeping your Italian pasta and beans delicious for days. Cool the pot completely before storing. Fridge it in a sealed container for up to four days. The pasta will soak up broth, making it thicker. That’s just fine! Add a splash of water when you reheat it.

This one pot pasta recipe is perfect for batch cooking. Double it and freeze portions for a future easy dinner. I remember my first big batch. I felt so clever having homemade comfort food ready! Freeze it without the pasta for best results. Cook fresh pasta when you reheat the soup base.

Why does this matter? Life gets busy. Having a cozy meal waiting feels like a hug. It saves money and cuts down on stress. Reheat gently on the stove, stirring often. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Kitchen Hiccups

We all face little problems when cooking. Here are three easy fixes. First, soup too thin? Let it simmer uncovered for a few minutes. This helps extra water evaporate. Your pasta e fagioli will thicken up nicely.

Second, not flavorful enough? Taste it at the very end. I once forgot to season until serving. What a difference! Always add salt and pepper last. A final drizzle of good olive oil adds magic.

Third, worried about mushy pasta? Cook it right in the soup, but stop just before it’s perfect. It will keep cooking off the heat. This matters for texture and confidence. Good food should feel good to eat. Which of these problems have you run into before?

Your Quick Questions, Answered

What is the traditional pasta used in Pasta e Fagioli?

Small shapes are traditional for this Italian pasta and beans. Ditalini, small shells, or elbow macaroni work best. They are the perfect size for a spoonful of soup. The small pasta mixes well with the beans in every bite. This helps create the classic, cozy texture of an authentic pasta e fagioli.

Can I make Pasta e Fagioli in a slow cooker?

Yes, you can make an easy pasta e fagioli in a slow cooker. Sauté the pancetta and veggies first for best flavor. Then add everything except the pasta to the pot. Cook on low for 6-8 hours. Stir in the dry pasta 30 minutes before serving until it’s cooked through.

What is the difference between Pasta e Fagioli and minestrone?

Both are Italian soups, but they are different. Pasta fazool is based on beans and pasta. It is usually thicker and creamier. Minestrone has more vegetables and sometimes meat. It is a brothier vegetable soup. Pasta e fagioli is simpler, focusing on the wonderful bean and pasta combo.

How can I make my Pasta e Fagioli more flavorful?

Start by sautéing the pancetta well. Use a good broth as your base. Don’t skip the fresh rosemary! Let the soup simmer to blend the flavors. Finish with a drizzle of olive oil and grated cheese. *Fun fact: “Fagioli” is pronounced “fa-JOLE-ee”!* These small steps make a huge difference in flavor.

Is Pasta e Fagioli considered a soup or a stew?

It walks the line between a soup and a stew. It has plenty of broth like a soup. But it is very thick and hearty like a stew. The blended beans create a creamy, stew-like texture. Most people just call it a hearty soup. It is the ultimate comfort food recipe for a chilly day.

Can I freeze leftover Pasta e Fagioli?

You can freeze this cannellini beans recipe, but with a tip. Pasta gets very soft when frozen in soup. For best results, freeze the soup base without the pasta. When ready to eat, thaw, reheat, and cook fresh pasta in it. This keeps the perfect texture. Which tip will you try first?

From My Kitchen to Yours

I hope you love this recipe as much as I do. It truly is an easy, one pot wonder. Sharing these kitchen stories with you brings me so much joy. I would love to hear about your cooking adventure.

Did you add your own special twist? Maybe you made the vegetarian pasta e fagioli version. Tell me all about it in the comments. Your stories inspire me to keep sharing. Have you tried this recipe?

Happy cooking!

—Marina Caldwell

Hearty Pasta e Fagioli One Pot

Author: Marina Caldwell Cooking Method:Stovetop One Pot Cuisine:Italian Courses:Lunch Dinner Main

Difficulty:BeginnerPrep time: 15 minutesCook time: 25 minutesRest time: 5 minutesTotal time: 45 minutesServings:6 servingsCalories:471 kcal Best Season:Summer

Description

A classic, comforting Italian soup made in one pot with pasta, creamy cannellini beans, pancetta, and vegetables.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 4 oz. pancetta (optional, omit for vegetarian)
• 1 yellow onion, diced
• 2 carrots, diced into small pieces
• 2 ribs celery, diced into small pieces
• 1 tablespoon minced fresh rosemary
• 3 cloves garlic, minced
• 15 oz. canned crushed tomatoes (or about the same amount of marinara sauce)
• 4 cups chicken or vegetable broth (preferably low-sodium or homemade)
• 30 oz. canned cannellini beans (one large or two small cans, drained and rinsed)
• 8 oz. small or medium pasta (such as shells, ditalini, orecchiette, or macaroni)
• kosher salt and black pepper, to taste
• fresh grated parmesan cheese, more olive oil, and crushed red pepper for serving, optional

Instructions

1. Heat 2 tablespoons extra-virgin olive oil in a large heavy pot or Dutch oven over medium-high heat.
2. Add the 4 oz. pancetta and cook until fat has rendered and pancetta becomes a bit crispy, about 3 minutes.
3. Add the diced 1 yellow onion, diced 2 carrots, and diced 2 ribs celery. Cook for about 5 minutes, until softened and starting to brown, stirring occasionally.
4. Add the 1 tablespoon minced fresh rosemary and minced 3 cloves garlic and sauté until fragrant, about 30 seconds.
5. Add the 15 oz. canned crushed tomatoes, 4 cups chicken or vegetable broth, and HALF of the 30 oz. canned cannellini beans.
6. Use an immersion blender to pulse everything in the pot a few times – about 5 one-second pulses. The goal is to puree some of the beans and veggies for a thicker and creamier texture, but you still want a lot of whole pieces.
7. Bring the mixture to a boil.
8. Turn the heat down to low, and add the rest of the beans and the 8 oz. small or medium pasta.
9. Simmer, covered, until pasta is cooked (about 10 minutes, depending on the pasta shape).
10. Uncover and let sit for about 5 minutes or so to cool off a bit and continue to thicken.
11. Season with kosher salt and black pepper to taste. Optionally, you can stir in a couple more tablespoons of olive oil into the pot at this point.
12. Serve with fresh grated parmesan cheese, more olive oil, and crushed red pepper on top of each serving, if desired.

Notes

For a vegetarian version, simply omit the pancetta. The soup will thicken as it sits; add a splash of broth or water when reheating leftovers if desired.

Keywords:Pasta e Fagioli, Pasta, Beans, Soup, One Pot