This pasta and bean soup, also known as pasta e fagioli, is an easy, quick-to-make dish with borlotti beans, tomatoes, small pasta, and pancetta or bacon. The pasta cooks directly in the broth, which makes the soup quite thick and stew-like. It is a simple everyday meal that tastes even better the next day and is easy to adapt with leftover meat or vegetables.
A Simple and Flexible Pasta and Bean Soup
I used to make this dish quite often a long time ago, but somehow I forgot about it. When I made it again recently, I wondered why I had left it behind. It is simple to prepare, has plenty of flavor, and is just the kind of food that works well on an ordinary weekday.
The combination of beans, tomatoes, pasta, and pancetta makes a satisfying meal with minimal prep. I use borlotti beans in this recipe, but other types of beans work well too. You can also add some leftover cooked meat instead of, or together with, the pancetta. This makes the recipe useful when you have a little leftover meat in the refrigerator and want to turn it into another meal.
The pasta cooks right in the tomato and broth mixture. As it cooks, it releases starch and thickens the liquid, so the finished dish is somewhere between a soup and a stew. Different types of pasta absorb different amounts of liquid, so if you need to adjust the consistency, simply add a little extra water or broth while cooking.
Making the Soup Vegetarian
The recipe is also easy to make vegetarian. Simply leave out the bacon or pancetta and use vegetable broth instead of chicken broth. The beans and pasta still make the dish substantial, and you can finish it with plenty of fresh parsley and grated Parmesan.
The chili is optional, too. I like adding a little fresh red chili for some heat, but you can leave it out if you prefer a milder soup.
Pasta and Bean Soup for the Next Day
This is one of those dishes that tastes very good the next day. The pasta continues to absorb some of the liquid as the soup sits, so you may need to add a little water or broth when reheating it.
I like to serve it with fresh parsley and Parmesan sprinkled over the top. A little extra Parmesan at the table is always welcome, too.
The recipe is simple enough for a quick weekday meal, but it is also the kind of food I like to have ready for another day. And since you can change the meat, broth, and level of spiciness, it is easy to make it your own.
If you enjoy Italian-style soups, you might also like my Bean and Kale Soup and Hearty Minestrone Soup.
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Pasta and Bean Soup
Equipment
- Large pot or deep skillet
- Wooden spoon
- Ladle
- Knife
- Cutting board
Ingredients
- 2 cans borlotti beans drained and rinsed
- 1-2 celery stalks finely chopped
- 150 g (5 oz) pancetta or bacon, diced
- 2-3 garlic cloves finely chopped
- 1 onion finely chopped
- 4 tbsp olive oil
- 400 g (14 oz) fresh tomatoes, diced, or 1 can crushed tomatoes
- 1 tbsp tomato paste
- 3 dl (1¼ cups) chicken or vegetable broth + extra stock or water if needed
- 1 fresh red chili finely chopped, or ½ tsp chili powder, optional
- 250 g (9 oz) small pasta, uncooked
- salt to taste
- black pepper to taste
For serving
- fresh parsley chopped
- Parmesan cheese grated
Instructions
- Heat a little olive oil in a large pot or deep skillet. Add the diced pancetta or bacon and cook until browned. Transfer to a plate and set aside.
- Add the remaining olive oil to the same pot. Add the celery, onion, and garlic and cook gently over low to medium heat until softened.
- Add the chopped fresh chili, if using, followed by the tomato paste. Stir and cook briefly.
- Add the broth and tomatoes or crushed tomatoes. Bring to a boil.
- Add the pasta and cook according to the package directions, but remove from the heat about 5 minutes before the pasta is fully cooked. Add a little water if needed as the pasta cooks.
- Add the browned pancetta or bacon and the borlotti beans. Simmer gently for about 5 minutes, stirring occasionally.
- Season with salt and black pepper. Let the stew sit for a few minutes before serving.
- Serve topped with chopped fresh parsley and grated Parmesan.
