pasta and beans in a bowl with toasted crusty bread strips
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5 from 1 vote

Pasta e Fagioli / Pasta and Beans

Pasta e Fagioli Pasta and Beans, an Italian classic the perfect comfort dish. Healthy, filling and absolutely delicious. Just what you need.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Main Dish, Soup
Cuisine: Italian
Servings: 6 servings
Calories: 157kcal
Author: Rosemary Molloy / An Italian in my Kitchen


  • 1 1/4 cups dried Borlotti beans (soaked 8-12 hours in a bowl of water drained and rinsed)
  • 2 tablespoons olive oil 30 grams
  • 1 clove of garlic chopped
  • 1/2 onion chopped
  • 1 celery stalk chopped
  • 2 carrots chopped
  • 3/4 cup tomato puree
  • 3/4 teaspoon oregano
  • 3/4 teaspoon basil
  • 1/2 teaspoon salt
  • pinch or 2 of hot pepper flakes if desired
  • 2 cups vegetable broth
  • 1 cup bean water
  • 1 cup water
  • 1 cup cooked small pasta (quadrucci, ditaloni etc)


  • In a large pot of water cook the beans until almost tender, approximately 20 minutes, do not throw out the water.
  • In a large pot add olive oil, chopped garlic, onion, celery and carrot, continuing cooking for 1 or 2 minutes, then add the puree, basil, oregano,  salt and hot pepper flakes, continue cooking and stirring occasionally for approximately 2 minutes, then add the beans, broth , bean water and water.
  • Cover the pot leaving a slight opening and continue to simmer over low-medium heat for approximately 20-30 minutes or until the beans are tender and the soup has thickened. Taste for salt, add if needed.
  • Remove half the mixture and blend until smooth, return to pot and bring to a boil, add cooked pasta and cook 1 minute.  Serve immediately.
  • In a medium pot of salted water cook the small pasta until al dente.


Calories: 157kcal