Free recipe Italian

Pasta e Fagioli

Name: Pasta e Fagioli
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 tbsp extra-virgin olive oil, plus more for serving; 4 oz pancetta, diced; 1 yellow onion, diced; 1 carrot, peeled and diced; 1 stalk celery, diced; 4 cloves garlic, minced; 1 sprig fresh rosemary; 1/4 tsp red pepper flakes; 2 tbsp tomato paste; 1 cup crushed tomatoes; 2 cans cannellini beans, 15 oz each, drained and rinsed; 6 cups low-sodium chicken broth, plus more as needed; 1 parmesan rind, about 3 inches; 1 cup ditalini pasta; 1/2 cup parmesan cheese, grated, for serving; 2 tbsp fresh parsley, chopped; kosher salt, to taste; black pepper, to taste

A thick, rustic Italian bean and pasta soup with pancetta, rosemary and tomato, made creamy by blending some of the beans.

By Theo Brandt, Test Kitchen Lead & Cheese Specialist Published March 2, 2026

Jump to recipe

Prep: 15 min
Cook: 45 min
Total: 1 hr
Servings: 6
Level: Easy

Pasta e fagioli is Italian peasant cooking at its best: a handful of pantry staples turned into something deeply satisfying. This version is thick enough to eat with a fork, the way it is often served in Italy.

Pancetta builds a savory base, a sprig of rosemary perfumes the pot, and a parmesan rind melts its flavor into the broth. The real trick is blending a portion of the beans back into the soup, which makes it creamy without a drop of cream. The ditalini cooks right in the pot, adding more body as it releases starch.

Finish each bowl with a drizzle of good olive oil, black pepper and a pile of grated parmesan.

Creamy without any cream
Pantry-friendly ingredients
Thick, rustic and hearty

Directions

Heat the olive oil in a large pot over medium heat. Add the pancetta and cook, stirring, until the fat renders and the edges crisp, about 5 minutes.
Add the onion, carrot and celery and cook until soft, 6 to 8 minutes.
Stir in the garlic, rosemary sprig and red pepper flakes and cook for 1 minute.
Add the tomato paste and cook, stirring, for 2 minutes until it darkens.
Add the crushed tomatoes, beans, broth, parmesan rind, 1 tsp salt and 1/2 tsp pepper. Bring to a boil, then simmer for 20 minutes.
Remove the rosemary sprig and parmesan rind. Scoop out about 2 cups of the beans and broth, blend until smooth, and stir the puree back into the pot.
Bring the soup back to a boil and add the ditalini.
Simmer, stirring often so the pasta does not stick, until the pasta is al dente, about 10 minutes. Add a splash of broth if the soup gets too thick.
Taste and adjust the salt and pepper, then take the pot off the heat and let it rest for 5 minutes.
Ladle into bowls and top with grated parmesan, parsley and a drizzle of olive oil.

Test-kitchen tips

Leftovers thicken into a stew as the pasta absorbs liquid. Loosen with broth when reheating; it keeps 4 days in the fridge.
Blending part of the beans is what gives the soup its creamy body, so do not skip it.
Make it vegetarian by skipping the pancetta, using vegetable broth and adding an extra tbsp of olive oil.