Authentic Italian Pasta e Fagioli

I’m sharing my version of Marcellina’s authentic Italian Pasta e Fagioli—a soulful pasta-and-beans soup made with borlotti beans, vegetables, pancetta, tomato, rosemary, and ditalini. It’s creamy, hearty, and ideal for warming up on cooler days.

Why I’ll Love This Recipe

I love this recipe because it’s rooted in cucina povera—simple pantry ingredients—but yields incredibly comforting and flavorful results. The beans and pasta create a satisfying texture, and the combination of rosemary and pancetta gives it an unmistakable Italian depth.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Dried borlotti beans, soaked 8–12 hours

• Extra virgin olive oil

• Finely chopped onion

• Carrot, peeled and finely chopped

• Celery, chopped

• Pancetta, finely chopped

• Tomato puree (passata)

• Salt

• Fresh ground black pepper

• Ditalini pasta (or other short pasta)

• Fresh rosemary, finely chopped

• Toppings: extra virgin olive oil, ground pepper, Parmigiano Reggiano cheese

Directions

1. I drain and rinse the soaked borlotti beans, then simmer them in fresh water until tender.

2. Meanwhile, I heat olive oil and sauté the pancetta until lightly browned, then add onion, carrot, celery, and chopped rosemary, cooking until softened.

3. I stir in tomato passata, seasoning with salt and pepper, and add the cooked beans plus cooking liquid or broth.

4. I simmer this mixture until flavors meld and beans are very tender.

5. I cook the pasta separately or directly in the soup until al dente—Marcellina cooks the pasta directly in the bean mixture for more cohesion.

6. Optionally I puree a portion of the soup to thicken it, then return it to the pot.

7. Once the pasta is tender, I stir in extra grated Parmigiano and finish with a drizzle of olive oil and freshly ground black pepper.

Servings and timing

• Prep time: about 30 minutes (including bean soaking prep)

• Soak time: 8–12 hours for dried beans

• Cook time: beans simmer ~1 hour; soup with pasta ~30 minutes

• Serves: 4 people

Variations

• I sometimes use cannellini or pinto beans instead of borlotti.

• I may leave out pancetta for a vegetarian version and rely on Parmigiano rind or extra olive oil for flavor.

• I blend part of the beans for a creamier consistency or skip blending altogether for a chunkier soup.

• I occasionally swap rosemary for thyme or add red pepper flakes for a hint of heat.

Storage/reheating

• I refrigerate leftovers in an airtight container and consume within 3–4 days.

• If I freeze it, I usually freeze just the soup (without pasta) for up to 3 months, then cook fresh pasta when reheating to preserve texture.

• To reheat, I slowly warm over gentle heat and stir in a little extra broth or water if thickened too much.

FAQs

Can I use canned beans instead of dried?

I can—though dried beans give better texture and flavor. If I use canned beans, I rinse them well and adjust cooking time, since they’re already tender.

Should I cook the pasta in the soup or separately?

I generally cook the pasta directly in the soup like Marcellina suggests—it thickens slightly and absorbs flavor. But cooking separately helps prevent over‑softening if I plan to store leftovers.

Do I have to blend part of the soup?

No. Blending creates creaminess and body, but I sometimes skip it for a chunkier texture—it’s a personal preference.

Can I freeze pasta e fagioli with pasta already in it?

I avoid freezing once pasta is included—it turns mushy. I freeze the soup base separately and add freshly cooked pasta later.

How can I adjust seasoning at the end?

I taste after cooking, then add salt, pepper, garlic-infused olive oil, or extra grated Parmigiano to suit my palate.

Conclusion

I find Marcellina’s Pasta e Fagioli to be a timeless, comforting staple—rooted in tradition yet adaptable. Whether I need a nourishing soup or a cozy dinner, this dish never disappoints. I hope you enjoy making it as much as I do!

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