This is my version of pasta e fagioli — the classic Italian bean and pasta soup. It lands somewhere between brothy and hearty — enough pasta to make it feel like dinner, and a pleasingly thick, creamy body that comes entirely from the beans.

A bowl of thick bean soup with pasta, white beans, tomatoes, fresh basil leaves, and herbs, served with a spoon. A piece of cheese, a dish of chili flakes, and a red-striped napkin are nearby.
ThIs Italian bean soup with pasta, cannellini beans, and tomatoes cooks in about half an hour.

I use Italian pantry staples — cannellini beans, canned tomatoes, dried pasta, a Parmesan rind if you have one — and it’s on the table in 30 minutes.

What goes in the pot

Ingredients for making white bean soup arranged in bowls and cups, including cannellini beans, canned tomatoes, chopped onion, garlic, chunk of Parmesan cheese, and fresh herbs.
  • White beans: White beans are naturally starchy, so when you blend a portion and stir them back in, you get a rich, velvety texture — no cream needed. I usually reach for cannellini, but navy beans or Great Northern work just as well. Use cannellini beans cooked from scratch, if you have them, or good canned beans.
  • Dried pasta: Small shapes — ditalini, tiny shells, or elbows — are what to look for. I cook the pasta separately in salted water and add it to the pot during the last few minutes of cooking. Unlike other recipes, I don’t boil the pasta in the broth because it will absorb the liquid and turn to mush.
  • Broth and bean liquid: Don’t pour the canned bean liquid down the drain — it’s liquid gold, adding extra body and flavor to the soup. I combine it with chicken or vegetable broth (or even water) to make about 3 cups total, which gives you a fuller, more satisfying base.

How to make Italian bean soup with pasta

  • Mashed white beans in a bowl, with a vegetable masher and napkin in the background.
    1. Puree one can or 1 1/2 cups cooked cannellini beans in a food processor or immersion blender. They don’t need to be completely smooth. This is what thickens the broth without cream or flour.
  • Sauteed onion, garlic and red pepper with olive oil, cooking in a soup pot.
    2. Sauté the onions, garlic and red pepper in olive oil in a large pot or Dutch oven over medium heat, just until the onions are softened.
  • A pot containing white beans, canned tomatoes, bay leaf, salt and onions cooking on an induction burner.
    3. The whole beans go in with the tomatoes and bay leaf — they’ll hold their shape and give the finished soup texture.
  • Broth, beans, tomatoes and bay leaf in a pot, with a spatula, cooking on an induction burner.
    4. Pour in the broth and stir. Bring to a simmer and cook about 20 minutes, without bringing to a full boil.
  • Tomato broth with pureed white beans, cheese and chopped parsley in a soup pot.
    5. Stir the pureed beans in at the end along with the cooked pasta — adding them too early may cause them to scorch on the bottom of the pot.
  • A pot of cannellini bean soup, with a ladle in the middle.
    6. Ladle the warm soup right out of the pot into bowls, and sprinkle with more cheese.
White bean soup in a bowl, with a spoon dipping into it.
5 from 39 ratings

Italian Bean Soup with Pasta

Karen Tedesco
Classic pasta fagioli with cannellini beans, canned tomatoes, and tiny pasta in a thick, naturally creamy broth. One can of pureed beans does all the thickening work. Ready to enjoy in about 30 minutes.
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Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients
 

  • 3 14-ounce cans cannellini beans, or other white beans such as navy or Great Northern
  • Chicken broth, vegetable broth or water as needed
  • 3 tablespoons extra virgin olive oil
  • 1 cup chopped onion
  • 2 cloves garlic, finely chopped or grated
  • ½ teaspoons crushed red pepper
  • 1 14-ounce can whole or chopped tomatoes
  • 1 whole bay leaf
  • Kosher salt
  • 1 cup dried short pasta
  • ⅓ cup grated Parmesan cheese, plus additional for serving
  • ¼ cup chopped parsley, basil or rosemary (or a mixture)

Equipment

Instructions
 

  1. Drain 2 cans of beans into a strainer set over a bowl or large measuring cup. Add enough broth or water to the liquid to measure a total of 3 cups. This is the liquid base of the soup.
  2. In a food processor, pulse the remaining can of beans (1 ½ cups) along with the can liquid until almost smooth. Alternatively, mash the beans in a bowl with a potato masher or wooden spoon. Set aside until the soup is cooked.
  3. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, garlic and red pepper. Cook until the onion is softened, stirring frequently, about 5 minutes.
  4. Add the whole beans, broth or water mixture, tomatoes, bay leaf and 1 ½ teaspoons salt. Bring to a simmer. Cook, partially covered, 15-20 minutes. Keep an eye on the heat to make sure the soup doesn't boil.
  5. While the soup simmers, cook the pasta in boiling salted water until al dente. Drain.
  6. Stir the pasta, reserved bean puree, cheese and herbs into the soup until combined. Adjust the thickness of the soup by adding more broth, if you like. Taste for seasoning, adding more salt and pepper to taste.
    Serve the soup in bowls, with additional cheese to taste.

Notes

  • Rather than draining and discarding the liquid from canned beans, save it and use as a base for the soup. If you’re starting with homemade cooked beans, use 4-5 cups beans and 3 cups total of broth or water.
  • Add more vegetables: Stir in torn spinach or kale leaves until they wilt into the soup. If you’d like to add diced carrot or celery, cook them along with the onions in step 3. 
  • This soup makes about six generous servings and keeps up to 5 days in the fridge. To freeze the soup for longer storage, cool it completely, then transfer to storage containers with secure lids.

    Nutrition per serving

    Calories: 130kcal Carbohydrates: 10g Protein: 3g Fat: 9g Sodium: 104mg Fiber: 1g Sugar: 1g

    Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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