Italian Bean Soup with Pasta
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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.
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
- 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
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. 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.
3. The whole beans go in with the tomatoes and bay leaf — they’ll hold their shape and give the finished soup texture. 4. Pour in the broth and stir. Bring to a simmer and cook about 20 minutes, without bringing to a full boil.
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. 
6. Ladle the warm soup right out of the pot into bowls, and sprinkle with more cheese.
Italian Bean Soup with Pasta
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.
Equipment
Dutch Oven or soup pot
Recipe Video
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- While the soup simmers, cook the pasta in boiling salted water until al dente. Drain.
- 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.
Karen’s Notes and Tips
- 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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Creator of Familystyle Food
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Delicious! I did add some extra vegetables to mine (carrots, celery, and one red pepper) and some kale at the end.
It’s got a nicely thick broth and a nice kick from the crushed pepper. Definitely in my cookbook list to make again.
I made this soup tonight, it was absolutely delicious!! I preferred using an immersion blender and pulsed the beans a few times in order to have whole and mashed. I added a few cups of super greens at the end of cooking. Will definitely make this recipe again. Thank you for sharing 😋❤️👏🥣
Great recipe! I didn’t think smashing beans made a difference. I personally would eliminate one can of beans and add another can of diced tomatoes. Also opted for basil. It tasted great!
Why not cook the pasta in the soup, for the last 30 mins?
Hi Jayne: Great question. Two reasons: If you boil the pasta in the soup liquid, it tends to absorb it, so you’ll end up with less broth. And second, to cook evenly, pasta needs plenty of water at a steady, rolling boil, otherwise it could become gummy.
I can’t have seeds in tomatoes. Is there another tomato product I could use?
Can you do tomato paste? If yes, stir in 3 tablespoons in step 3, after the onion is softened. If not, you can cook a chopped red bell pepper or 1 teaspoon of paprika with the onion. Last alternative is to just omit the tomatoes. The soup will be a different color, but still tasty!
Followed the recipe exactly, so good, definitely making again. Thank you!
Have made numerous recipes for Italian Bean Soup with Pasta.
Of all the recipes I have made, this recipe is the best tasting of all. Two minor changes used a can of Italian style stewed tomatoes since that is what I had available in my pantry, and instead of kale used fresh spinach. Delicious recipe, thank you for sharing.
Can i cook this soup in slow cooker?
Hi Jan – Yes, you can cook the soup in a slow cooker for 2 hours on low or 1 hour on medium. Be sure to add the pasta after it’s cooked so it doesn’t get overcooked.
Are you draining the tomatoes? Do you break or cut them up? They aren’t really bite sized…
Hi Lorraine – I use whole canned tomatoes, without draining. They do soften and break up during the cooking process. If you prefer a different texture, crush them with a spoon right in the pot or use a can of crushed tomatoes.
This is so good, we loved it.
Is it just me, or are the tomatoes completely missing from the written recipe?
The tomatoes are listed in the ingredient list (1 14-ounce can whole tomatoes) and also in step 4.
Awesome recipe and fun to play with. I added carrots and arugula. LOTS of red pepper flakes. Lemon juice at the end for some acid. Shredded garlic herb Bellavitano cheese along with the parm. Will definitely make again
Thanks a lot Karen for the recipe, everything looks beautiful.
I decided to make the recipe and the taste was awesome, my family love it.
Blessings!
This soup is so good!!!
This looks perfect for dinner (or lunch!) on a cold day.