The Italians have graced us with countless delicious recipes. I’ve loved pizza and spaghetti for as long as I can remember, of course, but I’ve only recently discovered pasta e fagioli.
Pasta e fagioli translates to “pasta and beans.” Pasta and beans may not sound terribly enticing (unless you’re me), but I assure you that this Italian stew is truly irresistible.
Lots of aromatics, crushed tomatoes, fresh parsley and Tuscan kale turn pasta and beans into a hearty meal-in-a-bowl situation. I can’t claim that this recipe is 100 percent authentic, but it’s the best I can do.
If you appreciate homemade minestrone soup, marinara, lasagna or baked ziti, I think you’ll love this stew. It’ll warm you right up on cold days, and tastes even better the next day.
I designed this pasta e fagioli recipe to make use of canned beans, so this stew is ready in about an hour! I bet you have most of the ingredients in your kitchen already. It’s an excellent candidate for a relaxed weeknight.
How to Make the Best Pasta e Fagioli
How do we turn basic ingredients into something magical? The trick is in the method. You’ll find the full recipe below, but here’s a rundown with some extra reasoning behind it:
- First, we’ll cook chopped onion, celery and carrot in olive oil until tender. We won’t cook them long enough to form a true soffritto, but they form the backbone of flavor in this dish nonetheless.
- Then, we’ll add garlic and cook just long enough to take the edge off (there’s nothing worse than burnt garlic flavor, and it’ll have plenty of time to continue cooking as we simmer the soup). Next, add crushed tomatoes and let them come to a healthy simmer—I’m convinced cooking canned tomatoes turns them from tinny to vibrant.
- We’ll pour in one quart of vegetable broth and a few cups water. The water adds volume without additional sodium. We’re cooking the pasta in the liquid, so we need plenty of it, but I’m getting ahead of myself. We’ll season the soup with bay leaves, dried oregano, and red pepper flakes, and cook for ten minutes to bring it all together.
- I want to say that the blending step is optional (and if you don’t have a blender, you can certainly skip it), but—this step is what produces the luscious, creamy-yet-cream-less texture you see here. All we do is scoop out some of the hot liquid and blend it with a portion of the beans. Pour it back in, and your soup has been transformed.
- Almost done! We’ll add the remaining beans, plus the pasta, kale and parsley. We’ll cook until the pasta and kale are tender.
- The final step, once we’ve removed the soup from the heat, is to add even more flavor with a tablespoon each of fresh lemon juice and olive oil. Taste it before and after (carefully!) and you’ll understand what a difference this makes.
Watch How to Make Pasta e Fagioli
Pasta e Ceci Variation
Pasta e ceci means “pasta and chickpeas.” This dish is just the same as pasta e fagioli, but uses chickpeas specifically for the bean component. Give it a try by making this recipe with chickpeas!
Craving more soups?
If you love this recipe, you’ll also enjoy:
- Classic Minestrone Soup
- The Best Lentil Soup
- Seriously Good Vegetable Soup
- Homemade Vegetarian Chili
- Quinoa Vegetable Soup with Kale
Please let me know how your pasta e fagioli turns out in the comments. I’m always so happy to hear from you.
Pasta e Fagioli (Italian Pasta and Beans)
- Author:
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 bowls 1x
- Category: Stew
- Method: Stovetop
- Cuisine: Italian
Pasta e fagioli means “pasta and beans” in Italian—this recipe is much more than that! This hearty vegetarian stew is full of irresistible fresh flavor. It’s vegan, too, as long as you don’t top it with cheese. Recipe yields 6 bowls or 8 cups of soup.
Ingredients
- 4 tablespoons extra-virgin olive oil, divided
- 1 medium-to-large yellow onion, finely chopped
- 2 carrots, scrubbed clean, finely chopped
- 2 ribs celery, finely chopped
- ¾ teaspoon fine sea salt, divided
- Freshly ground black pepper, to taste
- 4 cloves garlic, pressed or minced
- 1 can (15 ounces) crushed tomatoes*
- 4 cups vegetable broth
- 3 cups water
- 2 bay leaves
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes, omit if sensitive to spice
- 2 cans (15 ounces each) cannellini beans, Great Northern beans, or chickpeas, rinsed and drained (or 3 cups cooked beans)
- 1 cup (about 4 ounces) cavatelli, ditalini, elbow or small shell pasta of choice
- 2 cups chopped Tuscan kale (tough ribs removed first), or chard or collard greens
- ¼ cup finely chopped Italian parsley
- 1 tablespoon fresh lemon juice (about ½ medium lemon)
- Optional garnishes: Additional chopped parsley, black pepper, grated Parmesan cheese or light drizzle of olive oil
Instructions
- In a large Dutch oven or soup pot over medium heat, warm 3 tablespoons of the olive oil until shimmering. Add the chopped onion, carrot, celery, ½ teaspoon of the salt, and about 10 twists of black pepper. Cook, stirring often, until the vegetables have softened and the onions are turning translucent, about 6 to 10 minutes.
- Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the tomatoes, stir, and cook until the tomatoes are bubbling all over. Add the broth, water, bay leaves, oregano, and red pepper flakes.
- Raise the heat to medium-high and bring the mixture to a simmer. Cook for 10 minutes, stirring occasionally, and reducing the heat as necessary to maintain a gentle simmer.
- Use a heat-safe measuring cup to transfer about 1 ½ cups of the soup (avoiding the bay leaves) to a blender. Add about ¾ cup of the drained beans. Securely fasten the lid and blend until completely smooth, being careful to avoid hot steam escaping from the lid. Pour the blended mixture back into the soup.
- Add the remaining beans, pasta, kale and parsley to the simmering soup. Continue cooking, stirring often to prevent the pasta from sticking to the bottom of the pot, for about 20 minutes, or until the pasta and greens are pleasantly tender.
- Remove the pot from the heat, then remove and discard the bay leaves. Stir in the lemon juice, the remaining tablespoon of olive oil, and remaining ¼ teaspoon salt. Taste and season with more salt (I usually add another ¼ teaspoon) and pepper until the flavors really sing. Garnish bowls of soup as desired, and serve.
- Leftovers taste even better the next day. Allow leftover soup to cool to room temperature, then cover and refrigerate for up to 5 days. Or, freeze leftover soup in individual portions and defrost as necessary.
Notes
Recipe adapted from my minestrone recipe, with reference to Bon Appétit (and their comments section!).
*Tomato recommendation: I always use Muir Glen tomatoes, and used their fire-roasted crushed tomatoes since they don’t offer plain.
Make it gluten free: Use a small, sturdy, gluten-free noodle, such as a corn and quinoa blend.
Make it dairy free/vegan: Don’t add cheese. Simple as that.
If you don’t have a stand blender: You can use an immersion blender to blend (carefully) a portion of the liquid with the beans in a separate (heat-safe) container. Or, skip this step altogether. Your soup will be a little more chunky and less creamy, but still very good.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Lauren
Literally one of the best recipes ever! I’ve made this numerous times over the past few weeks as the weather has started to turn colder. It’s so delicious!!! Thanks for sharing!
★★★★★
Kate
You’re welcome, Lauren! Thank you for trying it and leaving a review.
Tereza
I made this soup yesterday! Amazing!
Everything I have made by your recipes always comes out great! Thank you!
★★★★★
Brittany
I’ve made this recipe twice in the past week. This is our new favorite soup! I followed the recipe exactly and it turned out perfectly both times.
★★★★★
Reb
Definitely a keeper—though I have yet to try a Cookie and Kate recipe that was a dud.
★★★★★
Kate
Hooray, thanks Reb!
A Corcoran
This recipe is FANTASTIC!! Thank you so much. I’ve made horrible versions of this soup over the years – total 180. The only change I made is preparing the pasta separately to add per bowl so as not to lose the yummy broth during storage.
★★★★★
Kate
I’m glad this one was a winner for you! I appreciate the review.
Iva
Another great recipe! Flavorful and healthy! Yum!
★★★★★
Phyllis Bulson Thorpe
I enjoy and look forward to reading and cooking your recipes. I love the fact you are a dog person, no wonder you shine!!. Thank you for sharing your talents with us!!
Best always,
Phyllis
Laurie
I made pasta fagiole yesterday using a recipe given to me years ago by a sweet Italian mamma. But I was thinking it was missing something so I’m glad I found this recipe of yours and look forward to trying it!! Can you please tell me where does the 7.4 g of sugars come into play? Are they from the broth and/or the pasta? I’m specifically going vegan, and no sugars, gluten or cheese, so I very much appreciate your expert input. Thank you.
Kate
Hi Laurie, I’m not quite sure as that is not a recipe I have tried.
Angie
Hi Laurie,
Registered dietitian here, just thought I’d help answer your question. The sugars you see in the nutrition facts are primarily from the carrots and tomatoes. These are naturally occurring sugars from whole food. When people limit sugar, they usually refer to added or concentrated sugars. I wouldn’t worry about the natural sugar in this recipe. Hope that helps!
P.S. Kate, I love your site! Your recipes are the BEST and never fail me. Will try this one tonight! :)
Kate
Thank you so much, Angie!
Sid
I love this recipe, it’s our go to soup for freezing winter nights. I add a spoon of gremolata (chopped parsley, garlic and lemon zest) on top of each bowl when serving, it is delicious!
★★★★★
Nancy
Like all your recipes I’ve made, this was a big hit with our whole family! Our toddler especially loves it. Thank you!
★★★★★
Kate
You’re welcome, Nancy! Thank you for your review.
Jennifer
I love this recipe and so does my family! I didn’t change a thing/ did add fresh grate parm. All of your recipes so far have been so good.
Thanks!
Michelle Maxwell
I made this today with chickpeas and farfalline noodles, and I can absolutely see it becoming one of my winter go-tos! I added vegan parm on top and it was the perfect meal for a snowy December day (my omnivore roommates thought so, too).
Marie
This is absolutely delicious!! It will surely become a new staple recipe in our home. I love that it contains veggies, carbs and protein for a complete meal :) Thank you Cookie and Kate for another awesome recipe.
★★★★★
Kate
Thank you for your review, Marie! I’m glad you loved it.
Leah
This was delicious! My husband is not a fan of beans, but loved this soup. We’ll definitely be making this again! Thanks for another great recipe!
★★★★★
kathy
Made the soup last week. It was absolutely delicious !!
Will definitely make it again and again!! Thank you!!
★★★★★
Johnna
Delicious! I subbed spinach for the kale because that’s what I had on hand. It was a hit with the whole family! Thanks!
★★★★★
Kate
You’re welcome, Johnna! Thank you for your review.
Sandra
Enjoying this right now – so delicious and much better than what I used to make years ago! Thanks and Happy New Year!
★★★★★
Kate
Happy New Year to you as well! I’m delighted you loved it.
Joel Jones
Fantastic! I played around a little bit and added a leek with the onion and it was great too! Thank you for sharing this recipe, a go to favorite of mine.
Ann Wright
I made this with mustard greens instead of kale, as they were on sale locally here. This soup hit the spot!! Thank you so much for sharing the recipe and detailed instructions.
★★★★★
Kate
Thank you for sharing, Ann! I appreciate it.
Jodi
Excellent recipe! Easy to adapt… will definitely make again.
★★★★★
Danielle
I seriously can’t get enough of this soup! It’s been a staple for me this winter!
★★★★★
Kate
I’m delighted to hear that, Danielle!
Megan
delicious!! Have made this a few times, and it is loved by everyone in the family, including a very picky teenager.
★★★★★
Kate
That’s great to hear! Thank you for sharing, Megan.
Shannon
So freaking good. I didn’t have kale so I used bok Choy LOL. Still awesome
★★★★★
Nathalie
It’s super good and the best body warmer ever! I substituted radicchio leaves for the kale I didn’t have – I believe Italian cooks would not take offense??
★★★★★
Meryl B
Made this soup today, and it is a SUPER huge hit at my house! I am a soup freak so my loving it isn’t maybe that surprising – but my very very finicky, I-hate-squishy-vegetables 23yo daughter who would honestly report me to adult protective services if I tried to give her soup for dinner (though she will eat it for lunch) decided after she tasted the finished soup this afternoon that she HAD to have THIS soup for dinner, and it was her new favorite soup, end of story. When informed that I was taking some of it to my mother she sniffed, “just not too much, okay?”
★★★★★
Kate
Love to hear that! I appreciate you taking the time to review.
Laurie
Angie, Thank you!! I appreciate the additional information and look forward to trying this recipe!
Wonderful, creative and informative site, Kate. Thank you.
Julie
This is delicious. Even my husband, who hates beans and kale ate it. Will make this again for sure!!
★★★★★
Marisa
I have made many soups over the years and this is one of the best! Love it! Delicious, comforting and nutritious.
★★★★★
Michi
First time making this recipe and it came out awesome!! Thank you very much for helping this pregnant woman satisfy her bean craving lol my bf who doesn’t eat vegetables ate it right up.
Definitely will try your other recipes as well.
★★★★★
Eija
I love this soup! So flavorful, such a comfort food❤️
★★★★★
Debbi
How did I miss this recipe earlier? Perfect balance of ingredients. I added a small piece of Parmesan rind while simmering, just a personal preference. Wish I would have doubled the recipe. Thanks for another great meal. So happy to hear Cookie is recovering well. She is such a cutie.
★★★★★
Kate
I’m happy you found it, Debbi! Thank you for taking the time to review.
Shelley
I am a non vegetarian and I really enjoyed this soup! I had to hold myself back from adding panchetta and I’m glad I didn’t! I didn’t feel like blending it so instead I took a potato masher to it and it came out great!
★★★★★
Miranda
I am a terrible cook but this turned out so well, even for me. I will definitely make it again, thank you!
★★★★★
Kate
You’re welcome, Miranda!
Dana Michele Krengel
Delicious! My whole family loved.
★★★★★
Michelle
This is amazing! I’ve made this at least 6 times over the past 3 months (also have your lentil soup in rotation). I look forward to eating this soup AND and I feel good about it because I know I’m putting good food into my body. Love your recipes!
★★★★★
Jeanene
Do you think borlotti/cranberry beans would work well with this recipe, or should I stick with white beans? Trying to clean out the cupboard. ;) Looking forward to cooking this either way! Thanks!
Kate
Hi! I find the beans listed in this recipe work the best. But you could try them.
Lostsocalgal
I am going to make this MINUS the KALE, Swiss chard, UGH. SORRY, SORRY, SORRY. Never had it NEVER will eat it/them OR play golf. My long ago neighbor whose family owned the Bova Bakery in the North End of Boston made this for me and it NEVER had greens in it, so I feel very justified. After all the family did drink their red wine out of Welches Grape Jelly jars!! I just WISH I had THAT BREAD that I woke up to the aroma of EVERY MORNING!! And I WILL MAKE IT TONIGHT, sans greens!! Mangia!!
Bianca
This turned out very tasty! I didn’t have crushed tomatoes on hand, only diced. In retrospect I should have put them through the food processor to get that smoother consistency. Regardless of that slip up, the flavours were lovely. We added some parmesan cheese on top and it really added some nice flavour. Thank you for another delicious and cozy recipe for these rainy days!
★★★★★
Hayley
This was fantastic. It was the best thing to make on a cold and rainy winter day. It seemed like it might be a lot of work at first but it was actually quite easy for a weekend dinner. Thanks for another winner Kate :)
★★★★★
Kate
Perfect for a wintery day! Thank you for your review, Hayley.
Manish Bhardwaj
Amazing recipe, very hearty and warm. Just right for the winters. Do believe in your last recommendation about more lemon and olive oil. Just a dash more made all the difference as I was tasting it.
★★★★★
Kate
Thank you, Manish!
Kathleen Hood
I really like this recipe and will make it again – thanks! I topped it with those canned fried onions that typically go on that holiday green bean casserole.
★★★★★
Carol
Delicious and filling. Perfect for a cold winter night
★★★★★
Kate
I agree! Perfect for a cold night.
Alison Thompson
We added shredded romano cheese on top. The whole family, including my picky 6 year old, LOVED this recipe! Delicious.
★★★★★
Karen
My grandma made a version of this recipe decades ago (she was Italian) and I’ve been making pasta e fagioli myself for a long time. This version is an A++ keeper. Well done! And thanks.
★★★★★
Kate
Wonderful, Karen! Thank you for sharing.
Andrea
This soup was delicious. My family loved it. I will definitely make it again.
★★★★★
Kate
That’s great! Thank you for your review, Andrea.
Kiley Gallagher
This recipe is absolutely phenomenal. The blender trick to add creaminess without adding cream? Genius!
★★★★★
Marie Lacroix
I followed the recipe step by step but mine became more like a stew. I had to add two cups of water to make it soupy again. I wonder what happened, your recipes are always on point!
Kate
I’m sorry to hear that! What type of pasta did you use?
Cheryl
Absolutely delicious!!!
★★★★★
Kate
Thank you, Cheryl!
JEJDREW
This was yum-yummy delicious! I didn’t change a thing. Well, I did actually. I added some basil and I had a zucchini just sitting there so I added that. It was really good. I LOVE the pureed beans to make the broth thick and bowl-licking good!
★★★★★
Kate
Bowl-licking, I love it! Than you for your review.
Suzy McAllister
Thanks for another delicious recipe Cookie (and Kate of course)! Just lovely. Only slight amend I made, was to add half a cauliflower I had left over – I blanched it, pureed it and chucked it in, love love!!
★★★★★
Kate
Thank you! Glad you enjoyed it.
Jackie
Made this today on a rainy afternoon and it was amazing! Whole family loved it, including my husband who is an unapologetic carnivore. My 6yo, 4yo, and 1yo all had two helpings too!
★★★★★
Kate
A great soup for a rainy day! Thank you for sharing, Jackie.
Owen
I have been thinking about pasta e fagioli that my mom made for us when I was a kid. This is very different, but very good. No doubt this will become a staple.
PS. A fellow Kansas Citian, I am not quite sure how I found your site, but it has become a regular for me when looking for cooking ideas.
Kristin D
So easy and delicious. My daughter ate the entire bowl clean! My husband said it was good and didn’t need to add any additional seasoning! This recipe is definitely a keeper.
★★★★★
Kaitlyn
Wow! Just wow! Thank you for sharing this recipe. I just made it this evening and my husband and I enjoyed it very much. I have also been enjoying several other recipes from your blog and most recently, your cookbook :)
★★★★★
Joseph
just a time tested tip , when adding dry herbs always rub them between palms , no not tree palms , palms of hands r,, releases the oils and will infuse more flavor a great recipe good job Chef. ” Good Eating ” Oh don’t rush those bay leaf.
★★★★
CJ
Delish! Just a few changes based on what was in the fridge that needed to be used so I peeled and chopped up a broccoli stem to sautee with the carrots, etc. I used fresh tomato juice left over from salsa for part of the vegetable stock, a mix of navy beans and chick peas, and spinach since I didn’t have kale. We like more spice so I added more red pepper flakes. The texture was great with part of the soup blended with part of the beans! A definite keeper! Thanks!
★★★★★
Heather
My husband has Italian roots, so he grew up eating a version of pasta e fagiole. He preferred your version to his family’s. Seriously, this recipe is that good. Thank you, Kate!
★★★★★
Kate
That’s quite the compliment! Thank you for your review, Heather.
Veronica
Enjoying this right now. Made exactly as per recipe and it is fantastic! Thank you
★★★★★
Susan
Made this last night and it was a big hit! Even my son who was suspicious of a healthy soup enjoyed it. Very hearty and comforting on a cold winter day. I used cauliflower pasta to up the protein and it turned out fabulous. Looking forward to eating the leftovers. Thank you!
★★★★★
Karen
I recently found your blog and seeing that this was a Top 10 recipe, thought I’d give it a try. This was absolutely delicious and the best Pasta Fagioli I’ve ever had!! This recipe is a keeper for sure! Can’t wait to try more of your recipes, I’ve been searching for more meals that are healthy AND delicious and that my family will love! Thank you!!
★★★★★
Grace
Just made this for dinner and it was delicious. Perfect for rainy cold weather to warm your body and soul! Thank you for sharing an amazing recipe.
★★★★★
Tania
This was great! I decided it was a little too long a prep and cook time for a weeknight meal, but we cooked it for lunch this Saturday and now have a few servings of leftovers for the work week which is perfect. Very satisfying and hearty with lovely flavours.
★★★★★
Debbie
This is delicious! I added another can of beans…we are bean lovers. Didn’t have kale so used frozen spinach, which I thawed and got rid of most of excess water. I cook my pasta separately so omitted water. I did have to add a little more broth. The key to this recipe is to blend the beans. It takes it over the top!!
★★★★★
Kate
Thank you, Debbie! I’m happy you think so.
Andrea
Love this! Tasty, healthy and filling.
★★★★★
Kristina McCarty
I love this recipe, but where is all this sodium coming from? I love that the calories are down compared to every other one I’ve made, but this has the highest sodium level.
Kate
Hi Kristina, you can read more about the nutrition information I provide. They are just estimates. Canned food does have a higher amount typically. You can reduce by using low sodium, or no salt added. Some foods also have sodium naturally occurring as well.
Fran
I used dried Borloti Beans that I had soaked and Spinach instead of Kale and it was great. Thanks for sharing.
★★★★★
Kate
You’re welcome, Fran!
Marie Lacroix
I kept thinking about what mistake I made and pasta is the culprit…Orzo! Too much of it, half a cup would have worked better. I added water and it I was delicious nonetheless :)
★★★★★
Linda
I have tried various recipes for pasta e fagioli and this takes the cake. The flavor is outstanding and blending some of the beans and soup adds incredible texture. Swapped out the greens for spinach because I had it on hand. Fresh Parmesan on top. I make my pastas on the side and pour the soup over it just prior to serving so the pasta maintains it’s lovely bite. Thanks for such a lovely recipe!
★★★★★
Kate
I’m happy to hear that, Linda! Thank you for your review.
Alison
We’ve made this twice now and has become one of our favorite soups! We tried both regular crushed tomatoes and fire-roasted crushed tomatoes – both are delicious but really like the fire-roasted version. Thank you!
★★★★★
Kate
You’re welcome, Alison! I’m delighted you love it.
Mariah
Absolutely delicious! Thank you for sharing your love of food :)
★★★★★
Theresa
My husband and I loved this soup. It was easy to make and so delicious. The perfect meal on a cold, snowy day. Thank you!
★★★★★
Mimi
This was absolutely delicious!! I followed the instructions to the dot! The only different thing I did was pure a half of a small Idaho potatoes with half of the amount of the beans that go into the blender. Doesn’t change taste, thank you so very much for sharing!!
★★★★★
Tammy
Loved your pasta e Fagiola. Great recipe, thank you.
★★★★★
Kate
You’re welcome, Tammy! Thank you for your review.
Hoyt Holley
I made this soup today, and it was absolutely delicious. Thanks for making my day!
★★★★★
Diane O'Halloran
Delicious! Very filling and reasonably healthy. My only problem was that the ditalini absorbed a lot of the liquid. I think next time I will make the ditalini seperately.
Patti Applegate
My husband loves his meat, but your blog is my go-to for our family’s meatless Fridays. Tonight he claimed that he has never liked Pasta e Fagioli soup: “lots of pasta, a bean here or there, bland, and slimy spinach” was his complaint. But THIS he loved (and so did I)! The seasonings are delicious and it is super hearty and warming. Thanks! This one is a keeper.
★★★★★
Kate
Wonderful, Patti! Thank you for your review.
Whitney Jones
I made this tonight and it was absolutely amazing!! Hands down one of the best soups I’ve ever made! This will be high on my rotation list for a long time to come!!
★★★★★
Erin
I’ve made this recipe 4 weeks in a row now! So delicious, filling and healthy! I make it on Sundays and it makes great left overs during the week. If I have it, I’ll also add some Beyond Meat sausage for some extra protein.
This is a favorite in our house right now! Thank you for another amazing recipe!!
★★★★★
Kate
I love that! Thank you for your comment, Erin.
Diana Dippolito
I’ve been making a plain version of Pasta e Fagiole for decades then came across your recipe and love it! This is a keeper.
★★★★★
Sharon
I made this soup for dinner today. The soup was so flavorful and delicious! Thank you so much for such a delicious recipe.
★★★★★
Kate
Thank you, Sharon! I’m glad you enjoyed it.
Kathryn
This is the best soup I have ever made. THANK YOU for the awesome recipe!
★★★★★
Katy
We made this during the arctic freeze here in Texas this week and it did not disappoint! I was able to share a large mason jar with my neighbor and she raved about it! We loved it so much we are making it again and we doubled the recipe this time put some in the freezer for next week. Thank you for such a delicious soup recipe!
★★★★★
Kate
Wonderful, Katy!
Erica
Absolutely incredible soup. Is this recipe in your book “Love Real Food: More Than 100 Feel-Good Vegetarian Favorites to Delight the Senses and Nourish the Body: A Cookbook” that you sell on Amazon???
★★★★★
Kate
Hi! This one is not in the book, just on the blog. I have other delicious standalone recipes in my cookbook!
anne
I made this tonight and it’s so good!! We are trying to eat less meat, great addition!! Thanks!!
★★★★★
Kate
You’re welcome, Anne!
Marjolein
Can I ask, what is the original cooking time of your cavatelli? Closest I could find were gnochetti sardi (they seem to have more or less the same shape and size) which have a 12 min cooking time. Longer of course in the soup, because that’s not boiling as vigorously.
I was wondering if I shouldn’t put the pasta in first, and the beans and kale later since they do not need long to cook I think?
Kate
Hi, I’m sorry I don’t have more specifics outside of the instructions provided. If your pasta requires less time, you can add it in later but you may also need less liquid if it doesn’t need as much. What did you end up trying?
Marjolein
An added observation: I discussed the weighty subject of pasta fagioli with an Italian friend, and he told me that in Naples they use pasta mista, mixed pasta, for this purpose. Because the differed shapes have different cooking times, some remain very al dente, whereas others become softer. He said that he likes this difference in textures.
★★★★
Clare Earl
We all love this soup! Have made numerous times, served with crusty bread for a very hearty, delicious meal. Leftovers great the next day. Never thought I’d get my kids eating kale, but the both adore this Thanks for a great recipe. Clare, UK
★★★★★
Marjolein
I added the beans and kale somewhat later than the pasta. But the gnocchetti sardi were actually very quick to cook (they needed even less than the indicated time, not more as I thought) so they were a bit on the soft side. Next time I will put everything in at the same time! Still turned out delicious though! A perfect and fitting meal after my online Italian literature class :) Thank you!
Emma
This did not disappoint! Can’t wait to make it again.
★★★★★
Kate
Thank you for your email, Emma!
Karen
This is DELICIOUS!! Will be making another pot very soon
★★★★★
Jan Ellis
Another winner from Cookie and Kate!! This soup is go good! Even when I eat in restaurants, I always find I need a ton of salsa, Tabasco sauce, bbq sauce, ketchup, red pepper, etc to make my food taste good. All of Kate’s recipes have so much flavor and are incredible! I love she’s not afraid of spicy too! Way to go as always Kate!
★★★★★
Sarah Huey
My mom used to make pasta fagioli a lot. We were raised on it. Hadn’t had it in literally years. Mom’s recipe got lost so I googled and found this one. I posted on FB with a photo. Someone commented “that’s not pasta fagioli, that’s goulash!” It turned out yummy. A very tasty memory.
Sarah
★★★★★
Kate
I’m glad you were able to enjoy it and was a good memory, Sarah!
Cathy McGuire
Most delicious soup! I am so happy I found the recipe. I sometimes use diced tomatoes instead of the crushed tomatoes. My husband and I enjoy this soup every week.
★★★★★
Kate
I’m glad you found it too! Thank you for your review, Cathy.
Deb
I made this for dinner this weekend. The entire family loved it. So now this recipe goes into the regular rotation of my go-to recipes. Thanks, Kate!
I used frozen greens which I sautéed separately with onion powder and garlic powder before adding to the soup. I kept the cooked pasta separate to add to the leftover soup for weekday lunches. I ran out of Muir Glen fire roasted tomatoes and so used their canned diced tomatoes.
★★★★★
Nancy
Great recipe! And thank you for your thorough instructions. I made 2 versions of this tonight for a young adults group we host each week. I added some mushrooms to your original recipe and my second batch I left out the beans and added zucchini and chicken Italian sausage. Rave reviews from the whole house! I added a batch of homemade focaccia bread and it was the icing on the cake! Thanks so much for such a flavor packed hearty soup!! Delicious!!
Harrison
I made this tonight it was great. Don’t skip the blender step it makes the difference in my opinion! It was wonderful with Pumpernickel Rye bread.
★★★★★
Annemarie
I’ve made this delicious soup several times already – it has become a favorite for my husband and me! Tonight I substituted fresh baby spinach for the kale & added it at final minutes of cook time.
★★★★★
Kate
Thank you for sharing, Annemarie! I appreciate your review.
Nena
Pasta Fagioli is my favorite. I just saw your recipe when I was looking your mango salsa recipe. I WILL be trying it soon. Thanks for the recipes
Kate
Be sure to comment and review when you do, Nena!
Nena
It’s funny that I was making the soup when you texted me. Made it and loved it I did make some changes to meet my personal preferences. Added 2 links of hot Italian sausage and switched spinach for kale. Loved the addition of lemon juice and olive oil and blending some of the ingredients. My husband even complimented me on it!
Fran Cocker
I make this with mini gnocchi instead of pasta. My whole family loves it, even my 1 year old and 3 year old. We make it weekly and it makes a great lunch the next day.
★★★★★
Kate
That’s great to hear, Fran!
Mary Steffel
Thank you so much for this recipe! My three year old even likes it! I’m trying to make fewer meals with meat, so this is a good one to put in the rotation! Even though I substituted for some veg (can’t find some specific stuff here in South Korea) it still turned out beautifully!
★★★★★
Kate
Thank you for sharing, Mary! I’m happy you loved it.
Carlie
So good I feel compelled to leave a review. I never leave reviews. Good or bad. I highly recommend. It’s really easy to make too.
★★★★★
Kate
I’m delighted you did and enjoyed this recipe, too! Thank you for taking the time, Carlie.
David
Fantastic recipe as always! Kate your recipes are always my go to if you have what I’m looking for! Thank you so much
★★★★★
Kate
You’re welcome, David! I appreciate your review.