I recently made this White Pasta e Fagioli Recipe, and I can honestly say it’s one of the coziest bowls of soup I’ve had in a long time. The creamy white beans, tender pasta, and fragrant herbs create such a comforting flavor.
I love how simple pantry ingredients come together into something that tastes restaurant-worthy. When I first tried it, I was surprised at how hearty yet light it felt. If you’re craving a warm, satisfying Italian-inspired meal, this recipe is absolutely worth making.
If you enjoy comforting homemade dishes like this, you might also appreciate the bright flavors in Citrus Spiced Baby Octopus with Crunchy Broccolini Recipe or the refreshing twist of Pickle Lovers Chicken Salad Recipe for something a little different.
Ingredients for White Pasta e Fagioli
Here’s everything you’ll need to make this comforting soup, along with helpful tips to get the best flavor and texture.
- Olive oil – 2 tablespoons: Use good-quality olive oil for sautéing. It builds the base flavor of the soup and enhances the aromatics.
- Yellow onion – 1 medium, finely diced: A sweet yellow onion adds depth and subtle sweetness to balance the beans and broth.
- Carrots – 2 medium, diced: Carrots provide natural sweetness and beautiful color. Dice them evenly for consistent cooking.
- Celery stalks – 2, diced: Celery adds classic soup flavor. Fresh, crisp celery works best for texture.
- Garlic – 3 to 4 cloves, minced: Fresh garlic gives bold flavor. Avoid jarred garlic if possible for a cleaner taste.
- Italian seasoning – 1 teaspoon: This blend of dried herbs brings that traditional Italian warmth to the dish.
- Kosher salt – 1 teaspoon (or to taste): Season gradually. Beans absorb salt, so adjust after simmering.
- Freshly ground black pepper – ½ teaspoon: Adds mild heat and balances the richness of the beans.
- Crushed red pepper flakes – ¼ teaspoon (optional): For a subtle kick, this is perfect. Adjust to your spice preference.
- White beans (such as cannellini or great northern) – 2 (15-ounce) cans, drained and rinsed: These creamy beans are the star. Rinsing removes excess sodium and improves flavor.
- Low-sodium chicken broth – 6 cups: Using low-sodium broth gives you better control over seasoning.
- Small pasta (like ditalini) – 1 cup: Ditalini is traditional and holds up well in soup without becoming mushy.
- Fresh rosemary – 1 teaspoon, finely chopped: Fresh rosemary gives an earthy aroma. Chop finely so it blends well.
- Fresh parsley – 2 tablespoons, chopped: Added at the end for freshness and brightness.
- Parmesan cheese – freshly grated, for serving: Always grate Parmesan fresh. Pre-shredded cheese doesn’t melt as smoothly.
Note: These quantities make about 6 hearty servings of White Pasta e Fagioli.
Variations
This recipe is flexible and easy to adjust depending on your preferences.
- For a vegetarian version, use vegetable broth instead of chicken broth. The flavor remains rich and satisfying.
- To make it dairy-free, simply skip the Parmesan topping or use a dairy-free alternative. The soup is still creamy thanks to the beans.
- If you want more protein, add cooked shredded chicken or even Italian sausage. Brown it first, then continue with the recipe.
- For a thicker texture, mash a portion of the beans before adding them to the pot. This creates a naturally creamy consistency without cream.
- You can also add spinach or kale toward the end for extra greens and nutrition.
Cooking Time
Here’s how long this White Pasta e Fagioli takes from start to finish:
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Equipment You Need
- Large Dutch oven or heavy soup pot – for cooking the soup evenly
- Wooden spoon – for stirring without scratching the pot
- Sharp knife – for chopping vegetables cleanly
- Cutting board – for prepping all ingredients
- Measuring cups and spoons – to ensure accurate quantities
- Ladle – for serving the soup easily
How to Make White Pasta e Fagioli Recipe?
This soup comes together in simple steps. Each stage builds flavor for a rich and comforting result.
Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened and fragrant.
Stir occasionally to prevent browning. You want the vegetables tender but not caramelized. This step builds the soup’s flavor base.
Add minced garlic and cook briefly. Stir constantly so it doesn’t burn.
Add Seasonings and Beans
Sprinkle in Italian seasoning, salt, black pepper, and red pepper flakes. Stir well to coat the vegetables evenly.
Add the drained white beans to the pot. Mix gently so they don’t break apart.
Pour in the broth and stir everything together. Bring the mixture to a gentle boil.
Simmer the Soup
Reduce the heat to low and let the soup simmer. This allows the flavors to blend beautifully.
Add chopped rosemary during this stage. The fresh herb infuses the broth with aroma.
Let it cook for about 10–15 minutes so everything softens properly.
Cook the Pasta
Add the ditalini pasta directly into the simmering soup. Stir occasionally so it doesn’t stick.
Cook until the pasta is tender but still slightly firm. Overcooking will make it mushy.
Taste and adjust salt and pepper if needed.
Finish and Serve
Turn off the heat and stir in fresh parsley. This brightens the overall flavor.
Ladle the soup into bowls while hot. Top generously with freshly grated Parmesan.
Serve immediately for the best texture and flavor.
Additional Tips for Making This Recipe Better
Here are a few things I’ve learned after making this White Pasta e Fagioli multiple times:
- I like to slightly mash some of the beans with the back of a spoon. It makes the soup naturally creamy without adding cream.
- I always cook the pasta just until al dente because it continues softening in hot broth.
- I prefer adding Parmesan rind to the pot while simmering. It adds incredible depth.
- I taste and adjust salt at the very end. Beans and broth can vary in saltiness.
- If the soup thickens too much later, I just add a splash of warm broth or water before reheating.
How to Serve White Pasta e Fagioli Recipe?
This soup is best served hot in deep bowls. I like sprinkling extra parsley and a drizzle of olive oil on top for a beautiful finish.
Serve it with crusty Italian bread or garlic bread to soak up the flavorful broth. A simple green salad on the side balances the richness perfectly.
For a cozy dinner, pair it with roasted vegetables or a light antipasto platter. It’s hearty enough to stand alone but pairs well with simple sides.
Nutritional Information
Here’s an approximate breakdown per serving:
- Calories: Around 350–400 kcal
- Protein: Approximately 15–18 grams
- Carbohydrates: About 50–55 grams
- Fat: Around 10–12 grams
These values may vary depending on exact ingredients used.
Make Ahead and Storage
Refrigerating
Allow the soup to cool completely before transferring it to an airtight container. It stays fresh in the refrigerator for up to 4 days. The pasta may absorb more broth over time.
Freezing
For best results, freeze the soup without the pasta. Store in freezer-safe containers for up to 3 months. Add freshly cooked pasta when reheating.
Reheating
Reheat on the stovetop over medium-low heat. Add extra broth or water to loosen the consistency. Stir occasionally until heated through.
Why You’ll Love This Recipe?
This White Pasta e Fagioli is a comforting classic that’s easy to fall in love with.
- It’s simple and pantry-friendly. Most ingredients are everyday staples, making it easy to prepare anytime.
- It’s hearty yet light. The beans provide protein and fiber without feeling heavy.
- It’s customizable. You can adjust herbs, spice levels, or add extra vegetables.
- It’s budget-friendly. Canned beans and pasta make this meal affordable.
- It’s perfect for meal prep. The flavors deepen the next day, making leftovers even better.