Pasta Fazool

A Hearty Italian Bean and Pasta Soup with Old-World Flavor

 Overview

• Prep Time: 15 minutes

• Cook Time: 30 minutes

• Total Time: 45 minutes

• Difficulty: ★★☆☆☆ (Easy to Moderate)

• Servings: 4–6

• Cuisine: Italian

• Course: Soup / Main Dish

 What is Pasta Fazool?

Pasta Fazool is the Americanized pronunciation of the Italian “Pasta e Fagioli,” which literally means “pasta and beans.” This humble, hearty dish originated in Southern Italy as cucina povera — “peasant cooking” — made with simple, affordable ingredients like beans, pasta, garlic, and olive oil.

Despite its rustic roots, Pasta Fazool is beloved around the world for its rich, comforting flavor and nutritious profile. Every Italian family has their own twist — some versions are more brothy, others thick and stew-like. Some include meat, others are completely vegetarian.

This recipe strikes a classic balance: thick enough to satisfy, but light enough to enjoy any time of year.

 Ingredients

 Base Ingredients

• 2 tbsp olive oil

• 1 small onion, finely diced

• 2 cloves garlic, minced

• 1 small carrot, finely diced

• 1 stalk celery, finely diced

• 1 can (15 oz) cannellini beans, drained and rinsed

• 1 can (15 oz) crushed tomatoes

• 4 cups low-sodium vegetable or chicken broth

• 1 cup small pasta (ditalini, elbow, or small shells)

• 1 tsp dried oregano

• 1/2 tsp dried thyme

• Salt and freshly ground black pepper to taste

• 1/4 tsp red pepper flakes (optional)

 Optional (But Recommended) Add-Ins

• 1/2 cup grated Parmesan cheese, plus more for topping

• 2 tbsp fresh parsley, chopped

• 1–2 slices pancetta or bacon, diced (optional for richer flavor)

• 1 tsp Italian seasoning

• Crusty bread or garlic toast, for serving

 Equipment Needed

• Large soup pot or Dutch oven

• Stirring spoon

• Ladle

• Cutting board + knife

• Cheese grater (for Parmesan)

 Instructions

 Step 1: Sauté the Aromatics

Time: 5–7 minutes

1. Heat olive oil in a large pot over medium heat.

2. Add onion, carrot, and celery. Sauté for 4–5 minutes until vegetables are softened.

3. Add garlic and cook for 1 more minute until fragrant.

Optional: Add diced pancetta or bacon at this stage for a savory depth of flavor. Let it crisp slightly before continuing.

 Step 2: Add Tomatoes, Beans, and Seasonings

Time: 3–5 minutes

1. Stir in the crushed tomatoes, cannellini beans, and all seasonings: oregano, thyme, salt, pepper, and red pepper flakes.

2. Mix well and let simmer for 2–3 minutes so the flavors begin to meld.

 Step 3: Add Broth and Simmer

Time: 10–15 minutes

1. Pour in the broth and bring the soup to a low boil.

2. Lower the heat and simmer uncovered for 10–15 minutes. This allows the flavors to deepen.

If you prefer a thicker soup, mash about 1/4 of the beans with a fork before adding them to the pot.

 Step 4: Cook the Pasta

Time: 10 minutes

1. Stir in the pasta and cook according to the package directions (usually 8–10 minutes) directly in the soup.

2. Stir occasionally to prevent sticking.

Add more broth or water if the soup thickens too much while the pasta cooks.

 Step 5: Finish and Serve

Time: 3–5 minutes

1. Turn off the heat and stir in the grated Parmesan and fresh parsley.

2. Taste and adjust seasoning — you may want more salt, pepper, or a splash of olive oil.

 Serving Suggestions

• Ladle into bowls and top with more Parmesan, parsley, and a drizzle of extra virgin olive oil.

• Serve with a side of toasted ciabatta, crusty bread, or garlic knots.

• Add a simple salad for a full Italian-inspired meal.

 Variations

 Storage & Reheating

• Fridge: Store leftovers in an airtight container for up to 4 days.

• Freezer: Freeze (before adding pasta) for up to 3 months.

• Reheat: Warm gently on the stovetop, adding broth to loosen the texture if needed.

 Nutrition (Per Serving, Based on 6 Servings)

Nutrition will vary based on exact ingredients and whether cheese or meat is added.

 Helpful Tips & Tricks

• Cook pasta separately if you plan to store leftovers — it won’t absorb too much broth.

• For extra creaminess, blend a portion of the soup before adding pasta.

• Add a parmesan rind during simmering for deeper umami flavor.

• Want to stretch the soup further? Add a handful of baby spinach or chopped kale at the end.