YT Recipe

THE BEST ITALIAN COMFORT FOOD: PASTA E FAGIOLI!

THE BEST ITALIAN COMFORT FOOD: PASTA E FAGIOLI! is a medium Italian recipe that serves 6. 180 calories per serving. Recipe by An italian in my Kitchen on YouTube.

Prep: 15 min | Cook: 46 min | Total: 1 hr 11 min

Cost: $13.18 total, $2.20 per serving

Ingredients

  • 2 tablespoons Olive Oil (extra virgin, for sautéing)
  • 1 clove Garlic (minced)
  • 0.5 medium Onion (diced)
  • 2 medium Carrots (diced)
  • 1 stalk Celery (diced)
  • 4 cups Vegetable Broth (low‑sodium)
  • 1.25 cups Dried Borlotti Beans (soak 8‑12 hrs, then drain and rinse)
  • 0.75 cup Tomato Passata (smooth tomato puree)
  • 0.75 teaspoon Dried Oregano
  • 0.75 teaspoon Dried Basil
  • 0.5 teaspoon Salt (kosher or sea salt)
  • 1 pinch Red Pepper Flakes (optional, to taste)
  • 1 cup Water (adjust for desired thickness)
  • 1.25 cup Ditalini Pasta (dry, small tube pasta)
  • 2 tablespoons Parmesan Cheese (grated, for serving)

Instructions

  1. Soak the Beans

    Place the dried borlotti beans in a large bowl, cover with plenty of water and let soak for 8‑12 hours, then drain and rinse before using.

    Time: PT0M

  2. Prepare the Vegetables

    Finely dice the onion, carrots, and celery stalk. Mince the garlic.

    Time: PT8M

  3. Sauté the Aromatics

    Heat 2 Tbsp olive oil in a large pot over medium heat. Add the onion, carrots, celery, and garlic. Cook, stirring occasionally, until the vegetables become translucent and fragrant, about 7 minutes.

    Time: PT7M

    Temperature: Medium

  4. Add Liquids and Seasonings

    Stir in the vegetable broth, tomato passata, dried oregano, dried basil, salt, and red pepper flakes. Bring the mixture to a gentle boil.

    Time: PT5M

    Temperature: Medium

  5. Simmer the Beans

    Add the soaked and drained borlotti beans. Reduce the heat to low‑medium, cover the pot leaving a small vent, and let simmer for 25 minutes, or until the beans are tender.

    Time: PT25M

    Temperature: Low-Medium

  6. Adjust Soup Thickness

    If the soup is too thick, stir in 1 cup of water (or more to taste). Bring back to a boil for 5 minutes.

    Time: PT5M

    Temperature: Medium

  7. Cook the Pasta

    Add the dry ditalini pasta to the boiling soup. Cook, stirring gently, until the pasta is al dente, about 9 minutes.

    Time: PT9M

    Temperature: Medium

  8. Finish and Serve

    Remove the pot from heat. Ladle soup into bowls and sprinkle each serving with grated Parmesan cheese.

    Time: PT2M

Nutrition Facts

Calories
180
Protein
8g
Carbohydrates
30g
Fat
5g
Fiber
6g

Dietary info: Vegetarian, Nut-Free

Allergens: Gluten, Dairy

Last updated: April 11, 2026

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THE BEST ITALIAN COMFORT FOOD: PASTA E FAGIOLI!

Recipe by An italian in my Kitchen

A hearty, traditional Italian bean and pasta soup perfect for cold winter days. This comforting Pasta e Fagioli combines soaked borlotti beans, ditalini pasta, vegetables, and aromatic herbs for a thick, flavorful broth topped with grated Parmesan.

MediumItalianServes 6

Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist

Source Video
10m
Prep
51m
Cook
10m
Cleanup
1h 11m
Total

Cost Breakdown

$13.18
Total cost
$2.20
Per serving

Critical Success Points

  • • Soak the borlotti beans for 8‑12 hours to ensure they soften properly.
  • • Sauté the vegetables until translucent but not browned.
  • • Simmer the beans until they are fully tender before adding pasta.
  • • Add the pasta at the end and cook only until al dente to avoid mushy texture.

Safety Warnings

  • • Handle hot oil carefully to avoid splatter.
  • • Use oven mitts when moving the hot pot.
  • • Watch the boiling soup to prevent burns from splashing.

Frequently Asked Questions

Everything you need to know about this recipe

Q

What is the cultural significance and history of Pasta e Fagioli in Italian cuisine?

A

Pasta e Fagioli is a classic comfort dish from central Italy, traditionally served as a peasant soup that stretches inexpensive beans and pasta into a filling meal. It reflects the Italian tradition of using pantry staples to create hearty, seasonal fare, especially during the cold winter months.

cultural
Q

What are the traditional regional variations of Pasta e Fagioli in Italy?

A

In Rome the soup often uses small ditalini pasta and borlotti beans, while in the north you might find pancetta or rosemary added. In the south, cannellini beans and a touch of tomato are common, and some regions finish the soup with a drizzle of extra‑virgin olive oil or grated pecorino.

cultural
Q

How is Pasta e Fagioli traditionally served in Italy?

A

It is usually served hot in deep bowls, topped with a generous sprinkle of grated Parmesan or Pecorino Romano and a drizzle of olive oil. A crusty piece of bread or focaccia is often placed on the side for dipping.

cultural
Q

During which occasions is Pasta e Fagioli commonly enjoyed in Italian culture?

A

Pasta e Fagioli is a staple for everyday family meals, especially during the colder months. It is also served at informal gatherings, after‑work meals, and sometimes as part of a larger Italian Sunday lunch.

cultural
Q

What makes Pasta e Fagioli special in Italian cuisine?

A

Its simplicity and reliance on pantry ingredients showcase the Italian philosophy of turning humble foods into flavorful dishes. The combination of beans, pasta, and aromatic herbs creates a balanced protein‑carb soup that is both nourishing and comforting.

cultural
Q

What are the most common mistakes to avoid when making Pasta e Fagioli at home?

A

Common errors include not soaking the beans long enough, overcooking the pasta so it becomes mushy, and adding too much water which dilutes flavor. Also, be careful not to burn the garlic during sauté; it should stay golden, not dark.

technical
Q

Why does this Pasta e Fagioli recipe add the pasta at the end instead of cooking it with the beans?

A

Adding pasta at the end ensures it stays al dente and does not absorb too much broth, which would make the soup overly thick. Beans need a longer cooking time, while pasta cooks quickly; separating the steps preserves texture for both.

technical
Q

Can I make Pasta e Fagioli ahead of time and how should I store it?

A

Yes, the soup improves in flavor after a few hours or overnight. Store it in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove, adding a splash of water or broth if the soup has thickened.

technical
Q

What texture and appearance should I look for when my Pasta e Fagioli is done?

A

The beans should be tender but not falling apart, the broth should be thick enough to coat the pasta, and the pasta should be al dente—firm to the bite. The soup should have a rich, reddish‑orange hue from the tomato passata.

technical
Q

What does the YouTube channel An Italian in My Kitchen specialize in?

A

The YouTube channel An Italian in My Kitchen focuses on authentic Italian home cooking, sharing family‑style recipes, seasonal dishes, and cooking tips that bring traditional Italian flavors to a North American audience.

channel
Q

How does the YouTube channel An Italian in My Kitchen's approach to Italian cooking differ from other Italian cooking channels?

A

An Italian in My Kitchen emphasizes personal family stories, practical home‑cooking adaptations, and clear step‑by‑step instructions for everyday cooks, often highlighting comfort foods for cold weather rather than elaborate restaurant‑style dishes.

channel
More like this:Italian RecipesSoup RecipesMore by An italian in my Kitchen

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