How to make Pasta Fagioli - Cara Di Falco - Cara's Cucina
How to make Pasta Fagioli - Cara Di Falco - Cara's Cucina is a easy Italian-American recipe that serves 6. 250 calories per serving. Recipe by Cara Di Falco on YouTube.
Prep: 10 min | Cook: 36 min | Total: 56 min
Cost: $29.99 total, $5.00 per serving
Ingredients
- 1 pound Ditalini Pasta (small tube-shaped pasta, also called "little fingers")
- 1 tablespoon Italian Extra Virgin Olive Oil (good quality for sautéing)
- 0.5 medium Onion (chopped)
- 2 cloves Garlic (minced)
- 0.5 cup Crushed Tomatoes (can be canned crushed tomatoes or leftover tomato sauce)
- 2 15‑ounce cans Cannellini Beans (drained, reserve the liquid)
- to taste Salt
- to taste Black Pepper (freshly ground)
- 1 pinch Oregano (optional)
- 1 pinch Red Pepper Flakes (optional for heat)
- 2 tablespoons Parmesan Cheese (freshly grated for serving)
Instructions
Boil Water
Fill a large stockpot with 6‑8 quarts of water, add a generous pinch of salt, and bring to a rolling boil.
Time: PT10M
Temperature: 212°F
Cook Pasta
Add the ditalini pasta to the boiling water and cook until al dente, about 8 minutes.
Time: PT8M
Temperature: 212°F
Reserve Pasta Water and Drain
Before draining, ladle out 1 cup of the hot pasta water and set aside. Then drain the pasta in a colander.
Time: PT2M
Sauté Aromatics
In the same pot, heat 1 tablespoon of Italian olive oil over medium heat. Add the chopped onion and sauté 3‑5 minutes until translucent.
Time: PT5M
Add Garlic
Stir in the minced garlic and cook for about 1 minute until fragrant.
Time: PT1M
Incorporate Tomatoes
Add ½ cup crushed tomatoes (about 3‑4 tablespoons) and cook, stirring, for 2 minutes until the mixture darkens slightly.
Time: PT2M
Add Beans and Liquids
Add both 15‑ounce cans of cannellini beans (drained) along with a splash of the reserved bean liquid and the reserved pasta water. Stir to combine and ensure the soup is just covered.
Time: PT2M
Re‑introduce Pasta and Simmer
Return the cooked ditalini pasta to the pot, season with salt, black pepper, a pinch of oregano, and a pinch of red pepper flakes. Reduce heat to low and let the soup heat through for 5 minutes.
Time: PT5M
Serve
Ladle the soup into bowls and finish each serving with a generous sprinkle of freshly grated Parmesan cheese.
Time: PT1M
Nutrition Facts
- Calories
- 250
- Protein
- 10 g
- Carbohydrates
- 40 g
- Fat
- 5 g
- Fiber
- 8 g
Dietary info: Vegetarian
Allergens: Gluten, Dairy
Ingredient Substitutions
- Instead of Ditalini Pasta: Small elbow macaroni, Orzo
- Instead of Italian Extra Virgin Olive Oil: Vegetable oil, Canola oil
- Instead of Onion: Shallot, Leek
- Instead of Garlic: Garlic powder (1/4 tsp)
- Instead of Crushed Tomatoes: Diced tomatoes, Tomato puree
- Instead of Cannellini Beans: Great Northern beans, Red kidney beans
- Instead of Oregano: Italian seasoning
- Instead of Red Pepper Flakes: Cayenne pepper (a pinch)
- Instead of Parmesan Cheese: Pecorino Romano
Equipment Needed
- Large Stockpot
- Colander
- Wooden Spoon
- Chef's Knife
- Cutting Board
- Measuring Spoons
- Ladle (optional)
- Grater (optional)
Critical Steps — Do Not Skip
- Cooking the pasta al dente and reserving pasta water.
- Sautéing onion until translucent before adding garlic.
- Adding bean liquid and pasta water to create a flavorful broth.
Chef Tips from the Video
- Use a high‑quality extra virgin olive oil for the best aromatic base.
- If you have leftover homemade tomato sauce, substitute it for the crushed tomatoes for deeper flavor.
- Reserve both pasta water and bean liquid; the starch helps thicken the soup naturally.
Troubleshooting
Soup is too thick.
Add additional reserved pasta water, bean liquid, or plain water a few tablespoons at a time until desired consistency is reached.
Pasta becomes mushy.
Cook pasta al dente and add it back to the soup just before serving; avoid over‑cooking in the broth.
Flavor is bland.
Taste and increase salt, pepper, or a pinch more oregano/red pepper flakes. A splash of good-quality olive oil at the end can boost flavor.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in a freezer‑safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- The soup tastes even better the next day; refrigerate and reheat gently.
- If freezing, leave out the Parmesan until serving and add fresh after reheating.
Frequently Asked Questions
What is the cultural significance and history of Pasta e Fagioli in Italian-American cuisine?
Pasta e Fagioli, often called "pasta fazool" on the East Coast, originated as a peasant dish in Italy, using inexpensive pantry staples like beans, pasta, and tomatoes. Italian immigrants brought it to America, where it became a comfort food symbol of frugal, hearty cooking for cooler seasons.
What are the traditional regional variations of Pasta e Fagioli in Italy?
In central Italy, especially Rome, the soup often uses small pasta like ditalini and cannellini beans with a tomato base. In the south, you might find larger pasta shapes, pork or pancetta, and sometimes a splash of olive oil. Northern versions may add greens such as kale or spinach and use broth instead of a tomato base.
How is Pasta e Fagioli traditionally served in Italian households?
It is typically served hot in deep bowls, topped with a generous shaving of Parmesan cheese and a drizzle of extra‑virgin olive oil. Some families accompany it with crusty bread or a simple salad to round out the meal.
What occasions or celebrations is Pasta e Fagioli associated with in Italian culture?
Pasta e Fagioli is a staple for everyday family meals, especially during the fall and winter months. It also appears at casual gatherings, potlucks, and as a comforting dish after holidays when leftovers are abundant.
What makes Pasta e Fagioli special or unique in Italian-American cuisine?
Its simplicity, reliance on pantry staples, and the balance of protein from beans with comforting pasta make it a quintessential Italian‑American comfort food. The dish showcases how humble ingredients can create a rich, satisfying soup.
What are the most common mistakes to avoid when making Pasta e Fagioli?
Overcooking the pasta so it becomes mushy, not reserving pasta or bean water (which adds body), and under‑seasoning the broth are the biggest pitfalls. Also, adding too much tomato can overwhelm the bean flavor.
Why does this Pasta e Fagioli recipe use both pasta water and bean liquid instead of just broth?
The starchy pasta water and the creamy bean liquid naturally thicken the soup and deepen its flavor without needing added thickeners. This technique stays true to the traditional, resource‑saving approach of the dish.
Can I make Pasta e Fagioli ahead of time and how should I store it?
Yes, the soup improves after a night in the refrigerator. Store it in an airtight container for up to 4 days, reheating gently on the stove. If freezing, keep it for up to 3 months and add fresh Parmesan after reheating.
What texture and appearance should I look for when making Pasta e Fagioli?
The broth should be slightly thickened from the starches, with a rich reddish‑orange hue from the tomatoes. The beans should be tender, the pasta al dente, and the vegetables softened but not mushy.
How do I know when Pasta e Fagioli is done cooking?
When the pasta is al dente, the beans are heated through, and the soup has a cohesive, slightly creamy consistency. A final taste test should confirm proper seasoning.
What does the YouTube channel Cara Di Falco specialize in?
The YouTube channel Cara Di Falco focuses on approachable, family‑friendly Italian and Italian‑American recipes, sharing cooking stories, technique tips, and cultural background for each dish.
How does the YouTube channel Cara Di Falco's approach to Italian cooking differ from other Italian cooking channels?
Cara Di Falco emphasizes storytelling and personal family traditions, often adapting classic Italian dishes with practical, budget‑friendly twists for the American home cook, whereas many other channels focus on high‑end or restaurant‑style presentations.
Last updated: August 21, 2026
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