Pasta e Fagioli - Pasta and Bean Soup
Pasta e Fagioli - Pasta and Bean Soup is a medium Italian recipe that serves 4. 450 calories per serving. Recipe by Francesco Mattana on YouTube.
Prep: 18 min | Cook: 32 min | Total: 1 hr 5 min
Cost: $36.76 total, $9.19 per serving
Ingredients
- 2 tablespoons Extra Virgin Olive Oil (for sautéing the sofrito)
- 1 medium Onion (yellow, diced)
- 2 cloves Garlic (minced)
- 1 small Carrot (peeled and diced)
- 1 stalk Celery Stalk (diced)
- 1 pinch Salt (to season the sofrito)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 teaspoon Fresh Rosemary (finely chopped)
- 2 tablespoons Sundried Tomatoes (chopped, oil‑packed)
- 2 tablespoons Tomato Paste (regular tomato paste)
- 2 cups Vegetable Stock (low‑sodium)
- 1 cup Canned White Beans (drained and rinsed (cannellini or great northern))
- 250 grams Pasta Mista (mixed pasta) (mix of small shapes, e.g., orecchiette, ditalini, fusilli)
- 1 tablespoon Extra Virgin Olive Oil (for finishing drizzle)
Instructions
Sauté the Sofrito
Heat a large pot over medium‑high heat, drizzle 2 Tbsp extra‑virgin olive oil, then add the diced onion, minced garlic, diced carrot, and diced celery. Cook, stirring occasionally, for about 10 minutes until softened. Add a pinch of salt.
Time: PT10M
Temperature: medium‑high
Add Herb‑Sundried Tomato Flavor Bomb
While the sofrito cooks, finely chop the parsley, rosemary, and sundried tomatoes. Add the mixture to the pot and stir for 1‑2 minutes to release aromatics.
Time: PT2M
Temperature: medium‑high
Build the Tomato‑Bean Base
Stir in the tomato paste, then pour in the vegetable stock and add the drained beans. Give everything a good mix, cover with a lid, and let it simmer for 10 minutes.
Time: PT10M
Temperature: medium
Create Creamy Texture
Remove the pot from heat. Using a ladle, scoop out roughly half of the sauce and transfer it to a blender. Blitz until completely smooth (about 30 seconds). Return the blended portion to the pot and stir to combine, creating a silky, creamy sauce.
Time: PT5M
Cook Pasta Directly in Sauce
Add the mixed pasta to the pot, stirring to ensure each piece is coated. Cook, uncovered, for about 12 minutes or until al dente, stirring occasionally. The pasta will release starch, further thickening the sauce.
Time: PT12M
Temperature: medium
Finish and Serve
Turn off the heat, drizzle the remaining 1 Tbsp extra‑virgin olive oil over the pasta, give a final toss, and serve hot.
Time: PT1M
Nutrition Facts
- Calories
- 450
- Protein
- 15 g
- Carbohydrates
- 70 g
- Fat
- 12 g
- Fiber
- 8 g
Dietary info: Vegetarian, Vegan‑friendly (use vegan stock)
Allergens: Wheat (pasta), Potential soy (if stock contains soy)
Ingredient Substitutions
- Instead of Extra Virgin Olive Oil: Canola oil, vegetable oil
- Instead of Onion: shallot
- Instead of Garlic: garlic powder (1 tsp)
- Instead of Carrot: parsnip
- Instead of Celery Stalk: celery leaves
- Instead of Fresh Parsley: fresh cilantro
- Instead of Fresh Rosemary: dried rosemary (½ tsp)
- Instead of Sundried Tomatoes: sun‑dried tomato paste
- Instead of Tomato Paste: crushed tomatoes (½ cup)
- Instead of Vegetable Stock: chicken stock (non‑vegetarian), water with bouillon
- Instead of Canned White Beans: chickpeas, cooked lentils
- Instead of Pasta Mista (mixed pasta): any short pasta
- Instead of Extra Virgin Olive Oil: truffle oil for garnish
Equipment Needed
- Large Pot
- Wooden Spoon
- Chef's Knife
- Cutting Board
- Blender or Immersion Blender
- Measuring Cups and Spoons
- Ladle (optional)
Critical Steps — Do Not Skip
- Blend half of the sauce to achieve a silky, creamy texture
- Cook the pasta directly in the sauce so the starch thickens the dish
Chef Tips from the Video
- Use a high‑quality extra‑virgin olive oil for the best flavor
- Finely chopping the herbs ensures they integrate smoothly into the sauce
- If you prefer a smoky note, add a pinch of smoked paprika with the tomato paste
Troubleshooting
Sauce is too thick after blending
Add a splash of vegetable stock or water and stir until desired consistency is reached
Pasta is undercooked
Continue cooking in the sauce, adding a little more stock if needed, until al dente
Sauce is watery
Let the pot simmer uncovered for a few more minutes to reduce, or add a tablespoon of tomato paste
Storage
Refrigerator: Store in an airtight container for up to 3 days
Freezer: Can be frozen for up to 1 month, but pasta may become softer; reheat gently with added water
Room temperature: Do not leave at room temperature longer than 2 hours
Make-Ahead Tips
- Prepare the tomato‑bean sauce a day ahead and refrigerate; reheat and add fresh pasta when ready to serve
- The blended half of the sauce can be made in advance and stored separately
Frequently Asked Questions
What is the cultural significance and history of creamy tomato‑bean pasta in Italian cuisine?
While pasta with beans (pasta e fagioli) is a traditional Italian peasant dish, adding tomato paste and sundried tomatoes creates a richer, modern comfort version that reflects contemporary Italian home cooking trends.
What are the traditional regional variations of bean‑based pasta dishes in Italy?
In central Italy, especially Lazio and Abruzzo, pasta e fagioli often uses small pasta like ditalini and cannellini beans, flavored with garlic and rosemary. Southern versions may include tomato and chili, while northern recipes sometimes add pancetta or cheese.
How is creamy tomato‑bean pasta traditionally served in Italy?
It is typically served hot, sprinkled with a drizzle of high‑quality olive oil and sometimes grated Pecorino or Parmigiano. It is enjoyed as a first course (primo) or a hearty main during cooler months.
What occasions or celebrations is bean‑based pasta traditionally associated with in Italian culture?
Bean‑based pasta is a staple for everyday family meals, but it also appears at rustic gatherings, harvest festivals, and as a comforting dish on cold winter evenings.
What other Italian dishes pair well with creamy tomato‑bean pasta?
A simple green salad with lemon vinaigrette, roasted vegetables, or a crisp white wine such as Verdicchio complement the richness of the pasta. For a full Italian meal, serve with grilled bruschetta or a side of sautéed greens.
What makes this creamy tomato‑bean pasta special in Italian cuisine?
The technique of blending half the sauce creates a velvety texture without dairy, while cooking the pasta directly in the sauce lets the starch naturally thicken the dish, embodying the Italian principle of letting ingredients speak for themselves.
What are the most common mistakes to avoid when making creamy tomato‑bean pasta?
Common errors include over‑blending the sauce, which can make it watery, under‑cooking the pasta before it absorbs the sauce, and adding salt before tasting the final dish, which can lead to over‑seasoning.
Why does this recipe blend half of the sauce instead of using cream?
Blending creates a silky mouthfeel while keeping the dish dairy‑free and lower in saturated fat; it also utilizes the natural starch from the beans and tomatoes to achieve creaminess.
Can I make this creamy tomato‑bean pasta ahead of time and how should I store it?
Yes, the sauce can be prepared a day ahead and refrigerated. Reheat gently, add fresh pasta just before serving, and finish with olive oil. Store leftovers in an airtight container for up to 3 days.
What texture and appearance should I look for when the sauce is properly blended?
The blended portion should be smooth, glossy, and coat the back of a spoon without clumps. When combined with the unblended half, the sauce should have a thick yet pourable consistency.
How do I know when the pasta is done cooking in this one‑pot method?
Taste a piece; it should be al dente—firm to the bite but not hard. The pasta will have absorbed some sauce and released starch, giving the dish a creamy sheen.
What does the YouTube channel Francesco Mattana specialize in?
The YouTube channel Francesco Mattana focuses on approachable Italian home cooking, showcasing classic recipes with modern twists, clear step‑by‑step instructions, and an emphasis on comfort food for everyday meals.
How does the YouTube channel Francesco Mattana's approach to Italian cooking differ from other Italian cooking channels?
Francesco Mattana emphasizes simplicity and ingredient accessibility, often using pantry staples and one‑pot techniques, whereas many other channels may rely on more elaborate preparations or specialty ingredients.
Last updated: August 24, 2026
