Pasta e Fagioli, meaning “pasta and beans,” is a traditional peasant dish from central Italy that showcases the country’s love for simple, hearty, and nutritious meals using pantry staples like beans, pasta, and cured pork.

In Rome the soup often uses small pasta like ditalini and adds pancetta; in Naples it may include tomato and mozzarella; in the north, butter and sage replace olive oil, and sometimes different beans such as borlotti are used.

It is traditionally ladled into shallow bowls, topped with a drizzle of extra‑virgin olive oil, a sprinkle of grated Parmigiano Reggiano, and a few pieces of crisp pancetta or guanciale. It is enjoyed with crusty bread on the side.

Pasta e Fagioli is a comfort food served year‑round, especially during colder months, family gatherings, and as a first‑course (primo) at festive meals and Sunday family lunches.

A simple green salad with lemon vinaigrette, bruschetta, or a side of roasted vegetables complement the soup, while a crisp white wine such as Verdicchio balances the richness of the pancetta and cheese.

Its combination of protein‑rich beans, comforting pasta, and savory cured pork creates a balanced, filling dish that reflects Italy’s resourceful use of humble ingredients to produce deep flavor.

Originally a rustic, meat‑less soup, the dish evolved to include pancetta or guanciale for added richness, and modern versions may use homemade stock, fresh herbs, and premium Parmigiano for depth of flavor.

Overcooking the pasta so it becomes mushy, not mashing enough beans for a creamy texture, and forgetting to remove the Parmigiano rind before serving are frequent pitfalls.

Mashing beans thickens the soup naturally, keeping the dish dairy‑free and preserving the authentic Italian technique of using beans for body rather than adding cream.

The YouTube channel Cooking with Shereen focuses on approachable home‑cooked meals, especially Mediterranean and Italian comfort dishes, with clear step‑by‑step tutorials and tips for busy home cooks.