Pasta e Fagioli is a traditional peasant dish from Southern Italy, especially Naples, created to stretch inexpensive staples like beans, pasta, and pantry staples into a hearty, nourishing meal for families.

In Northern Italy the soup often includes pancetta or cured pork, while Southern versions like the one on Laura in the Kitchen’s channel omit meat and rely on a pink tomato‑bean broth, sometimes adding greens or different short pasta shapes.

In Naples it is served hot in deep bowls, topped with fresh basil or parsley, and accompanied by thick slices of crusty Italian bread for dipping, making it a comforting family meal.

Pasta e Fagioli is a everyday comfort food but is also served during modest family gatherings, holidays like Christmas Eve in some regions, and as a warming dish during the colder months.

Traditional ingredients include cannellini (white kidney) beans, short‑cut pasta, extra virgin olive oil, onion, celery, garlic, and tomato puree. Substitutes can be Great Northern beans, other short pasta, or canned crushed tomatoes if puree isn’t available.

Pasta e Fagioli pairs nicely with a simple green salad dressed with lemon, grilled vegetables, or a classic Caprese. A side of bruschetta or a slice of focaccia also complements the soup.

Its simplicity, reliance on pantry staples, and the balance of creamy beans with al dente pasta create a comforting, protein‑rich soup that reflects the ingenuity of Italian peasant cooking.

Originally a frugal, meat‑free soup, modern versions sometimes add pancetta, sausage, or extra herbs. However, many families, like Laura’s, keep the classic meat‑less, pink‑hued broth that highlights the beans and pasta.

Common errors include over‑cooking the pasta so it becomes mushy, letting the aromatics caramelize which adds bitterness, and using too little liquid, resulting in a dry stew.

Laura in the Kitchen follows her family’s tradition of using plain water to let the beans and tomatoes provide the natural flavor, preserving the authentic, simple taste of the Naples version.

Yes, the soup can be prepared a day ahead. Cool it to room temperature, refrigerate in airtight containers for up to 4 days, and reheat gently on the stove, adding a splash of water if it thickens.

The YouTube channel Laura in the Kitchen specializes in approachable, family‑friendly Italian and Mediterranean recipes, focusing on comfort foods, quick weeknight meals, and traditional dishes with a modern twist.

Laura in the Kitchen emphasizes simplicity, using pantry staples and minimal equipment while sharing personal family stories, whereas many other channels may focus on elaborate techniques or gourmet presentations.