Pasta Fagioli Recipe/How To Video by Laura Vitale "Laura In The Kitchen" Episode 45
Pasta Fagioli Recipe/How To Video by Laura Vitale "Laura In The Kitchen" Episode 45 is a easy Italian recipe that serves 4. 350 calories per serving. Recipe by Laura in the Kitchen on YouTube.
Prep: 15 min | Cook: 1 hr 1 min | Total: 1 hr 31 min
Cost: $10.89 total, $2.72 per serving
Ingredients
- 3 cans (15 oz each) Cannellini Beans (rinsed and drained)
- 2 stalks Celery (diced)
- 1 medium Onion (diced)
- 2 cloves Garlic (minced)
- 1 cup Tomato Puree (or crushed tomatoes)
- 8 oz Short Cut Pasta (such as ditalini, elbow, or small shells)
- 3 tablespoons Extra Virgin Olive Oil
- to taste Salt
- to taste Black Pepper
- 4 leaves Fresh Basil Leaves (torn)
- 6 cups Water
Instructions
Prepare Ingredients
Rinse and drain the cannellini beans. Dice the onion and celery, and mince the garlic.
Time: PT10M
Sauté Aromatics
Heat the large pot over medium heat, add 3 tbsp olive oil, then add the diced onion and celery. Sauté for about 5 minutes until softened but not browned.
Time: PT5M
Temperature: medium
Add Garlic
Add the minced garlic to the pot and sauté for 1 minute just until fragrant.
Time: PT1M
Temperature: medium
Combine Beans, Tomato Puree, and Water
Stir in the rinsed beans, pour in 6 cups of water, and add the tomato puree. Mix well.
Time: PT2M
Simmer the Soup
Bring the mixture to a gentle boil, then reduce to medium‑low and let it simmer for 45 minutes, stirring every 20 minutes and checking that nothing sticks to the bottom.
Time: PT45M
Temperature: medium
Add Pasta
Add the short‑cut pasta to the pot, leave the lid off, and cook for about 10 minutes until the pasta is al dente and the soup has thickened.
Time: PT10M
Temperature: medium
Season and Garnish
Season the soup with salt and pepper to taste, then stir in the torn fresh basil leaves. Remove from heat.
Time: PT2M
Serve
Ladle the hot soup into bowls and serve with crusty Italian bread on the side.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 12 g
- Carbohydrates
- 55 g
- Fat
- 8 g
- Fiber
- 10 g
Dietary info: vegetarian, gluten, dairy‑free, nut‑free
Allergens: wheat, legumes
Ingredient Substitutions
- Instead of Cannellini Beans: Great Northern beans, White kidney beans
- Instead of Celery: Fennel stalks
- Instead of Onion: Leek
- Instead of Garlic: Garlic powder (1/4 tsp)
- Instead of Tomato Puree: Marinara sauce, Tomato paste diluted with water
- Instead of Short Cut Pasta: Orzo, Small macaroni
- Instead of Extra Virgin Olive Oil: Vegetable oil
- Instead of Salt: Sea salt
- Instead of Black Pepper: White pepper
- Instead of Fresh Basil Leaves: Italian parsley
Equipment Needed
- Large Pot
- Wooden Spoon
- Chef's Knife
- Cutting Board
- Measuring Spoons
- Can Opener
- Ladle
- Serving Bowls
Critical Steps — Do Not Skip
- Sauté Aromatics (Step 2) – builds the base flavor.
- Simmer the Soup (Step 5) – develops depth and softens beans.
- Add Pasta (Step 6) – determines final texture.
Chef Tips from the Video
- Use high‑quality extra virgin olive oil for a richer flavor.
- A pinch of red pepper flakes adds a subtle warmth without overpowering the classic taste.
- Serve with a drizzle of olive oil and a sprinkle of grated Pecorino Romano for extra depth.
Troubleshooting
Soup is too thick.
Stir in additional water or broth a few tablespoons at a time until the desired consistency is reached.
Pasta is mushy.
Cook the pasta for a shorter time or add it later; alternatively, use al dente pasta and monitor closely.
Beans are too soft or falling apart.
Use canned beans that are just drained, or if using dried beans, do not over‑cook them before adding to the soup.
Soup tastes bland.
Adjust with more salt, pepper, and a splash of extra virgin olive oil; finish with fresh herbs like basil or parsley.
Storage
Refrigerator: Store in airtight containers for up to 4 days.
Freezer: Freeze in freezer‑safe containers for up to 2 months; reheat gently and add a splash of water.
Room temperature: Do not store at room temperature; cool to room temp before refrigerating.
Make-Ahead Tips
- The soup tastes even better the next day; refrigerate and reheat gently.
- If making ahead, consider cooking the pasta separately and adding it just before serving to prevent it from becoming overly soft.
Frequently Asked Questions
What is the cultural significance and history of Pasta e Fagioli in Italian cuisine?
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.
What are the traditional regional variations of Pasta e Fagioli in Italy?
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.
How is Pasta e Fagioli traditionally served in Naples?
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.
What occasions or celebrations is Pasta e Fagioli traditionally associated with in Italian culture?
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.
What authentic traditional ingredients are essential for Pasta e Fagioli versus acceptable substitutes?
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.
What other Italian dishes pair well with Pasta e Fagioli?
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.
What makes Pasta e Fagioli special or unique in Italian cuisine?
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.
How has Pasta e Fagioli evolved over time in Italian culinary tradition?
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.
What are the most common mistakes to avoid when making Pasta e Fagioli?
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.
Why does this Pasta e Fagioli recipe use water instead of stock?
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.
Can I make Pasta e Fagioli ahead of time and how should I store it?
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.
What does the YouTube channel Laura in the Kitchen specialize in?
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.
How does the YouTube channel Laura in the Kitchen's approach to Italian cooking differ from other Italian cooking channels?
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.
Last updated: August 21, 2026
