Pasta Fagioli... My Italian Nonna knows the best recipe

Pasta Fagioli... My Italian Nonna knows the best recipe! is a medium Italian recipe that serves 4. 350 calories per serving. Recipe by Owen Han on YouTube.

Prep: 8 hrs 20 min | Cook: 1 hr 10 min | Total: 9 hrs 50 min

Cost: $16.74 total, $4.18 per serving

Ingredients

200 g Spaghetti (Broken into 2‑inch pieces)
1 cup Dry Cannellini Beans (Rinsed and soaked overnight (8 hours) or quick‑soaked 1 hour)
2 tbsp Olive Oil (Extra‑virgin recommended)
1 medium Onion (Finely diced)
1 medium Carrot (Finely diced)
1 stalk Celery Stalk (Finely diced)
2 clove Garlic (Minced)
2 tbsp Tomato Paste (Concentrated tomato flavor)
1 can (14 oz) Canned Diced Tomatoes (No‑salt added if possible)
4 cup Low‑Sodium Chicken or Vegetable Broth (Preferably homemade or low‑sodium store‑bought)
1 sprig Fresh Rosemary (Optional, adds aroma)
2 sprig Fresh Thyme (Optional, adds depth)
to taste Salt
to taste Black Pepper
2 tbsp Parmesan Cheese (Freshly grated, optional garnish)

Instructions

Soak the Beans
Place the dry cannellini beans in a large bowl, cover with plenty of cold water (at least 3 inches above the beans) and let soak for 8 hours or overnight. For a quick‑soak, bring to a boil for 2 minutes, remove from heat, cover and let sit for 1 hour.
Time: PT8H
Drain and Rinse
After soaking, drain the beans in a colander and rinse under cold running water.
Time: PT5M
Sauté the Aromatics
Heat olive oil in the large pot over medium heat. Add the diced onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 7 minutes.
Time: PT7M
Temperature: Medium
Add Garlic and Tomato Paste
Stir in the minced garlic and tomato paste. Cook for 1 minute, allowing the raw garlic flavor to mellow and the paste to caramelize slightly.
Time: PT1M
Temperature: Medium
Combine Beans, Tomatoes, and Broth
Add the soaked beans, canned diced tomatoes (with their juice), broth, rosemary, and thyme to the pot. Increase heat to bring the mixture to a gentle boil.
Time: PT5M
Temperature: Medium‑High
Simmer the Soup
Reduce heat to low, cover partially, and let the soup simmer for 45 minutes, or until the beans are tender. Stir occasionally.
Time: PT45M
Temperature: Low
Cook the Spaghetti
Break the spaghetti into 2‑inch pieces and add them to the simmering soup. Cook for 8‑10 minutes, stirring gently, until the pasta is al dente.
Time: PT10M
Temperature: Medium
Season and Finish
Remove the rosemary and thyme sprigs. Taste the soup and season with salt and freshly ground black pepper as needed.
Time: PT2M
Serve
Ladle the hot soup into bowls and garnish each serving with a tablespoon of grated Parmesan cheese, if desired.
Time: PT2M

Nutrition Facts

Calories: 350
Protein: 15g
Carbohydrates: 55g
Fat: 8g
Fiber: 10g

Dietary info: Vegetarian (use vegetable broth and omit cheese for vegan), Gluten‑containing

Allergens: Wheat (spaghetti), Dairy (Parmesan cheese)

Ingredient Substitutions

Instead of Spaghetti: Short pasta such as ditalini or small shells
Instead of Dry Cannellini Beans: Great Northern beans, Navy beans
Instead of Olive Oil: Canola oil, vegetable oil
Instead of Onion: Shallot, leek
Instead of Carrot: Parsnip
Instead of Celery Stalk: Fennel stalk
Instead of Garlic: Garlic powder (1/4 tsp)
Instead of Tomato Paste: Tomato purée (1/4 cup)
Instead of Canned Diced Tomatoes: Fresh crushed tomatoes (1 cup)
Instead of Low‑Sodium Chicken or Vegetable Broth: Water with bouillon cube
Instead of Fresh Rosemary: Dried rosemary (1/4 tsp)
Instead of Fresh Thyme: Dried thyme (1/4 tsp)
Instead of Parmesan Cheese: Pecorino Romano, nutritional yeast for vegan option

Equipment Needed

Large Pot (6‑quart)
Colander
Wooden Spoon
Chef's Knife
Cutting Board
Ladle
Measuring Cups
Measuring Spoons

Critical Steps — Do Not Skip

Soaking the dry cannellini beans overnight (or quick‑soak) to ensure they become tender.
Simmering the beans for at least 45 minutes until fully cooked; undercooked beans can be hard and may contain toxins.
Adding the broken spaghetti at the end and cooking just until al dente to avoid mushy pasta.

Chef Tips from the Video

For extra depth, sauté a small piece of pancetta with the aromatics (omit for vegetarian version).
Finish with a drizzle of high‑quality extra‑virgin olive oil for a glossy finish.
Use freshly grated Parmesan rather than pre‑grated for better flavor.

Troubleshooting

Beans remain hard after simmering.

Continue simmering, adding a little more water or broth if needed. Ensure the beans were fully soaked before cooking.

Soup is too thick after adding pasta.

Stir in additional broth or water, a few tablespoons at a time, until desired consistency is reached.

Pasta becomes mushy.

Add the pasta later and cook only until al dente (8‑10 minutes). Remove the pot from heat as soon as the pasta is done.

Storage

Refrigerator: Store in an airtight container for up to 4 days. Reheat gently on the stove.

Freezer: Cool completely, then freeze in freezer‑safe containers for up to 3 months. Thaw overnight and reheat, adding a splash of broth if needed.

Room temperature: Do not store at room temperature for more than 2 hours due to food safety.

Make-Ahead Tips

Prepare the bean broth base a day ahead and refrigerate; add pasta just before serving.
Freeze the soup without pasta; cook fresh spaghetti when ready to serve.

Frequently Asked Questions

What is the cultural significance and history of Pasta e Fagioli in Italian cuisine?

Pasta e Fagioli, meaning "pasta and beans," is a traditional peasant dish from central Italy that showcases humble ingredients—beans, pasta, and pantry staples—turned into a nourishing soup. It reflects the Italian philosophy of making the most of seasonal produce and pantry items, and it has been served in households for centuries as a comforting, everyday meal.

What regional variations of Pasta e Fagioli exist within Italy?

In Rome and Lazio, the soup often includes small pasta shapes like ditalini and uses pancetta for richness. In the south, tomatoes are more prominent and sometimes a pinch of chili is added. Northern versions may feature broth made from beef or pork and incorporate herbs like sage.

How is authentic Pasta e Fagioli traditionally served in Italy?

Authentic Pasta e Fagioli is served hot in deep bowls, topped with a generous shaving of Pecorino Romano or Parmesan, a drizzle of extra‑virgin olive oil, and a slice of crusty country bread on the side. It is often enjoyed as a first course (primo) during lunch or dinner.

During which occasions or celebrations is Pasta e Fagioli traditionally enjoyed in Italian culture?

Pasta e Fagioli is a staple for everyday family meals, but it also appears at informal gatherings, holiday lunches, and after‑church feasts where a warm, hearty soup is appreciated. Its simplicity makes it a favorite during the colder months and at rustic festivals celebrating regional harvests.

What makes Pasta e Fagioli special or unique in Italian cuisine?

The dish uniquely balances protein‑rich beans with comforting pasta, creating a complete, satisfying meal in one bowl. Its flavor deepens through the slow simmer of beans and aromatics, and the addition of a small amount of pasta adds texture without overwhelming the broth.

What are the most common mistakes to avoid when making Pasta e Fagioli at home?

Common errors include under‑soaking or under‑cooking the beans, which can leave them hard and potentially unsafe, and overcooking the pasta, which turns it mushy. Also, adding too much salt before the beans are fully cooked can result in a salty final soup.

Why does this Pasta e Fagioli recipe use dried cannellini beans instead of canned beans?

Dried beans allow the soup to develop a richer, more authentic flavor and a creamier texture after a long simmer, while canned beans can be softer and sometimes salty. Soaking and cooking dried beans also gives you control over seasoning and eliminates excess preservatives.

Can I make Pasta e Fagioli ahead of time and how should I store it?

Yes, the soup base can be prepared up to two days in advance and stored in the refrigerator in an airtight container. Reheat gently on the stove, adding a splash of broth if the soup has thickened. For longer storage, freeze without the pasta and add fresh pasta when reheating.

What texture and appearance should I look for when making Pasta e Fagioli?

The beans should be tender but hold their shape, the broth should be slightly thickened and amber‑colored from the tomatoes, and the pasta should be al dente, providing a pleasant bite. A glossy surface from a drizzle of olive oil signals a well‑finished soup.

What does the YouTube channel Owen Han specialize in?

The YouTube channel Owen Han focuses on recreating classic comfort dishes from various world cuisines, emphasizing authentic techniques and ingredient sourcing while providing clear, step‑by‑step tutorials for home cooks.

How does the YouTube channel Owen Han's approach to Italian cooking differ from other Italian cooking channels?

Owen Han blends traditional Italian recipes with a modern, minimalist presentation, often highlighting the science behind each step (like bean soaking) and offering practical substitutions for home kitchens, whereas many Italian channels focus more on regional storytelling or elaborate plating.

Last updated: August 24, 2026

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