How to Make the Most Comforting Pasta e Fagioli
How to Make the Most Comforting Pasta e Fagioli is a easy Italian-American recipe that serves 4. 350 calories per serving. Recipe by America's Test Kitchen on YouTube.
Prep: 25 min | Cook: 33 min | Total: 1 hr 13 min
Cost: $9.61 total, $2.40 per serving
Ingredients
- 2 oz Pancetta (cut into tiny pieces; use deli‑counter slabs, not pre‑sliced)
- 2 Tbsp Extra Virgin Olive Oil (for sautéing)
- 1 large Onion (peeled and finely chopped)
- 2 medium Carrots (peeled and finely diced)
- 1 stalk Celery Rib (finely chopped)
- 0.75 tsp Salt
- 0.5 tsp Black Pepper
- 2 Tbsp Tomato Paste
- 4 cloves Garlic (minced)
- 0.25 tsp Crushed Red Pepper Flakes
- 4 cups Chicken Broth (low‑sodium)
- 2 15‑oz cans Cannellini Beans (one will be pureed, one left whole)
- 1 cup Water (for pureeing beans)
- 1 cup Ditalini Pasta (dry; small tube pasta)
- 0.5 cup Fresh Basil (chopped just before serving)
- 1 cup Parmesan Cheese (freshly grated)
- 1 Tbsp Extra Virgin Olive Oil (drizzle at the end)
Instructions
Prep Pancetta and Aromatics
Trim the pancetta and cut into very small pieces using a bench scraper. Finely chop the onion, peel and dice the carrots, and finely chop the celery rib.
Time: PT5M
Sauté Pancetta and Vegetables
Heat 2 Tbsp olive oil in a large soup pot over medium heat. Add the pancetta and sauté until the fat renders, then add the onion, carrots, celery, 3/4 tsp salt and 1/2 tsp pepper. Cook, stirring occasionally, for about 10 minutes until the vegetables are softened but not browned.
Time: PT10M
Temperature: Medium
Add Tomato Paste
Stir in 2 Tbsp tomato paste and cook for 2 minutes, allowing it to caramelize and deepen in flavor.
Time: PT2M
Temperature: Medium
Add Garlic and Pepper Flakes
Add the minced garlic and 1/4 tsp crushed red pepper flakes. Cook for another 2 minutes until fragrant.
Time: PT2M
Temperature: Medium
Puree Beans and Add Broth
Puree one 15‑oz can of cannellini beans with 1 cup water using an immersion blender (about 30 seconds). Add the puree, the second whole can of beans, and 4 cups chicken broth to the pot. Bring to a boil, then reduce to a gentle simmer.
Time: PT5M
Temperature: Medium
Cook Pasta
Stir in 1 cup dry ditalini pasta. Cook, stirring occasionally to prevent clumping, for about 12 minutes until al dente.
Time: PT12M
Temperature: Medium
Finish with Herbs and Cheese
Remove the pot from heat. Stir in 1/2 cup chopped fresh basil, 1 cup grated Parmesan, and drizzle 1 Tbsp extra‑virgin olive oil.
Time: PT2M
Serve
Ladle the soup into bowls, optionally top with a little extra Parmesan and a drizzle of olive oil. Serve hot.
Time: PT1M
Nutrition Facts
- Calories
- 350
- Protein
- 15 g
- Carbohydrates
- 45 g
- Fat
- 12 g
- Fiber
- 8 g
Dietary info: Contains pork, Contains dairy, Contains gluten
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Pancetta: unsmoked bacon, prosciutto
- Instead of Extra Virgin Olive Oil: vegetable oil, canola oil
- Instead of Tomato Paste: crushed tomatoes
- Instead of Crushed Red Pepper Flakes: hot paprika
- Instead of Chicken Broth: vegetable broth
- Instead of Cannellini Beans: great northern beans
- Instead of Ditalini Pasta: small macaroni, orzo
- Instead of Fresh Basil: Italian parsley
- Instead of Parmesan Cheese: Pecorino Romano
- Instead of Extra Virgin Olive Oil: vegetable oil
Equipment Needed
- Large Soup Pot
- Bench Scraper
- Chef's Knife
- Cutting Board
- Wooden Spoon
- Immersion Blender
- Measuring Cups and Spoons
- Microplane Grater
Critical Steps — Do Not Skip
- Rendering the pancetta until the fat is released.
- Pureeing one can of beans to give the soup body.
- Cooking the pasta just to al dente so it doesn’t become mushy.
- Stirring in fresh basil at the end to keep its flavor bright.
Chef Tips from the Video
- Use unsmoked pancetta for a clean, porky flavor without smoky notes.
- A splash of good extra‑virgin olive oil at the end adds shine and richness.
- If you can’t find ditalini, small elbow macaroni or orzo work equally well.
Troubleshooting
Soup is too thin.
Puree more beans or let the soup simmer uncovered for a few extra minutes to reduce.
Pasta becomes mushy.
Add pasta later, check for al dente a minute before the suggested time, and remove from heat as soon as it’s done.
Beans are gritty after pureeing.
Blend the beans longer or pass the puree through a fine mesh sieve for a smoother texture.
Storage
Refrigerator: Cool in an airtight container for 3–4 days.
Freezer: Freeze in a freezer‑safe container for up to 2 months; thaw and reheat gently.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Puree one can of beans ahead of time and store in the fridge for up to 24 hours.
- Cook the pasta separately and add at serving time to keep it from becoming overly soft.
- Pre‑chop the vegetables and store them in a sealed bag in the fridge.
Frequently Asked Questions
What is the cultural significance and history of Pasta Fazool in Italian‑American cuisine?
Pasta Fazool, also called Pasta e Fagioli, originated as a peasant dish in Southern Italy where families stretched limited ingredients by adding beans and pasta to a simple broth. Italian immigrants in the United States adapted it with pantry staples like pancetta and canned cannellini beans, turning it into a classic comfort food for family meals and holiday gatherings.
What are the traditional regional variations of Pasta Fazool in Italian‑American cooking?
In the Northeast, cooks often use small ditalini or elbow macaroni and add pancetta or smoked bacon. In the Midwest, some recipes include tomato sauce or diced tomatoes for a richer red base. Southern Italian versions may feature short‑rib pasta and a splash of red wine, while some families keep it white‑sauced with just olive oil and herbs.
How is Pasta Fazool traditionally served in Italian‑American households?
It is typically ladled into deep bowls, topped with a generous sprinkle of freshly grated Parmesan, a drizzle of extra‑virgin olive oil, and a few torn basil leaves. Many families serve it with crusty Italian bread or garlic toast to soak up the broth.
What occasions or celebrations is Pasta Fazool traditionally associated with in Italian‑American culture?
Pasta Fazool is a staple for casual family dinners, pot‑lucks, and holiday gatherings such as Christmas Eve or New Year’s celebrations, where its hearty nature provides comfort during colder weather. It’s also a popular “leftover” dish that makes use of pantry staples.
How does Pasta Fazool fit into the broader Italian‑American cuisine tradition?
The dish exemplifies the Italian‑American ethos of taking simple, rustic Italian recipes and adapting them with American‑available ingredients like canned beans and dried pasta, creating a filling, affordable, and flavorful meal that reflects both heritage and practicality.
What are the authentic traditional ingredients for Pasta Fazool versus acceptable substitutes?
Authentic ingredients include pancetta (or unsmoked bacon), cannellini or great northern beans, ditalini pasta, onion, carrot, celery, garlic, tomato paste, chicken broth, fresh basil, and Parmesan cheese. Acceptable substitutes are smoked bacon (adds a stronger flavor), vegetable broth for a vegetarian version, and other small pasta shapes like elbow macaroni.
What other Italian‑American dishes pair well with Pasta Fazool?
Pasta Fazool pairs nicely with a simple green salad dressed with lemon vinaigrette, roasted Italian vegetables, or a side of sautéed greens. For a fuller meal, serve it alongside meatballs, grilled chicken, or a slice of focaccia.
What makes Pasta Fazool special or unique in Italian‑American cuisine?
Its uniqueness lies in the combination of creamy pureed beans with al dente pasta, creating a soup that is both thick and broth‑like. The use of pancetta adds depth without overwhelming smokiness, and the finishing touch of fresh basil and Parmesan gives bright, aromatic notes.
What are the most common mistakes to avoid when making Pasta Fazool at home?
Common errors include over‑cooking the pasta, which makes the soup gummy; using smoked bacon, which can dominate the flavor; adding canned diced tomatoes that don’t break down, resulting in a chunky texture; and skipping the bean puree, which leaves the soup thin.
Why does this Pasta Fazool recipe use tomato paste instead of canned diced tomatoes?
Tomato paste provides a concentrated, caramelized tomato flavor without the extra water and pectin that diced tomatoes add, which can make the soup too chunky. The brief browning of the paste also adds a subtle sweetness and umami that balances the porky pancetta.
Can I make Pasta Fazool ahead of time and how should I store it?
Yes. Cook the soup up to the point before adding pasta, then cool and refrigerate for up to 3 days. Store the pasta separately and cook it fresh when reheating. Reheat gently on the stove, adding a splash of broth if the soup has thickened.
What does the YouTube channel America's Test Kitchen specialize in?
America's Test Kitchen specializes in rigorously tested, science‑based cooking tutorials that focus on reliable, repeatable results. Their videos emphasize precise measurements, equipment reviews, and detailed explanations of why each step works.
How does the YouTube channel America's Test Kitchen's approach to Italian‑American cooking differ from other cooking channels?
America's Test Kitchen approaches Italian‑American recipes with a methodical, test‑driven mindset, often comparing variations (e.g., pancetta vs. bacon) and providing clear reasoning for ingredient choices. Other channels may rely more on tradition or personal preference, while ATK prioritizes consistency and troubleshooting.
Last updated: August 21, 2026
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