Pasta Fagioli (Vegetarian)
Pasta Fagioli (Vegetarian) is a easy Italian recipe that serves 2. 350 calories per serving. Recipe by Claire Tansey's Kitchen on YouTube.
Prep: 10 min | Cook: 17 min | Total: 35 min
Cost: $17.03 total, $8.52 per serving
Ingredients
- 0.5 cup Tubetti Pasta (dry, small tube-shaped pasta (also called ditali))
- 2 cup Canned Cannellini Beans with Broth and Vegetables (includes the cooking liquid and pre‑cooked carrots, onion, garlic, and chili flakes)
- 0.33 cup Tomato Paste (about one third cup, tube or can)
- 1 tablespoon Extra Virgin Olive Oil (for finishing drizzle)
- 2 tablespoons Parmesan Cheese (freshly grated)
- 4 leaves Fresh Basil Leaves (torn, for garnish)
- to taste Freshly Cracked Black Pepper
Instructions
Boil and Salt Pasta Water
Fill a large pot with water, bring to a rolling boil, and add a generous amount of salt (about 1 tablespoon per 4 quarts).
Time: PT5M
Temperature: boiling
Cook Tubetti Pasta
Add the tubetti pasta, stir once, and cook for 8 minutes – slightly under the package time so it stays firm for the final simmer.
Time: PT8M
Temperature: boiling
Heat Brothy Beans
While the pasta cooks, pour 2 cups of the canned cannellini beans with their broth into a saucepan and warm over medium heat.
Time: PT5M
Temperature: medium heat
Add Tomato Paste
Stir in 1/3 cup tomato paste until fully incorporated, creating a rich red broth.
Time: PT2M
Temperature: medium heat
Combine Pasta and Bean Soup
Using a slotted spoon, lift the pasta directly from the boiling water into the bean mixture, allowing a splash of pasta water to join the soup.
Time: PT1M
Final Simmer
Let the combined soup simmer for 2 minutes so the pasta finishes cooking and absorbs the flavors.
Time: PT2M
Temperature: medium heat
Plate and Finish
Ladle the soup into bowls, drizzle with extra virgin olive oil, sprinkle grated Parmesan, add torn basil leaves, and finish with freshly cracked black pepper.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 15g
- Carbohydrates
- 55g
- Fat
- 8g
- Fiber
- 10g
Dietary info: Vegetarian, Can be made vegan by omitting Parmesan or using vegan cheese, Can be made gluten‑free with gluten‑free pasta
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Tubetti Pasta: Orzo, Small elbow macaroni
- Instead of Canned Cannellini Beans with Broth and Vegetables: Other white beans with broth, Homemade brothy beans
- Instead of Tomato Paste: Crushed tomatoes, Passata
- Instead of Extra Virgin Olive Oil: Vegetable oil, Avocado oil
- Instead of Parmesan Cheese: Pecorino Romano, Vegan Parmesan
- Instead of Fresh Basil Leaves: Fresh parsley, Oregano
- Instead of Freshly Cracked Black Pepper: White pepper
Equipment Needed
- Large Pot
- Slotted Spoon
- Saucepan
- Ladle (optional)
- Grater (optional)
- Measuring Cups
- Serving Bowl
- Wooden Spoon (optional)
Critical Steps — Do Not Skip
- Salt the pasta water generously.
- Undercook the pasta by 2 minutes.
- Reserve a splash of pasta cooking water when mixing.
- Simmer the combined soup just long enough for flavors to meld.
Chef Tips from the Video
- The secret restaurant trick is to keep some pasta water; it binds the sauce.
- Use a high‑quality extra virgin olive oil for the finishing drizzle.
- Grate Parmesan fresh at the table for maximum flavor.
- A pinch of chili flakes can be added at the end for extra heat if desired.
Troubleshooting
Soup is too thick.
Add a splash of water or extra pasta cooking water and stir until desired consistency is reached.
Soup is too thin.
Simmer uncovered for a few more minutes to reduce, or add a bit more tomato paste.
Pasta becomes mushy.
Use the undercooked timing (8 minutes) and add the pasta to the broth promptly; avoid over‑cooking.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in portion‑size bags for up to 2 months; reheat gently on the stove.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the brothy beans ahead of time and store them in the fridge for up to 3 days.
- The soup freezes well; cool completely before transferring to freezer bags.
- Cook the pasta al dente and add it to the reheated soup just before serving.
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 classic peasant dish from Italy that showcases how simple, affordable ingredients can become a hearty, satisfying meal. Historically it was a staple for farm families, providing protein from beans and carbs from pasta in a single bowl.
What are the traditional regional variations of Pasta e Fagioli in Italy?
In Rome and central Italy the soup often uses small ditali or tubetti pasta and cannellini beans, while in the north you might find larger pasta shapes and butter beans. Southern versions may add tomatoes, chili, and sometimes pancetta for extra depth.
How is Pasta e Fagioli traditionally served in Italy?
It is traditionally served hot in shallow bowls, topped with a drizzle of extra virgin olive oil, a generous shaving of Parmesan, and a sprinkle of fresh herbs like parsley or basil. It is often accompanied by crusty bread for dipping.
On what occasions or celebrations is Pasta e Fagioli traditionally associated in Italian culture?
Pasta e Fagioli is a comfort food enjoyed year‑round, but it is especially popular during cooler months, family gatherings, and as a first‑course (primo) at Sunday lunches and festive meals.
How does Pasta e Fagioli fit into the broader Italian cuisine tradition?
It exemplifies the Italian principle of cucina povera – making the most of humble ingredients. The dish balances protein, carbs, and vegetables in a single pot, reflecting Italy’s focus on simplicity, seasonality, and flavor.
What are the authentic traditional ingredients for Pasta e Fagioli versus acceptable substitutes?
Authentic ingredients include small pasta (ditali or tubetti), cannellini or borlotti beans, olive oil, garlic, onion, carrots, celery, tomatoes or tomato paste, and Parmesan. Substitutes can be any white bean, other small pasta shapes, or a vegan Parmesan alternative.
What other Italian dishes pair well with Pasta e Fagioli?
A crisp green salad with lemon vinaigrette, roasted vegetables, or a simple bruschetta complement the soup. For a fuller meal, serve alongside grilled polenta or a light meat dish like chicken piccata.
What makes this version of Pasta e Fagioli special or unique in Italian cuisine?
Claire Tansey's version uses "brothy beans" – beans cooked with their own seasoned broth and vegetables – which adds depth and a ready‑made soup base, reducing prep time while delivering a richer, grandma‑style flavor.
How has Pasta e Fagioli evolved over time in Italian regional cooking?
Originally a rustic, broth‑only dish, modern versions incorporate tomato paste or fresh tomatoes, a variety of pasta shapes, and sometimes meat. Today home cooks often add pantry staples like canned beans for convenience while preserving the comforting essence.
What are the most common mistakes to avoid when making Pasta e Fagioli?
Common errors include over‑cooking the pasta, draining all the pasta water, and not seasoning the broth enough. Keep a splash of pasta water, undercook the pasta, and taste the soup before serving.
Why does this Pasta e Fagioli recipe use brothy beans instead of plain canned beans?
Brothy beans bring their own seasoned liquid and cooked vegetables, creating an instant, flavorful broth without extra stock. This boosts depth of flavor and reduces the need for additional seasoning steps.
Can I make Pasta e Fagioli ahead of time and how should I store it?
Yes, the soup can be prepared up to two days in advance and kept refrigerated in an airtight container. Reheat gently on the stove, adding a little water or extra pasta cooking water if it has thickened.
What texture and appearance should I look for when making Pasta e Fagioli?
The broth should be slightly thickened from the bean liquid, with a rich reddish hue from the tomato paste. Pasta should be tender but still have a slight bite, and the beans should be soft yet hold their shape.
What does the YouTube channel Claire Tansey's Kitchen specialize in?
Claire Tansey's Kitchen focuses on approachable, comfort‑food recipes that blend classic techniques with modern shortcuts, often highlighting vegetarian and pantry‑friendly meals for busy home cooks.
How does the YouTube channel Claire Tansey's Kitchen's approach to Italian cooking differ from other Italian cooking channels?
Claire emphasizes simplicity and ingredient efficiency, using ready‑made components like brothy beans to cut down on prep while still delivering authentic Italian flavors, whereas many other channels stick to traditional, multi‑step stock preparations.
Last updated: August 21, 2026
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