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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.