Pasta e fagioli, meaning "pasta and beans," is a staple of rustic Italian cooking, especially in the central regions like Lazio and Tuscany. Historically it was a peasant dish that stretched inexpensive ingredients—beans, pasta, and pantry staples—into a nourishing meal for families and farm workers.

In Rome and Lazio, the soup often uses small pasta like ditalini and cannellini beans with a tomato base. In the south, especially Campania, you may find borlotti (cranberry) beans and a richer broth with added pork rind. Some northern versions omit tomatoes and rely on broth and herbs.

It is traditionally ladled into shallow bowls, topped with a drizzle of extra‑virgin olive oil, a sprinkle of grated Pecorino or Parmesan, and a few leaves of fresh parsley. 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 the colder months, on family gatherings, and at festive occasions like Christmas Eve when a hearty soup is served before the main feast.

Its simplicity and balance of protein (beans), carbs (pasta), and vegetables embody the Italian principle of cucina povera—making a satisfying, nutritious dish from humble pantry staples while still delivering deep flavor through slow‑cooked beans and aromatics.

Common errors include overcooking the pasta in the soup (which makes it mushy), under‑soaking the beans (resulting in a grainy texture), and skipping the Parmesan rind, which reduces the depth of flavor. Also, avoid high heat that burns the garlic.

Blending a portion of the beans creates a naturally thick, velvety texture without adding flour or starch, keeping the soup gluten‑free and preserving the authentic bean flavor. It also integrates the flavors more fully.

Yes, you can prepare the soup base up to two days ahead and keep it refrigerated in an airtight container. Store the cooked ditalini separately in a bowl with a little olive oil. Reheat the soup, then add fresh pasta just before serving.

The broth should be rich amber‑colored, slightly thickened from the bean puree, with tender beans and vegetables. The ditalini should be al dente, distinct from the broth, and the garnish of pancetta and herbs should add specks of crisp brown and green.

The beans are done when they are fork‑tender—easily pierced with a fork but still holding their shape. They should not be mushy or grainy, and the skin should have softened without breaking apart.

Chef Billy Parisi’s YouTube channel focuses on classic Italian comfort foods, rustic home‑cooking techniques, and collaborations with specialty food brands. He emphasizes authentic flavors, simple ingredients, and practical tips for home cooks.

Chef Billy Parisi blends traditional Italian recipes with modern, kitchen‑friendly shortcuts—like quick‑soaking beans and using a blender for thickening—while still honoring authentic ingredients such as San Marzano tomatoes and Parmesan rinds. His style is personable, focusing on “neighborhood cooking” for everyday cooks.