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Italian Pasta and Bean Soup

Italian Pasta and Bean soup is a comforting super thick and hearty soup made from organic cannellini beans, crushed organic tomatoes, celery, onion, garlic,  small pasta, herbs, and spices. Pasta and bean soup is perfect for fall and winter meals and pairs well with crusty Italian bread and a simple salad.

My recipe for Italian Pasta and Bean Soup derives from an old family recipe of Pasta e Fagioli. Though very similar to what our families consumed while living aboard, it is also very different. When my Great grandmother and Grandmother was a small child living in Bellosguardo, Italy, they would have a very plain pasta and beans meal. This meal was known as Pasta E Fagioli and utterly different from what you might find here in the states and nothing like what Olive Garden serves.

 

Italian Pasta and Bean soup is a comforting super thick and hearty soup made from organic cannellini beans, crushed organic tomatoes, celery, onion, garlic,  small pasta, herbs, and spices. Pasta and bean soup is perfect for fall and winter meals and pairs well with crusty Italian bread and a simple salad.You may be wondering why I have merely chosen to call this recipe Italian Pasta and Bean Soup?  If you are Italian or even American-Italian, you know that Pasta e Fagioli is precisely what it says: pasta and beans. Rarely does the recipe contain very many ingredients and can be made using leftover sauce if need be. This recipe is a little more in-depth than it’s predecessor. 

Different beans are used in Pasta e Fagioli, and no two recipes will ever be the same, depending on the region. Even family recipes may vary from time to time. There will be no meat or tomatoes added in some recipes. Here in America, you may see an assortment of recipes using several different ingredients, including the modern version that includes an array of beans, veggies, and meats. That’s not Pasta e Fagioli.

 

 

 

Italian Pasta and Bean soup is a comforting super thick and hearty soup made from organic cannellini beans, crushed organic tomatoes, celery, onion, garlic,  small pasta, herbs, and spices. Pasta and bean soup is perfect for fall and winter meals and pairs well with crusty Italian bread and a simple salad.Below I have listed some suggested equipment to prepare one of my childhood favorites Italian Pasta and Bean Soup recipe. The equipment listed below are items you probably already have in the kitchen now, such as cutting boards, kitchen knives, can opener, food processor, pots, kitchen utensils, etc. Don’t worry, no fancy kitchen gadgets are required for this recipe.

 

 

Suggested Equipment

  • Cutting board
  • Sharp kitchen knife
  • Food processer-optional
  • Can opener
  • Wooden spoon
  • Dutch oven or larger pot
  • Colander 
  • Oven mitts
  • Ladle 
  • Serving bowls

 

 

 

 

 

Italian Pasta and Bean SoupMost of the ingredients you may already have in your household for the Italian Pasta and Bean Soup. If not, no worries, you can find all the elements that I have listed below right at your local market. When shopping carefully select quality ingredients. Opt for certified organic tomatoes if you can that is not in tinned cans. They sell organic tomatoes in a jar and even carton.

Look for organic pasta in the pasta aisle. All the veggies should be certified organic/ Non-GMO as well.  They will be in your markets produce section or Farmer’s Market. The cheese should be a quality shaved or hand-grated Parmigiano-Reggiano, not from a plastic jar or canister.

 

 

 

Shopping List

  • Organic Ditalini pasta
  • Organic cold-pressed Olive oil
  • Organic celery
  • Organic yellow onion
  • Organic carrots
  • Organic fresh garlic
  • Organic whole tomatoes
  • Organic cannellini beans
  • Kosher Salt
  • Black or white pepper
  • Hot pepper flakes or ground cayenne pepper
  • Organic fresh basil leaves
  • Organic parsley
  • Parmigiano-Reggiano

 

 

 

 

Italian Pasta and Bean SoupBelow are some of the most common questions about this recipe for Italian Pasta and Bean Soup. Be sure to take a quick look at the FAQ’s they may answer some of the questions you have before you get started on making the Italian Pasta and Bean Soup. If not, please feel free to ask any questions in the comment section.

 

 

Frequently Asked Questions

  1. I noticed you mentioned using all organic/ NON-GMO ingredients. I do not have them on hand and cannot afford them at this time; what should I do? I use all organic and NON-GMO because of my taste preferences and health reasons. However, there is no shame in not being able to purchase organic items. Do the next best thing. Look at the labels. Is it a local product made in the USA? If it mentions packaged in the USA, it is not from the US only packaged avoid that item and look for ingredients from the US. Garlic is often from China, so opt for garlic from the US, Italy, or Spain.
  2. What is the difference between Pasta e Fagioli and Italian Pasta and Bean soup? Pasta e  Fagioli is mainly just pasta and beans in a thick broth.  While they are very similar, I add extras in my recipe that my family did not add in their formula for Pasta e Fagioli. *Such as celery and carrots*
  3. How long will the Italian Pasta and Bean Soup last in the refrigerator? The Italian Pasta and Beans will keep well in the fridge for at least three days. I would suggest not adding the pasta until ready to serve.
  4. Can I freeze the Italian Pasta and Bean Soup? Yes, it will freeze well, do not add the pasta to it and store in a freezer-safe airtight container. It will last up to 2-3 months if stored properly. Thaw the soup in the refrigerator, then heat on the stovetop, and make fresh pasta to add to it before serving.
  5. Can I make this recipe using dried beans instead of the organic canned beans? Soak, sort, rinse, and cook the beans before starting the recipe.

 

 

 

Italian Pasta and Bean soup is a comforting super thick and hearty soup made from organic cannellini beans, crushed organic tomatoes, celery, onion, garlic,  small pasta, herbs, and spices. Pasta and bean soup is perfect for fall and winter meals and pairs well with crusty Italian bread and a simple salad.

 

 

 

Pro Tips:

  1. Gather all the ingredients, seasonings, equipment, and utensils you will need before getting started. The recipe goes pretty fast in the beginning stages.
  2. When making the pasta be sure to salt the water, don’t add oil or butter to the water. Bring the water to a full rolling boil before adding the pasta. Stir frequently to keep the pasta from sticking. Drain but do not rinse the pasta. Add the pasta to the soup just before serving for the best results. I usually add pasta to each bowl before serving.
  3. Be sure to taste the Italian Pasta and Bean soup frequently and season as needed. 
  4. Use the suggested ingredients above for a more authentic result.
  5. If running short on time, use a food processor to dice and mince the veggies. Careful not to over-process them, a few pulsed will do the trick.
  6. I hand crush my whole tomatoes. You can also do them in the food processer using just a few short pulses if need be.

 

 

 

 

 

 

Method

  1. Gather all the main ingredients, seasonings, herbs, and equipment needed.
  2. Finely dice and mince all the veggies to a uniform size, open all cartons and jars, reserve until needed ( A food processor may be used to dice and mince). I do mine by hand.
  3. Place a Dutch Oven over medium heat, and once heated, add the olive oil to let it warm. Once the olive oil is heated, add diced veggies to cook for about 6-7 minutes before adding the garlic—cook another 3 minutes. Careful to mind the cooking temperature and stirring a few times.
  4. Next, hand crush the tomatoes or use the food processor on a few short pulses to crush the tomatoes before adding them to the Dutch Oven, stir a few times. Cook for about 10 minutes before adding the cannellini beans. Add the kosher salt, freshly ground pepper, and red pepper flakes at this time. Taste the soup to see if it is adequately seasoned. If not, add more salt at this time. Cook the soup mixture for about 30 minutes on low to medium heat, stirring frequently.
  5. Meanwhile, cook the pasta in salted water according to package instructions for the al dente method. Once done, drain but do not rinse the pasta and reserve until ready to serve. Do this step towards the very end.
  6. After about 30 minutes, add the chopped parsley and cook for about 5 minutes. Once done, add the torn basil leaves to the Dutch Oven and stir a few times before serving. * I do not add the pasta until serving.*
  7.  Ladle the Italian Pasta and Beans Soup over the pasta in your favorite bowls and top with shaved or freshly grated Parmigiano-Reggiano.

 

 

 

 

 

4.91 from 21 votes
Italian Pasta and Bean Soup
Italian Pasta and Bean soup
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

Italian Pasta and Bean soup is a comforting super thick and hearty soup made from organic cannellini beans, crushed organic tomatoes, celery, onion, garlic,  small pasta, herbs, and spices.

Course: Soup
Cuisine: American, Italian
Keyword: Italian Pasta and Bean soup
Servings: 8 Serving
Calories: 323 kcal
Author: hmccallum
Ingredients
  • 10- ounces Organic Ditalini pasta
  • 3 tablespoons Organic cold-pressed Olive oil
  • 1 stalk Organic celery finely diced
  • 1 large Organic carrots finely diced
  • 28- ounces Organic whole tomatoes plus their juice
  • 5 cloves Organic fresh garlic minced
  • 3-15.5- ounce cans organic cannellini beans
  • Kosher salt to taste
  • Black or white pepper to taste
  • Hot pepper flakes or ground cayenne pepper
  • ¼ cup Organic parsley + more for garnish
  • 5 Organic fresh basil leaves torn
  • Parmigiano-Reggiano hand-shaved or freshly grated
Instructions
  1. Gather all the main ingredients, seasonings, herbs, and equipment needed.

  2. Finely dice and mince all the veggies to a uniform size, open all cartons and jars, reserve until needed ( A food processor may be used to dice and mince). I do mine by hand.

  3. Place a Dutch Oven over medium heat, and once heated, add the olive oil to let it warm. Once the olive oil is heated, add diced veggies to cook for about 6-7 minutes before adding the garlic—cook another 3 minutes. Careful to mind the cooking temperature and stirring a few times.

  4. Next, hand crush the tomatoes or use the food processor on a few short pulses to crush the tomatoes before adding them to the Dutch Oven, stir a few times. Cook for about 10 minutes before adding the cannellini beans. Add the kosher salt, freshly ground pepper, and red pepper flakes at this time. Taste the soup to see if it is adequately seasoned. If not, add more salt at this time. Cook the soup mixture for about 30 minutes on low to medium heat, stirring frequently

  5. Meanwhile, cook the pasta in salted water according to package instructions for the al dente method. Once done, drain but do not rinse the pasta and reserve until ready to serve. Do this step towards the very end.

  6. After about 30 minutes, add the chopped parsley and cook for about 5 minutes. Once done, add the torn basil leaves to the Dutch Oven and stir a few times before serving. * I do not add the pasta until serving.*

  7.  Ladle the Italian Pasta and Beans Soup over the pasta in your favorite bowls and top with shaved or freshly grated Parmigiano-Reggiano.

 

 

 

 

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23 Comments

  • Reply
    Anna
    October 25, 2020 at 11:41 am

    This Italian Pasta and Bean Soup was the most comforting and satisfying bowl of soup ever! I love that chunky texture with delicious pasta and beans, a perfect meal on a cold day!

    • Reply
      hmccallum
      October 25, 2020 at 11:51 am

      Thank you, Anna! Certainly helps chase the winter blues away!

  • Reply
    Veronika
    October 25, 2020 at 11:31 am

    this Italian Pasta and Bean Soup was a good comforting meal. It’s getting cold in our area this week, so I definitely needed to make something more comforting!

    • Reply
      hmccallum
      October 25, 2020 at 11:52 am

      Stay warm Veronika!!! Thanks for the feedback too!

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