This bean soup with noodles is the Italian classic known as Pasta e Fagioli (pasta and beans). It's the kind of simple, soul-satisfying soup that Italian grandmothers have been making for generations. Creamy white beans meet small pasta in a savory tomato broth, creating a dish that's both humble and deeply comforting.
What makes this soup special is its simplicity - basic ingredients transformed through good technique into something greater than the sum of its parts. A generous shower of Parmesan cheese at the table is the finishing touch that makes it truly irresistible.
Choosing Your Pasta
Small pasta shapes work best in this soup:
- Ditalini - Traditional small tubes, perfect size
- Elbow macaroni - Easy to find, works great
- Small shells - Catch broth in their curves
- Orzo - Rice-shaped pasta, slightly different texture
The pasta should be roughly the same size as the beans for the best eating experience.
The Pasta Dilemma
Cooking pasta in the soup is traditional and adds body from the starch, but it creates challenges for storage. Here are your options:
- Cook in soup: Best flavor, but pasta absorbs liquid overnight
- Cook separately: Best for meal prep, add pasta when serving
- Undercook slightly: If making ahead, stop 2 minutes early
Adding Meat (Optional)
Traditional versions often include meat:
- Pancetta - Dice and brown before vegetables
- Italian sausage - Crumble and brown, very hearty
- Prosciutto ends - Dice small, add with aromatics
Finishing Touches
Don't skip these finishing touches:
- Generous freshly grated Parmigiano-Reggiano
- Drizzle of good olive oil
- Fresh cracked black pepper
- Crusty Italian bread for dipping
Bean Soup with Noodles
Italian Pasta e Fagioli with white beans and small pasta in tomato broth.
Nutrition per serving
Ingredients
Instructions
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Sauté vegetables. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, until softened, about 8 minutes. Add garlic and cook 1 minute until fragrant.
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Add liquids and beans. Stir in crushed tomatoes, cannellini beans, broth, oregano, and basil. Bring to a boil.
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Cook pasta. Add the pasta directly to the soup. Reduce heat to medium and cook until pasta is al dente, about 10 minutes (check package directions). Stir occasionally to prevent sticking.
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Season and serve. Season with salt and pepper to taste. Ladle into bowls and serve with a generous amount of freshly grated Parmesan cheese and a drizzle of olive oil.
Recipe Notes
- Meal prep tip: Cook pasta separately and add when serving to prevent mushiness.
- Add meat: Brown 4oz diced pancetta or crumbled sausage first.
- Storage: Refrigerate up to 3 days. Add broth when reheating.
- Thicker soup: Mash some beans before adding pasta.
Frequently Asked Questions
What pasta shape works best?
Small pasta shapes work best - ditalini is traditional, but elbow macaroni, small shells, or orzo all work well. The pasta should be similar in size to the beans for the best eating experience. Avoid long pasta like spaghetti.
Should I cook the pasta separately?
Cooking pasta directly in the soup is traditional and adds starch that thickens the broth. However, if meal prepping, cook pasta separately and add when serving - otherwise the pasta absorbs liquid and gets mushy when stored.
How do I prevent the soup from getting too thick?
The pasta continues to absorb liquid as it sits. Add extra broth when reheating, or slightly undercook the pasta if you plan to have leftovers. Using less pasta or cooking it separately also helps.
Can I add meat to this soup?
Yes! Traditional versions often include pancetta or Italian sausage. Brown 4oz diced pancetta before adding vegetables, or add 8oz crumbled Italian sausage. This turns a hearty soup into a complete meal.
What's the difference between Pasta e Fagioli and Minestrone?
Pasta e Fagioli (pasta and beans) focuses on beans as the main vegetable with pasta, creating a thicker soup. Minestrone includes a wider variety of vegetables and often has a lighter broth. Both are Italian classics.
