Bean Soup with Noodles

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