Pasta e fagioli (Italian pasta and bean soup)

The rustic Italian soup of pasta and white beans, thick and comforting. Rich in plant protein and fibre, it is an economical, filling dish that is perfect for chilly evenings.

Preparation: 15 min  |  Cooking: 30 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 302 kcal · 12 g protein · 34 g carbohydrate · 9 g fat

Ingredients

• 2 tins of white beans
• 150 g small pasta
• 1 tin of tomatoes, chopped
• 1 onion
• 1 carrot
• 1 stick of celery
• 2 tbsp olive oil

Method

1. Sweat the onion, carrot and celery.
2. Add the tomatoes, beans and water, then simmer for 15 minutes.
3. Blend part of the soup to thicken it.
4. Add the pasta and cook it in the soup.

Nutritional benefits

White beans and pasta make a complementary pair of plant proteins, rich in fibre and very filling. The vegetables (soffritto) add vitamins and flavour. A complete Italian soup that works as a meal, economical and 100% plant-based, and a classic of peasant cooking (cucina povera).

Variations and substitutions

• With borlotti beans (the traditional choice).
• With rosemary and Parmesan (not vegan).
• Gluten-free: use gluten-free pasta.
• With extra kale.

Storage and making ahead

Keeps for 3 days; it thickens as the pasta swells. Loosen with a little water when reheating.

💡 Good to know

Blend a ladleful of the beans before adding the pasta: the soup turns creamy and well bound without any cream.

Read more

Discover more vegetarian recipes · vegan recipes · high-protein recipes · healthy & balanced recipes.

Foods in this recipe: white beans · pasta · tomatoes · onion · carrot.

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