traditional pasta e fagioli {Italian bean pasta}
Prep time
Cook time
Total time
This classic Pasta e Fagioli is the ultimate simple comfort food! Tender beans, noodles, and fresh veggies come together for a filling soup-pasta hybrid.
Recipe type: Soup
Cuisine: Italian
Serves: 4
  • ½ lb dried small red beans
  • ½ lb small pasta (I used ditalini)
  • 2 stalks of celery, chopped (about ¼ cup)
  • ½ white onion, diced (about ⅓ cup)
  • 1 roma tomato, diced
  • 2-3 cloves of garlic, finely minced
  • 2-3 fresh parsley stems
  • 1 vegetable bouillon
  • salt and pepper to taste
  • 1 bay leaf (optional)
  • to serve - olive oil and fresh parsley leaves
  1. First, you must soak your dry beans. Place your small red beans in a large bowl, and completely cover with water + 1-2 extra inches. Set aside overnight so they can rehydrate.
  2. The next day, your beans are ready to use! Dump the water out, and rinse the beans well.
  3. Add the beans to a large cooking pot, and mix in the diced celery, onion, tomato, and garlic.
  4. Cover all ingredients with water, and heat over medium until water starts to boil.
  5. Place the lid on the pot, lower heat to a simmer, and cook for 40-45 minutes, until beans are soft.
  6. At this point, add in the salt, pepper, and vegetable bouillon (mama says to add at this point to avoid having tough beans) to taste.
  7. Add in the pasta (+ any extra water if needed), and cook according to package directions. Add a little more salt if necessary!
  8. Divide the pasta e fagioli into 4 bowls, and top with a drizzle of olive oil, fresh parsley leaves, and an extra crack of black pepper. Enjoy!
Recipe by The Baking Fairy at