This classic Italian soup is one of my favourites. Packed full of flavour, it take only 15 minutes to prepare.
Pasta and bean soup
Pasta e fagioli, (Pasta and beans) is a classic Italian soup served all the year round. Different regions in Italy prepare it in different ways, using different types of beans such as borlotti, cannellini or garbanzo. The starches from the beans and pasta make this soup smooth and creamy. It is thick, comforting, wholesome, and utterly delicious!What type of beans to use
For this version, I used borlotti beans (also known as also known as cranberry beans), combined with a little rosemary. Although summer is the season for fresh borlotti beans, this soup can also be made with dried or canned beans (I use good quality canned borlotti beans here).How to make it
- In a small saucepan, add the oil, garlic and rosemary.
- On medium heat soften the garlic till it softens and just starts to change colour (don’t let it brown).
- Add ¾ of the beans without the water, reserving the rest of the beans and water for later.
- Heat the beans through, then roughly mash them with a fork.
- Add 1 cup water and a pinch of salt, and bring to a boil.
- Now add the pasta of your choice (cooking times vary depending on which type of pasta you use), and boil till cooked.
- Add remaining beans and the liquid and heat through for another 2 minutes.
Pro tips
- Follow my Tips for Storing Herbs to ensure you always have rosemary on hand.
- In a saucepan, add the oil, garlic and rosemary before turning on the heat so they warm slowly, releasing their oils, and to prevent burning.
- Adjust the amount of water according to the type of pasta used and how thick you like your soup.
How to serve it
This is a great make ahead soup as the flavours really come together after allowing it to rest for a while (at least 30 minutes). Serve warm or at room temperature, with grated parmesan cheese and a drizzle of good olive oil.More Soup recipes
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📋 Recipe
Pasta Fagioli Soup
This Borlotti Bean & Pasta Soup is thick, creamy, full of flavour, and makes a delicious quick and easy anytime meal.
Ingredients
- olive oil 1 tablespoon
- minced fresh garlic 1 clove
- rosemary 1 sprig
- borlotti beans and the liquid - do not rinse the beans 2 150 grams (or 5 ounce) can
- small pasta - any type will do 1 cup
- warm water 1 cup
- salt and pepper - to taste
- Parmesan cheese - for garnish
Instructions
- In a small saucepan, add the oil, garlic and rosemary*. Turn the heat on to medium and soften the garlic till it starts to soften and change colour (don't let it brown).
- Add ¾ of the can of beans, reserving the rest of the beans and water for later.
- Heat the beans through and then mash them with a fork.
- Add 1 cup water, and a pinch of salt, then bring to a boil.
- Add the pasta and boil till it is cooked (see cooking time on the pasta packet).
- Add the remaining beans and liquid from the tin. Heat through and serve with some grated parmesan cheese and a drizzle of olive oil.
Notes
Follow my Tips for Storing Herbs to ensure you always have rosemary on hand.
*In a saucepan, add the oil, garlic and rosemary before turning on the heat so they warm slowly, releasing their oils, and to prevent burning.
Adjust the amount of water according to the type of pasta used and how thick you like your soup.
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Nutrition
Calories: 343kcalCarbohydrates: 57gProtein: 10gFat: 8gSaturated Fat: 1gSodium: 14mgPotassium: 167mgFiber: 2gSugar: 2gVitamin C: 1mgCalcium: 16mgIron: 1mg
Nutritional information is calculated automatically per serving and accuracy cannot be guaranteed.
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Did you make this recipe? How did it turn out? Did you make any changes? Let me know in the comments below. Tag @endofthefork on Instagram and hashtag it #endofthefork.
April Ronnecke says
When I was a kid, my grandmother used to always make a soup similar to yours and I hated it but now when she makes it I’m all over it. Your soup sounds delicious. I’d eat it any time of the year. I love a good soup recipe.
geekswhoeat says
I’ve never heard of borlotti beans… I’ll have to look for them!
NicoleShillings says
Wow – this looks like a hug from my Italian grandmother in a bowl. This would suit me just fine on a cold rainy day with some fresh bread… mmmmmmm!
The Olive Blogger says
This reminds me of the Pasta Fagioli my mother in law always used to make. Brings back some lovely memories and gets me excited that I can make something for my hubby that I know he loves! Looks delicious!
lynne says
This is peasant food at its best. Love it.
The FoodOlic says
Great recipe for the last cold day of this spring. A hearty and warm bean soup!
Corina says
It’s definitely a good filling and easy soup recipe! I love simple meals like this during the week when I don’t have a lot of time for cooking.
eileenbakingsense says
Oh, I love a good bean soup. They are so filling and satisfying. Rosemary is the perfect herb with beans.
Gloria Duggan says
What a hearty looking soup. I have never heard of “cranberry beans”, I will have to search around and see if I can find them. Perfect comfort soup….and great leftovers too.
Sarah James @ Tales From The Kitchen Shed says
What a delicious soup recipe, I love borlotti beans. I like how quick and easy it is to make.
Danielle Cushing says
It looks super simple and that’s what I’m all about on weeknights! Especially THIS rainy and chilly one. 🙂