Traditional Italian pasta fagioli, also known as zuppa di fagioli, is a complete meal that offers a creamy soup enriched with smoked pancetta and borlotti beans, celebrated for its authentic flavour. This delicious zuppa di fagioli recipe is quick and easy to make, ensuring your whole family will be delighted!
Pasta e Fagioli (or Pasta Fazool), is a great Cucina Povera dish. Originating from the Campania Region, this dish utilizes inexpensive ingredients to create a richly flavored meal.
This recipe is a quicker version of the classic! I used canned borlotti beans in order to speed up the process, but obviously, it will be even better if made with dry beans, soaked overnight and cooked for about two hours before following the recipe instructions.
What is the difference between Pasta e Fagioli and Pasta Fazool?
It is in fact the same dish; Pasta e Fagioli is the Italian name, while Pasta Fazool is used more in the US, where the word Fazool is taken from the Neapolitan and Sicilian dialects for Fagioli (beans).
What pasta can I use for the traditional Italian Pasta Fagioli recipe?
My preference is maccheroni. If you ask my mother, she will insist on broken-up spaghetti. The beauty of this recipe is that any pasta will do—fresh pasta or dry pasta—it does not matter; adjust the cooking time.
What can I serve with creamy Zuppa di Fagioli?
Being a hearty and nutritious meal filled with proteins and vitamins, Pasta e Fagioli pairs wonderfully with a warm, crunchy chunk of rustic bread, offering a delightful textural contrast. To elevate this dining experience further, consider serving it with Farinata di Ceci, an Italian chickpea flatbread. The Farinata, with its unique flavour and crisp texture, complements the rich, creamy texture of the Pasta Fagioli, adding an authentic Italian touch to your meal. This combination enhances the taste profile and introduces a delightful variety to the meal, making it even more satisfying and enjoyable.
Lets make zuppa di fagioli
Ingredients:
- 1 L Vegetable stock
- 250 g Cannellini beans
- 250 g Borlotti beans
- 200 g Pasta
- 150 g Carrots
- 150 g Celery
- 100 g Pancetta
- 75 g Onions
- 50 ml Olive oil
- 25 g Tomato paste
- 20 g Parmesan rinds (Optional)
- 5 g Rosemary
- 5 g Garlic
- 2 Bay leaves
- Salt and Pepper
Watch our YouTube video for step by step instructions
Method:
- Chop the rosemary, then put in a small bowl and drizzle with 20 ml of extra virgin olive oil. This rosemary oil will be used to add extra flavour at the end.
- Pour the remaining oil in a hot large saucepan, then add the pancetta lardons (or small cubes) and cook down until crispy.
- Add the diced carrots, celery, onions, and the bay leaves, then cook for 5 minutes stirring regularly.
- After, add the parmesan rinds (optional), chopped garlic and tomato paste, before pouring in half of the vegetables stock. Cook on a medium heat for 10 minutes.
- Add Borlotti and Cannellini beans, then pasta, and the remaining vegetables stock. Cook for a further 10 / 12 minutes (depending on the pasta cooking times).
- Finish with the rosemary oil, adjust seasoning, and serve!
HINT AND TIPS:
Consider topping it with grated parmesan to add extra flavour to this traditional Italian “zuppa di fagioli” recipe.
If using fresh pasta, remember to cook the beans for 10 minutes before adding the pasta, as it will cook in about 2 minutes.
For a vegetarian version of this creamy pasta fagioli recipe, simply omit the pancetta and add a teaspoon of smoked paprika.
Allergens: DAIRY, GLUTEN, CELERY
Zuppa di Fagioli
Equipment
- Large saucepan
Ingredients
- 1 L Vegetable stock
- 250 g Cannellini beans
- 250 g Borlotti beans
- 200 g Pasta
- 150 g Carrots
- 150 g Celery
- 100 g Pancetta
- 75 g Onions
- 50 ml Olive oil
- 25 g Tomato paste
- 20 g Parmesan rinds Optional
- 5 g Rosemary
- 5 g Garlic
- 2 Bay leaves
- Salt and Pepper
Instructions
- Chop the rosemary, put in a small bowl and drizzle with 20 ml of extra virgin olive oil. (this rosemary oil will be used to add extra flavour at the end)
- Pour the remaining oil in a hot large saucepan, then add the pancetta lardons (or small cubes) and cook down until crispy.
- Add the small, diced carrots, celery, onions, and the bay leaves, then cook for 5 minutes stirring regularly.
- Then add the parmesan rinds (optional), the chopped garlic and the tomato paste, before pouring in half of the vegetables stock, cook on a medium heat for ten minutes.
- Add the Borlotti and Cannellini beans, the pasta, and the remaining vegetables stock, cook for a further 10 / 12 minutes (depending on the pasta cooking times).
- Finish with the rosemary oil, adjust seasoning, and serve.
Video
HINTS AND TIPS:
To add extra flavour to the traditional Italian zuppa di fagioli recipe, add grated parmesan on the top.If using fresh pasta, cook the beans for 10 minutes before adding the pasta, as it will cook in about 2 minutes.
This creamy pasta beans recipe can be made vegetarian, omitting the pancetta, and adding a teaspoon of smoked paprika. Allergens: DAIRY, GLUTEN, CELERY
Nutrition
We hope you enjoy this amazing traditional Italian bean soup recipe.
If you are looking for Italian soup recipes, check out:
- Tomato Pappa
- Ribolitta
- Lentil soup
- Zuppa di Zucca – roasted butternut squash soup
Why not try some of our favorite recipes:
Last, but not least …. for your dessert, we have a couple of amazing recipes using Italian panettone:
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Bon Appetit!
One of my most favourite soups! So good on a chilly day.
Beans on pasta are always my best way to appreciate pasta. Beautiful recipe.
Great recipe!
I’ve never thought of adding borlotti beans to pasta; but this one looks so comforting…especially with pancetta!
Great recipe with lots of flavors!
One of our all time favorites! Love this version.
This makes such a delicious meal for my family! We love it!
Such a delicious comforting recipe, love that you can leave out the parmesan rinds to keep it vegan 🙂
This is making me hungry!
Great recipes. I love that I can add in all the veggies to this pasta dish.