Pasta E Fagioli(Italian Bean Soup)
A hearty Italian bean and pasta soup featuring tender beans, savory salt pork, and al dente pasta, perfect for family dinners and comforting meals.
Ingredients
- 5 cups water ⓘ
- 8 oz dried beans
- 1 large onion, chopped ⓘ
- 1 large tomato or 1 cup tomato sauce ⓘ
- 2 stalks celery, chopped ⓘ
- 1 clove garlic, chopped ⓘ
- 1/4 lb salt pork, chopped ⓘ
- 1 to 2 cups cooked ham, cut up ⓘ
- 2 teaspoons beef bouillon ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 cup uncooked pasta (shells) ⓘ
- grated Parmesan cheese ⓘ
Instructions
- Heat water and beans to boiling in a Dutch oven; boil for 2 minutes.
- Remove from heat and cover; let stand for 1 hour.
- Add onion, tomato or tomato sauce, celery, garlic, salt pork, cooked ham, beef bouillon, and salt to the beans.
- Cover and simmer until beans are tender, about 2 hours (do not boil).
- Stir in uncooked pasta into the soup.
- Simmer until pasta is tender, about 10 to 15 minutes.
- Sprinkle with grated Parmesan cheese when serving.
Tips & Substitutions
For a richer flavor, consider soaking the dried beans overnight before cooking. You can substitute the salt pork with bacon or pancetta for a different taste. If you're short on time, canned beans can be used, but adjust the cooking time accordingly. Adding a bay leaf during simmering enhances the aroma of the soup.
Serving Suggestions
Serve Pasta E Fagioli with a side of crusty bread for a complete meal. A simple green salad pairs well, adding freshness to the hearty soup. For a delightful touch, sprinkle fresh herbs like basil or parsley on top before serving. This dish is a comforting choice, reminiscent of classic Italian recipes.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm on the stove over low heat, adding a splash of water or broth if it thickens too much. This dish can also be frozen for up to 2 months; thaw in the refrigerator before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Pasta E Fagioli(Italian Bean Soup) contains roughly 249 calories, with 10g protein, 31g carbohydrates, and 9g fat. It is an excellent source of vitamin C (74% of the Daily Value), protein (21% of the Daily Value), and vitamin A (21% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 994mg per serving (43% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup vegetarian?
Yes, you can easily make this Pasta E Fagioli vegetarian by omitting the salt pork and ham. Use vegetable broth instead of water for added flavor, and consider adding more vegetables like carrots or bell peppers for depth.
What type of beans work best for this recipe?
Traditionally, cannellini or borlotti beans are used, but you can substitute with any dried beans such as kidney or pinto beans. Just ensure they are fully cooked and tender before adding pasta.
Can I use different types of pasta?
Absolutely! While the recipe calls for shells, you can use any small pasta such as ditalini or elbow macaroni. Adjust cooking time as necessary, since different shapes may require varied cooking durations.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).