I recently made this White Pasta e Fagioli Recipe on a chilly evening, and I honestly couldn’t stop going back for another bowl. The creamy white beans, tender pasta, and fragrant herbs made my kitchen smell incredible.
I love how simple ingredients turn into something so rich and comforting. It feels like a warm hug in a bowl.
If you’re craving hearty Italian comfort food, this recipe will quickly become your favorite too. You can also enjoy similar light bites, like Stuffed Cherry Tomatoes with Tuna Salad Recipe, alongside this soup for a full meal.
Ingredients
Here’s everything you’ll need to make this cozy White Pasta e Fagioli recipe. I’ve added helpful tips so you get the best flavor and texture every time.
- 2 tablespoons olive oil – Use good-quality extra virgin olive oil for a richer base flavor.
- 1 small yellow onion, finely diced – Adds natural sweetness and depth to the soup.
- 2 carrots, diced – Brings subtle sweetness and texture.
- 2 celery stalks, diced – Essential for that classic Italian soffritto base.
- 3 cloves garlic, minced – Fresh garlic works best; avoid jarred for brighter flavor.
- ½ teaspoon kosher salt – Enhances all the ingredients.
- ½ teaspoon freshly ground black pepper – Adds gentle warmth.
- ½ teaspoon dried oregano – Provides classic Italian aroma.
- ½ teaspoon dried thyme – Adds earthy notes.
- ¼ teaspoon crushed red pepper flakes – Optional, but perfect for mild heat.
- 4 cups low-sodium chicken broth (or vegetable broth) – Use low sodium so you can control seasoning.
- 2 (15-ounce) cans cannellini beans, drained and rinsed – Creamy white beans are key to the signature texture.
- 1 cup small pasta (like ditalini or small shells) – Choose sturdy pasta that holds its shape in soup.
- 1 bay leaf – Adds subtle depth during simmering.
- ½ cup grated Parmesan cheese – Always grate fresh for better melting and flavor.
- 1 tablespoon fresh lemon juice – Brightens the entire dish at the end.
- 2 tablespoons fresh parsley, chopped – Adds freshness and color.
Note: This ingredient quantity serves approximately 4–6 people generously. Pairing this soup with Fresh Spring Rolls with Shrimp Recipe makes for a refreshing starter or side.
Variations
This White Pasta e Fagioli recipe is incredibly flexible, which I truly appreciate.
- For a dairy-free option, skip the Parmesan or use a plant-based alternative. Nutritional yeast can also add a cheesy flavor without dairy.
- If you want to make it vegetarian, use vegetable broth instead of chicken broth. The beans and herbs will still create a rich taste.
- For extra protein, you can add cooked Italian sausage or shredded rotisserie chicken. Brown the sausage first for deeper flavor.
- If you prefer a thicker texture, blend one cup of the beans before adding them to the pot.
- It makes the soup naturally creamy without cream.
You can also add spinach or kale at the end for extra nutrients and color.
Cooking Time
This recipe is perfect for weeknights because it comes together quickly.
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Equipment You Need
- Large soup pot or Dutch oven – For cooking the soup evenly.
- Wooden spoon – To stir vegetables and prevent sticking.
- Sharp knife – For chopping vegetables efficiently.
- Cutting board – Keeps prep organized and safe.
- Ladle – Makes serving easy and neat.
How to Make White Pasta e Fagioli Recipe?
This White Pasta e Fagioli recipe comes together in simple stages. Each step builds layers of flavor that make the final dish taste incredible.
Sauté the Vegetables
Start by heating olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook until softened and fragrant. This step creates a flavorful base known as soffritto. Stir occasionally so nothing browns too quickly. The vegetables should look tender but not caramelized.
Add Garlic and Seasonings
Stir in the minced garlic, salt, pepper, oregano, thyme, and red pepper flakes. Cook for about one minute until fragrant. Cooking spices briefly in oil releases their essential oils. Be careful not to burn the garlic, as it can turn bitter.
Add Broth and Beans
Pour in the broth and add the drained cannellini beans along with the bay leaf. Bring the mixture to a gentle boil. Once boiling, reduce to a simmer. Let it cook for about 10 minutes so the flavors blend beautifully.
Cook the Pasta
Add the pasta directly into the simmering soup. Stir occasionally so it doesn’t stick. Cook until the pasta is al dente. The pasta will absorb some broth, making the soup slightly thicker.
Finish with Cheese and Lemon
Remove the bay leaf and stir in grated Parmesan cheese. Add fresh lemon juice and chopped parsley. The cheese melts into the soup, adding richness. The lemon brightens everything and balances the flavors perfectly.
Additional Tips for Making this Recipe Better
After making this recipe a few times, I discovered some tricks that really elevate it:
- I like to mash a small portion of the beans with a fork before adding them. It makes the soup creamier without adding cream.
- I always grate my Parmesan fresh. Pre-shredded cheese doesn’t melt as smoothly.
- If the soup thickens too much, I add a splash of warm broth before serving.
- I sometimes drizzle extra olive oil on top before serving. It adds a silky finish.
- I let the soup rest for 5–10 minutes before serving. The flavors deepen beautifully.
How to Serve White Pasta e Fagioli Recipe?
Serving this White Pasta e Fagioli recipe is simple yet satisfying. I love ladling it into wide, shallow bowls so you can see the beans and pasta clearly. Top with extra grated Parmesan, a sprinkle of fresh parsley, and a drizzle of olive oil for presentation. A crack of black pepper makes it look rustic and inviting. Serve alongside crusty Italian bread or garlic bread to soak up every last drop. A simple green salad pairs perfectly to balance the richness.
Nutritional Information
Here’s a general idea of the nutritional values per serving (approximate):
- Calories: 350–400 kcal
- Protein: 14–16g
- Carbohydrates: 45–50g
- Fat: 12–15g
These values may vary depending on exact ingredients and portion size.
Make Ahead and Storage
Storing
Let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days. The pasta may absorb more broth as it sits.
Freezing
For best results, freeze the soup without the pasta. Cook and add fresh pasta when reheating. It keeps well in the freezer for up to 2 months.
Reheating
Reheat gently on the stovetop over medium-low heat. Add extra broth or water to loosen the texture if needed. Stir occasionally to prevent sticking.
Why You’ll Love This Recipe?
This White Pasta e Fagioli recipe is one of those meals I keep coming back to. Here’s why you’ll love it too:
- Easy to Prepare
It uses simple pantry ingredients and comes together in under an hour. Perfect for busy weeknights. - Budget-Friendly
Beans and pasta are affordable staples. You can feed a family without spending much. - Customizable
You can easily adapt it to vegetarian, dairy-free, or protein-packed versions. It’s incredibly flexible. - Comforting and Hearty
The creamy beans and tender pasta make every bite satisfying. It feels filling without being heavy. - Great for Meal Prep
It stores well and tastes even better the next day. I love having leftovers ready for lunch.
If you’re searching for a cozy, flavorful Italian-inspired meal, this White Pasta e Fagioli recipe truly delivers. It’s hearty, simple, and packed with comforting flavors that make you feel right at home. Once you try it, I’m sure it will earn a permanent spot in your dinner rotation.
White Pasta e Fagioli Recipe
Ingredients
Method
- Start by heating olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook until softened and fragrant. This step creates a flavorful base known as soffritto. Stir occasionally so nothing browns too quickly. The vegetables should look tender but not caramelized.
- Stir in the minced garlic, salt, pepper, oregano, thyme, and red pepper flakes. Cook for about one minute until fragrant. Cooking spices briefly in oil releases their essential oils. Be careful not to burn the garlic, as it can turn bitter.
- Pour in the broth and add the drained cannellini beans along with the bay leaf. Bring the mixture to a gentle boil. Once boiling, reduce to a simmer. Let it cook for about 10 minutes so the flavors blend beautifully.
- Add the pasta directly into the simmering soup. Stir occasionally so it doesn’t stick. Cook until the pasta is al dente. The pasta will absorb some broth, making the soup slightly thicker.
- Remove the bay leaf and stir in grated Parmesan cheese. Add fresh lemon juice and chopped parsley. The cheese melts into the soup, adding richness. The lemon brightens everything and balances the flavors perfectly.
Notes
- I like to mash a small portion of the beans with a fork before adding them. It makes the soup creamier without adding cream.
- I always grate my Parmesan fresh. Pre-shredded cheese doesn’t melt as smoothly.
- If the soup thickens too much, I add a splash of warm broth before serving.
- I sometimes drizzle extra olive oil on top before serving. It adds a silky finish.
- I let the soup rest for 5–10 minutes before serving. The flavors deepen beautifully.
