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White Pasta e Fagioli Recipe
Ash Tyrrell

White Pasta e Fagioli Recipe

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.