The Ultimate Authentic Pasta e Fagioli Recipe: A Hearty Italian Classic

Ahhh… pasta and beans. If you’re a devoted fan of Italian cuisine, then Pasta e Fagioli undoubtedly holds a cherished spot on your list of favorite dishes. This isn’t just any soup; it’s a profoundly satisfying, hearty masterpiece with countless regional variations to explore. In my family, this particular rendition is celebrated as The Absolute Best Pasta e Fagioli!

Every Italian restaurant might boast having the best version, and truth be told, most are wonderfully good. Yet, there’s a certain magic that happens when you create this comforting soup in your own kitchen, especially when you infuse it with a special touch that makes it uniquely yours.

The Golden Rule of Authentic Pasta e Fagioli

To truly be an authentic Pasta e Fagioli, it must, at its core, include pasta and beans. Beyond this fundamental requirement, the culinary world is your oyster, offering endless possibilities for customization and flavor.

You can prepare it with flavorful pancetta for a rich, savory depth.
Alternatively, it can be made entirely without meat, letting the vegetables and beans shine.
The consistency varies widely, from a light, brothy soup to a thick, stew-like creation achieved by milling some of the beans to create a creamy base.

This exceptional recipe takes inspiration from a variation found in the esteemed Stonewall Kitchen Favorites cookbook. What truly sets this particular Pasta e Fagioli apart, transforming it into something truly special, is the delightful addition of fresh rosemary. This aromatic herb elevates the dish, adding an unexpected layer of brightness and complexity that you won’t soon forget.

Your Essential Shopping List for Pasta e Fagioli

Crafting the perfect Pasta e Fagioli begins with selecting high-quality ingredients. Here’s what you’ll need to gather:

Flour: Opt for unbleached all-purpose flour. For the healthiest choice, I always use organic, non-GMO, and glyphosate-free flour. My personal favorite comes from Sunrise Flour Mill in Minnesota, a domestic company committed to quality. If you’re following a gluten-free diet, a good quality gluten-free flour blend can be easily substituted. This flour will be used to lightly coat the pork, helping it brown beautifully and contributing a subtle thickness to the soup’s base.
Salt & Freshly Ground Black Pepper: These fundamental seasonings are crucial for bringing out the rich flavors of the dish. Adjust to taste throughout the cooking process.
Pork Tenderloin or Sausage: The original recipe calls for cubed boneless pork loin roast, which often requires a longer cooking time to become truly tender. To ensure your soup cooks up quickly while delivering incredibly tender meat, I recommend using pork tenderloin. Its delicate texture and quick cooking time make it an ideal choice. Alternatively, Italian sausage (mild or spicy, depending on your preference) offers a fantastic flavor profile that complements the beans and pasta wonderfully.
Olive Oil: I exclusively use extra-virgin olive oil. Its robust, peppery, and fruity notes add a distinct layer of authentic Italian flavor, and it’s a healthy cooking choice. If you need an alternative, a neutral oil like avocado oil or refined coconut oil works well. It’s generally advisable to avoid seed oils, especially when heated, due to potential toxicity.
Dry White Wine: A dry white wine, such as Sauvignon Blanc or Pinot Grigio, adds a delightful acidity that brightens and balances the complex flavors of the soup without overpowering them. It’s also excellent for deglazing the pot, picking up all those delicious browned bits. If you prefer not to use wine, a good quality chicken broth makes a perfect substitute.
Onion: Diced finely, the onion forms the aromatic base of the soup, adding sweetness and depth as it softens.
Garlic: Freshly chopped garlic is non-negotiable in Italian cooking. It provides a pungent, aromatic foundation that is essential for this soup’s flavor.
Carrots: Cut into 1/4-inch pieces or slices, fresh carrots are preferred for their firm texture, which holds up beautifully during cooking, adding a satisfying bite to the soup. Frozen carrots can be used in a pinch, but fresh provides superior texture.
Celery: Similar to carrots, celery cut into 1/4-inch pieces or slices contributes a subtle, earthy flavor and another layer of texture to the mirepoix.
Fresh Rosemary Leaves: Chopped fresh rosemary is the star ingredient that sets this recipe apart. Its bright, piney, and slightly citrusy flavor is more delicate than dried rosemary, offering a unique aromatic lift. If only dried rosemary is available, use two teaspoons instead of two tablespoons of fresh to account for its more concentrated flavor.
Fresh Italian Parsley: Chopped fresh Italian parsley is highly recommended over dried. Its vibrant, fresh, and slightly peppery flavor, along with its tender texture, enhances the soup significantly. If dried parsley is your only option, use four teaspoons in place of a quarter-cup of fresh.
Chicken Broth or Stock: The foundation of your soup’s liquid. Use your favorite high-quality prepared broth or stock. If you’re lucky enough to have some homemade chicken stock on hand, this is the perfect opportunity to use it for unparalleled depth of flavor.
Canned Tomatoes: My preference is organic whole San Marzano tomatoes. I love to crush them by hand, allowing for rustic, varied chunks that add both sweetness and body to the soup. Crushed tomatoes can also be used for a smoother consistency.
Canned Cannellini Beans: These creamy white Italian beans are essential to Pasta e Fagioli. Remember to rinse and drain them thoroughly before adding. Any similar white Italian bean will work wonderfully.
Small Ditali Pasta: Ditali, a small tube-shaped pasta, is traditional for Pasta e Fagioli. I always prioritize pasta imported from Italy to avoid glyphosate, a common contaminant in many American-made pastas. Tubetti pasta is a great alternative if ditali is unavailable.
Freshly Grated Parmesan Cheese: For serving, there’s no substitute for freshly grated Parmigiano Reggiano. Its salty, nutty, and umami-rich flavor melts beautifully into the hot soup, adding a luxurious finish. Grate it yourself from a block for the best flavor.

Prepping and Browning the Pork

Prepare the pork: Place the flour in a bowl and generously season it with salt and freshly ground black pepper. Take your cubed pork tenderloin (or Italian sausage, if preferred) and lightly coat all sides with the seasoned flour. This step helps create a delicious crust and adds a slight thickening to the soup.
Heat the pot: Select a large, heavy-bottomed soup pot or Dutch oven with at least a 5 1/2 quart capacity. Heat it over medium-high heat.
Brown the pork: Once the pot is hot but not smoking, add 2 tablespoons of the olive oil. Working in batches to avoid overcrowding the pot (which can steam the meat instead of browning it), add the floured pork cubes. Brown the pork evenly, stirring occasionally, for about 5 minutes per batch. Achieving a good brown on the pork adds incredible depth of flavor to your soup.
Set aside pork: Transfer the beautifully browned pork to a clean bowl.
Deglaze the pot: Add the dry white wine to the hot pot, raising the heat to high. Allow it to simmer vigorously for 2 minutes. Use a sturdy spoon or spatula to scrape up any browned bits that are clinging to the bottom of the pot. These flavorful bits, called “fond,” are packed with umami and are essential for a rich broth.
Combine and set aside: Pour the wine mixture from the pot into the bowl with the cooked pork. Set this aside as you prepare the vegetables.

Remember, this soup is incredibly versatile! Feel free to switch out the pork for Italian sausage, chicken, or even go entirely vegetarian. For an extra boost of savory flavor, consider adding a bit of chopped pancetta or bacon during the initial browning step. The beauty of Pasta e Fagioli lies in its adaptability!

This delicious soup can also be easily transformed into a gluten-free dish simply by swapping out the traditional flour and pasta for their gluten-free counterparts.

Building the Flavorful Base with Vegetables

Prep your veggies: It’s always a good idea to have all your vegetables prepped and ready before you start cooking the soup. This ensures a smooth and efficient cooking process.
Sauté the aromatics: Reduce the heat under the same pot to medium. Add the remaining tablespoon of olive oil. Add the diced onion and chopped garlic to the pot. Cook, stirring occasionally, until the onion begins to soften and become translucent, which should take about 3 minutes.
Add the remaining vegetables and herbs: Stir in the carrots, celery, the fresh rosemary, and about half of the fresh parsley. Season this vegetable mixture lightly with a pinch of salt and freshly ground black pepper. Continue to cook for approximately 5 minutes, stirring occasionally, allowing the flavors to meld and the vegetables to slightly soften.

A key tip: be careful not to overcook these vegetables at this stage. You want them to retain a slight bite. This ensures that you’ll enjoy the delightful texture of perfectly cooked veggies in every spoonful of your finished soup.

Combining & Simmering for Perfection

Bring it all together: Add the chicken broth and canned tomatoes to the pot, along with the rinsed and drained cannellini beans and the reserved browned pork mixture. If you opted for whole canned tomatoes, now is the time to break them up into rustic chunks using your hands before adding them to the soup. This creates a wonderful texture contrast.
Simmer and add pasta: Bring the entire mixture to a gentle simmer over medium heat. Once simmering, add the ditali pasta. Continue to cook for an additional 10 minutes, or until the pasta is perfectly al dente. Al dente pasta will be tender but still have a slight bite to it.
Final seasoning: Taste the soup and adjust the seasoning with additional salt and freshly ground black pepper as needed.

A note on canned tomatoes: I always prefer to use whole canned tomatoes, often organic San Marzano, instead of pre-crushed varieties. Breaking them up by hand allows for delicious, substantial chunks that add character to the soup. However, if you prefer a smoother soup, crushed tomatoes work perfectly fine too.

For gluten-free pasta users: If you are using gluten-free pasta, you might consider cooking it separately from the main soup. Gluten-free pasta can sometimes become mushy or break down if left to cook and sit in the soup for too long. By cooking it separately, you can ensure it remains perfectly al dente and add it to individual servings just before serving. This maintains optimal texture and prevents it from absorbing too much liquid from the soup.

At this point, you’re about 40 minutes away from a simmering pot of mouthwatering deliciousness!

Fresh Perspectives: New Photos of The Absolute Best Pasta e Fagioli

Enjoy these updated photos of our cherished Pasta e Fagioli. For this particular batch of goodness, I experimented by using savory Italian sausage instead of pork tenderloin. As I mentioned earlier, the beauty of this recipe lies in its customizability, allowing you to achieve excellent results with various protein choices or even a vegetarian approach.

Each image captures the inviting warmth and rich textures of this comforting soup, showcasing its rustic charm and the promise of a satisfying meal. The aroma of rosemary, garlic, and simmering tomatoes truly comes alive!

Serving Suggestions & Why This Recipe Shines

As always, be sure to have that crusty Italian bread ready to dip into the rich, flavorful broth – it’s the perfect accompaniment! Add a fresh, vibrant green salad on the side, and you’ve instantly transformed this comforting soup into a substantial and incredibly satisfying meal that your family will adore.

This Pasta e Fagioli stands out because it marries the comforting traditions of Italian home cooking with a delicate, yet impactful, twist of fresh rosemary. The perfectly browned pork, tender vegetables, and al dente pasta simmered in a rich tomato and broth base create a symphony of textures and flavors. Each spoonful offers a taste of authenticity, warmth, and the simple joy of a truly well-made dish.

5 from 2 votes

The Absolute Best Pasta e Fagioli

Adapted from Stonewall Kitchen Favorites by Jonathan King, Jim Stott and Kathy Gunst.

This rich and hearty Italian soup, featuring tender pork (or sausage), cannellini beans, and ditali pasta, is elevated by the fragrant addition of fresh rosemary. Perfect for a comforting meal, especially on a chilly day.

This soup can be stored in an airtight container in the refrigerator for up to three days. Or it can be stored in the freezer for up to two months.

Servings 8 servings

Author Rosemary Stelmach

Ingredients

2
tablespoons
flour
salt & freshly ground black pepper
16
ounces
pork tenderloin, cut into 1/2-inch cubes
(or Italian sausage)
3
tablespoons
olive oil, divided
1
cup
dry white wine
1
large onion, diced
(about 6 ounces)
6
garlic cloves, chopped
3
medium carrots, sliced
(about 8 ounces)
1
stalk celery, sliced
(about 2 ounces)
2
tablespoons
chopped fresh rosemary leaves
1/4
cup
packed, chopped fresh parsley leaves, divided
2
32-ounce cartons chicken broth
(or 8 cups canned or homemade broth)
1
28-ounce can crushed or whole peeled tomatoes
(with juice, hand-crushed if whole)
2
15-ounce cans cannellini beans, rinsed & drained
1
cup
small pasta, such as ditali (or tubetti)
1
cup
freshly grated Parmesan cheese, for serving
(about 4 ounces Parmigiano Reggiano)

Instructions

Prepare the Pork: In a bowl, combine the flour with salt and pepper. Lightly coat all sides of the cubed pork (or sausage) with this seasoned flour.
Brown the Meat & Deglaze: Heat a large soup pot or Dutch oven (at least 5 1/2 quart) over medium-high heat. Add 2 tablespoons of olive oil. Working in batches, brown the floured pork, stirring occasionally, for about 5 minutes per batch. Transfer the browned pork to a separate bowl. Add the wine to the hot pot, raise heat to high, and simmer for 2 minutes, scraping any browned bits from the bottom of the pot. Pour this flavorful wine mixture over the cooked pork and set aside.
Sauté the Vegetables: Reduce the heat to medium. Add the remaining tablespoon of olive oil to the pot. Add the diced onion and chopped garlic and cook, stirring, until the onion softens (about 3 minutes). Stir in the carrots, celery, fresh rosemary, and half of the chopped parsley. Season lightly with salt and pepper. Cook for an additional 5 minutes, stirring occasionally, ensuring vegetables remain slightly firm.
Simmer the Soup: Add the chicken broth, tomatoes (if whole, crush them by hand before adding), rinsed beans, and the browned pork mixture to the pot. Bring to a gentle simmer, then add the ditali pasta. Cook for about 10 minutes, or until the pasta is al dente. Taste and adjust seasoning as needed.
Serve: Just before serving, stir in the remaining fresh parsley. Ladle the piping hot soup into large bowls and top generously with freshly grated Parmesan cheese. Serve immediately with crusty bread.

Recipe Notes

Instead of pork tenderloin, you can use Italian sausage or chicken. For an even richer flavor, consider adding a small amount of pancetta or bacon to the pot when browning the meat.

If using gluten-free pasta, cook it separately and add it to individual bowls just before serving to prevent it from becoming mushy in the soup.

Disclosure: Please note that some of the links above are affiliate links. At no additional cost to you, I will earn a small commission if you decide to make a purchase after clicking through the link. I have personally experienced all of these products, and I recommend them because I have found them to be of superior quality and value.

The Ultimate Pasta e Fagioli