Pasta e Fagioli

Pasta e Fagioli with ingredients

On our engagement-versary in Italy in 2019, we ate pasta e fagioli in a trattoria in Florence. Effing delicious! Now every year I make it for us, it’s a perfect winter warmer to enjoy the last of the cold days with comfort food. Also a great healthy lunch that doesn’t take much effort to meal prep, and will keep in the fridge throughout the week. 


  • 4 tbsp extra virgin olive oil, plus extra to drizzle
  • 1 onion, diced
  • 1 carrot, diced
  • 1 stalk celery, diced
  • 3 garlic cloves, finely chopped or grated
  • 1 x 400g tin chopped tomatoes
  • 750ml chicken stock
  • 2 x 400g tins borlotti beans, strained and rinsed
  • 1 sprig rosemary (5-10cm long)
  • 3 sprigs thyme
  • 1 bay leaf
  • 1 Parmesan rind (optional)
  • 150g small pasta (ditalini or macaroni)
  • 50g Parmesan, finely grated
  • Sourdough bread, to serve

Serves 2-4


  1. Heat olive oil in a pan over medium heat and sauté onion, carrot, celery and garlic with the lid on, until tender (5-10 mins)
  2. Add tomatoes, stock, strained beans, rosemary, thyme, bay leaf and Parmesan and simmer on low heat with lid slightly ajar, until beans are tender (approx 1½ hours).
  3. Remove Parmesan rind, thyme sprigs, bay leaf and rosemary and discard.
  4. Using a stick blender or a blender, blend until the soup becomes very fine.
  5. Cook pasta in a pot of salted, boiling water until just al dente.
  6. Using a slotted spoon, add pasta to soup.
  7. Stir through Parmesan, taste and season.
  8. If the soup is quite thick, use some pasta water to loosen to the right consistency.
  9. Serve drizzled with olive oil with some crusty sourdough bread.

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