"Pasta e Fagioli"

"Pasta e Fagioli"

A dense stew of beans and short cut pasta.

As is often the case for many Italian classics, there are many variations of this recipe, all featuring the same 2 main ingredients: «pasta» and «fagioli» (Italian for beans).

6 servings
Soaking 8 h
Preparation 15 min

Cooking 45 min

450 calories per serving 


2 1/2 cups romano/cranberry beans (dried), or white kidney type   400 g
1 onions, coarsely chopped   200 g
2 cloves garlic, minced    
2 sprigs rosemary, fresh   10 g
3 1/2 tsp butter, unsalted   16 g
2 tbsp olive oil   30 mL
4 cups vegetable broth, low-sodium   1 L
150 g mezzi tubetti (pasta for soups)   1 1/4 cup
6 tbsp Parmesan cheese, grated   18 g
3 tbsp extra virgin olive oil   45 mL
1 pinch salt [optional]   0.1 g

Before you start

The beans must be soaked in water overnight.

A pressure cooker will reduce the beans' cooking time from 1 h to 18 min. A blender or food processor will be very useful to purée the beans.


  1. Cook the dried beans either 18 min in a pressure cooker or about 1 hour in a pot. Drain the beans, set them aside and discard the liquid.
  2. Prepare the onion and garlic. Coarsely chop the onion and mince the garlic.
  3. Heat the butter and olive oil in a pot over medium-low heat. Sweat the onion and garlic 2-3 min, then add the sprig of rosemary and let it infuse 3-4 min, taking care not to let it burn. Add ¾ of the beans, pour in the broth, and cook 5 min over medium heat, with some stirring.
  4. Remove the sprig of rosemary and purée the soup in a blender or by using a food-mill. Put the mixture back into the pot.
  5. Meanwhile, cook the pasta in a pot of boiling salted water. Drain and pour the pasta into the bean-mixture. Add the remaining whole beans and warm up the soup just 2-3 min. If the soup is too thick, it may be thinned with some broth or water.
  6. Serve into bowls, add the grated parmesan, and drizzle with extra virgin olive oil.


This soup will keep up to 5 days in the refrigerator or up to 4 months in the freezer. If freezing, don't include the pasta but instead cook and add it later when the soup is reheated.

Nutrition Facts Table

Nutrition Facts

per 1 serving (410g)


% DV*

* DV = Daily Value




14 g

21 %

Saturated 3 g
+ Trans 0.1 g

16 %


5 mg


160 mg

6 %


64 g

21 %


19 g

74 %


2 g


20 g

Vitamin A

2 %

Vitamin C

4 %


15 %


30 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: ½ serving
Grain Products: 1 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: serving

More info


Free :
Added Sugar
Source of :
Calcium, Pantothenic Acid, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin K
Good source of :
Copper, Niacin, Vitamin E
Excellent source of :
Fibre, Folacin, Iron, Magnesium, Manganese, Phosphorus, Potassium, Selenium, Vitamin B1, Zinc

More info

This recipe is in the following categories: Beans/Legumes | Main courses/Entrées | Soups | Halal | High Fibre | High Iron | Kosher | Vegetarian | Italian

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