"Pasta e Fagioli"

12 Reviews
80% would make this recipe again

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).

Soaking : 8 h Preparation : 15 min Cooking : 45 min
450 calories/serving
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian


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 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] 0.2 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

per 1 serving (410g)


% Daily Value




14 g

21 %

Saturated 3 g
+ Trans 0.1 g

16 %


10 mg


160 mg

6 %


64 g

21 %


19 g

74 %


2 g

Net Carbs

45 g


20 g

Vitamin A

2 %

Vitamin C

4 %


13 %


30 %


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


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 3
Vegetables ½
Meat and Alternatives 2
Fats 2 ½

15% to 25% savings from one merchant to another. Imagine how much you could save on a full grocery cart!

Subscribe to our PLUS or PREMIUM plans and save $150/month* on your groceries.

I want to maximize my savings * Based on an average-sized household of 2.5 people

Leave a review

You have to be logged in to leave a review

Members' Reviews

12 Reviews (11 with rating only ) 80% would make this recipe again
july 10, 2011 | I would make this recipe again

Not sure if the kids will like it but the adults are very happy with it! Great for lunches too!

Useful 0

This recipe is in the following categories

Beans/Legumes | Main courses/Entrées | Soups | High Iron | Vegetarian | Kosher | Halal | High Fibre | Italian

Top Reviews

View All Reviews
july 10, 2011 | I would make this recipe again

Not sure if the kids will like it but the adults are very happy with it! Great for lunches too!

Useful 0