• The Dancer's Pantry

.Pasta e Fagioli.

Updated: Mar 5, 2020

Pasta and beans... in soup. Whats not to absolutely adore?

I personally love this dish so much because, it is delightfully filling, packed with veggies and beans (protein!), its colorful and it stores well for a few days in the fridge!

The name "pasta e fagioli" translates to "pasta and beans" and it is a traditional Italian soup. Originating as a "peasant's dish" because, of the inexpensive nature of the ingredients, the only real requirements to making this dish are pasta and beans.

I make a fairly traditional light broth version, but substitute any meat (often a meat stock and/or sausage are used) with vegetable broth and extra noodles.

Recipes and versions of this soup vary based on region and town, making it one of the things I love most about simple recipes such as this. So much can change in a recipe based on the culture of the people who make it.

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.Pasta e Fagioli.



  • 2-3 medium size carrots cut in rounds and then quartered

  • 2 celery stalks medium dice

  • 1 small onion small dice

  • 3 cloves of garlic minced

Baking and Spices:

  • 1 tablespoon dried oregano

  • 1 tablespoon dried sweet basil

  • 1 tablespoon dried parsley

  • Salt and pepper

  • Olive oil

Other ingredients:

  • 1 can of cannellini beans rinsed

  • 1 can of dark red kidney beans rinsed

  • 1 can of roasted tomatoes

  • 2 cups of ditalini pasta

  • 4-5 cups of vegetable broth

In a large soup pot with 2 teaspoons of olive oil pour onions and garlic and sweat for 2-3 minutes with a pinch of salt. Keep heat medium high and continue to stir ingredients to avoid burning.

Once the onions have become translucent pour carrots and celery into the pot. Season generously with oregano, sweet basil and parsley. Sauté for 5-8 minutes or until carrots begin to soften.

While carrots and celery are cooking add two cups of ditalini pasta to a pot of salted boiling water. When noodles are al dente remove from heat, strain in a colander and set aside.

Pour 1 can of fire roasted tomatoes into the pot and stir to combine all ingredients.

*I like the addition of the tomato liquid from the can and add it into the broth. If you'd prefer not to have the extra tomato flavor strain the tomatoes in a colander before adding them.

Pour cannellini and kidney beans into the pot and bring heat down to medium low. Add another pinch of salt and black pepper.

*I always rinse my canned beans to wash away some of the excess salt.

Add 4-5 cups of vegetable broth and cover pot with a tight fitting lid. Let simmer on medium low or low for 10-12 minutes.

*Taste the soup for seasoning and doneness. I like my carrots to be soft but, definitely not soggy.

When the soup has reached your desired doneness it's time to plate.

In a soup bowl place two large spoonfuls of noodles. Then with a ladle pour your soup in, top with black pepper.

*If it's getting too crowded in the bowl use a slotted spoon first to put in the desired amount of veggies and beans, then ladle in the broth.


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