Zuppa di Pasta e Fagioli

pasta e fagioli

Are you busy during the week? And the weekends too? I think we’re all in the same boat these days. I’m taking morning and afternoon classes now. I find myself rushing home after my chemistry class for a quick lunch and snacking on whatever I can find before turning around again to head back to my afternoon math class. (Since when did I become a math and science nerd? I guess it was hiding there all along!)

If I don’t make enough dinner the night before then I usually don’t have much of a real lunch the next day. This is a problem. I need to eat balanced meals or everything goes out of whack and I end up eating junk.

Want to know my lifesaver? Soup. Soup. Soup. Soup.

I’ve been making this Spinach and Lentil Soup a lot the past few weeks. I’ve made it so much that even I’m starting to tire of it a bit. (Oh but it’s so good!) So I decided it was time to expand my soup repertoire with some easy and protein-rich beany soups.

How could I have missed making zuppa di pasta e fagioli for this site up until now? Pasta and Bean Soup! Pasta Fazool!

This is a traditional and very typical meatless Italian meal. Pasta e fagioli literally means ‘pasta and beans’. And it’s really just that simple and straight-forward.

My only lament about this soup? It’s rather monochromatic, isn’t it?

zuppa di pasta e fagioli

5.0 from 1 reviews
Zuppa di Pasta e Fagioli
This is a traditional and very typical meatless Italian meal. Pasta e fagioli literally means 'pasta and beans'. And it's really just that simple and straight-forward.
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 ribs celery, diced
  • 1 carrot, peeled and diced
  • 2 cloves garlic, minced
  • 2 cans (19 oz. each) white kidney (cannellini) beans, drained and rinsed
  • 4 cups vegetable broth
  • 1 cup crushed tomatoes or diced tomatoes with juice
  • 2 cups water, or more if needed
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • salt and pepper
  • 2 cups small-shaped gluten-free pasta, such as baby shells
  1. Heat olive oil in a large soup pot over medium heat.
  2. Add onion, celery, carrot and garlic. Saute for 5 minutes until celery and onion begin to soften slightly.
  3. Add beans, broth, and tomatoes.
  4. Add water, starting with just 2 cups.
  5. Add dried thyme and bay leaves. Season with salt and pepper.
  6. Bring to a boil over medium-high heat.
  7. Add gluten-free pasta. Reduce heat to low, cover and let simmer for about 10 minutes. Add more water if necessary.
  8. Serve hot with fresh baked gluten-free bread.


  1. Cat says

    Not sure how I found your blog, but I just made this for dinner and it is AMAZING! YUM!!! I added zuchini and extra celery and carrots. So good!! :)

    • says

      Well I’m glad you found my blog Cat! Thanks for stopping by and sharing your comments. I’m always glad to hear when a recipe is a hit! :)

  2. Bridget says

    Just made this for dinner and loved it! It felt good using so many veggies and the beans. I think if you were trying to save a buck or two (or just didn’t have it on hand) it’d be pretty good without the pasta as well.

    • says

      I think you’re absolutely right Bridget. This is one of those soups that you can pretty much throw any combination of things into and it’d be good. Glad you loved it!

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