Quick Pasta e Fagioli

By Ali Slagle

Updated February 18, 2026

Christopher Testani for The New York Times. Food Stylist: Monica Pierini.
Ready In
20 min
Rating
5(257)
Comments
Read comments

While there are many ways to make a hearty soup of pasta and beans, this version of pasta e fagioli is tomato-rich and thick enough to coat a spoon, like some Italian-American renditions. While it usually includes sautéed celery, onions and carrots, on hurried nights, skip the meticulous chopping: A little cured meat, whether bacon or pancetta, and garlic build a savory base on their own. You could also add a green vegetable by stirring torn kale leaves or baby spinach into the soup in the last three minutes of simmering. The pasta will guzzle the broth as it sits, so thin leftovers with more broth.

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Ingredients

Yield:4 to 6 servings

  • 3 slices bacon, chopped (or 4 ounces diced pancetta)

  • 4 garlic cloves, thinly sliced 

  • 4 cups chicken broth

  • 1 (28-ounce) can whole, peeled tomatoes

  • 8 ounces short pasta, such as elbows or ditalini

  • ¼ teaspoon Italian seasoning or dried oregano

  • Salt and black pepper

  • 2 (15-ounce) cans cannellini or pinto beans

  • 1 teaspoon red wine vinegar

  • Grated Parmesan and chopped parsley (optional), for serving 

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

69 grams carbs; 14 milligrams cholesterol; 446 calories; 4 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 10 grams fat; 12 grams fiber; 1152 milligrams sodium; 22 grams protein; 8 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large Dutch oven or pot, heat the bacon and garlic over medium-high. Stir occasionally until golden and crisp, 3 to 6 minutes. Reduce the heat if the bottom of the pot is getting too dark.

  2. Step 2

    Add the broth, tomatoes, pasta, Italian seasoning, and a pinch each of salt and pepper. Bring to a boil over high. 

  3. Step 3

    Meanwhile, drain and rinse the beans and add those in, too. Reduce to a lively simmer over medium-high and cook until the pasta is al dente, 7 to 9 minutes. Stir often, scraping the bottom of the pot to keep the pasta from sticking and mashing some of the tomatoes and beans against the side of the pot.

  4. Step 4

    Off the heat, stir in the vinegar. Season to taste with salt and pepper. Divide among bowls, then top with Parmesan and chopped parsley, if using.

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Ratings

5 out of 5
257 user ratings
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Comments

Axel

Excellent recipe !! Just cooked it this evening (we live in France). We loved it, that's the first thing ! Now, a few (positive) comments ! 1/ Prepare more broth : we prepared 5 cups of broth, because some types of pasta soak up more water than others and you don't want to find yourself with a dry meal. Add more broth if you feel it's necessary. 2/ We added carrots and celery. We diced 3 carrots and minced 3 celery sticks. Boil for 15 minutes, rinse with cold water. Prepare ahead of time, so

Karen Lee

Axel, thanks for your suggestions! As so many soup recipes start with mirepoix, I wondered why this one didn't have carrots, celery, and onions. I will add them, and leave out the bacon or pancetta. Then the recipe can be vegetarian if one prefers. When making a big pot of soup, I cook the pasta separately. That way, when there are leftovers, you can add cooked pasta to the leftovers so it stays al dente. Or, add another grain the second day.

Jim

This what we grew up calling "Pasta Fazoole". Sweat some onions, add a can or 2 of beans, including the liquid, maybe a cup or so of water, season with oregano and/or whatever else you like for flavor, add 5-6 tablespoons of spaghetti sauce, simmer until it thickens a bit. Cook the macaroni separately, then add to the soup, finish with grated cheese. Here's the most important part: Put it in the fridge, and eat it the next day. Nothing tastes better than leftover Pasta Fazoole.

Mae

Really appreciate a quick recipe that IS quick! Very hearty & delicious, especially when you use a small amount of duck pancetta!

Joanie

I can’t eat legumes… any substitute suggestions?

Maxine

This is a baseline soup. It needed flavor so I added: one-half lb. of cooked, crumbled Italian sausage; one diced onion; 1/4 c. red wine; 1 tsp each dried basil, Italian seasoning, and oregano, plus 1/2 tsp. each red pepper flakes and fennel seed; and a sliced and quartered zucchini. Perfetto!

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