Quick Pasta e Fagioli

By Ali Slagle

Updated April 14, 2026

  • Christopher Testani for The New York Times. Food Stylist: Monica Pierini.
Media 1 of 1
Ready In
20 min
Rating
5(787)
Comments
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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 monounsaturated 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
787 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.

Shmerla

Whatever “Italian seasoning” is, it is never used in Italian food. Flavors in a good soup come from the actual ingredients. Also, this is pasta faggioli which means beans which does not mean carrots, celery, onion. Adding these would make it a different type of soup.

Cathy

While I would not eat this when I was little (very picky eater), I would die for my mother's right now. Her's was so much simpler. She used some of her marinara, added cannellini beans. She must have drained, but not rinsed the beans. She cooked the ditalini and then added it with a bit of pasta water. It was not a thick sauce. She may have sautéed some onions, but she worked and it was way faster without too much fuss. Love you Mom.

PTFogarty

For an even quicker ‘pasta fazool’, prepare a box of your favorite Mac & Cheese and add a can of Campbell’s Bean with Bacon condensed soup, with a soup-can of either milk or broth.

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