ABOUT THIS RECIPE
This Italian pasta and bean soup—known as pasta e fagioli soup—is cozy, comforting, and ready in about 30 minutes. Made with a classic sofrito (celery, carrots, and onion or leeks), tender beans, small pasta, and leafy greens, it’s a plant-forward dinner that works for busy weeknights and relaxed weekends alike.
You start building flavor with the classic Italian sofrito (leeks, celery, carrots, and garlic), and you finish it with greens, high-quality olive oil, and Parmesan cheese or a dairy-free alternative. It’s the kind of recipe you’ll come back to again and again, whether you’re cooking for a rainy afternoon or a weeknight family dinner.
Why you’ll love this recipe
- Pantry-friendly – Uses vegetables, canned beans, and pasta you probably have on hand.
- Full of flavor – The sofrito base gives depth without needing meat.
- Customizable – Use kale, spinach, or whatever greens you have. Any mild beans work.
- Make-ahead friendly – Great for meal prep and freezes well.
- Naturally high in fiber and protein from beans – filling, nourishing, and satisfying without being heavy.
Ingredients notes
- Leeks, use the white and light green parts; sub with onions.
- Celery & carrot, the backbone of the sofrito, should be chopped small so they soften quickly.
- Garlic, slice instead of mincing to avoid burning.
- Canned tomatoes: diced, crushed, or homemade puree.
- Beans, Navy or cannellini are classic for pasta e fagioli, but chickpeas or kidney beans work if that’s what you have.
- Pasta, ditalini, orzo, or stars
- Greens, such as kale or spinach.
How to Make Pasta e Fagioli Soup (Vegan Option)
- Make the sofrito
- Simmer
- Cook pasta separately
- Finish by adding the cooked pasta, your choice of greens, and any other desired ingredients.
- Serve
Variations
- One-pot version – Cook pasta directly in the soup; serve immediately to keep texture.
- Extra vegetables – Add zucchini, peas, or diced potatoes.
The Flexitarian Way
This soup is easy to adapt for different ways of eating.
Flexitarian: Keep the base soup plant-forward and serve rotisserie chicken on the side for anyone who wants extra protein.
Vegan: Skip the Parmesan rind and cheese. The soup is still rich and flavorful thanks to the sofrito and beans. Use vegetable broth or water.
Vegetarian: Finish with freshly grated Parmesan or Pecorino at the table.
Home-cook to home-cook tips
- If you are like me and like a starchy broth, add the pasta with the beans. If you are more of a brothy, lighter broth kind of person, cook the pasta separately.
- Cooking pasta separately keeps the broth from becoming too starchy.
- Always taste before serving—beans and broth can vary in saltiness.
- Use leftover greens from the fridge—chard, beet greens, or arugula all work.
- Freeze in single portions for quick lunches or dinners.
FAQ
Easy Italian Pasta e Fagioli Soup (Pasta & Bean Soup)
Equipment
Ingredients
- 4 tablespoons olive oil
- 1 leek white and light green part, finely chopped (or 1 onion)
- 3 celery stalks finely chopped
- 3 carrots peeled and finely chopped
- ½ teaspoon salt
- 2 cloves garlic sliced
- 1 15 oz can diced tomato (or crushed)
- 1½ cups cooked navy beans or 1 can, drained and rinsed
- 4 cups water or vegetable broth
- 1 bay leaf
- 2 cups kale or spinach chopped
- ⅔ cup small pasta ditalini, orzo, or stars
- Freshly ground black pepper to taste
- 1 Parmesan rind (optional, vegetarian option)
For serving:
- Rustic bread torn into pieces
- Olive oil
- Parmesan cheese or dairy-free Parmesan
Instructions
- Make the sofrito – In a large soup pot over medium heat, warm the olive oil. Add leeks, celery, carrots, and salt. Cook 5–7 minutes until softened but not browned. Add garlic and cook 2 more minutes.
- Simmer – Stir in tomatoes, beans, broth, and bay leaf. Cover and simmer for about 10 minutes until vegetables are tender.
- Cook pasta separately – In another pot, cook pasta al dente according to package instructions. Drain and set aside.
- Finish – Add the pasta and greens to the soup pot. Cover and cook for 3 minutes until greens are wilted.
- Serve – Ladle into bowls, drizzle with olive oil, sprinkle with Parmesan, and serve with bread.
Notes
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
This post appeared first in Ale Cooks in November 2015.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.