Pasta Fagioli or Pasta e Fagioli is a classic Italian dish containing pasta and beans, this soup recipe goes well with a side of crusty bread. Substitute elbow macaroni if you are unable to find ditali pasta.



  • 1 cup chopped onion (1 large)

  • 3 ounces pancetta or bacon, chopped

  • 3 cloves garlic, thinly sliced

  • 1 tablespoon olive oil

  • ¾ cup dry red wine

  • 2 15 ounces cannellini beans (white kidney beans), rinsed and drained

  • 2 14.5 ounces chicken broth

  • 1 28 ounce crushed tomatoes

  • 1 teaspoon salt

  • ¼ teaspoon crushed red pepper

  • 1 ½ cups dried ditali pasta

  • ¼ cup snipped fresh basil

  • 1 tablespoon snipped fresh oregano

  • Shaved Parmesan cheese (optional)

  • Fresh oregano leaves (optional)


  • In a 4-quart Dutch oven cook onion, pancetta, and garlic in hot oil over medium heat about 5 minutes or until onion is tender, stirring occasionally. Add wine, stirring to scrape up any crusty brown bits.

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  • Stir in beans, broth, tomatoes, salt, and crushed red pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes.

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  • Meanwhile, cook pasta according to package directions; drain. Stir cooked pasta, basil, and snipped oregano into bean mixture. If desired, garnish each serving with cheese and oregano leaves.

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Nutrition Facts

415 calories, 9 g fat (2 g saturated fat, 1 g polyunsaturated fat, 2 g monounsaturated fat), 11 mg cholesterol, 1577 mg sodium, 68 g carbohydrates, 11 g fiber, 7 g sugar, 19 g protein.

Reviews (1)

1 Ratings
  • 0 Rating Star 1
I hate soups but I made this one and I would definitly recommend it many times over but it needs more soup base