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Italian Bean Soup (Pasta e Fagioli)

A quick and healthy soup with veggies, beans, and pasta
Prep Time10 mins
Cook Time35 mins
Course: Main Course, Soup
Cuisine: Italian
Keyword: bean soup, one pot meal, pantry recipe, pasta e fagioli, soup


  • 2 tbsp olive oil
  • 4 oz pancetta diced
  • 1 large yellow onion diced
  • 2 large carrots diced
  • 2 ribs celery diced
  • 2 tbsp tomato paste
  • pinch crushed red pepper flakes
  • 4 c chicken broth
  • 1 c water
  • 2 15 oz cans cannellini beans rinsed
  • 8 oz small pasta (ditalini, elbows, or orzo)
  • 2 c fresh spinach (or 1 c. frozen) chopped
  • 2 oz Parmesan cheese grated
  • 1/4 c fresh basil chopped


  • Add the oil and pancetta to a large pot and heat over medium heat. Cook until the pancetta starts to crisp and darken in color, about 5 minutes.
  • Add the onion, carrots, celery, and salt and pepper to taste and stir to combine. Cook until the vegetables are softened, 7-10 minutes.
  • Add the tomato paste and crushed red pepper, stir, and cook for 1-2 minutes. Stir in the broth, water, and cannellini beans and bring to a boil. Lower the heat and simmer for 10 minutes.
  • Increase the heat to bring the soup back to a full boil and add the pasta. Then lower the heat to a simmer again and cook until the pasta is tender (follow the time listed on your pasta package). Add the spinach and cook just a few minutes until it is wilted.
  • Take the pot off the heat and stir in the Parmesan cheese and the basil.