30+ Authentic Italian Pasta e Fagioli Soup Recipes You Need to Try

Pasta e Fagioli, or “pasta and beans,” is a beloved Italian soup that combines simple ingredients in a way that creates rich, comforting flavors.

With its roots in rustic Italian cuisine, this classic dish is known for being both hearty and nutritious, making it perfect for a cozy meal at any time of year.

Traditionally made with pasta, beans, tomatoes, and vegetables, the beauty of Pasta e Fagioli lies in its versatility—there are endless variations you can try, each bringing its own unique twist to this delicious soup.

Whether you prefer a traditional version with a rich tomato-based broth or a more modern take with creative ingredients like sausage, kale, or even truffle oil, this article brings you over 30 different Pasta e Fagioli recipes to try.

From meat lovers to vegetarians, and from classic recipes to bold new fusions, you’ll find something to suit every taste.

So grab your pot and spoon, and let’s dive into the wonderful world of Pasta e Fagioli soups that are sure to warm your heart and your belly.

30+ Authentic Italian Pasta e Fagioli Soup Recipes You Need to Try

No matter how you make it, Pasta e Fagioli is a timeless Italian comfort food that brings people together over a bowl of wholesome, flavorful soup.

With over 30 variations to choose from, you’ll never run out of new ways to enjoy this classic dish.

From light and fresh versions with summer vegetables to rich, hearty soups perfect for winter nights, there’s a Pasta e Fagioli recipe for every occasion and every palate.

So, experiment with these 30+ recipes, and create your own signature version of this Italian favorite.

Buon appetito!

Classic Tuscan Pasta e Fagioli

This traditional Tuscan Pasta e Fagioli (meaning “pasta and beans”) is a rustic and comforting Italian soup that dates back centuries. Rooted in simplicity, this version uses pantry staples like cannellini beans, ditalini pasta, and vegetables simmered in a herby tomato broth. It’s a hearty vegetarian option that’s perfect for chilly evenings or as a meal-prep staple for the week. This timeless recipe brings the authentic flavors of the Italian countryside right into your kitchen.

Ingredients

• 2 tbsp olive oil
• 1 small yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1/4 tsp red pepper flakes (optional)
• 2 (15 oz) cans cannellini beans, drained and rinsed
• 1 (15 oz) can crushed tomatoes
• 4 cups vegetable broth
• 1 cup water
• 1 cup ditalini pasta
• Salt and pepper, to taste
• Fresh parsley and grated Parmesan for garnish

Directions

1. In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté for 7–8 minutes until softened.
2. Add garlic, oregano, thyme, and red pepper flakes. Cook for 1 minute.
3. Stir in the beans, crushed tomatoes, vegetable broth, and water. Bring to a boil.
4. Reduce heat and simmer for 20 minutes.
5. Add the ditalini pasta and cook until al dente, about 8–10 minutes.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with parsley and Parmesan cheese.

This Classic Tuscan Pasta e Fagioli offers the perfect balance of comfort and nutrition. It’s easy to make, budget-friendly, and filling enough to stand as a complete meal. The beans provide protein and fiber, while the herbs and vegetables create a flavorful depth that feels both homey and elevated. Pair it with a chunk of crusty bread and a glass of red wine for a cozy Italian dinner experience.

Spicy Sausage Pasta e Fagioli

Take your traditional pasta e fagioli to the next level with this Spicy Sausage version. Loaded with bold Italian sausage, red pepper flakes, and a rich tomato base, this recipe adds a fiery twist to a beloved classic. Perfect for meat lovers, it’s hearty, satisfying, and packed with layered flavors that develop beautifully as the soup simmers. It’s a go-to for a hearty winter meal.

Ingredients

• 1 tbsp olive oil
• 1 lb spicy Italian sausage (casings removed)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1/2 tsp red pepper flakes
• 1 (15 oz) can red kidney beans, rinsed and drained
• 1 (15 oz) can diced tomatoes
• 4 cups chicken broth
• 1 cup elbow macaroni or small shell pasta
• Salt and pepper to taste
• Fresh basil and shaved Parmesan for topping

Directions

1. Heat olive oil in a large pot over medium-high heat. Add sausage and cook, breaking it up with a spoon, until browned.
2. Add onion, garlic, carrot, and celery. Sauté for 5–6 minutes.
3. Stir in red pepper flakes, beans, diced tomatoes, and chicken broth. Bring to a boil.
4. Reduce heat and simmer for 20 minutes.
5. Add pasta and cook until tender, about 8–10 minutes.
6. Season with salt and pepper to taste.
7. Ladle into bowls and garnish with fresh basil and Parmesan.

This Spicy Sausage Pasta e Fagioli is bold, warming, and utterly satisfying. The sausage infuses the broth with deep, meaty flavor, while the beans and pasta make each bite a hearty delight. It’s an ideal soup for a cold day, and it reheats beautifully—making it perfect for leftovers or meal prep. Serve with a sprinkle of chili flakes if you love it extra spicy.

Creamy White Bean and Spinach Pasta e Fagioli

For a modern and creamy twist, this White Bean and Spinach Pasta e Fagioli combines smooth textures and fresh greens for a lighter yet luxurious take on the classic. Blended white beans give the soup a naturally creamy body without the need for dairy, while baby spinach adds a pop of color and nutrients. It’s vegan-friendly and perfect for those looking for a cozy yet clean meal option.

Ingredients

• 2 tbsp olive oil
• 1 leek (white and light green parts only), thinly sliced
• 2 garlic cloves, minced
• 1/2 tsp dried rosemary
• 1/4 tsp ground black pepper
• 2 (15 oz) cans cannellini beans, drained
• 1/2 cup water
• 4 cups vegetable broth
• 1 cup small pasta (orzo or tubetti)
• 2 cups fresh baby spinach
• Salt to taste
• Lemon zest and extra virgin olive oil for finishing

Directions

1. In a large pot, heat olive oil over medium heat. Sauté leek and garlic until soft, about 5 minutes.
2. Add rosemary and pepper, stir for 1 minute.
3. In a blender, puree one can of beans with 1/2 cup water until smooth.
4. Add pureed and whole beans to the pot, followed by vegetable broth. Bring to a simmer.
5. Stir in pasta and cook until al dente, about 8 minutes.
6. Add baby spinach and cook until wilted, about 1–2 minutes.
7. Season with salt and finish with lemon zest and a drizzle of olive oil.

This Creamy White Bean and Spinach Pasta e Fagioli is a nourishing twist on tradition. With its velvety broth, tender beans, and vibrant greens, it’s both comforting and light. The lemon zest at the end adds a hint of brightness that lifts the entire dish. It’s the kind of soup that satisfies a craving for comfort food while still feeling wholesome and fresh.

Pasta e Fagioli with Bacon and Kale

This Pasta e Fagioli with Bacon and Kale is a smoky, hearty variation of the classic. The addition of crispy bacon enhances the savory flavor profile, while fresh kale provides a burst of color and nutrients. This version is rich and satisfying, perfect for a filling lunch or dinner. The combination of beans, pasta, and bacon creates a balanced, comforting dish that’s both rustic and indulgent.

Ingredients

• 4 slices bacon, diced
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 (15 oz) can cannellini beans, drained and rinsed
• 1 (15 oz) can diced tomatoes
• 4 cups chicken broth
• 1 cup small pasta (orecchiette or elbow macaroni)
• 2 cups chopped kale, tough stems removed
• Salt and pepper to taste
• Freshly grated Parmesan for serving

Directions

1. In a large pot, cook bacon over medium heat until crispy. Remove bacon from the pot and set aside, leaving a bit of bacon fat in the pot.
2. Add olive oil to the pot and sauté onion, garlic, carrots, and celery for 7-8 minutes, until softened.
3. Stir in thyme and rosemary, then add beans, diced tomatoes, and chicken broth. Bring to a boil.
4. Reduce heat and simmer for 15-20 minutes to allow flavors to meld.
5. Add pasta and cook until al dente, about 8-10 minutes.
6. Stir in chopped kale and cook for an additional 2 minutes, until the kale is wilted.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with crispy bacon and freshly grated Parmesan.

This Pasta e Fagioli with Bacon and Kale is a delightful twist on the traditional recipe. The smoky bacon adds depth to the soup, while the kale offers a fresh, slightly bitter contrast to the richness of the broth. This variation is perfect for those who crave a heartier version of pasta e fagioli with a little extra indulgence. It’s sure to become a family favorite that’s both nourishing and satisfying.

Pasta e Fagioli with Roasted Vegetables

This version of Pasta e Fagioli features roasted vegetables, which bring a caramelized sweetness and depth of flavor to the classic soup. Roasting the vegetables—carrots, bell peppers, and zucchini—before adding them to the soup intensifies their natural flavors, creating a more complex and satisfying broth. This recipe is perfect for anyone looking to add extra veggies to their meal while still enjoying a comforting, Italian-inspired dish.

Ingredients

• 2 tbsp olive oil
• 2 medium carrots, peeled and sliced
• 1 bell pepper, chopped
• 1 small zucchini, chopped
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1/2 tsp dried oregano
• 1 (15 oz) can cannellini beans, drained and rinsed
• 1 (15 oz) can diced tomatoes
• 4 cups vegetable broth
• 1 cup small pasta (conchigliette or ditalini)
• Salt and pepper to taste
• Fresh basil and Parmesan for garnish

Directions

1. Preheat the oven to 400°F (200°C). Toss carrots, bell pepper, and zucchini in 1 tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
2. While the vegetables roast, heat the remaining olive oil in a large pot over medium heat. Add onion and garlic, sautéing for 5-6 minutes until softened.
3. Stir in oregano, then add the roasted vegetables, cannellini beans, diced tomatoes, and vegetable broth. Bring the soup to a boil.
4. Reduce heat and simmer for 15 minutes.
5. Add the pasta and cook until al dente, about 8-10 minutes.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh basil and grated Parmesan.

Pasta e Fagioli with Roasted Vegetables is an exciting variation of the traditional recipe, offering an extra layer of complexity thanks to the caramelized vegetables. The roasting process brings out the natural sweetness of the carrots, peppers, and zucchini, making each bite even more delicious. This recipe is perfect for vegetable lovers and adds a healthy twist to the classic Italian soup, making it both satisfying and nutritious.

Pasta e Fagioli with Pesto

Elevate your Pasta e Fagioli with a vibrant basil pesto twist. This version incorporates the beloved Italian pesto sauce, blending its aromatic basil, garlic, and Parmesan flavors into the soup for a fresh, herbaceous lift. It’s a wonderful fusion of classic Italian ingredients, and the pesto adds a luxurious, rich layer to the dish. It’s ideal for anyone looking for a burst of fresh flavor in a hearty, comforting soup.

Ingredients

• 2 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 (15 oz) can cannellini beans, drained and rinsed
• 1 (15 oz) can diced tomatoes
• 4 cups vegetable broth
• 1 cup small pasta (farfalle or penne)
• 1/2 cup homemade or store-bought pesto
• Salt and pepper to taste
• Fresh basil and grated Parmesan for garnish

Directions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté for 5-6 minutes, until softened.
2. Add cannellini beans, diced tomatoes, and vegetable broth. Bring to a boil.
3. Reduce heat and simmer for 10 minutes to blend the flavors.
4. Stir in the pasta and cook until al dente, about 8-10 minutes.
5. Remove the pot from the heat and stir in the pesto, mixing well.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh basil and grated Parmesan.

Pasta e Fagioli with Pesto is a delightful, fresh take on the traditional Italian soup. The pesto transforms the dish, giving it a burst of herbal brightness that contrasts beautifully with the rich beans and tomatoes. This soup feels like a celebration of summer, even on a cold day, and makes for an unforgettable meal. Whether served as a starter or a main dish, it’s sure to impress and satisfy.

Pasta e Fagioli with Sweet Potatoes and Sage

This variation of Pasta e Fagioli features the earthy sweetness of roasted sweet potatoes combined with the fragrant warmth of sage, creating a comforting and nutrient-rich soup. The subtle sweetness of the sweet potatoes balances the savory depth of the beans, while the sage adds an aromatic note that complements the rich broth. This soup is perfect for fall and winter, offering a unique twist on a classic dish.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 2 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tbsp fresh sage, chopped (or 1 tsp dried sage)
• 1 (15 oz) can cannellini beans, drained and rinsed
• 1 (15 oz) can diced tomatoes
• 4 cups vegetable broth
• 1 cup small pasta (farfalle or small shells)
• Salt and pepper to taste
• Freshly grated Parmesan for serving

Directions

1. Preheat the oven to 400°F (200°C). Toss diced sweet potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, until tender and slightly caramelized.
2. In a large pot, heat the remaining olive oil over medium heat. Add the onion and garlic and sauté for 5–6 minutes until softened.
3. Stir in sage, cannellini beans, diced tomatoes, and vegetable broth. Bring to a boil.
4. Reduce heat and simmer for 10 minutes to allow the flavors to meld.
5. Add pasta and cook until al dente, about 8–10 minutes.
6. Stir in the roasted sweet potatoes and cook for another 2 minutes to warm through.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with freshly grated Parmesan.

This Pasta e Fagioli with Sweet Potatoes and Sage offers a perfect balance of sweet and savory flavors. The roasted sweet potatoes provide a rich, creamy texture, while the sage adds a fragrant depth that makes this soup feel like a warm hug on a chilly day. It’s a wonderful autumn-inspired dish that brings a fresh twist to the traditional pasta e fagioli and is sure to become a seasonal favorite.

Pasta e Fagioli with Anchovies and Capers

For a more Mediterranean-inspired take on Pasta e Fagioli, this recipe incorporates anchovies and capers to bring a briny, umami-rich depth to the soup. The salty, savory anchovies dissolve into the broth, adding an unexpected layer of flavor. The capers give a burst of tanginess, creating a delicious contrast to the creamy beans and pasta. This variation is perfect for those who love bold, Mediterranean flavors.

Ingredients

• 2 tbsp olive oil
• 6 anchovy fillets, chopped
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 (15 oz) can cannellini beans, drained and rinsed
• 1 (15 oz) can diced tomatoes
• 4 cups vegetable or chicken broth
• 1 tbsp capers, rinsed
• 1 cup small pasta (fusilli or orecchiette)
• Salt and pepper to taste
• Fresh parsley and grated Parmesan for garnish

Directions

1. Heat olive oil in a large pot over medium heat. Add chopped anchovies and cook for 2-3 minutes until they dissolve into the oil.
2. Add onion and garlic and sauté for 5-6 minutes, until softened.
3. Stir in cannellini beans, diced tomatoes, vegetable broth, and capers. Bring to a boil.
4. Reduce heat and simmer for 10–15 minutes, allowing the flavors to meld.
5. Add pasta and cook until al dente, about 8–10 minutes.
6. Season with salt and pepper to taste (be mindful of the saltiness of the anchovies and capers).
7. Serve hot, garnished with fresh parsley and grated Parmesan.

Pasta e Fagioli with Anchovies and Capers brings a delightful Mediterranean twist to the traditional soup. The anchovies dissolve into the broth, lending a deep umami flavor, while the capers provide an enjoyable burst of tanginess that cuts through the richness of the beans and pasta. This variation is perfect for those who love bold and salty flavors and is ideal for a light yet satisfying meal.

Pasta e Fagioli with Mushrooms and Truffle Oil

This luxurious variation of Pasta e Fagioli features earthy mushrooms and a drizzle of truffle oil, creating a rich and indulgent soup. The mushrooms add depth and umami, while the truffle oil elevates the dish to a gourmet level with its fragrant, rich flavor. This version is perfect for special occasions or whenever you want to treat yourself to something extra special, without straying too far from the comforting roots of the classic dish.

Ingredients

• 2 tbsp olive oil
• 1 lb mixed mushrooms (cremini, shiitake, or button), sliced
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1/2 cup dry white wine
• 1 (15 oz) can cannellini beans, drained and rinsed
• 1 (15 oz) can diced tomatoes
• 4 cups vegetable broth
• 1 cup small pasta (strozzapreti or rigatoni)
• 1 tbsp truffle oil (optional)
• Salt and pepper to taste
• Fresh thyme or parsley for garnish
• Freshly grated Parmesan for serving

Directions

1. Heat olive oil in a large pot over medium heat. Add mushrooms and cook until they release their moisture and become browned and tender, about 8–10 minutes.
2. Add onion and garlic, sautéing for another 5 minutes until softened.
3. Pour in white wine, scraping up any brown bits from the bottom of the pot. Cook for 2–3 minutes, until the wine reduces slightly.
4. Stir in cannellini beans, diced tomatoes, and vegetable broth. Bring to a boil.
5. Reduce heat and simmer for 15 minutes to allow the flavors to meld.
6. Add pasta and cook until al dente, about 8–10 minutes.
7. Drizzle with truffle oil and season with salt and pepper to taste.
8. Serve hot, garnished with fresh thyme or parsley and grated Parmesan.

Pasta e Fagioli with Mushrooms and Truffle Oil is a rich and refined take on the classic soup, perfect for those seeking a luxurious, flavorful meal. The earthy mushrooms add a hearty umami, while the truffle oil provides a decadent finishing touch that elevates the entire dish. This soup is ideal for special occasions or whenever you want to treat yourself to something extraordinary without the need for complicated ingredients or preparation.

Pasta e Fagioli with Lemon and Asparagus

This refreshing version of Pasta e Fagioli incorporates the bright flavors of lemon and the crispness of asparagus, giving a light and vibrant twist to the classic soup. The fresh vegetables add color and texture, while the lemon zest and juice bring a zesty brightness that perfectly balances the richness of the beans. This recipe is ideal for spring and early summer, providing a fresh and healthy take on the beloved dish.

Ingredients

• 1 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 bunch asparagus, trimmed and chopped into 1-inch pieces
• 1 (15 oz) can cannellini beans, drained and rinsed
• 1 (15 oz) can diced tomatoes
• 4 cups vegetable broth
• 1 cup small pasta (orzo or farfalle)
• Zest and juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley for garnish
• Freshly grated Parmesan for serving

Directions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing for 5–6 minutes until softened.
2. Add chopped asparagus and cook for an additional 3–4 minutes until slightly tender but still bright green.
3. Stir in cannellini beans, diced tomatoes, and vegetable broth. Bring to a boil.
4. Reduce heat and simmer for 10–12 minutes, until the asparagus is tender and the flavors have melded.
5. Add pasta and cook until al dente, about 8–10 minutes.
6. Stir in lemon zest and juice. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley and grated Parmesan.

Pasta e Fagioli with Lemon and Asparagus is a light and refreshing variation of the traditional soup. The bright acidity of the lemon cuts through the richness of the beans, while the asparagus adds a delightful crunch and a burst of freshness. This dish is perfect for springtime, offering a balance of hearty and fresh flavors that will leave you feeling satisfied and energized.

Pasta e Fagioli with Broccoli Rabe and Sausage

This hearty version of Pasta e Fagioli is packed with robust flavors from spicy Italian sausage and the slightly bitter, earthy taste of broccoli rabe. The combination of rich sausage and the slightly bitter greens creates a comforting and bold soup, while the beans and pasta add balance and texture. This recipe is perfect for those who enjoy savory, slightly spicy, and earthy dishes.

Ingredients

• 1 tbsp olive oil
• 1 lb Italian sausage (spicy or mild), casing removed
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 bunch broccoli rabe, trimmed and chopped
• 1 (15 oz) can cannellini beans, drained and rinsed
• 1 (15 oz) can diced tomatoes
• 4 cups chicken broth
• 1 cup small pasta (rotini or orecchiette)
• Salt and pepper to taste
• Crushed red pepper flakes (optional)
• Freshly grated Parmesan for serving

Directions

1. Heat olive oil in a large pot over medium heat. Add sausage and cook, breaking it up with a spoon, until browned and cooked through, about 7-8 minutes.
2. Add onion and garlic, sautéing for 5–6 minutes until softened.
3. Stir in broccoli rabe and cook for an additional 3 minutes until wilted.
4. Add cannellini beans, diced tomatoes, and chicken broth. Bring to a boil.
5. Reduce heat and simmer for 15–20 minutes to allow the flavors to meld.
6. Add pasta and cook until al dente, about 8–10 minutes.
7. Season with salt, pepper, and red pepper flakes (if using).
8. Serve hot, garnished with freshly grated Parmesan.

Pasta e Fagioli with Broccoli Rabe and Sausage is a flavorful and satisfying dish that brings a bold, savory twist to the traditional recipe. The richness of the sausage and the earthy bitterness of the broccoli rabe complement the creamy beans and pasta perfectly. This soup is perfect for a filling meal, offering both comfort and depth of flavor in every bite.

Pasta e Fagioli with Roasted Garlic and Spinach

This version of Pasta e Fagioli features roasted garlic, which brings a sweet, caramelized depth to the soup. Paired with fresh spinach, this variation has a rich, velvety base that feels comforting yet light. Roasting the garlic brings out its natural sweetness and adds an irresistible aroma that enhances the soup’s flavor. This is a wonderful option for those seeking a flavorful yet easy-to-make twist on a classic.

Ingredients

• 2 heads of garlic
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 (15 oz) can cannellini beans, drained and rinsed
• 1 (15 oz) can diced tomatoes
• 4 cups vegetable broth
• 1 cup small pasta (ditalini or small shells)
• 4 cups fresh spinach, roughly chopped
• Salt and pepper to taste
• Fresh basil and grated Parmesan for garnish

Directions

1. Preheat the oven to 375°F (190°C). Cut the tops off the garlic heads, drizzle with olive oil, and wrap in foil. Roast for 30–40 minutes until soft and golden.
2. Once roasted, squeeze the garlic out of the skins and mash it with a fork. Set aside.
3. Heat olive oil in a large pot over medium heat. Add onion and garlic (the fresh minced garlic) and sauté for 5–6 minutes until softened.
4. Stir in roasted garlic, cannellini beans, diced tomatoes, and vegetable broth. Bring to a boil.
5. Reduce heat and simmer for 10 minutes to blend the flavors.
6. Add pasta and cook until al dente, about 8–10 minutes.
7. Stir in spinach and cook for another 2 minutes until wilted.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh basil and grated Parmesan.

Pasta e Fagioli with Roasted Garlic and Spinach offers a sweet and savory twist with the roasted garlic infusing the broth with a rich, mellow depth. The spinach adds a fresh, green note that complements the beans and pasta beautifully. It’s a lighter version of the classic soup with all the comfort and warmth you crave, making it perfect for a cozy weeknight meal.

Pasta e Fagioli with Roasted Red Peppers and Olives

This version of Pasta e Fagioli brings a Mediterranean flair with the inclusion of roasted red peppers and olives. The roasted peppers add a smoky sweetness, while the olives contribute a salty, briny flavor that enhances the soup’s depth. This combination gives the soup a rich, tangy profile, perfect for those who enjoy Mediterranean ingredients in their meals. It’s a perfect twist for a light but flavorful dinner.

Ingredients

• 2 roasted red peppers (jarred or homemade), chopped
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 (15 oz) can cannellini beans, drained and rinsed
• 1 (15 oz) can diced tomatoes
• 4 cups vegetable broth
• 1/2 cup Kalamata olives, pitted and chopped
• 1 cup small pasta (radiatori or rotini)
• Salt and pepper to taste
• Fresh parsley and crumbled feta cheese for garnish

Directions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté for 5-6 minutes until softened.
2. Stir in roasted red peppers and cook for an additional 2-3 minutes to warm through.
3. Add cannellini beans, diced tomatoes, vegetable broth, and Kalamata olives. Bring to a boil.
4. Reduce heat and simmer for 10–12 minutes, allowing the flavors to meld.
5. Add pasta and cook until al dente, about 8–10 minutes.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley and crumbled feta cheese.

Pasta e Fagioli with Roasted Red Peppers and Olives introduces a bold Mediterranean twist with the smoky sweetness of roasted peppers and the briny, tangy punch of Kalamata olives. This version feels fresh and vibrant, perfect for a warm-weather meal. The addition of crumbled feta brings a creamy and tangy finish, making every bite a delicious fusion of flavors.

Pasta e Fagioli with Ground Turkey and Zucchini

For a lighter yet equally satisfying take on the classic Pasta e Fagioli, this version uses lean ground turkey and zucchini. The ground turkey provides a lean protein option that complements the creamy beans and rich broth, while zucchini adds a subtle texture and flavor that brightens the dish. This version is a great choice for anyone looking for a healthier twist without sacrificing taste.

Ingredients

• 1 tbsp olive oil
• 1 lb ground turkey
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 zucchini, chopped
• 1 (15 oz) can cannellini beans, drained and rinsed
• 1 (15 oz) can diced tomatoes
• 4 cups chicken broth
• 1 cup small pasta (tortiglioni or farfalle)
• Salt and pepper to taste
• Fresh basil for garnish
• Freshly grated Parmesan for serving

Directions

1. Heat olive oil in a large pot over medium heat. Add ground turkey and cook until browned and cooked through, about 7-8 minutes.
2. Add onion and garlic, sautéing for 5–6 minutes until softened.
3. Stir in chopped zucchini and cook for another 3–4 minutes until tender.
4. Add cannellini beans, diced tomatoes, and chicken broth. Bring to a boil.
5. Reduce heat and simmer for 10 minutes to allow the flavors to meld.
6. Add pasta and cook until al dente, about 8–10 minutes.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh basil and grated Parmesan.

Pasta e Fagioli with Ground Turkey and Zucchini is a lighter, healthier alternative to the traditional soup without compromising on flavor. The ground turkey offers a lean protein that pairs wonderfully with the creamy beans, while the zucchini adds a fresh texture and flavor that makes this version feel both hearty and vibrant. This is an ideal option for anyone looking for a satisfying yet lighter meal.

Pasta e Fagioli with Spicy Chorizo and Corn

This spicy variation of Pasta e Fagioli brings bold flavors with the addition of chorizo and corn. The chorizo adds a smoky, spicy kick, while the corn offers a sweet and crunchy contrast to the rich beans and broth. This fusion creates a savory, bold soup that is perfect for those who enjoy a bit of heat and vibrant flavors. It’s a fun twist on the classic that brings warmth and satisfaction to the table.

Ingredients

• 1 tbsp olive oil
• 8 oz spicy chorizo, casing removed and crumbled
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 (15 oz) can cannellini beans, drained and rinsed
• 1 (15 oz) can diced tomatoes
• 4 cups chicken broth
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup small pasta (penne or farfalle)
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Directions

1. Heat olive oil in a large pot over medium heat. Add chorizo and cook until browned and crispy, about 7-8 minutes.
2. Add onion and garlic, sautéing for 5–6 minutes until softened.
3. Stir in cannellini beans, diced tomatoes, chicken broth, and corn. Bring to a boil.
4. Reduce heat and simmer for 10–12 minutes to meld the flavors.
5. Add pasta and cook until al dente, about 8–10 minutes.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro and lime wedges on the side.

Pasta e Fagioli with Spicy Chorizo and Corn adds a fiery twist to the classic soup, with the smoky chorizo providing a rich, spicy kick and the corn bringing a sweet, crunchy contrast. The bold flavors make this soup feel like a hearty meal with layers of complexity, perfect for anyone who enjoys a bit of spice and bold ingredients. It’s a comforting dish that’s packed with personality.

Pasta e Fagioli with Butternut Squash and Kale

This version of Pasta e Fagioli combines the sweetness of roasted butternut squash with the earthy, slightly bitter flavor of kale. The butternut squash adds a creamy texture to the soup, while the kale provides a hearty, nutritious element. The sweetness of the squash balances perfectly with the savory broth and beans, making this a well-rounded, comforting soup that’s ideal for colder months.

Ingredients

• 2 cups butternut squash, peeled and cubed
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 (15 oz) can cannellini beans, drained and rinsed
• 1 (15 oz) can diced tomatoes
• 4 cups vegetable broth
• 1 cup small pasta (conchiglie or ditalini)
• 2 cups kale, chopped
• Salt and pepper to taste
• Fresh thyme or rosemary for garnish
• Freshly grated Parmesan for serving

Directions

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 25–30 minutes until tender and slightly caramelized.
2. Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté for 5–6 minutes until softened.
3. Stir in cannellini beans, diced tomatoes, and vegetable broth. Bring to a boil.
4. Reduce heat and simmer for 10 minutes to blend the flavors.
5. Add pasta and cook until al dente, about 8–10 minutes.
6. Stir in roasted butternut squash and chopped kale, and cook for another 2–3 minutes until the kale wilts.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh thyme or rosemary and grated Parmesan.

Pasta e Fagioli with Butternut Squash and Kale brings a sweet and savory twist to the traditional soup. The roasted butternut squash adds a creamy richness, while the kale introduces a healthy, hearty element. This is a satisfying and nourishing dish, perfect for a cozy, wholesome meal during the colder months.

Pasta e Fagioli with Smoked Salmon and Dill

This unique version of Pasta e Fagioli combines the richness of smoked salmon with the creamy beans, creating a sophisticated and unexpected take on the classic soup. The smoky flavor of the salmon adds a luxurious depth to the broth, while the dill brings a fresh, herbaceous note that complements the fish. This variation is perfect for seafood lovers who want to enjoy a hearty soup with a twist.

Ingredients

• 1 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 (15 oz) can cannellini beans, drained and rinsed
• 1 (15 oz) can diced tomatoes
• 4 cups vegetable or fish broth
• 1 cup small pasta (orzo or farfalle)
• 8 oz smoked salmon, torn into pieces
• 2 tbsp fresh dill, chopped
• Salt and pepper to taste
• Fresh lemon wedges for serving
• Fresh parsley for garnish

Directions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing for 5–6 minutes until softened.
2. Stir in cannellini beans, diced tomatoes, and vegetable or fish broth. Bring to a boil.
3. Reduce heat and simmer for 10 minutes to blend the flavors.
4. Add pasta and cook until al dente, about 8–10 minutes.
5. Gently stir in the smoked salmon and cook for another 2–3 minutes, allowing the salmon to heat through but not fully break apart.
6. Stir in fresh dill and season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley and lemon wedges on the side.

Pasta e Fagioli with Smoked Salmon and Dill offers a luxurious and fresh take on the classic soup. The rich, smoky flavor of the salmon blends beautifully with the creamy beans, while the dill adds a light, refreshing note. This version is perfect for a special occasion or when you want to enjoy a comforting yet sophisticated dish.

Pasta e Fagioli with Pesto and Sun-Dried Tomatoes

In this vibrant version of Pasta e Fagioli, the classic soup is enriched with the herby richness of pesto and the tangy sweetness of sun-dried tomatoes. The pesto adds a fragrant, basil-forward flavor, while the sun-dried tomatoes bring a chewy, concentrated sweetness that elevates the broth. This variation feels like a fusion of Italian comfort food and Mediterranean flavors, making it a delightful dish to serve at any gathering.

Ingredients

• 2 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 (15 oz) can cannellini beans, drained and rinsed
• 1 (15 oz) can diced tomatoes
• 4 cups vegetable broth
• 1 cup small pasta (cavatappi or orecchiette)
• 1/4 cup pesto (store-bought or homemade)
• 1/2 cup sun-dried tomatoes, chopped
• Salt and pepper to taste
• Fresh basil and grated Parmesan for garnish

Directions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing for 5–6 minutes until softened.
2. Stir in cannellini beans, diced tomatoes, and vegetable broth. Bring to a boil.
3. Reduce heat and simmer for 10 minutes to meld the flavors.
4. Add pasta and cook until al dente, about 8–10 minutes.
5. Stir in pesto and sun-dried tomatoes, then cook for another 2–3 minutes to heat through.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh basil and grated Parmesan.

Pasta e Fagioli with Pesto and Sun-Dried Tomatoes is a bold, herby, and flavorful twist on the classic soup. The pesto adds a fragrant, basil-forward richness, while the sun-dried tomatoes provide a concentrated, sweet-tart punch that brightens up the entire dish. This version is ideal for those looking for a vibrant and satisfying soup that is bursting with Mediterranean flavors.

Pasta e Fagioli with Artichokes and Lemon Zest

This version of Pasta e Fagioli features tender artichokes and the bright, zesty flavor of lemon zest. The artichokes add an earthy, slightly tangy flavor that pairs beautifully with the creamy beans, while the lemon zest provides a refreshing citrus note. This variation is perfect for spring or summer when you want a light yet flavorful soup that still feels comforting and hearty.

Ingredients

• 1 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 jar (6 oz) marinated artichoke hearts, drained and chopped
• 1 (15 oz) can cannellini beans, drained and rinsed
• 1 (15 oz) can diced tomatoes
• 4 cups vegetable broth
• 1 cup small pasta (shells or ditalini)
• Zest of 1 lemon
• Salt and pepper to taste
• Fresh parsley for garnish
• Fresh Parmesan for serving

Directions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté for 5-6 minutes until softened.
2. Stir in marinated artichoke hearts and cook for 2–3 minutes.
3. Add cannellini beans, diced tomatoes, and vegetable broth. Bring to a boil.
4. Reduce heat and simmer for 10 minutes to blend the flavors.
5. Add pasta and cook until al dente, about 8–10 minutes.
6. Stir in lemon zest and season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley and grated Parmesan.

Pasta e Fagioli with Artichokes and Lemon Zest is a fresh and tangy twist on the classic soup. The artichokes bring a delightful earthy note, while the lemon zest brightens up the entire dish, making it feel light and refreshing. This is the perfect soup for anyone looking for a flavorful but light option to enjoy on a warm day.

Pasta e Fagioli with Chicken Sausage and Roasted Vegetables

This heartier version of Pasta e Fagioli features lean chicken sausage and a medley of roasted vegetables, creating a comforting and filling soup. The chicken sausage adds a rich, savory depth to the soup without being too heavy, while the roasted vegetables provide a smoky flavor that pairs perfectly with the creamy beans. This variation is perfect for those who enjoy a more substantial, protein-packed meal.

Ingredients

• 1 tbsp olive oil
• 1 lb chicken sausage, casing removed and crumbled
• 1 small onion, chopped
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 2 garlic cloves, minced
• 1 (15 oz) can cannellini beans, drained and rinsed
• 1 (15 oz) can diced tomatoes
• 4 cups chicken broth
• 1 cup small pasta (penne or fusilli)
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh basil for garnish
• Freshly grated Parmesan for serving

Directions

1. Preheat the oven to 400°F (200°C). Toss the chopped bell pepper and zucchini with a little olive oil, salt, and pepper. Roast on a baking sheet for 20 minutes until tender and slightly caramelized.
2. Heat olive oil in a large pot over medium heat. Add chicken sausage and cook, breaking it up with a spoon, until browned and cooked through, about 7-8 minutes.
3. Add onion and garlic and sauté for 5–6 minutes until softened.
4. Stir in cannellini beans, diced tomatoes, chicken broth, and roasted vegetables. Bring to a boil.
5. Reduce heat and simmer for 10 minutes to blend the flavors.
6. Add pasta and cook until al dente, about 8–10 minutes.
7. Season with oregano, salt, and pepper to taste.
8. Serve hot, garnished with fresh basil and grated Parmesan.

Pasta e Fagioli with Chicken Sausage and Roasted Vegetables is a rich and hearty variation that brings depth and flavor to the classic soup. The chicken sausage provides a savory protein, while the roasted vegetables add a smoky sweetness that enhances the overall dish. This version is perfect for a filling, comforting meal that still feels fresh and balanced.

Pasta e Fagioli with Bacon and Sweet Potatoes

This variation of Pasta e Fagioli incorporates crispy bacon and sweet potatoes, creating a beautiful contrast between smoky, salty, and sweet flavors. The bacon adds a rich, crispy texture that pairs wonderfully with the creamy beans, while the sweet potatoes provide a soft, subtly sweet component. This hearty dish is perfect for cooler months, offering a satisfying combination of flavors that feel both indulgent and comforting.

Ingredients

• 4 strips of bacon, chopped
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 medium sweet potato, peeled and cubed
• 1 (15 oz) can cannellini beans, drained and rinsed
• 1 (15 oz) can diced tomatoes
• 4 cups chicken broth
• 1 cup small pasta (elbow macaroni or farfalle)
• Salt and pepper to taste
• Fresh thyme for garnish
• Freshly grated Parmesan for serving

Directions

1. In a large pot, cook the bacon over medium heat until crispy, about 5–7 minutes. Remove the bacon and set aside, leaving the rendered fat in the pot.
2. Add olive oil to the pot with the bacon fat, then add the onion and garlic, sautéing for 5–6 minutes until softened.
3. Stir in sweet potato cubes and cook for 5 minutes, allowing them to soften slightly.
4. Add cannellini beans, diced tomatoes, and chicken broth. Bring to a boil.
5. Reduce heat and simmer for 15 minutes until the sweet potatoes are tender.
6. Add pasta and cook until al dente, about 8–10 minutes.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with crispy bacon, fresh thyme, and grated Parmesan.

Pasta e Fagioli with Bacon and Sweet Potatoes is a rich and satisfying twist on the traditional soup. The smoky bacon and sweet potatoes create a perfect balance of flavors, making this dish indulgent yet comforting. This variation is ideal for a cozy evening, offering a warming and hearty meal that is sure to please everyone at the table.

Pasta e Fagioli with Caramelized Onions and Gorgonzola

This luxurious variation of Pasta e Fagioli incorporates deeply caramelized onions and creamy gorgonzola cheese for a bold, gourmet twist. The sweet onions provide a rich depth of flavor, while the tangy gorgonzola adds an unexpected creaminess and complexity. It’s a perfect option when you’re craving comfort food with a sophisticated edge.

Ingredients

• 2 tbsp butter
• 2 large onions, thinly sliced
• 2 garlic cloves, minced
• 1 (15 oz) can white beans (cannellini or great northern), drained and rinsed
• 1 (15 oz) can diced tomatoes
• 4 cups vegetable or chicken broth
• 1 cup small pasta (campanelle or ditalini)
• 1/3 cup crumbled gorgonzola cheese
• Salt and pepper to taste
• Fresh thyme or rosemary for garnish

Directions

1. Melt butter in a large pot over medium heat. Add onions and cook slowly, stirring often, for 25–30 minutes until deeply caramelized.
2. Add garlic and cook for another minute.
3. Stir in beans, tomatoes, and broth. Bring to a simmer.
4. Add pasta and cook until al dente, 8–10 minutes.
5. Stir in half the gorgonzola, letting it melt slightly.
6. Season with salt and pepper.
7. Serve hot, garnished with remaining gorgonzola and fresh herbs.

Pasta e Fagioli with Caramelized Onions and Gorgonzola is a decadent and savory spin on the traditional soup. The balance of sweet onions and sharp cheese creates layers of flavor that feel rich and refined, perfect for impressing guests or treating yourself to something special.

Pasta e Fagioli with Mushrooms and Truffle Oil

Earthy mushrooms and a hint of aromatic truffle oil turn this Pasta e Fagioli into a truly gourmet experience. The mushrooms bring meaty texture and umami richness, while truffle oil enhances the soup with its signature deep, nutty aroma. This version is a favorite among vegetarians and foodies alike.

Ingredients

• 1 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 cups mixed mushrooms (cremini, shiitake, oyster), sliced
• 1 (15 oz) can borlotti or white beans, drained and rinsed
• 1 (15 oz) can crushed tomatoes
• 4 cups vegetable broth
• 1 cup small pasta (orzo or elbow macaroni)
• Salt and pepper to taste
• 1 tsp truffle oil (or to taste)
• Fresh parsley for garnish

Directions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic; cook for 5 minutes until softened.
2. Add mushrooms and cook until browned and tender, about 8–10 minutes.
3. Stir in beans, tomatoes, and broth. Simmer for 10 minutes.
4. Add pasta and cook until tender, 8–10 minutes.
5. Season with salt and pepper, then drizzle with truffle oil.
6. Serve garnished with parsley.

Pasta e Fagioli with Mushrooms and Truffle Oil is earthy, aromatic, and indulgent. The mushrooms add satisfying texture, while truffle oil gives it an elevated finish—perfect for a cozy night in with a glass of wine and good company.

Pasta e Fagioli with Roasted Red Peppers and Feta

This Mediterranean-inspired version of Pasta e Fagioli adds smoky roasted red peppers and tangy crumbled feta for a bright and savory twist. The sweetness of the roasted peppers complements the beans, and the feta adds just the right amount of salty bite. It’s a colorful and flavorful soup that’s as visually appealing as it is tasty.

Ingredients

• 1 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 (15 oz) can cannellini beans, drained and rinsed
• 1 cup jarred roasted red peppers, drained and chopped
• 1 (15 oz) can diced tomatoes
• 4 cups vegetable broth
• 1 cup small pasta (rotini or shells)
• 1/3 cup crumbled feta cheese
• Salt and pepper to taste
• Fresh oregano or basil for garnish

Directions

1. Heat olive oil in a large pot. Add onion and garlic; cook until fragrant and softened.
2. Stir in beans, roasted red peppers, tomatoes, and broth. Simmer for 10 minutes.
3. Add pasta and cook until al dente.
4. Season with salt and pepper.
5. Serve hot, topped with feta and fresh herbs.

Pasta e Fagioli with Roasted Red Peppers and Feta is a vibrant, Mediterranean twist on a beloved classic. The sweet and smoky peppers paired with creamy beans and salty feta make each spoonful exciting. It’s a beautiful balance of bold flavors and comforting textures.

Pasta e Fagioli with Spinach and Sun-Dried Tomatoes

This vibrant variation adds a burst of Mediterranean flavor with sun-dried tomatoes and fresh spinach. The sun-dried tomatoes provide a sweet, tangy richness that balances the creamy beans and pasta, while spinach adds color, nutrients, and a hint of earthiness. This version is light yet deeply satisfying, making it perfect for a wholesome weeknight dinner.

Ingredients

• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/3 cup chopped sun-dried tomatoes (in oil), drained
• 1 (15 oz) can cannellini beans, rinsed and drained
• 1 (15 oz) can diced tomatoes
• 4 cups vegetable broth
• 1 cup small pasta (such as orecchiette or elbow)
• 2 cups fresh baby spinach
• Salt and pepper to taste
• Shredded Parmesan and fresh basil for serving

Directions

1. In a large pot, heat olive oil over medium heat. Add onion and garlic, and sauté until fragrant, about 5 minutes.
2. Stir in sun-dried tomatoes and cook another 2 minutes.
3. Add beans, diced tomatoes, and broth. Bring to a boil, then reduce to a simmer for 10 minutes.
4. Stir in pasta and cook until al dente.
5. Add spinach and cook just until wilted. Season with salt and pepper.
6. Serve hot with Parmesan and fresh basil on top.

Pasta e Fagioli with Spinach and Sun-Dried Tomatoes delivers a tangy, herbaceous twist to the traditional dish. The contrast of sweet tomatoes and earthy greens elevates the soup, making it feel both rustic and refined.

Pasta e Fagioli with Butternut Squash and Sage

This cozy and comforting variation brings the flavors of fall into a bowl. Roasted butternut squash adds a touch of natural sweetness, while fresh sage infuses the broth with a warm, woodsy aroma. Creamy beans and tender pasta round out this nourishing and seasonal dish, ideal for chilly evenings.

Ingredients

• 1 tbsp olive oil
• 2 cups cubed butternut squash
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tsp chopped fresh sage (or 1/2 tsp dried)
• 1 (15 oz) can great northern beans, drained and rinsed
• 1 (15 oz) can crushed tomatoes
• 4 cups vegetable broth
• 1 cup small pasta (e.g., ditalini or orzo)
• Salt and pepper to taste
• Grated Parmesan and fresh sage leaves for garnish

Directions

1. Roast the butternut squash in the oven at 400°F (200°C) for 20 minutes or until tender and slightly caramelized.
2. In a large pot, heat olive oil over medium heat. Add onion and garlic, and sauté until soft.
3. Stir in sage, roasted squash, beans, tomatoes, and broth. Bring to a simmer.
4. Add pasta and cook until al dente, about 8–10 minutes.
5. Season with salt and pepper.
6. Serve hot with Parmesan and a few sage leaves for garnish.

Pasta e Fagioli with Butternut Squash and Sage is the essence of autumn in a bowl. With its balance of sweetness and savoriness, this version offers a beautifully warming and wholesome experience, perfect for fall dinners or holiday starters.

Pasta e Fagioli with White Beans and Broccoli Rabe

This Italian-inspired version highlights broccoli rabe, known for its slightly bitter bite, paired with creamy white beans and tender pasta. It’s a bold, savory soup packed with nutrients and full-bodied flavor, perfect for those who enjoy more rustic, traditional Italian tastes.

Ingredients

• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1/4 tsp red pepper flakes (optional)
• 1 bunch broccoli rabe, trimmed and chopped
• 1 (15 oz) can white beans (like cannellini), drained and rinsed
• 1 (15 oz) can diced tomatoes
• 4 cups chicken or vegetable broth
• 1 cup small pasta (like conchigliette or elbow macaroni)
• Salt and pepper to taste
• Freshly grated Pecorino Romano cheese

Directions

1. In a large pot, heat olive oil over medium heat. Add garlic and red pepper flakes; cook until fragrant, about 1 minute.
2. Stir in broccoli rabe and sauté until slightly wilted, about 5 minutes.
3. Add beans, diced tomatoes, and broth. Simmer for 10 minutes.
4. Add pasta and cook until tender.
5. Season with salt and pepper.
6. Serve with Pecorino Romano sprinkled on top.

Pasta e Fagioli with Broccoli Rabe is a robust, nutrient-rich take on the classic. The bitter greens are beautifully balanced by the richness of the beans and pasta, offering an authentic and deeply satisfying bowl of Italian comfort.

Pasta e Fagioli with Lentils and Rosemary

This version merges traditional Pasta e Fagioli with the earthy, protein-rich heartiness of lentils. Fragrant rosemary infuses the soup with a rustic Italian aroma, while the lentils add depth and texture alongside the creamy beans and pasta. It’s an excellent choice for a high-fiber, plant-based meal that’s both filling and flavorful.

Ingredients

• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tsp fresh rosemary, chopped (or 1/2 tsp dried)
• 1/2 cup brown or green lentils, rinsed
• 1 (15 oz) can white beans, drained and rinsed
• 1 (15 oz) can crushed tomatoes
• 4 cups vegetable broth
• 1 cup small pasta (ditalini or elbows)
• Salt and black pepper to taste
• Grated Parmesan and fresh rosemary sprigs for garnish

Directions

1. In a large pot, heat olive oil over medium heat. Sauté onion and garlic until fragrant, about 5 minutes.
2. Stir in rosemary and lentils; cook for 2 minutes to release flavors.
3. Add beans, tomatoes, and broth. Bring to a boil, then reduce to a simmer. Cover and cook lentils until tender, about 20–25 minutes.
4. Add pasta and cook until al dente, 8–10 minutes.
5. Season with salt and pepper. Serve topped with Parmesan and a sprig of rosemary.

Pasta e Fagioli with Lentils and Rosemary offers a cozy and nourishing alternative to the classic. The lentils and beans create a hearty texture, while rosemary adds a deep, woodsy essence that makes this soup perfect for cool evenings and rustic Italian menus.

Pasta e Fagioli with Sausage, Kale, and Red Wine

This bold and flavorful variation features spicy Italian sausage, tender kale, and a splash of red wine for richness. The wine deepens the tomato-based broth while kale adds a nutritious green element. It’s a robust, hearty soup that feels like a full meal—perfect for winter dinners or when you’re craving something truly satisfying.

Ingredients

• 1 tbsp olive oil
• 1/2 lb Italian sausage (mild or hot), casing removed
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1/2 cup dry red wine
• 1 (15 oz) can cannellini beans, drained and rinsed
• 1 (15 oz) can diced tomatoes
• 4 cups chicken broth
• 1 cup small pasta (rotini or fusilli)
• 2 cups chopped kale
• Salt, pepper, and crushed red pepper to taste
• Fresh parsley and Parmesan for serving

Directions

1. In a large pot, heat olive oil. Add sausage and cook until browned. Remove excess grease if needed.
2. Add onion and garlic; sauté until softened.
3. Pour in red wine and simmer for 3 minutes to reduce.
4. Stir in beans, tomatoes, and broth. Bring to a boil.
5. Add pasta and kale; cook until pasta is al dente and kale is tender.
6. Season with salt, pepper, and a pinch of red pepper flakes.
7. Serve with fresh parsley and a sprinkle of Parmesan.

Pasta e Fagioli with Sausage, Kale, and Red Wine is bold and hearty with layers of savory depth. The sausage and wine bring a rich, comforting base, while kale adds both nutrition and bite. It’s a full-flavored soup that eats like a meal.

Pasta e Fagioli with Chickpeas and Harissa

Inspired by Mediterranean and North African flavors, this version uses chickpeas in place of traditional white beans and includes harissa for a spicy kick. The smoky, peppery notes of harissa paste give the soup a warming heat that complements the hearty chickpeas and pasta. A squeeze of lemon at the end adds brightness to balance the spice.

Ingredients

• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1–2 tsp harissa paste (adjust to taste)
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 (15 oz) can diced tomatoes
• 4 cups vegetable broth
• 1 cup small pasta (elbows or orzo)
• Juice of 1/2 lemon
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Directions

1. Heat olive oil in a pot over medium heat. Sauté onion and garlic until soft.
2. Stir in harissa and cook for 1 minute to release flavor.
3. Add chickpeas, tomatoes, and broth. Bring to a simmer.
4. Add pasta and cook until tender.
5. Stir in lemon juice and season with salt and pepper.
6. Serve garnished with chopped cilantro or parsley.

Pasta e Fagioli with Chickpeas and Harissa is a bold, spicy take on the Italian classic. The chickpeas bring a hearty, nutty bite, while harissa adds warmth and complexity. It’s a vibrant, modern fusion dish that still feels comforting and familiar.

Pasta e Fagioli with Fire-Roasted Tomatoes and Smoked Paprika

This smoky and savory version of Pasta e Fagioli uses fire-roasted tomatoes and smoked paprika to add depth and richness. The result is a slightly spicy, smoky broth that pairs perfectly with creamy beans and tender pasta. It’s a simple twist that turns a familiar dish into something bold and memorable.

Ingredients

• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tsp smoked paprika
• 1 (15 oz) can fire-roasted diced tomatoes
• 1 (15 oz) can pinto or cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 cup small pasta (like shells or elbows)
• Salt and pepper to taste
• Fresh parsley and grated Parmesan for garnish

Directions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until fragrant.
2. Stir in smoked paprika and cook for 30 seconds.
3. Add fire-roasted tomatoes, beans, and broth. Bring to a simmer.
4. Add pasta and cook until al dente.
5. Season with salt and pepper. Serve with parsley and Parmesan.

Pasta e Fagioli with Fire-Roasted Tomatoes and Smoked Paprika adds a bold, smoky edge to the traditional recipe. It’s a perfect variation when you’re craving something a bit more daring and deeply flavored without straying far from the comfort of the original dish.

Pasta e Fagioli with Zucchini and Basil Pesto

This summery version brings freshness to Pasta e Fagioli with tender zucchini and a swirl of basil pesto. The zucchini adds a light, clean bite, while the pesto introduces bright herbaceous notes and a touch of creaminess. It’s a perfect warm-weather take on a typically hearty soup.

Ingredients

• 1 tbsp olive oil
• 1 small onion, diced
• 1 garlic clove, minced
• 1 medium zucchini, diced
• 1 (15 oz) can cannellini beans, rinsed and drained
• 1 (15 oz) can diced tomatoes
• 4 cups vegetable broth
• 1 cup small pasta (ditalini or orzo)
• 1/4 cup basil pesto (store-bought or homemade)
• Salt and pepper to taste
• Fresh basil leaves and Parmesan for garnish

Directions

1. Heat olive oil in a pot over medium heat. Sauté onion and garlic until soft.
2. Add zucchini and cook for 5 minutes.
3. Stir in beans, tomatoes, and broth. Bring to a simmer.
4. Add pasta and cook until tender.
5. Stir in pesto just before serving. Season with salt and pepper.
6. Garnish with fresh basil and Parmesan.

Pasta e Fagioli with Zucchini and Basil Pesto is light, fresh, and aromatic—a refreshing twist that showcases the flavors of summer. It’s ideal for those who want a comforting soup without the heaviness of winter-style stews.

Pasta e Fagioli with Coconut Milk and Curry

A flavorful fusion of Italian and South Asian influences, this version combines coconut milk and curry spices with the classic Pasta e Fagioli base. The creamy, spiced broth enhances the beans and pasta in a surprising but delightful way. It’s a warming, exotic take that’s still grounded in comfort.

Ingredients

• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tsp curry powder
• 1/2 tsp turmeric
• 1 (15 oz) can chickpeas or white beans, rinsed and drained
• 1 (15 oz) can diced tomatoes
• 1 cup coconut milk (unsweetened)
• 3 cups vegetable broth
• 1 cup small pasta (such as elbows or orecchiette)
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Directions

1. In a large pot, heat oil and sauté onion and garlic.
2. Stir in curry powder and turmeric; cook for 1 minute.
3. Add beans, tomatoes, coconut milk, and broth. Bring to a simmer.
4. Add pasta and cook until tender.
5. Season with salt and pepper.
6. Serve with chopped cilantro or parsley on top.

Pasta e Fagioli with Coconut Milk and Curry delivers warm spice and creamy comfort in every bite. It’s a globally inspired twist that feels both familiar and exciting—ideal for adventurous eaters looking to explore flavor fusions.