Grandma’s Pasta Fagioli Recipe | Classic Italian Comfort Soup
Craving a cozy Italian classic straight from Grandma’s kitchen? My Grandma’s Pasta Fagioli recipe is the ultimate bowl of comfort. Known in Italy as pasta e fagioli (or affectionately in the U.S. as “pasta fazool”), this hearty bean and pasta soup is rustic, filling, and full of love. Made with creamy cranberry beans, smoky pancetta, aromatic veggies, and perfectly cooked ditalini pasta, this dish is the true definition of Italian comfort food.
Whether you’re looking for a quick weeknight dinner, a Sunday family meal, or a dish that tastes like it’s been passed down for generations, this pasta fagioli will warm both your stomach and your heart.
Bean & Broth Preparation
The heart of a good pasta fagioli is the beans. Grandma always said, “Take your time with the beans, and the soup will reward you.”
Preparing the Beans
- Soak the Beans (if using dry): Rinse the cranberry beans in a colander, removing any dirt or broken ones. Please place them in a large pot and cover with double the amount of water. Allow them to soak overnight on the counter. In warmer months, store them in the fridge while soaking.
- Cook the Beans: After soaking, strain and discard the water. Place beans in a pot with fresh water, a sprig of rosemary, a bay leaf, and one garlic clove. Bring to a simmer over medium-low heat. Depending on the beans, cooking can take anywhere from 45 minutes to 2 hours. Check after 45 minutes, when the beans are fork-tender, they’re ready.
- Save the Cooking Liquid: Drain the beans but reserve the cooking water; it’s liquid gold that will enrich the final soup.
Creating the Creamy Base
To get that luscious creamy texture, puree half the cooked beans with some of their cooking liquid. You can use a blender or an immersion blender right in the pot. Set this mixture aside; it will be added back to the soup later for richness.
Making the Flavor Base (Soffritto & Pancetta)
The soffritto, a mix of onion, celery, and carrot, is the foundation of Italian cooking. Add pancetta, and you’ve got the soul of this dish.
- Heat Olive Oil: In the same large pot, heat 60 g of olive oil over low heat.
- Sauté Veggies: Add the onion, celery, and carrot. Cook gently for about 5 minutes, until the vegetables soften and release their aroma.
- Add Pancetta: Stir in the pancetta or bacon cubes. Cook until crispy and golden brown, infusing the veggies with rich, smoky flavor.
- Tomato Paste & Spices: Add 2 tablespoons of tomato paste and 1 teaspoon of smoked paprika. Stir for another minute to deepen the flavor and color.
At this stage, the kitchen should smell incredible, precisely the way Grandma’s kitchen did on a chilly evening.
Bringing It All Together
With the beans prepared and the flavor base sizzling, it’s time to combine everything into a hearty, soul-warming soup.
Combining the Beans & Base
- Add the Creamy Beans: Pour the blended bean mixture into the pot with the soffritto and pa cetta. Stir well to combine.
- Add Cooking Liquid: Pour in about 2 cups of the reserved bean cooking water (or use vegetable/chicken stock if you prefer). Stir until the mixture reaches a gentle boil.
- Check Seasoning: Taste the broth and adjust with kosher salt as needed. Remember, the pancetta adds saltiness, so go slowly.
Cooking the Pasta
- Pastata to the Pot: Stir in 250 g of short-cut pasta, such as ditalini or small lobes. Cook until just al dente, stirring frequently to prevent sticking.
- Adjust Consistency: As the pasta cooks, it absorbs the id. If the soup thickens too much, add more reserved bean cooking water or stock until you reach your desired consistency.
- Return the Whole Beans: Finally, add the remaining whole beans into the pot and stir everything together.
Final Touches
Once the pasta is perfectly al dente and the beans are tender, remove the pot from the heat. The soup should be creamy, hearty, and thick, but still spoonable.
Serving Grandma’s Pasta Fagioli
There’s nothing better than serving this soup steaming hot, just like Grandma used to do.
- Ladle into Bowls: Serve generous portions into warm soup bowls.
- Finish with Toppings: Drizzle with a bit of extra virgin olive oil, crack some fresh black pepper, and sprinkle with freshly grated Parmesan cheese.
- Optional Extras: Add a slice of toasted garlic bread or a rustic Italian loaf on the side for dipping.
This is the kind of meal that brings the whole family to the table, warms you from the inside out, and makes you feel like you’ve been transported straight to an Italian village.
Storage Instructions
How to Keep Pasta Fagioli Fresh
Just like Grandma’s leftovers, this soup tastes even better the next day as the flavors meld together. Store cooled pasta fagioli in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
If you want to make a big batch and save some for later, freeze the soup before adding the pasta. Pasta tends to get mushy when frozen and reheated. Store the bean and broth mixture in freezer-safe containers for up to 2 months. When ready to serve, reheat gently on the stove and cook fresh pasta separately before combining.
Recipe Tips & Tricks
- Don’t Overcook the Pasta: The Pasta should always be slightly firm (al dente It will continue absorbing liquid even after cooking.
- Use Good Quality Ingredients: Fresh vegetables, quality olive oil, and authentic Parmesan make all the difference.
- Customize the Beans: While cranberry beans are traditional, you can also use cannellini or borlotti beans.
- Vegetarian Option: Skip the pancetta and use vegetable stock for a hearty vegetarian version.
- For Extra Creaminess: Add a small knob of butter or a drizzle of cream just before serving.
Ingredients
Video
Notes
Required Kitchen Tools
Making Pasta Fagioli from scratch is easier when you have the right tools at hand. Here’s what I use in my kitchen:- Large Soup Pot or Dutch Oven – Perfect for simmering the beans, pancetta, and soup base.
- Colander – To rinse and drain the beans.
- Wooden Spoon – For stirring the soffritto (onion, carrot, celery).
- Blender or Immersion Blender – To puree half the beans for that signature creamy texture.
- Measuring Cups & Spoons – To ensure balanced flavors.
- Ladle & Soup Bowls – For serving the soup warm, just like Grandma would.
Frequently Asked Questions About Grandma’s Pasta Fagioli
What is Pasta Fagioli?
Pasta Fagioli, also called Pasta e Fagioli or “pasta fazool,” is a traditional Italian soup made with beans, pasta, vegetables, and often pancetta or bacon. It’s hearty, rustic, and a staple of Italian comfort food.
What beans are best for Pasta Fagioli?
Cranberry beans (borlotti) are the most traditional, but cannellini or great northern beans are also delicious substitutes.
What type of pasta should I use?
Small pasta shapes work best; ditalini is the classic choice, but elbows, tubetti, or even small shells will do.
Can I make Pastata Fagioli vegetarian?
Yes! Leave out the pancetta and use vegetable stock instead of bean cooking liquid or chicken broth. You’ll still get a rich and hearty flavor.
How do I make Pasta Fagioli creamy?
Blend half the cooked beans with some of their cooking liquid before adding them back to the pot. This trick gives the soup its signature creamy texture without adding cream.
Can I freeze Pasta Fagioli?
Yes, but freeze the soup without pasta. Pasta tends to get mushy when frozen. When reheating, cook fresh pasta and add the thawed soup.
How thick should Pasta Fagioli be?
Traditionally, it’s a cross between soup and stew, thick, but still spoonable. You can add more stock or bean water if you prefer a looser consistency.
Is Pasta Fagioli healthy?
Defi ely! ‘s based on protein, fiber, and healthy ts. Instead of the pancetta, use a lighter version, or drizzle with extra virgin olive oil for Mediterranean heart-healthy benefits.
Conclusion
My Grandma’s Pasta Fagioli is more than just a recipe; it’s a warm, awful. With simple ingredients and patience, you can recreate this timeless Italian classic in your own kitchen. From the creamy beans to the smoky pancetta and perfectly cooked pasta, a Pastatay spoonful is like tradition.
So grab a loaf of crusty bread, a sprinkle of Parmesan, and gather your d ones. cause, as Grandma always said,” Food tastes better when shared with family.“
Sophia Smith is a passionate home baker and dessert enthusiast who loves sharing her favorite recipes, baking tips, and kitchen secrets. Through Roses Baking Passion, she inspires others to bake with love and creativity every day.
