Lidia Bastianich's Pasta Fagioli Recipe: Get the Authentic Taste of Italy

Even though you may think pasta and beans can’t make a good pair, this authentic Italian soup proves you’re wrong. The pasta Fagioli recipe is not only delicious but also easy to make. The blend of pasta and beans in this recipe produces a savory and satisfying dish with a rich depth of flavor that is filling and substantial. It is perfect for a cozy family dinner and is packed with nutrients.

This recipe is based on Lidia Bastianich's famous recipe. Our version incorporates flavorsome components like carrots, crushed tomatoes, and olive oil. Its simplicity in preparation and pleasing taste sets it apart, making it a delightful option. With just a few simple steps, you can create a flavorful pot of pasta Fagioli to impress your family and friends. Our delightful recipe allows you to savor the genuine taste of Italian cuisine in the cozy atmosphere of your own home!

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Pro Tips
• Our Lidia Bastianich's Pasta Fagioli Recipe
• Comments

Ingredients

• Extra-virgin olive oil — 3 tbsp.
• Onion — ¾ cup, finely chopped
• Carrot — ½ cup, finely chopped
• Tomato paste — 1 tbsp.
• Canned crushed tomatoes — 1 can (15 oz.), chopped
• Vegetable stock — 6 cups
• Garlic powder — 2 tsp.
• Salt — 1 ½ tsp.
• Ground black pepper — ¼ tsp.
• Dry cannellini beans — 1 cup, soaked overnight and drained
• Dry ditalini pasta — ½ lb.
• Fresh parsley — 2 tbsp., finely chopped

Instructions

1. Heat the olive oil in a large pot over medium heat.

2. After the oil is hot enough, add the onion and carrot and sauté until the vegetables become tender, around 10 minutes.

3. Add the tomato paste, and cook for 2-3 minutes.

4. Add the crushed tomatoes, pour in the stock, then season with garlic powder, salt, and black pepper.

5. Once boiling, set the heat to low, cover, and allow it to simmer for approximately 35-45 minutes.

6. Add the cannellini beans and continue cooking for another 25-30 minutes.

7. Add pasta and be sure to only cook it until it reaches al dente state.

8. Sprinkle it with finely chopped parsley before serving.

Substitutions

• Carrot — I particularly like to include the carrot in the recipe to balance the crushed tomatoes' acidity and add a slightly naturally sweet touch. If you're not a fan of carrots, consider using sweet potato or butternut squash as a substitute. Alternatively, you can leave the carrots out entirely and tweak the seasoning to your liking.

• Canned crushed tomatoes — Undoubtedly, the rich and flavorful note is brought by the canned crushed tomatoes. From my experience, canned tomato sauce or canned whole tomatoes (that you’ll have to crush) are good substitution options to consider. I found that these alternatives can still provide the umami element, help thicken the sauce, and create a satisfying silky texture.

• Dry Cannellini beans — The ability to absorb flavors while cooking makes cannellini beans the perfect choice for pasta Fagioli. If you forgot to soak them overnight or prefer to skip this process, opting for canned beans that are already cooked is a more convenient option.

• Fresh parsley — Fresh parsley indeed adds a pop of color and a nice fresh touch, but various alternatives are still as flavorful, such as fresh thyme or fresh oregano. I like to garnish my pasta Fagioli with fresh basil, as its peppery flavor pairs nicely with the other ingredients.

• Ditalini pasta — Even though it is less known, the tubular shape of ditalini pasta makes it ideal for this dish. Why? It easily soaks up the delicious flavors and melds beautifully with the other ingredients to create a satisfying and harmonious texture. Alternatively, you can choose different varieties of small pasta shapes like elbow macaroni or small shells.

Variations

• Add flavor — If you like the bold flavor of cheese, then you’ll want to sprinkle some Pecorino or Parmesan cheese before serving for an elevated flavor and authentic Italian touch.

• Add spiciness — If you want to give your dish a slightly spicy note, just like I do, sprinkle a pinch of red pepper flakes.

• Low-sodium — If you aim to reduce sodium intake, substitute the regular vegetable stock with a low-sodium version.

• Gluten-free — If you're following a gluten-free diet, don't worry! Choose gluten-free pasta made from corn flour, and savor the dish without worrying about gluten.

Equipment

• Measuring spoons and cups

• Stovetop

• Large pot with cover

• Spatula

Storage

• Allow the dish to cool to room temperature before storing any leftovers of the pasta Fagioli. Store the leftovers in a shallow food container and refrigerate for 3-4 days.

• Even though freezing is not ideal, as the texture and consistency will be affected, you can freeze the dish using a freezer-safe container for up to 3 months.

Pro Tips

• Use-good quality ingredients — To enhance the soup's flavor, choose high-quality ingredients for your pasta Fagioli.

• Add more veggies — Incorporate more veggies, such as zucchini or celery, to boost the fiber and vitamin content of the dish.