Dish · italian
Pasta e Fagioli
A thick soup of small pasta and cannellini beans in a tomato-based broth with carrot, celery, and garlic, cooked until the pasta starches thicken the liquid. It sits between a soup and a stew.
Where it comes from
The dish comes from Italian peasant cooking, built on beans and pasta because both were cheap and filling, with countless regional versions differing in broth, vegetables, and whether tomato appears at all. No fixed origin point exists.
What cooks argue about
The pasta itself is the argument: cooked separately and added at the end avoids mush from leftovers, while cooking it directly in the broth thickens the soup but risks overcooking it.
Versions
Nobody has published a pasta e fagioli here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
ditalini
cannellini beans
carrot
celery
garlic