Pasta and beans simmered in an herb-infused tomato broth are the foundation of this comforting Italian classic, Pasta e Fagioli. It’s an ideal meal for feeding a crowd, stretching a budget, or serving a simple, crowd-pleasing dish at the family table.
Growing up in New York, my family made plenty of Italian-inspired dishes like lasagna and chicken Parmesan. I didn’t try pasta e fagioli until college when I visited a roommate’s family in Connecticut. I never forgot that first bowl — the scent and flavor of fresh rosemary and garlic hooked me from the very first spoonful.
When dietitian Alex Caspero sent me her cookbook Fresh Italian Cooking for the New Generation, I bookmarked many recipes and was drawn to her version of pasta e fagioli. Her take combines ditalini pasta, cannellini beans, tomato sauce, rosemary, parsley, garlic, and spinach. The ingredients felt familiar and nostalgic, while the spinach adds a welcome boost of vegetables — something any dietitian will appreciate.
Alex joined me on Episode 2 of Liz’s Healthy Table to talk about modern Italian cooking. You can find the interview and show notes on the podcast page.
Below is Alex’s pasta e fagioli recipe. It’s simple to prepare, stores well, and often tastes even better the next day. If you grew up eating this soup or have a favorite family version, I’d love to hear about it in the comments.
- 1 tbsp extra virgin olive oil
- 1/2 small white onion, chopped
- Salt and freshly ground black pepper
- 1 tsp crushed red pepper flakes (or more for extra kick)
- 3 garlic cloves, minced
- 3–4 fresh whole rosemary sprigs
- 1 (28 oz.) plain tomato sauce
- 1/2 cup chopped fresh parsley leaves
- 2 (15 oz.) cans cannellini beans, rinsed and drained
- 1/2 lb ditalini pasta
- 2 cups spinach (baby spinach works well)
- In a large saucepan, heat the olive oil over medium. Add the chopped onion and a pinch of salt, pepper, and crushed red pepper flakes. Sauté about 5 minutes, until the onion is translucent and tender. Add the garlic and rosemary and cook for 30 seconds, careful not to burn them. Stir in the tomato sauce, parsley, and beans. Reduce heat to low and simmer for 1 hour.
- Meanwhile, bring a large pot of salted water to a boil. Cook the ditalini until al dente, reserving up to 3 cups of the pasta cooking water.
- Before serving, remove the rosemary stems. Add the cooked pasta to the tomato-and-bean sauce and thin with the reserved pasta water, adding 1/2 cup at a time until the sauce has a broth-like consistency. Stir in the spinach just until wilted.
- The soup improves after a day in the fridge. If reheating leftovers, add a splash of pasta water to loosen the broth as needed.
Did you grow up with pasta e fagioli? How did your family prepare it? Share your version in the comments — I’d love to read your stories and variations.
Don’t forget to listen to Liz’s Healthy Table to hear my interview with Alex Caspero, RD.
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