Pasta e Fagioli


Pasta e Fagioli is one of the most famous Italian dishes. It is considered to be among the “national” Italian dishes. Italians eat it from the Alps to the Mediterranean and it varies from region to region or even from home to home.

Its ingredients are simple and ones we can find in any home during winter time. Two contradictory ingredients are combined into this dish; legume and pasta. Indeed, this combination is unique and its origin can be found more than 200 years back. It is considered to be a poor’s dish and was widely eaten in the Italian countryside especially during the first wedding night.


Beans just like potatoes, tomatoes and peppers arrived in Europe after Columbus’ discovery of the New World. Only around 1530 did beans made their entrance in the Italian and further into European gastronomical tradition.

Because of their nutritional value, easiness in cultivation and the ability to dry them and consume them throughout the year, legumes have become a major ingredient in Italian and generally in the Mediterranean diet. The crop adapted perfectly in the Mediterranean climate and legume became the food of almost everyone.


Soon legume expanded throughout Europe and became an important ingredient for all countries. In fact, they became so important that Umberto Eco this grand philosopher and writer said that the European civilization was saved during poor years because of the beans and if they weren’t brought in Europe from the New World, European history would be definitely different.

In Greece, we consume beans a lot throughout the year. During winter, mostly as a soup and during summer as a salad or as casserole. Italians added beans in their soups too and that’s how Pasta e Fagioli soup came up.

Two years ago, I took part in a cooking show in Greek TV and I was cooking along with a Greek chef Kostas Tsigas. I made my fish fritters and he made this delicious soup. Ever since I’ve wanted to make this soup, but somehow other things came in the way and made me postpone it. The past few days I am sick with a very sore throat and runny nose, so this soup was exactly what I was looking for. It is delicious and I highly recommend it to you especially during these cold winter days.



4.7 from 3 reviews
Pasta e Fagioli
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Soup
Cuisine/ Κουζίνα: Italian
Ingredients/ Συστατικά
  • 300 gr. / 10 oz fresh beans
  • 1 onion, chopped
  • 1 carrot, diced
  • ¼ of cabbage, shredded
  • 1 potato, diced
  • 2 garlic cloves, cut in half
  • 300 gr. / 10 oz. fresh mushrooms, sliced
  • 1 rosemary sprig
  • 1 thyme sprig
  • 4 fresh sage leaves
  • 400 gr. / 14 oz. Chopped tomatoes or concase
  • 1 piece about 100 gr. of parmigiano Reggiano (I used the part that is usually discarded that has parmigiano and the outer part that we do not eat. It is very umami) you can use either this or any other part
  • 150 gr. / 5 oz. short pasta like elbow or any other
  • ½ cup olive oil
  • 5 cups of chicken stock
  • salt and pepper
Instructions/ Εκτέλεση
  1. In a deep pot pour the olive oil and sauté the onion, mushrooms and carrot.
  2. Add the cabbage, potato and garlic and continue to sauté until they become somewhat soft.
  3. Add the fresh beans and the piece of parmigiano cut in smaller pieces.
  4. Pour the tomatoes, rosemary, thyme, sage and the chicken stock and bring to boil.
  5. Reduce heat and simmer for 30 to 40 minutes until the beans are soft.
  6. Salt and pepper.
  7. Add the pasta along with one cup of hot water and let simmer until pasta is al dente.
  8. Serve immediately.
Notes/ Σημειώσεις
Recipe adapted from chef Kostas Tsigas

4.7 from 3 reviews
Σούπα με Χάντρες και Ζυμαρικά
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Σούπα
Cuisine/ Κουζίνα: Ιταλική
Ingredients/ Συστατικά
  • 300 γρ. φασολάκια χάνδρες
  • 300 γρ. φρέσκα μανιτάρια, σε φέτες
  • 1 κρεμμύδι, ψιλοκομμένο
  • 1 καρότο, ψιλοκομμένο
  • ¼ λάχανο, τριμμένο
  • 1 πατάτα, σε κυβάκια
  • 1 σκελ. Σκόρδο, στα δύο
  • 1 κλων. δενδρολίβανο φρέσκο
  • 1 κλων. θυμάρι φρέσκο
  • 3-4 φύλλα φασκόμηλο φρέσκο
  • 400 γρ. κονκασέ
  • 1 φλούδα παρμεζάνας
  • 150 γρ. κοντά ζυμαρικά
  • ½ φλ. ελαιόλαδο
  • 5 φλυτζάνια ζωμό κοτόπουλου
  • Αλάτι – πιπέρι
Instructions/ Εκτέλεση
  1. Σε μία βαθιά κατσαρόλα ρίχνετε το ελαιόλαδο και σωτάρετε το κρεμμύδι, τα μανιτάρια και το καρότο.
  2. Προσθέστε το λάχανο, την πατάτα και το σκόρδο και συνεχίστε να σωτάρετε μέχρι να μαλακώσουν λίγο.
  3. Προσθέστε τις χάντρες και το κομμάτι της παρμεζάνας κομμένο σε μικρότερα κομμάτια.
  4. Προσθέστε το κονκασέ, το δενδρολίβανο, το φασκόμηλο και το θυμάρι.
  5. Προσθέστε το ζωμό και αφήστε να σιγοβράσει για 30 με 40 λεπτά.
  6. Προσθέστε τα κοντά ζυμαρικά, με ένα φλυτζάνι ζεστό νερό, αλάτι, πιπέρι και βράστε, σε χαμηλή φωτιά, μέχρι τα ζυμαρικά να είναι al dente.
  7. Σερβίρετε αμέσως.
Notes/ Σημειώσεις
Συνταγή προσαρμογή από τον σεφ Κώστα Τσίγκα


17 Responses to Pasta e Fagioli

  1. Miz Helen says:

    What a wonderful bowl of goodness on this cold winter day! Thanks so much for sharing this awesome post with us at Full Plate Thursday. Have a great week and hope to see you again real soon!
    Miz Helen

  2. 2
  3. Sissi says:

    I have never had pasta with beans but your soup looks so delicious and warming, I would love to try it one day. I hope you will feel better soon! Happy New Year, dear Katerina!

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  5. What a wonderful meal, all in one bowl! Wishing you a Healthy & Prosperous 2017..

  6. 4
  7. Liz says:

    I hope you are feeling better, Katerina! This soup is sure to bring comfort to the ailing body, not to mention offer a delicious meal! Happy New Year, my friend!!! xo

  8. 5
  9. Love pasta and love legumes. This is absolutely my kind of pasta. A bowl of this and I will be one happy girl 😀 Thanks for sharing.

  10. 6
  11. lucie says:

    This is one of my favourite soups ever. We have a soup just like this overe here called Minestrone, Im not sure if its the same thing but its DELICIOUS in the winter – so warm and comforting!

  12. 7
  13. Monica says:

    A wonderful classic soup for a very good reason! I love soup all year round but particularly now in this cold weather and when we are dealing with colds! And I just love the addition of cabbage!! Happy New Year to you and your family!

  14. 8
  15. NancyC says:

    I love this soup, but I’ve never made it myself! One of these days I’ll have to make some!

  16. 9
  17. mjskitchen says:

    I am such a bean fanatic that a bowl of goodness likes this with beans and lots of vegetable if just perfect! I’ve heard of this but have never had it, but do look forward to make it. Thanks for sharing. Happy New Year Darlin!

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  19. gloria says:

    Look sooo good and comfort !!

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  21. Looks incredibly comforting and warming. Will need it with -15C coming lol.

  22. 12
  23. Sues says:

    This looks like the perfect meal for when you’re cold and feeling icky! I think pasta and beans make the perfect combo :)

  24. 13
  25. Love this dish! And it’s COLD here today, so it’s perfect. We’ve had soup the last two nights, in fact — seems so perfect for the weather. Thanks. And Happy New Year!

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  27. grace says:

    great flavors! i didn’t know cabbage was ever a component of pasta e fagioli–good to know!

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  29. I hope this soup has not only nourished your body my sweet friend but your soul!! It look amazing, so I know it’s not only a healing soup, but absolutely delicious!!
    Healing kisses for you *filakia*

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  31. Susan says:

    I haven’t made pasta e fagioli for so long that I appreciate the reminder of how delicious it is! I like the addition of cabbage and mushrooms in this recipe too.

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  33. This looks like a perfectly warming and delicious dinner to me.

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