Pasta e fagioli
Italian soup of pasta and beans with many local versions
Pasta e fagioli is an Italian soup made with pasta and beans, once known as a humble meal but now enjoyed by many. The dish uses small pasta shapes and beans like cannellini, navy, or borlotti, and appears in many regional forms across Italy.
- Made with small pasta and beans, often cannellini, navy, or borlotti
- Originated as a peasant dish in Italy
- Many regional versions exist, changing beans, pasta, or fat
- Mentioned in songs like 'That's Amore' and 'Pastafazoola'
- Now seen as nostalgic and healthy
What is Pasta e fagioli?
Pasta e fagioli is a soup from Italy that brings together small pasta shapes and beans in a single bowl. The beans are usually cannellini, navy, or borlotti, and the pasta is often elbow macaroni or ditalini. The dish can be thick or more soupy, depending on the cook and region. It is simple and hearty, with a mild, comforting flavor that comes from the beans and the starch of the pasta. Olive oil or pork fat, and sometimes garlic, are used for extra taste.
Where does Pasta e fagioli come from?
Pasta e fagioli began as a dish for the poor, part of what Italians call 'cucina povera', or peasant cooking. It was valued for using inexpensive, filling ingredients. Over time, it spread across Italy and became a nostalgic favorite for many, now eaten by people from all walks of life. Each region has its own way of making it, and the dish is recognized as a classic of Italian home cooking.
How is Pasta e fagioli made?
The only essentials for pasta e fagioli are pasta and beans. Cooks choose from beans like cannellini, navy, or borlotti, and small pasta shapes such as ditalini or elbow macaroni. Some versions use olive oil, while others use pork fat. Garlic may be browned or left raw. The soup can be thick or more liquid, depending on preference. In some places, fresh beans are shelled and used when in season.
How and when is Pasta e fagioli eaten?
Pasta e fagioli is a common everyday dish in Italy, served as a first course or a light meal. It is enjoyed at home and sometimes in restaurants. The soup is filling and can be eaten on its own, though some might serve it with bread. There are no special rituals or accompaniments required, and it is appreciated for its simplicity.
Kinds of Pasta e fagioli
Many local versions exist. In Campania, olive oil has replaced animal fats for health reasons. Neapolitan cooks sometimes use fresh, shelled beans in a version called 'sgranati'. In Rome, a similar dish called pasta e ceci uses chickpeas instead of beans. The thickness, type of fat, and even the way garlic is prepared can change the character of the soup from one place to another.
What Pasta e fagioli means
Pasta e fagioli is remembered fondly in Italy as a symbol of simple, healthy food. It has appeared in popular culture, including American songs like 'Pastafazoola' and 'That's Amore', which reference its Neapolitan name. The dish is linked to nostalgia and family meals, and was favored by famous singers such as Dean Martin and Frank Sinatra.
Questions people ask about Pasta e fagioli
What is pasta e fagioli made of?
It is made with small pasta shapes and beans, usually cannellini, navy, or borlotti. Olive oil or pork fat and garlic are often added for flavor.
Where does pasta e fagioli come from?
Pasta e fagioli comes from Italy and is part of traditional Italian home cooking. It began as a dish for the poor but is now enjoyed by many.
Are there different versions of pasta e fagioli?
Yes, there are many regional versions. Some use olive oil, others pork fat, and the type of beans or pasta can change. In Rome, a similar dish uses chickpeas instead of beans.
Is pasta e fagioli vegetarian?
Most versions are vegetarian, especially those using olive oil. Some traditional recipes use pork fat, so it can vary.
How is pasta e fagioli usually served?
It is served as a soup, sometimes thick and sometimes more liquid. It can be eaten as a first course or a light meal.
Good reading and sources
- Pasta e fagioli on WikipediaEncyclopedia
- More photos on Wikimedia CommonsPhotos
- Wikidata recordOpen data
The facts on this page come from the Wikipedia article "Pasta e fagioli", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
More from Italy
All the food of Italy
MinestroneVegetarian
🇮🇹 ItalyHearty Italian vegetable soup with beans, pasta or rice
Soup, Lunch, Dinner
Avgolemonoαυγολέμονο
🇬🇷 Greece and 4 moreGreek soup or sauce thickened with egg and lemon
Soup, Lunch, Dinner
RibollitaVegetarian
🇮🇹 ItalyTuscan bread soup with beans, kale and vegetables, often made from leftovers
Soup, Lunch, Dinner
Acquacotta
🇮🇹 ItalyTuscan bread soup simmered with vegetables and olive oil
Soup, Lunch, Dinner
Its cousins elsewhere
All soups
DalVeganदाल
🇮🇳 India and 5 moreSoupy dish made from split lentils, peas or beans, a staple across South Asia
Main dish, Lunch, Dinner
BissaraVeganبصارة
🇪🇬 Egypt and 1 moreCreamy fava bean purée with herbs, served as a dip or soup
Soup, Breakfast, Lunch
Lablabiلبلابي
🇹🇳 Tunisia and 1 moreTunisian chickpea soup poured over torn bread and topped with bold garnishes
Soup, Breakfast, Lunch
Shchiщи
🇷🇺 Russia and 1 moreRussian cabbage soup, made with fresh or fermented cabbage
Soup, Lunch, Dinner