If you are longing for a comforting bowl that tastes like a warm hug on a chilly day, this Creamy Pasta e Fagioli Soup Recipe is absolutely the one to try. This classic Italian soup combines tender ditalini pasta, creamy cannellini beans, and a delicate soffritto base for an earthy, rich flavor with a silky texture. Each spoonful is a harmonious blend of wholesome ingredients that come together to create a soul-satisfying meal, perfect for anytime you need a nourishing, filling dish that feels both rustic and refined. The best part is how naturally creamy it is without any heavy cream, relying instead on the beans to thicken and enrich the broth for a light but luscious experience.
Ingredients You’ll Need
Each ingredient in this recipe is simple yet plays an essential role in bringing a balanced, fresh, and colorful flavor profile to your bowl. From the aromatic soffritto to the smoky pancetta and the creamy beans, every element contributes layers of taste and texture that make this soup sing.
- ½ carrot: Adds a subtle sweetness and vibrant color to the base.
- ½ celery stalk: Brings a fresh, crisp note enhancing aromatics.
- ½ white onion: Provides depth and a gentle sharpness when sautéed.
- 4 tablespoons extra virgin olive oil: Delivers richness while gently cooking the soffritto and pancetta without overpowering flavors.
- 50 g pancetta, finely chopped: Offers a savory, slightly smoky complexity to the soup.
- 700 g cooked cannellini beans: The star ingredient that thickens the broth and adds creamy texture and plant-powered protein.
- 600 ml cooking water from the beans: Adds body and flavor, making great use of the bean’s natural starches.
- 1 tablespoon tomato concentrate: Introduces a concentrated tomato tang that brightens and enriches the soup.
- 200 g Ditali rigati pasta (Pastificio Liguori): Small pasta shapes perfect for soaking up the delicious broth and blending in seamlessly.
- Salt to taste: Enhances all the natural flavors.
- Freshly ground black pepper to taste: Adds a subtle kick and warmth at the end.
How to Make Creamy Pasta e Fagioli Soup Recipe
Step 1: Prepare the soffritto
Start by finely chopping the carrot, celery, and white onion to create a classic Italian battuto, which is the flavor base of countless traditional dishes. Heat the extra virgin olive oil over low heat in a heavy-bottomed pot, then gently add the pancetta and the battuto. Sauté everything slowly for about five minutes, allowing the vegetables to soften and release their natural sweetness without browning. This step is crucial because it builds the comforting savory backbone that will infuse the soup with aroma and body.
Step 2: Add beans and tomato concentrate
To the softened soffritto, pour in the cooked cannellini beans along with their starchy cooking water. Stir in one tablespoon of tomato concentrate and season with salt to taste. Bring the mixture to a gentle boil over medium heat. The beans bring not only creaminess but also fiber and subtle earthy flavors, while the tomato concentrate adds a layer of vibrant acidity that balances the richness beautifully.
Step 3: Cook the pasta
Once the broth is boiling, add the ditalini pasta directly into the pot. Stir occasionally to prevent the pasta from sticking and ensure it cooks evenly. Follow the cooking time recommended on your pasta package for perfectly tender but slightly al dente grains. As the pasta cooks, the beans naturally thicken the soup, creating that signature velvety texture that makes this recipe so special.
Step 4: Finish and serve
When the pasta is tender and the soup has thickened to a creamy consistency without any cream or cheese, remove the pot from the heat. Ladle the soup into bowls and finish each serving with a drizzle of raw extra virgin olive oil and a few twists of freshly ground black pepper. This final touch heightens the flavors and adds a lovely, fresh richness that complements the soul-warming goodness of the dish.
How to Serve Creamy Pasta e Fagioli Soup Recipe
Garnishes
A simple drizzle of extra virgin olive oil and freshly ground black pepper is all you need to elevate this soup to restaurant quality at home. If you want to get creative, a sprinkle of finely chopped fresh parsley or a few shavings of Parmesan cheese can add a burst of color and an extra layer of flavor that plays beautifully against the creamy broth.
Side Dishes
This soup is satisfying on its own but pairs wonderfully with crusty bread to soak up every last drop. A simple garlic bread or a warm focaccia adds texture contrasts and a little indulgence. For a more complete meal, serve alongside a light mixed green salad dressed in lemon vinaigrette to keep things bright and fresh.
Creative Ways to Present
For a cozy dinner party, serve the soup in rustic bowls topped with a swirl of herb-infused olive oil or a dollop of ricotta for extra creaminess. Layer it with some toasted breadcrumbs sprinkled on top to add welcome crunch. You can also portion it into small cups for appetizers or a soup tasting flight, highlighting different garnishes for guests to try.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Pasta e Fagioli Soup Recipe keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container and give it a good stir before reheating, as the pasta may absorb some of the broth and thicken the soup.
Freezing
This soup freezes well if you want to prepare in advance. For best texture, freeze the soup before adding the pasta and cook fresh pasta when reheating. Alternatively, freeze the entire soup and be mindful that the pasta may become softer after thawing. Use freezer-safe containers and consume within 2 months for peak flavor.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring frequently to avoid sticking. If the soup seems too thick, add a splash of water or broth to loosen it back up. Microwave reheating works too, but doing it slowly and stirring occasionally ensures the best texture and flavor.
FAQs
Can I use canned cannellini beans for this recipe?
Absolutely! Canned beans are a convenient option. Just be sure to rinse them well and reserve some of the liquid if possible to retain that lovely natural starch that thickens the soup.
Is there a vegetarian version of this creamy pasta e fagioli soup recipe?
Yes, you can skip the pancetta and start the soffritto with just the vegetables in olive oil. Adding a pinch of smoked paprika can mimic some smoky flavor, or a splash of vegetarian broth will enhance depth without meat.
What type of pasta works best in this soup?
Ditalini or other small short pasta shapes like elbow macaroni or small shells are perfect because they blend well with the beans and scoop easily. Bigger pasta can overpower the delicate balance of textures.
How can I make this soup creamier without using cream?
The magic lies in the cooked cannellini beans and their cooking water, which naturally thicken and soften the broth, creating a velvety texture without the need for dairy. Mashing some beans gently during cooking also helps.
Can I prepare this soup in advance?
Definitely! This soup actually tastes better the next day as the flavors meld. Just cook the pasta fresh or add a bit more liquid when reheating if the pasta has absorbed too much broth.
Final Thoughts
There is something undeniably heartwarming about a bowl of this Creamy Pasta e Fagioli Soup Recipe. Whether you are feeding family or impressing friends, it hits that perfect balance of hearty yet light, simple yet satisfying. I encourage you to make this recipe your own and enjoy the cozy comfort it brings on any day. It’s a delicious way to savor classic Italian flavors that feel like home in a bowl.
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Creamy Pasta e Fagioli Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Fat
Description
This Creamy Pasta e Fagioli Soup combines tender cannellini beans, diced vegetables, savory pancetta, and Ditali rigati pasta in a rich, flavorful broth. The beans create a naturally creamy texture without the need for cheese, making it a comforting and satisfying Italian classic perfect for a hearty lunch or dinner.
Ingredients
Vegetables
- ½ carrot, finely chopped
- ½ celery stalk, finely chopped
- ½ white onion, finely chopped
Meats
- 50 g pancetta, finely chopped
Pantry
- 4 tablespoons extra virgin olive oil
- 700 g cooked cannellini beans
- 600 ml cooking water from the beans
- 1 tablespoon tomato concentrate
- 200 g Ditali rigati pasta (Pastificio Liguori)
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Prepare the soffritto: Finely chop the carrot, celery, and white onion to form a battuto. In a heavy-bottomed pot, heat the extra virgin olive oil over low heat. Add the finely chopped pancetta and the battuto, then gently sauté for about five minutes, allowing the flavors to meld and the vegetables to soften without browning.
- Add beans and tomato concentrate: Pour the cooked cannellini beans along with their cooking water into the pot. Stir in one tablespoon of tomato concentrate and season with salt to taste. Bring the mixture to a gentle boil over medium heat.
- Cook the pasta: Once boiling, add the Ditali rigati pasta to the pot. Cook according to the pasta package instructions, stirring occasionally to prevent sticking and ensure even cooking. The beans will naturally thicken the soup as the pasta cooks.
- Finish and serve: When the pasta is tender, remove the pot from the heat. The beans will have created a creamy texture without needing cheese. Serve the pasta e fagioli drizzled with a bit of raw extra virgin olive oil and freshly ground black pepper to taste.
Notes
- Use the cooking water from the beans to enhance the soup’s flavor and creaminess.
- Sauté the pancetta and vegetables gently to avoid browning and maintain a delicate flavor base.
- Stir the pasta occasionally during cooking to prevent sticking.
- Finish with a drizzle of high-quality extra virgin olive oil for added richness.
- This soup freezes well; store leftovers in an airtight container for up to 3 months.
