Easy, authentic homemade pasta e fagioli - a classic Italian soup of pasta, beans, veggies, and pancetta. It's so simple and flavorful!

Easy Pasta e Fagioli

Course Soup
Cuisine Italian
Keyword pasta and bean soup, pasta and beans, pasta e fagioli soup
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Author Salt & Lavender


  • 1 (4.4 ounce) package diced pancetta
  • 1/2 large onion chopped
  • 4 sticks celery chopped
  • 3 medium carrots chopped or sliced
  • 4 cloves garlic minced
  • 1 (28 fluid ounce) can diced tomatoes with juices
  • 4 dashes Italian seasoning
  • 4 cups chicken broth/stock
  • 1 (15 fluid ounce) can red kidney beans drained
  • 1 (15 fluid ounce) can white kidney beans drained
  • 1 cup pasta (ditalini or macaroni)
  • Salt & pepper to taste
  • Shaved parmesan cheese optional, for serving


  1. Add the pancetta to a large pot over medium-high heat. Sauté until it starts to get crispy. I like to prep the other veggies while doing this step.

  2. Add the onion, carrots, and celery, and sauté for 5 minutes, stirring occasionally. 

  3. Stir in the garlic, followed by the diced tomatoes and Italian seasoning. Be sure to scrape up the brown bits. Let it bubble until the liquid is noticeably reduced (stir occasionally) to help concentrate the flavor. This should take 8-10 minutes or so.

  4. Add the chicken broth and beans to the pot. Increase the heat to high. Once the soup is boiling, add the pasta.

  5. Reduce the heat to a rapid simmer and cook for another 15-20 minutes or until the pasta is nice and tender. I suggest stirring every few minutes so the pasta doesn't stick the bottom of the pan.

  6. Season soup with salt & pepper as needed (the soup should be fairly salty already). This soup is delicious served with some shaved parmesan! 

Recipe Notes