Pasta e Fagioli With Borlotti Beans

A Pot of Pasta and Beans (With a Dash of Real Life)

I’ve basically been making some type of Pasta e Fagioli since… well, before I could pronounce it properly. I grew up with the sound of beans simmering and the occasional crash as my dad (whose patience with wooden spoons is questionable) knocked over a pot lid again. Now, whenever I make it, I’m hit with this weird mix of nostalgia and hunger—a winning combo, if you ask me. Oh, and don’t get me started on that time I forgot the garlic and tried to convince everyone it was “intentional minimalism!”

Why You’ll Love Making This

I pull this Pasta e Fagioli with Borlotti Beans out on chilly nights, or, honestly, any time I want something that feels like a culinary hug. My partner says it’s the best for lazy Sundays when we can argue over who gets the last ladle-full (spoiler: it’s always the dog, via a suspiciously empty bowl on the floor). If you’ve ever been let down by bland soup, this one’s packed—sometimes a bit too packed if I go overboard on the pasta. Oops.

Gather These Ingredients (Substitutions Included… Because Life Is Life)

• 2 tbsp extra virgin olive oil (sometimes I swap in just regular olive oil if it’s all I have—nobody noticed yet)
• 1 small yellow onion, chopped fine
• 2 medium carrots, diced pretty small (well, as small as I manage before I lose patience)
• 2 celery stalks, diced
• 3 garlic cloves, minced (or “crushed by accident” as my nephew says)
• 1 (400g/14oz) can tomatoes, diced (my gran swore by fresh but honestly, any decent can works fine)
• 450g (about 3 cups) cooked Borlotti beans, drained and rinsed (I’ve used canned lots—life’s short)
• 1.2 liters (about 5 cups) veggie broth (I sometimes stretch this with water if I run short)
• 180g (about 1 1/4 cups) ditalini or small pasta (elbows or even broken spaghetti in a pinch)
• 1 tsp dried oregano
• 2 bay leaves
• Salt and black pepper, to taste
• Grated Parmigiano or Pecorino cheese, for serving (optional except at my house, where my family would revolt)
• Handful of fresh parsley, chopped (or skip it and pretend you meant to)

How To Make Pasta e Fagioli With Borlotti Beans, In Real Life

1. Heat the extra virgin olive oil in a heavy pot over medium heat. Once it’s shimmering, toss in the onion, carrots, and celery. Let it all sauté until softened—five, maybe seven minutes? I stir now and then, but sometimes I forget. No one will know.
2. Stir in the minced garlic. Let it sizzle until fragrant, about one minute. Careful here—it burns fast and nothing overpowers a soup like burnt garlic (been there).
3. Tip in the diced tomatoes and give it a good stir. I usually let it bubble for a couple minutes to let things mingle; at this stage, it can look a bit strange, kinda orangey. Don’t freak out, it sorts itself out.
4. Now, add the Borlotti beans, veggie broth, bay leaves, and oregano. A generous pinch of salt and pepper, too. Raise the heat and bring to a gentle boil.
5. Once it’s bubbling, lower the heat to a steady simmer. Pop the lid on at a jaunty angle—like you mean business. Let it go for 15–20 minutes, so the flavors start being friends.
6. This is where I usually sneak a taste. Adjust salt or maybe grind in extra pepper if you’re like me and apparently immune to seasoning.
7. Add the ditalini (or whatever pasta you wrangled up). Simmer until it’s just al dente—keep an eye on it, because it will keep cooking a bit after you take it off the heat. Give things a stir or two to stop the pasta sinking and sticking (learned that the hard way).
8. Fish out the bay leaves. I always forget and someone finds a leaf in their bowl. Sorry.
9. Ladle into bowls, top with more black pepper, grated cheese, and fresh parsley if you remembered it at the store (sometimes I don’t; we move on).

Some Notes From My Own Mistakes (and Triumphs)

• If you let it sit, the pasta will keep soaking up broth and you’ll wake up to a lovely stew instead of soup. Add extra broth if this bugs you. Or just embrace chunky soup for breakfast.
• Once, I added an entire sad looking zucchini. It was… fine, but not an upgrade.
• I think it’s better the next day, though in my house that’s just an aspiration—you have to be quick to get leftovers.

Variations Worth Trying (and One to Avoid)

• Toss in a Parmigiano rind when simmering—it makes the broth richer, I swear.
• Swap half the Borlotti beans for cannellini or even pintos in desperation. The flavor changes a tick but not in a bad way.
• Tried adding kale once. It was… well, it turned out suspiciously green and nobody, not even the rabbit, seemed thrilled.

Equipment You’ll Need (And What to Do If You Don’t Have Them)

• Big heavy-bottomed pot. If not, just use your biggest saucepan. I’ve used a stockpot that wobbled a bit—worked fine.
• A decent knife for chopping. Or a blunt one and just more time—no judgment.
• Wooden spoon (and probably a backup since mine vanish right when I need them).

How I Store It (Or, When I Manage To)

Let leftovers cool, then pop them into an airtight container in the fridge. It’ll keep for about 3 days—though honestly, in my house it never lasts more than a day! The pasta keeps soaking up broth, so just splash in more stock or even water when you reheat.

How I Like To Serve It (And Family Customs)

Bowls! Always with a generous heap of grated cheese and a drizzle of extra olive oil (my uncle’s “secret weapon,” as he says, though he tells everyone anyway). We eat it with crusty bread—sometimes toasted, sometimes just ripped straight from the loaf. And someone always asks if there’s wine, so—yes, pour yourself a glass if you fancy.

Pro Tips Learned The Hard Way (Don’t Rush)

• Don’t rush the simmer—once I tried and regretted it; the flavor was just meh.
• Keep an eye on your pasta or you’ll have mush. I’ve been lazy and ended up with noodle soup that would shame an Italian grandma.
• Don’t forget the bay leaves. It’s not the end of the world if you don’t remove them, but biting into one is not fun.

Frequently Asked (Or Shouted Across the Kitchen) Questions

• Q: Can I use dried Borlotti beans? Yep. Just soak overnight, then cook till tender before adding. I usually use canned, though, because who remembers to soak beans at 10pm?
• Q: What if I don’t have Borlotti beans? Cannellini or pinto beans work—it’s absolutely fine, promise.
• Q: Can I make it gluten free? Sure thing! There’s plenty of GF pasta out there now. Tho, sometimes, they go mushy faster, so check sooner.
• Q: My soup thickened up in the fridge, what do I do? Just add a bit more broth or water as you reheat. Happens to me every time!
• Q: Is it okay to freeze? Actually, I find it works better if you freeze it without the pasta and add fresh pasta when you reheat. Otherwise, pasta texture gets a bit squidgy.
• Q: Can I skip the cheese? Of course! I sometimes do (but don’t tell my family).

Anyway, if you spill some or forget a step—no biggie. This soup forgives all. Got questions? Shout them into your pot and you might get a fragrant answer wafting back.

★★★★★ 4.60 from 39 ratings

Pasta e Fagioli With Borlotti Beans

yield: 4 servings

prep: 20 mins

cook: 40 mins

total: 50 mins

A cozy Italian soup featuring ditalini pasta, tender Borlotti beans, and a rich base of tomatoes, vegetables, and herbs. Hearty, flavorful, and perfect for a comforting dinner.

🖨️ Print Pin Recipe

Ingredients

• 2 tbsp extra virgin olive oil (sometimes I swap in just regular olive oil if it’s all I have—nobody noticed yet)
• 1 small yellow onion, chopped fine
• 2 medium carrots, diced pretty small (well, as small as I manage before I lose patience)
• 2 celery stalks, diced
• 3 garlic cloves, minced (or “crushed by accident” as my nephew says)
• 1 (400g/14oz) can tomatoes, diced (my gran swore by fresh but honestly, any decent can works fine)
• 450g (about 3 cups) cooked Borlotti beans, drained and rinsed (I’ve used canned lots—life’s short)
• 1.2 liters (about 5 cups) veggie broth (I sometimes stretch this with water if I run short)
• 180g (about 1 1/4 cups) ditalini or small pasta (elbows or even broken spaghetti in a pinch)
• 1 tsp dried oregano
• 2 bay leaves
• Salt and black pepper, to taste
• Grated Parmigiano or Pecorino cheese, for serving (optional except at my house, where my family would revolt)
• Handful of fresh parsley, chopped (or skip it and pretend you meant to)

Instructions

1. 1
   Heat the extra virgin olive oil in a heavy pot over medium heat. Once it’s shimmering, toss in the onion, carrots, and celery. Let it all sauté until softened—five, maybe seven minutes? I stir now and then, but sometimes I forget. No one will know.
2. 2
   Stir in the minced garlic. Let it sizzle until fragrant, about one minute. Careful here—it burns fast and nothing overpowers a soup like burnt garlic (been there).
3. 3
   Tip in the diced tomatoes and give it a good stir. I usually let it bubble for a couple minutes to let things mingle; at this stage, it can look a bit strange, kinda orangey. Don’t freak out, it sorts itself out.
4. 4
   Now, add the Borlotti beans, veggie broth, bay leaves, and oregano. A generous pinch of salt and pepper, too. Raise the heat and bring to a gentle boil.
5. 5
   Once it’s bubbling, lower the heat to a steady simmer. Pop the lid on at a jaunty angle—like you mean business. Let it go for 15–20 minutes, so the flavors start being friends.
6. 6
   This is where I usually sneak a taste. Adjust salt or maybe grind in extra pepper if you’re like me and apparently immune to seasoning.
7. 7
   Add the ditalini (or whatever pasta you wrangled up). Simmer until it’s just al dente—keep an eye on it, because it will keep cooking a bit after you take it off the heat. Give things a stir or two to stop the pasta sinking and sticking (learned that the hard way).
8. 8
   Fish out the bay leaves. I always forget and someone finds a leaf in their bowl. Sorry.
9. 9
   Ladle into bowls, top with more black pepper, grated cheese, and fresh parsley if you remembered it at the store (sometimes I don’t; we move on).

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 400cal

Protein: 16 gg

Fat: 11 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 62 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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