Pasta and fagioli (Italian bean soup)

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Serves: 4

By spanielsmom

(1 Vote) 1


  • 2 tbsp tomato puree

  • 1 tsp sugar

  • 1 splash red wine (to taste)

  • 1 onions chopped

  • 1 pancetta pieces

  • 1 bottle passata

  • 1 packet of fusilli pasta

  • 1 tsp Italian dried herbs

  • 1 tin cannellini beans or borlotti beans


  1. Fry pancetta pieces and onion in olive oil.
  2. When onions are just getting brown, add bottle of passata and 1 bottle of water. Add dried Italian herbs (oregano, rosemary, basil…), sugar and red wine. Give generous squeeze of tomato paste and simmer for about 20 mins.
  3. Season with salt and pepper, add tin or two of beans.
  4. Simmer for another five minutes and add 3/4 pack of fusilli. Cook until pasta is ready.
  5. Serve piping hot with Parmesan cheese and crusty bread.

Handy Hint

You can make more or less soup like, depending on amount of water you add. It keeps well overnight for dc's lunch next day, but is likely to absorb most liquid and just be a plate of scrummy pasta.

Additional Information

  • italian

  • pulses

  • Can Freeze

  • Make Ahead

  • Pasta

  • Low fat

  • Soup

  • Meat

  • Main Course

  • Starter

  • Dairy Free

  • Nut Free

  • Egg Free

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Your comments

  • 20/01/08 23:29

    This is one handed down to me by my Italian Nonna Granny)via my dad and adapted over the years. It has been a firm winter favourite in my family forever, real italian pesant food and my dh and ds love it.