Hearty and Budget-Friendly Pasta e Fagioli Soup

Pasta e fagioli, often called “pasta and beans,” is a classic Italian-American soup. A big batch costs $8.49, which works out to about $1.42 per serving, and it’s ready in about 45 minutes.

The soup is built from simple, inexpensive ingredients. It’s good for meal prepping or feeding a crowd, and it’s easy to adapt to what you have on hand.

What this costs

These are estimated costs based on typical U.S. supermarket store-brand prices in September 2026. Prices vary by store and region, so treat them as a guide.

Ingredient cost = pack price ÷ pack quantity × amount used. Cost per serving = total recipe cost ÷ servings.

Ingredient Notes and Cheaper Swaps

Beans

This recipe uses a combination of dark red kidney beans and Great Northern beans for a varied texture. Both are readily available and inexpensive. You can use any combination of canned beans, such as cannellini, pinto, or black beans. Drain and rinse them well to remove excess sodium.

Ditalini Pasta

Ditalini pasta, meaning “little thimbles,” is traditional here because its small size is easy to spoon up with the beans and broth. If you can’t find it, use orzo, elbow macaroni, or small shells.

Vegetable Broth

Vegetable bouillon cubes dissolved in water cost less than cartons of pre-made broth. Homemade vegetable broth is an even more economical choice. If the soup doesn’t need to be vegetarian, low-sodium chicken bouillon also works.

Herbs and Seasonings

Dried basil, oregano, thyme, and marjoram give this soup its classic Italian-American flavor and keep for a long time. The fresh parsley added at the end is an optional garnish; omit it or use a pinch of dried parsley instead.

How to Make Hearty Pasta e Fagioli Soup Step by Step

In a large pot, heat the olive oil over medium heat, then add the chopped onions, carrots, and celery. Sauté, stirring occasionally, for about 6 to 8 minutes, until the onions are translucent and the carrots and celery are slightly tender.

Stir in the minced garlic for about a minute, without letting it brown, as burnt garlic can taste bitter. Pour in the tomato sauce, diced tomatoes (including their juices), and the prepared vegetable broth. Add the water, the sugar to balance the acidity of the tomatoes, and all the dried herbs, and season with salt and pepper. Bring to a boil, then reduce the heat, cover, and simmer for 15 to 20 minutes, until the vegetables are very tender.

Meanwhile, cook the ditalini in a separate pot of salted water according to the package directions until al dente, then drain. Cooking the pasta separately keeps it from absorbing too much broth and turning mushy. Stir the drained and rinsed kidney beans and Great Northern beans into the soup, followed by the pasta, and cook for another 1-2 minutes, just long enough for the beans and pasta to heat through and absorb some of the broth. Add a little more water or broth if the soup is too thick. Remove from the heat, stir in the fresh parsley, and serve warm with an optional sprinkle of cheese.

The full quantities and instructions are in the recipe card below.

Tips for the Best Results

• Don’t Overcook the Pasta: Cooking the ditalini directly in the soup can lead to mushy pasta and a thicker, starchier broth.
• Rinse Canned Beans: Rinsing removes excess sodium and helps prevent a foamy texture in the soup.
• Taste and Adjust Seasoning: Taste the soup after it has simmered and adjust salt, pepper, and herbs before serving.
• Simmer for Flavor: Don’t rush the simmering step; 15-20 minutes of gentle simmering lets the flavors deepen and the vegetables become tender.

Storing, Freezing and Reheating

Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Refrigerate it within two hours of cooking.

To reheat, warm the soup on the stovetop over medium-low heat, stirring occasionally, and add a splash of water or vegetable broth if it has thickened. You can also reheat individual portions in the microwave.

To freeze, cool the soup completely, then transfer it to freezer-safe containers or bags, leaving a little headspace, for up to 3 months. Thaw in the refrigerator overnight, then reheat as above, adding extra liquid if necessary.

Serving Ideas and Variations

• Crusty Bread: Serve with warm, crusty bread or garlic bread for dipping.
• Extra Vegetables: Add a handful of fresh spinach or kale during the last few minutes of simmering.
• Spice It Up: Add a pinch of red pepper flakes with the garlic.
• Pesto Swirl: Swirl a small spoonful of pesto into individual bowls just before serving.

Emily Carter

Hearty Pasta e Fagioli Soup

A comforting and budget-friendly Italian-American soup packed with nutritious beans, small pasta, and savory vegetables.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Soup

Cuisine: Italian-American

Calories: 284

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons olive oil
• 1 ½ cups chopped yellow onion
• 1 cup diced carrots about 2 medium
• 1 cup diced celery about 3 stalks
• 3 cloves garlic minced (about 1 tablespoon)
• 3 8 oz cans tomato sauce
• 4 cups vegetable broth made from bouillon and water
• ½ cup water then more as desired
• 1 15 oz can diced tomatoes undrained
• 2 teaspoons granulated sugar
• 1 ½ teaspoons dried basil
• 1 teaspoon dried oregano
• ¾ teaspoon dried thyme
• ½ teaspoon dried marjoram
• Salt to taste
• Freshly ground black pepper to taste
• 1 cup dry ditalini pasta
• 1 15 oz can dark red kidney beans drained and rinsed
• 1 15 oz can great northern beans drained and rinsed
• 3 tablespoons minced fresh parsley
• Finely shredded Romano or Parmesan cheese for serving, optional

Equipment

• 1 Large pot or Dutch oven
• 1 Cutting board
• 1 Sharp knife
• 1 colander
• 1 Measuring cups and spoons

Method

 

1. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped yellow onion, diced carrots, and diced celery to the pot and sauté, stirring occasionally, for 6 to 8 minutes until the vegetables are tender and the onion is translucent.
3. Stir in the minced garlic and cook for 1 minute more until fragrant, being careful not to let it brown.
4. Pour in the 3 cans of tomato sauce, 4 cups of vegetable broth, 1/2 cup of water, and the 15 oz can of diced tomatoes (undrained).
5. Add the granulated sugar, dried basil, dried oregano, dried thyme, and dried marjoram. Season with salt and freshly ground black pepper to taste.
6. Bring the soup to a boil, then reduce the heat to medium-low, cover with a lid, and simmer for 15 to 20 minutes, stirring occasionally, until the vegetables are very tender and the flavors have blended.
7. While the soup simmers, cook the 1 cup of dry ditalini pasta in a separate pot of salted water according to package directions until it is al dente; drain well.
8. Stir the drained and rinsed kidney beans and Great Northern beans into the simmering soup, followed by the cooked and drained ditalini pasta.
9. Continue to simmer the soup for 1 to 2 minutes longer to allow the beans and pasta to heat through. If the soup is too thick, add a little more water or vegetable broth until your desired consistency is reached.
10. Remove the pot from the heat, stir in the minced fresh parsley, and serve warm, topped with a sprinkle of Romano or Parmesan cheese if desired.

Notes

For an even richer flavor, you can mash about 1/4 cup of the cooked beans against the side of the pot before adding the rest of the beans and pasta.

Leftover soup can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to 3 months. Reheat gently on the stovetop or in the microwave, adding extra liquid if needed.

Frequently Asked Questions

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