Recipe

Lidia-Inspired Pasta e Fagioli

A hearty Italian bean and pasta soup with rosemary, garlic, tomato, and Parmesan. Pantry staples, big comfort, and the kind of bowl you want with extra cheese.

By Matt Campbell

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4.8

A steaming bowl of pasta e fagioli topped with grated Parmesan and a drizzle of olive oil on a wooden table, cozy dinner lighting

Jump to Recipe

If you have ever watched Lidia Bastianich cook, you know the vibe. Calm hands, smart steps, and food that looks like it belongs on your table, not behind velvet ropes. Her recipes are the definition of doable Italian cooking, where the goal is comfort and flavor, not perfection.

This Pasta e Fagioli is my love letter to that approach. Beans that turn the broth a little creamy, pasta that makes it feel like a real meal, and a rosemary-garlic base that smells like you have your life together. Even if you absolutely do not.

Why It Works

Big flavor from small moves: sautéing the aromatics and a little tomato paste builds depth fast.
Creamy without cream: mashing some beans thickens the soup the way Italian kitchens have been doing forever.
Weeknight-friendly: mostly pantry staples, one pot, and flexible timing.
Better the next day: the broth gets richer as it sits (just loosen with a splash of water or stock).

Pairs Well With

Storage Tips

Refrigerate: Store in an airtight container for up to 4 days. The pasta will keep soaking up broth, so expect it to thicken.

Reheat: Warm on the stove over medium-low, adding water or broth a splash at a time until it is soupy again. Taste and re-season with salt, pepper, and a little extra cheese if you like.

Freeze (best method): If you want to freeze it, do it before adding the pasta. Freeze the bean soup base up to 3 months. Thaw, simmer, then cook pasta fresh in the soup so it stays bouncy instead of bloated.

Common Questions

Is this Lidia Bastianich’s exact recipe?

No. This is a Lidia-inspired version that follows her spirit: simple ingredients, smart technique, and a cozy finish with cheese and good olive oil. If you want her exact method, her cookbooks and show recipes are worth owning.

What beans should I use for Pasta e Fagioli?

I like cannellini for creaminess, but great northern beans work great too. If you only have chickpeas, you can make it, but it will taste different and less classic.

What pasta shape is best?

Ditalini is the classic move. Small shells, tubetti, or elbow macaroni also work. Avoid long noodles here. It turns into a breakup story.

How do I keep the pasta from getting mushy?

Two options: cook pasta separately and add to bowls, or cook it in the soup but only what you will eat that night. Leftovers will always soften some, but separate pasta keeps it closer to day-one perfect.

Can I make it vegetarian?

Yes. Use vegetable broth or water. For a truly vegetarian version, skip the Parmesan rind and use a vegetarian Parmesan-style hard cheese (made with microbial or vegetable rennet), or add umami with white miso (1 to 2 teaspoons), a pinch of porcini powder, or a spoonful of nutritional yeast.

Can I add meat?

Yes. Start with 4 ounces diced pancetta (or bacon) and render it first. Then sauté the onion in the fat. It makes the soup feel extra Sunday.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy soup pot
Wooden spoon
Microplane or grater for Parmesan
Can opener
Ladle
Small bowl for mashing beans

I started cooking Italian food the way a lot of us do. I chased big restaurant vibes, complicated sauces, and dishes that required three different timers and a pep talk. Then I watched Lidia cook and realized the flex is not complexity. The flex is making something humble taste like you cared.

This Pasta e Fagioli is what I make when I want comfort but I also want to feel like I made a real meal. It is forgiving, it rewards good olive oil, and it basically begs you to taste as you go. Which is the best kind of cooking.

Lidia-Inspired Pasta e Fagioli

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 6

Ingredients

A kitchen counter with cannellini beans, ditalini pasta, onion, celery, carrots, garlic, tomato paste, crushed tomatoes, rosemary, Parmesan, and olive oil laid out for cooking

2 tablespoons extra-virgin olive oil, plus more for serving
1 medium yellow onion, finely chopped
2 celery stalks, finely chopped
2 medium carrots, finely chopped
4 cloves garlic, minced
1 tablespoon tomato paste
1/2 to 1 teaspoon kosher salt, plus more to taste (start lighter if using Parmesan rind)
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)
1 (14.5-ounce) can crushed tomatoes
6 cups low-sodium chicken broth or vegetable broth (or water), plus more as needed
2 (15-ounce) cans cannellini beans, rinsed and drained
1 sprig fresh rosemary (or 1/2 teaspoon dried)
1 Parmesan rind (optional)
1 cup ditalini (or small shells)
1/2 cup freshly grated Parmesan cheese, plus more for serving (use vegetarian Parmesan-style hard cheese if needed)
1 tablespoon fresh parsley, chopped (optional)
Lemon wedge, for serving (optional but excellent)

Instructions

Sauté the base. In a large Dutch oven, heat olive oil over medium heat. Add onion, celery, and carrots. Cook 8 to 10 minutes, stirring often, until softened and lightly golden at the edges.
Add garlic and tomato paste. Stir in garlic and cook 30 seconds. Add tomato paste, salt, pepper, and red pepper flakes (if using). Cook 1 minute, stirring, until the paste darkens slightly and smells toasty.
Build the broth. Add crushed tomatoes and broth. Stir well, scraping any flavorful bits off the bottom. Add rosemary and Parmesan rind (if using). Bring to a gentle boil, then reduce to a steady simmer for 10 minutes.
Make it creamy, the classic way. Stir in the cannellini beans. Scoop about 1 cup of beans with a splash of broth into a bowl and mash with a fork, then stir the mash back into the pot. This thickens the soup without making it heavy.
Cook the pasta. Bring the soup back to an active simmer. Stir in ditalini and cook until al dente, 8 to 10 minutes, stirring occasionally so the pasta does not stick. Start checking at 8 minutes. If the soup gets too thick while the pasta cooks, add a splash of broth or water.
Finish and serve. Remove rosemary sprig and Parmesan rind. Stir in grated Parmesan and parsley (if using). Taste and adjust salt and pepper. Serve with a drizzle of olive oil, extra Parmesan, and a squeeze of lemon if you want it brighter.
Optional pro move for leftovers. If you know you will have leftovers, consider cooking the pasta separately and adding it to bowls. The soup base stays brothy, and the pasta stays springy.