One-Pot Italian Pasta e Fagioli Soup Recipe

Pasta e Fagioli is a timeless example of Italian home cooking: creamy beans, tender small pasta, good olive oil and a few pantry staples combine into a simple, nourishing meal. It’s modest but deeply satisfying.

This version honors that tradition while making the recipe fast and convenient. Everything cooks in one pot so the pasta releases starch directly into the broth, and a portion of the cannellini beans is mashed to create natural creaminess without dairy. A touch of anchovy adds savory depth and lemon zest brightens the dish. Dinner comes together in under 20 minutes.

Why you’ll love this one-pot Pasta e Fagioli

• Pantry-friendly — a few common ingredients make a hearty meal.
• One-pot — minimal cleanup since everything cooks together.
• Naturally creamy — mashed beans and starchy pasta create richness without cream.
• High in protein and fiber — cannellini beans make it substantial on their own.
• Fast — ready in under 20 minutes for busy weeknights.

Ingredients

• 2 tablespoons olive oil (plus extra for serving)
• 2 anchovy fillets packed in oil
• 2 garlic cloves, thinly sliced
• ¼ teaspoon chili flakes, or to taste
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 4 to 5 cups water or light chicken stock, plus more as needed
• 8 ounces ditalini or lumache (or any small pasta)
• Zest of 1 lemon
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• ¼ cup finely grated Parmigiano, plus more for serving
• 2 tablespoons chopped fresh parsley

How to make One-Pot Pasta e Fagioli

1. Build the flavor base. In a medium pot over medium heat, warm the olive oil. Add the anchovies and cook until they dissolve into the oil. Stir in the garlic and chili flakes and cook about 30 seconds, until fragrant.
2. Add the beans. Stir in the cannellini beans and season lightly with salt. Using the back of a spoon, mash roughly one-third of the beans in the pot to help thicken the broth while leaving most beans whole for texture.
3. Pour in the liquid. Add the water or stock and bring to a boil.
4. Cook the pasta. Add the pasta to the pot and cook, stirring frequently, until just shy of al dente. Add additional water or stock as needed to keep the mixture loose and brothy; the pasta will absorb more liquid as it cooks.
5. Finish the dish. Remove from heat and stir in the lemon zest, Parmigiano, parsley, and several cracks of black pepper. Taste and adjust seasoning.
6. Serve. Spoon into bowls and finish with extra Parmigiano, a drizzle of olive oil, additional parsley and black pepper.

Tips and tricks

• Mash about a third of the beans and leave the rest whole for a pleasing contrast of creaminess and texture.
• Keep the broth a bit looser than you think; the pasta will keep absorbing liquid after cooking.
• Ditalini is traditional, but any small pasta shape works well.
• Anchovies melt into the oil and add umami without a fishy flavor.
• Add lemon zest at the end so the bright citrus aroma remains fresh.

Substitutions

• Swap cannellini for great northern or navy beans if needed.
• Use vegetable stock and omit anchovies for a vegetarian version.
• Any small pasta—small shells, elbow, or orzo—can replace ditalini or lumache.

Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. Because the pasta continues to absorb liquid, the dish will thicken in the fridge—when reheating, loosen with a splash of water or stock.

FAQ

Recipe summary