If you’re looking for a cozy, comforting dish that feels like a warm hug from the inside out, you absolutely need to try this Creamy Pasta e Fagioli with Cannellini Beans Recipe. I first stumbled upon this classic Italian favorite years ago, and it quickly became my go-to whenever I craved something hearty yet simple. It’s got that perfect creamy texture without any cheese, thanks to the magic of cannellini beans, and the combination of pancetta and soffritto adds a depth of flavor you won’t want to miss. Stick with me and I’ll walk you through everything to make sure you nail it every time!
Why You’ll Love This Recipe
- Seriously Creamy Texture: The cannellini beans break down to create a luscious creaminess without any heavy cream or cheese needed.
- Simple Ingredients: Using basic pantry staples and a few fresh aromatics means you can whip this up anytime.
- Comfort Food at its Best: It’s warming and filling—the kind of soup-pasta combo that both kids and adults love.
- One Pot Wonder: Minimal cleanup, and you get that rich depth of flavor from slow-sautéed veggies and pancetta.
Ingredients You’ll Need
These ingredients complement one another beautifully to build flavor and texture, so don’t skip on the freshness or quality—especially the pancetta and cannellini beans. When possible, go for dried beans soaked and cooked yourself, but canned also works great in a pinch.
- Carrot: Adds sweetness and earthiness when finely minced.
- Celery stalk: Provides aromatic depth and subtle bitterness to balance the sweetness.
- White onion: The backbone flavor for the soffritto, giving savory richness.
- Extra virgin olive oil: Use good quality for that fruity, peppery touch.
- Pancetta: Brings smoky, salty flavor—if you prefer, guanciale or unsmoked bacon can substitute.
- Cannellini beans (cooked): Key for that creamy texture and protein boost.
- Bean cooking water: Using this helps keep the flavor intact and adds natural starch to the soup.
- Tomato paste: Just a spoonful enriches the color and adds a mellow tang.
- Ditali rigati pasta: A small tubular pasta perfect for soaking up the broth and beans.
- Salt & freshly ground black pepper: Essential seasoning to bring everything together.
Variations
One of the things I love about this Creamy Pasta e Fagioli with Cannellini Beans Recipe is how easy it is to tweak based on what you have on hand or your dietary preferences. Feel free to get creative!
- Vegetarian Version: Omit the pancetta and increase the olive oil slightly, maybe add a dash of smoked paprika for depth—my family doesn’t even miss the meat this way.
- Spicy Kick: Add a pinch of red pepper flakes when sautéing the soffritto for a nice warmth that surprises you.
- Different Beans: Tried it with borlotti beans before and loved the slightly nuttier taste.
- Gluten-Free Pasta: Use gluten-free ditalini or another small pasta shape to keep it accessible for everyone.
How to Make Creamy Pasta e Fagioli with Cannellini Beans Recipe
Step 1: Build the Flavor Base
Start by finely mincing the carrot, celery, and white onion. I like to chop them really small so they melt into the background but still give that classic soffritto flavor. In a heavy-bottomed pot, heat your olive oil over low heat, then add the diced pancetta. Once it releases some fat, toss in the chopped veggies and gently sweat them for about 5 minutes. Keep the heat low so nothing browns too fast—you’re aiming for soft, fragrant veggies infused with pancetta flavor.
Step 2: Add Beans and Tomato Concentrate
Next, add your cooked cannellini beans along with their cooking water. This step is crucial because that starchy bean water adds body and creaminess to the soup. Stir in a tablespoon of tomato paste to bring a subtle sweetness and that beautiful rosy hue to the broth. Season with salt but be mindful since pancetta can be salty already—taste as you go!
Step 3: Cook the Pasta to Perfection
Bring everything to a gentle boil over medium heat. Once bubbling, add your ditali rigati pasta. I love this pasta shape because it holds onto the sauce so well—you’ll find little bursts of creamy bean goodness in every bite. Cook according to the package instructions, stirring occasionally to prevent sticking and to help the pasta release starch that thickens the soup. When the pasta is tender but not mushy, you’re ready to remove the pot from heat.
Step 4: Finish and Serve
This is the best part! The cannellini beans naturally thicken the soup to a creamy consistency, so there’s no need for cheese or cream. Serve it straight away with a drizzle of good olive oil and a crack or two of fresh black pepper. Trust me, my family goes crazy for this finishing touch.
Pro Tips for Making Creamy Pasta e Fagioli with Cannellini Beans Recipe
- Go Low and Slow with the Soffritto: I learned that low heat is the secret to coaxing out deep, mellow flavors without burning the veggies.
- Use the Bean Cooking Water: Don’t discard it! It’s packed with starch and flavor, which helps make the soup creamy naturally.
- Stir Pasta Often: This prevents clumping and helps the pasta release starch evenly, thickening the broth to that luscious consistency.
- Don’t Overcook the Pasta: Remember that the pasta will continue to soften slightly after you take the pot off the heat—stop cooking at al dente for best texture.
How to Serve Creamy Pasta e Fagioli with Cannellini Beans Recipe
Garnishes
I love to keep it simple here: just a swirl of fruity extra virgin olive oil and a generous crack of black pepper. For extra freshness, sometimes I sprinkle finely chopped parsley or a few shavings of aged Pecorino if I’m feeling indulgent. But honestly, the soup is so flavorful on its own, you don’t need much.
Side Dishes
This recipe is quite hearty on its own, but a crisp green salad or garlicky sautéed greens are lovely light sides. For something toasty, good crusty bread or a slice of bruschetta is perfect to mop up every last bit of that creamy broth.
Creative Ways to Present
One of my favorite ways to elevate this dish for guests is to serve it in individual rustic bowls garnished with a sprig of fresh thyme or rosemary. For a cozy vibe, a bowl nestled in a bread “bowl”—hollowed out round bread—makes for a stunning presentation that doubles as an edible container!
Make Ahead and Storage
Storing Leftovers
Leftovers store beautifully in an airtight container in the fridge for up to 3 days. Before refrigerating, let the soup cool to room temperature to avoid soggy pasta texture later on.
Freezing
I’ve frozen this pasta e fagioli before without issue! Use a freezer-safe container and leave some space for expansion. When you thaw, the pasta might absorb a bit of liquid, so you may want to add a splash of broth or water when reheating to loosen it up.
Reheating
I recommend reheating gently on the stovetop over low to medium heat, stirring often. This prevents the pasta from breaking down too much and helps maintain the creamy texture. Avoid microwaving directly if possible, but if you do, add a bit of water or broth and stir midway.
FAQs
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Can I use canned cannellini beans for this recipe?
Absolutely! Canned cannellini beans make this recipe super quick and still tasty. Just be sure to save some of the bean liquid from canned beans or add a bit of vegetable broth to help achieve that creamy consistency. Rinse the beans well to reduce the sodium content, and adjust salt as needed.
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What pasta can I substitute for ditali rigati?
If you can’t find ditali rigati, small pasta shapes like elbow macaroni, small shells, or mini penne will work just fine. The key is to use a pasta that can hold some sauce inside and around it.
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Is this recipe naturally gluten-free?
Not as written, since it uses traditional wheat pasta. But you can easily swap in gluten-free small pasta to keep it safe for gluten-free diets without impacting taste or texture much.
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Do I need to add cheese to make it creamy?
Nope! The beauty of this Creamy Pasta e Fagioli with Cannellini Beans Recipe is that the beans themselves make the soup beautifully creamy once broken down, so cheese isn’t necessary at all. Of course, you can add cheese if you want, but I think it stands strong on its own.
Final Thoughts
I absolutely love how this Creamy Pasta e Fagioli with Cannellini Beans Recipe has become a staple in my kitchen, especially during chilly nights when you want something nourishing and satisfying without fuss. It’s easy to prepare, budget-friendly, and warms everyone’s hearts. If you’ve never made pasta e fagioli before, I promise this method will have you hooked—give it a try and let it become one of your comfort classics too!
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Creamy Pasta e Fagioli with Cannellini Beans Recipe
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
Pasta e fagioli is a traditional Italian soup featuring a hearty combination of cannellini beans, vegetables, pancetta, and ditali rigati pasta, cooked together to create a creamy, comforting dish perfect for any season.
Ingredients
Vegetables
- ½ carrot
- ½ celery stalk
- ½ white onion
Other Ingredients
- 4 tablespoons extra virgin olive oil
- 50 g pancetta, finely chopped
- 700 g cooked cannellini beans
- 600 ml cooking water from the beans
- 1 tablespoon tomato paste
- 200 g ditali rigati pasta (Pastificio Liguori)
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the soffritto: Finely chop the carrot, celery stalk, and white onion to create a battuto (a fine herb and vegetable base).
- Sauté the aromatics: In a heavy-bottomed pot over low heat, combine the olive oil and finely chopped pancetta. Add the prepared battuto and gently cook for about five minutes, allowing the flavors to meld without browning.
- Add beans and tomato paste: Pour in the cooked cannellini beans along with their cooking water. Stir in the tablespoon of tomato paste and season with salt to taste.
- Cook the soup base: Increase the heat to medium and bring the mixture to a boil, ensuring all ingredients are well combined and heated through.
- Cook the pasta: Once boiling, add the ditali rigati pasta and cook according to package instructions, stirring occasionally to prevent sticking and ensure even cooking.
- Finish and serve: When the pasta is al dente, remove the pot from heat. The beans will naturally thicken the soup, creating a creamy texture without the need for cheese. Ladle into bowls and drizzle with a little extra virgin olive oil and freshly ground black pepper before serving.
Notes
- A classic soffritto with carrot, celery, and onion forms the flavor foundation.
- Using cannellini beans and their cooking liquid enriches the soup’s creaminess.
- Tomato paste adds depth, color, and a subtle savory note.
- No cheese is required because the beans naturally thicken the soup.
- Serve with a drizzle of good quality olive oil and freshly cracked black pepper for the best flavor.
Nutrition
- Serving Size: 1 bowl (approx. 300g)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 9 g
- Protein: 16 g
- Cholesterol: 20 mg
