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Italian Embassy - pasta and beans soup

Pasta E Fagioli – An easy Italian pasta and bean soup

Easy and delicious pasta and bean soup, Pasta e Fagioli, adapted from Danilo Cortellini's recipe book 4 Grosvenor Square

Course Primi, Soup, Supper
Cuisine Italian
Prep Time 10 minutes
Cook Time 35 minutes
Calories 310 kcal
Author Sarah James


  • 400 g Borlotti beans I used tinned, if you use dried you will need to simmer for 90 mins with a bouquet garni
  • 1 clove Garlic chopped
  • 125 g Onion chopped
  • 125 g Celery chopped
  • 150 g Potatoes peeled and chopped
  • 100 g Tomato concentrate
  • 200 g Carrots Chopped
  • 4 tablespoons Extra virgin olive oil
  • 450 g Pasta Fresh - use less if dried
  • 1 Small Rosemary bunch
  • 1 Red chilli optional
  • 1 l Chicken stock You can use vegetable instead for a vegetarian dish


  1. Heat the olive oil in large pot, sweat the onions, garlic, carrots, celery, potatoes and carrots until they have softened a little

  2. Add the stock, chilli, and the tomato concentrate. Simmer for around 30 minutes until the vegetables are soft. Blend until it's smooth.

  3. Add the drained borlotti beans and pasta. Season to taste.
  4. Serve with a drizzle of the oil and some of the chopped rosemary. Add grated parmesan if desired.