Dinner

Cheap Pasta e Fagioli

This is the kind of soup that makes you feel like an Italian nonna, even if your cooking skills are more “microwave maven” than “culinary goddess.”

One spoonful of this hearty, bacon-studded masterpiece and you’ll understand why pasta e fagioli has been warming Italian hearts for centuries – it’s basically a warm hug in a bowl that costs less than your morning coffee.

The smoky bacon mingles with tender cannellini beans and perfectly cooked ditalini pasta, creating a symphony of textures that’ll have you scraping the bottom of your bowl like nobody’s watching.

What makes this recipe absolutely genius is how it transforms simple pantry staples into something that tastes like you’ve been simmering it all day, when really you’re looking at just 50 minutes from start to finish.

The aromatic blend of sautéed vegetables creates the perfect soffritto base, while the crushed tomatoes add that rich, tangy depth that makes every spoonful better than the last.

Best of all, this entire pot of comfort food costs under $7 to make and feeds six people generously – try getting that kind of value at any restaurant.

Ingredients

For the bacon base

4 oz. bacon, chopped into small pieces
1 Tbsp olive oil

For the soffritto

1 onion, finely diced
2 carrots, finely diced
3 stalks celery, finely diced
4 cloves garlic, minced
1 /2 tsp dried oregano
1 /4 tsp red pepper flakes
1 /2 tsp salt
1 /2 tsp pepper

For the soup base

1 15oz. can cannellini beans, drained and rinsed
1 28oz. can crushed tomatoes, with juices
1 1/2 cups water
2 cups vegetable broth
1 cup ditalini pasta, uncooked

For finishing

1 /4 cup grated Parmesan cheese
1 /4 cup flat-leaf Italian parsley, roughly chopped

Instructions

Prepare the bacon

1 Chop the 4 oz. bacon into smaller, bite-sized pieces and add them to a large pot with the 1 tablespoon olive oil. Fry on medium heat until the bacon is brown and crispy, about 10 minutes. The bacon should render its fat and become golden brown with crispy edges – this creates the flavorful foundation for your entire soup.
2 While the bacon is frying, finely dice the onion, carrots, and celery into uniform 1/4-inch pieces. This classic Italian soffritto base should be cut small enough to blend seamlessly into the soup without overwhelming any single spoonful.
3 Remove half of the cooked bacon from the pot with a slotted spoon and set aside on a paper towel-lined plate. Leave behind the remaining bacon and all the rendered fat in the pot – this golden, smoky fat is liquid gold for flavoring your vegetables.

Build the flavor base

4 Add the finely diced onions, carrots, celery, minced garlic, oregano, red pepper flakes, salt, and pepper to the pot with the remaining bacon and fat. Sauté the vegetables on medium-high heat until they are softened and fragrant, about 6 minutes. The vegetables should become translucent and slightly caramelized around the edges.

Create the soup

5 Add the cannellini beans, canned tomatoes with juices, water, and vegetable broth to the pot. Using a wooden spoon, stir everything to combine thoroughly, scraping up any browned bits from the bottom of the pot. Bring the soup up to a rolling boil over high heat.
6 Once boiling, reduce heat to medium and let it cook for another 5 minutes until the vegetables have softened completely and the flavors begin to meld together. The soup should be bubbling gently and the tomatoes should break down slightly.

Add the pasta

7 Add the 1 cup ditalini pasta to the soup and cook uncovered according to the package directions (typically 8-10 minutes), stirring frequently to prevent the pasta from sticking to the bottom of the pot. The pasta will absorb some of the flavorful broth as it cooks, creating a perfectly thick consistency.

Finish and serve

8 Remove the pot from the heat and stir in the grated Parmesan cheese and chopped parsley. If the broth has reduced too much during cooking, add another 1/2 cup of water, taste, and adjust the seasonings if needed. The finished soup should be thick but still soupy, not dry.
9 Serve in bowls topped with the reserved crispy bacon, any leftover chopped parsley, additional grated Parmesan cheese, fresh-cracked black pepper, and a side of warm, crusty bread for dipping.

Recommended Equipment and Kitchen Tools

Recommended Tools (for best results):

Large heavy-bottomed pot or Dutch oven – Essential for even heat distribution and preventing the soup from scorching. A cast iron Dutch oven works beautifully for this recipe and helps develop deeper flavors.
Sharp chef’s knife – Makes quick work of dicing all those vegetables into uniform pieces. A quality 8-inch chef’s knife will make prep work much more efficient.
Wooden spoon – Perfect for stirring without scratching your pot and for scraping up those flavorful browned bits from the bottom.
Slotted spoon – Crucial for removing the bacon while leaving behind the rendered fat for maximum flavor.

Helpful Upgrades:

Food processor – If you’re making this soup regularly, a food processor can dice your vegetables in seconds rather than minutes. Just pulse carefully to avoid over-processing.
Immersion blender – Some cooks like to partially blend their pasta e fagioli for a thicker consistency. An immersion blender lets you control the texture perfectly.
Kitchen scale – For the most accurate bacon measurements and consistent results every time.

Nice-to-Have Options:

Microplane grater – For the freshest Parmesan cheese flavor, grating your own makes a noticeable difference in taste and texture.
Ladle – Makes serving much neater and helps you get the perfect ratio of pasta, beans, and broth in each bowl.

Recipe Variations and Dietary Modifications

Gluten-Free Adaptation:

Replace ditalini pasta with gluten-free small pasta shapes like rice-based ditalini or chickpea pasta
Use a 1:1 ratio for pasta substitution
Chickpea pasta adds extra protein and fiber while maintaining authentic Italian flavors
Cook gluten-free pasta 1-2 minutes less than package directions as it continues cooking in the hot soup

Dairy-Free Modifications:

Replace Parmesan cheese with nutritional yeast (use 2 tablespoons for similar umami flavor)
Cashew parmesan or dairy-free hard cheese work excellently as finishing touches
The soup base is naturally dairy-free, so these substitutions maintain the authentic taste profile

Vegan Modifications:

Replace bacon with 2 tablespoons olive oil plus 1 teaspoon smoked paprika for smoky flavor
Add 2 tablespoons tomato paste during the vegetable sauté for deeper umami
Coconut bacon or shiitake mushrooms provide satisfying texture and savory depth
Use vegetable broth exclusively instead of mixing with water

Protein Variations:

Italian sausage instead of bacon creates a heartier, more substantial soup
Pancetta offers a more traditional Italian flavor profile
Turkey bacon reduces fat content while maintaining the smoky element
White beans can be supplemented with cannellini and navy beans for extra protein

Flavor Variations:

Fresh rosemary and thyme instead of oregano for an herbaceous twist
White wine (1/2 cup) added with the tomatoes creates restaurant-quality depth
Lemon zest in the finishing herbs brightens the entire dish

Nutritional Information and Health Benefits

Key Nutritional Highlights:
This hearty pasta e fagioli provides approximately 285 calories per serving with a balanced macronutrient profile. Each 1.5-cup serving delivers roughly 12 grams of protein from the bacon, beans, and Parmesan cheese, 38 grams of carbohydrates primarily from the pasta and beans, and 8 grams of fat from the bacon and olive oil. The soup provides 6 grams of fiber per serving, supporting digestive health and helping you feel satisfied longer.

Health Benefits of Main Ingredients:
Cannellini beans are nutritional powerhouses, providing plant-based protein, folate, and magnesium essential for heart health and energy metabolism. The crushed tomatoes deliver lycopene, a powerful antioxidant that becomes more bioavailable when cooked, supporting cardiovascular health and potentially reducing inflammation. Carrots and celery contribute beta-carotene and potassium, while the garlic and onions provide sulfur compounds with antimicrobial and anti-inflammatory properties. The olive oil adds heart-healthy monounsaturated fats that help with nutrient absorption.

Dietary Considerations:
This recipe contains gluten from the pasta and dairy from the Parmesan cheese. It’s naturally nut-free and can easily accommodate various dietary restrictions with simple substitutions. The sodium content is moderate at approximately 680mg per serving, primarily from the bacon and broth. For a complete protein profile, the combination of beans and small amounts of bacon provides all essential amino acids, making this an excellent one-pot meal for active individuals and families.

Smart Swaps and Ingredient Substitutions

Common Substitutions:

Ditalini pasta → Small shells, elbow macaroni, or orzo (same 1 cup measurement)
Cannellini beans → Navy beans, great northern beans, or kidney beans (identical 15oz. can)
Vegetable broth → Chicken broth or beef broth for richer flavor
Fresh parsley → Fresh basil or oregano (same 1/4 cup measurement)

Budget-Friendly Swaps:

Bacon → Ham hocks or leftover ham (use 4 oz. diced)
Fresh garlic → Garlic powder (1 teaspoon equals 4 cloves)
Canned tomatoes → Fresh tomatoes (3 pounds, peeled and crushed)
Parmesan cheese → Romano or Asiago cheese for similar sharp flavor

Pantry Emergency Substitutions:

Celery → Fennel bulb or additional carrots (same 3 stalks measurement)
Oregano → Italian seasoning or thyme (same 1/2 teaspoon)
Red pepper flakes → Cayenne pepper (pinch only – much spicier)
Vegetable broth → Water plus bouillon cubes (2 cubes per 2 cups water)

Pro Tips for Substitutions:

Dried beans can replace canned (1/2 cup dried equals one 15oz. can) but require overnight soaking and 45 minutes additional cooking time
When using different pasta shapes, maintain the 1 cup measurement but adjust cooking time according to package directions
Frozen vegetables work in a pinch – add them 2 minutes later than fresh to prevent overcooking

Make It Diabetes-Friendly

Pasta & Carb Modifications:

Replace 1 cup ditalini pasta with 1/2 cup pasta plus 1 cup cauliflower florets to reduce carbs by approximately 20 grams per serving
Shirataki noodles or hearts of palm noodles eliminate pasta carbs entirely while maintaining texture
Zucchini noodles added in the final 2 minutes provide pasta-like satisfaction with minimal carb impact
Chickpea or lentil pasta increases protein while providing more stable blood sugar response

Enhanced Protein & Fiber:

Add 1 additional can of beans (drained and rinsed) to increase fiber from 6g to 9g per serving
Include 2 cups fresh spinach in the final 2 minutes for added nutrients without carb impact
Turkey bacon instead of regular bacon reduces saturated fat while maintaining flavor

Portion & Timing Tips:

Serve 1 cup portions instead of 1.5 cups to reduce carbs from 38g to 25g per serving
Pair with mixed green salad and 2 tablespoons olive oil dressing for healthy fats that slow glucose absorption
Estimated carb content per modified serving: 18-22 grams (compared to original 38 grams)
Serve as lunch with protein rather than dinner to allow better glucose management throughout the day

Total Carb Reduction: Modified version provides 40-45% fewer carbohydrates while maintaining authentic Italian flavors and satisfying texture.

Perfect Pairing Suggestions

Beverage Pairings:
This rustic Italian soup pairs beautifully with medium-bodied red wines like Chianti Classico or Sangiovese, whose acidity complements the tomatoes while their earthiness matches the beans perfectly. For white wine lovers, a crisp Pinot Grigio or Vermentino provides refreshing contrast to the rich, smoky flavors. Italian beer like Peroni or Moretti offers casual authenticity, while sparkling water with lemon cleanses the palate between spoonfuls. Espresso or strong coffee after the meal follows traditional Italian dining customs.

Side Dish Recommendations:
Crusty Italian bread or focaccia is essential for sopping up every drop of the flavorful broth. A simple arugula salad with lemon vinaigrette provides peppery contrast to the soup’s richness, while roasted vegetables like zucchini, bell peppers, or eggplant extend the Italian theme. Garlic bread made with olive oil and fresh herbs transforms this into a complete, satisfying meal. For lighter options, caprese skewers or antipasto vegetables add fresh Mediterranean flavors.

Complete Meal Ideas:
Start with bruschetta topped with tomatoes and basil as an appetizer that echoes the soup’s flavors. Follow the pasta e fagioli with tiramisu or panna cotta for an authentically Italian finish. For casual entertaining, serve alongside Italian cold cuts and cheeses with olives and pickled vegetables. Biscotti with coffee provides the perfect ending to this comfort food experience.

Occasion Suggestions:
This soup shines during cool weather gatherings, casual family dinners, and meal prep Sundays. It’s perfect for potluck contributions since it travels well and feeds a crowd affordably. Winter dinner parties benefit from its warming, aromatic qualities, while busy weeknight meals appreciate its one-pot simplicity and leftover potential.

Pro Tips and Troubleshooting

Professional Techniques:
Reserve half the bacon for garnish – this creates textural contrast and ensures every bowl gets that smoky, crispy element. Sauté vegetables until slightly caramelized rather than just softened; this extra 2-3 minutes develops deeper, more complex flavors that distinguish homemade from canned soup. Scrape up browned bits from the pot bottom when adding liquids – these fond pieces contain concentrated flavor that enriches the entire soup. Taste and adjust seasoning after adding the pasta, as it absorbs salt and may require additional seasoning.

Common Mistake Prevention:
Don’t skip the bacon fat – it’s not just grease, it’s flavor foundation. Stir pasta frequently during cooking to prevent sticking and ensure even cooking throughout. Add pasta directly to soup rather than cooking separately; this allows the pasta to absorb the seasoned broth for maximum flavor integration. Control your heat – vigorous boiling can break down beans and make pasta mushy.

Storage and Reheating:
Refrigerate up to 4 days in airtight containers. Pasta will absorb liquid during storage, so add 1/2 cup water or broth when reheating. Reheat gently over medium-low heat, stirring frequently to prevent scorching. Freezes for 3 months but pasta texture may soften – consider freezing without pasta and adding fresh pasta when reheating.

Make-Ahead Strategy:
Prepare through step 6 (before adding pasta), then refrigerate. Add pasta and finish when ready to serve for optimal texture. Double the recipe easily for meal prep or entertaining – cooking time remains the same.

This cheap pasta e fagioli proves that the best comfort food doesn’t require expensive ingredients or complicated techniques – just quality basics treated with respect and a little Italian wisdom passed down through generations.