Pasta and Fagioli Recipe | PBS Food

"This is a traditional Italian soup made of pasta and beans -- it warms up your heart on cold winter days and provides adequate amounts of fiber." - Daniela Barile

This recipe is courtesy of Daniela Barile.


Yield: 4 servings



  • 2 tablespoons of extra virgin olive oil
  • 1 white onion (finely chopped)
  • 1 cup of sliced celery
  • 1 cup of diced carrot
  • 1 teaspoon of minced garlic
  • 1 tablespoon of chopped Italian herbs (rosemary, sage, thyme, oregano)
  • 1 liter of homemade vegetable broth (or commercial vegetable broth)
  • 150 g of fresh pinto beans
  • 150 g of fresh of cannellini beans
  • 2 or 3 pieces Parmigiano Reggiano rinds (or Parmesan cheese rinds)
  • 3 chopped tomatoes (or ½ can of whole peeled tomatoes)
  • 150 g of short pasta (Ditalini, shells or other shapes)
  • Salt and freshly ground black pepper to taste
  • 1 cup of grated Parmigiano Reggiano (or Parmesan cheese)


  1. Cook the fresh beans in water for 1 hour. When soft, drain and set aside.
  2. Sautee’ the onion, garlic, celery, carrots and herbs in the extra virgin olive oil.
  3. Add the tomatoes, Parmesan rinds, beans and the vegetable broth.
  4. Add salt and pepper to taste.
  5. Bring to boil and add the pasta (for 8-10 minutes, according the pasta’s packaging directions).
  6. Allow to rest for 30 minutes before serving.
  7. Add the freshly grated Parmigiano Reggiano after plating.
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