The BBC Good Food logo
Pasta e fagioli served in two soup bowls

Pasta e fagioli

A star rating of 5 out of 5.2 ratingsRate
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

Rustle up a hearty, healthy soup for a satisfying lunch or supper. Packed with cannellini beans, carrots, cavolo nero and pasta, this Italian classic is filling and comforting

  • Freezable
  • Healthy
  • Vegetarian
Nutrition: Per serving
low inkcal310
low infat6g
high infibre13g


  • 2 tbsp extra virgin olive oil, plus extra for drizzling
  • 1 onion, finely chopped
  • 2 celery sticks, finely chopped
  • 2 carrots, peeled and finely chopped
  • 2 garlic cloves, crushed
  • 2 rosemary sprigs
  • 2 bay leaves
  • 1¼ litres vegetable stock
  • 400g can chopped tomatoes
  • 2 x 400g cans cannellini beans, drained and rinsed
  • 200g small pasta shapes (ditalini or cavatelli work well)
  • 200g cavolo nero, stalks removed, roughly torn
  • grated parmesan or vegetarian alternative, to serve


  • STEP 1

    Heat the oil in a large saucepan over a medium heat and fry the onion, celery and carrots for 10 mins until lightly golden. Add the garlic, rosemary and bay and fry for a minute more.

  • STEP 2

    Add the stock and chopped tomatoes and bring to a simmer. Tip in the cannellini beans, bring back to a simmer and cook for 5 mins. Roughly mash with a potato masher to break up some of the beans (or pulse once with a hand blender) – this will thicken the soup slightly. Season well.

  • STEP 3

    Add the pasta and cavolo nero, then simmer for 4-6 mins more until the pasta and greens are tender. Taste for seasoning, then remove and discard the rosemary sprigs and bay. Serve the soup in warmed bowls with a drizzle more olive oil and a grating of parmesan.

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.2 ratings

Sponsored content