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Pasta e fagioli served in two soup bowls
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Pasta e fagioli

  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy

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
This recipe has been produced and tested in partnership with Napolina


  • 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 Napolina 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 Napolina 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

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