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A close-up of a hearty bowl of Pasta Fagioli, topped with freshly grated Parmesan cheese and served with crispy toasted bread.

How to Make Ina Garten’s Pasta Fagioli at Home (Better Than the Original!

This hearty Italian soup is a comforting bowl of tender beans, savory pancetta, and a rich tomato broth. Inspired by Ina Garten’s signature style, this Pasta Fagioli is easy to make and bursting with flavor.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings: 4
Course: comfort food, Italian, Soup
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large carrot diced
  • 1 celery stalk diced
  • 1 medium onion diced
  • 4 cloves garlic minced
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 4 cups chicken or vegetable broth
  • 1 can 14.5 oz fire-roasted diced tomatoes
  • 2 cans 15 oz each cannellini beans, drained and rinsed
  • 1 cup ditalini pasta or small shells
  • 1 tablespoon balsamic vinegar optional
  • Salt and pepper to taste
  • Fresh Parmesan cheese for garnish

Equipment

  • Large Pot or Dutch Oven
  • Wooden spoon
  • Immersion Blender (or regular blender)
  • Measuring Cups and Spoons

Method
 

  1. Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add carrots, celery, and onion. Sauté for 5-7 minutes until softened.
  2. Add Garlic and Herbs: Stir in garlic, thyme, and rosemary. Sauté for another 1-2 minutes until fragrant.
  3. Deglaze the Pot: Pour in the broth and use a spoon to scrape up any browned bits from the bottom of the pot.
  4. Add Tomatoes, Beans, and Pasta: Stir in the diced tomatoes, cannellini beans, and ditalini pasta. Bring to a simmer and cook for 10-12 minutes, until pasta is al dente.
  5. Blend for Creaminess: Use an immersion blender to blend about 1-2 cups of the soup for a creamy texture. If using a regular blender, carefully transfer and blend until smooth, then stir back into the soup.
  6. Finish with Balsamic Vinegar: Add a splash of balsamic vinegar and season with salt and pepper to taste.
  7. Serve: Ladle soup into bowls, top with grated Parmesan cheese, and serve with crusty bread.

Notes

  • For a vegetarian version, use vegetable broth and skip the Parmesan for a dairy-free option.
  • Freeze the soup without the pasta for up to 3 months. Add fresh pasta when reheating.