Neapolitan Pasta e Fagioli: The Creamiest Pasta & Bean Soup

The Creamiest One-Pot Wonder from Naples 🇮🇹

Few dishes say “comfort food” quite like Pasta e Fagioli, but the Neapolitan version takes it to another level.

Forget bland broth or thin soup—this one is thick, rich, and cooked like a risotto: the pasta finishes directly in the pot of simmering beans and tomato sauce, soaking up all the flavor and releasing starch for that creamy, “azzeccuso” texture that Neapolitans swear by.

What makes this dish truly unforgettable is the touch of cured meats like pancetta, salami, or prosciutto. It’s a celebration of Southern Italian soul food—rustic, resourceful, and ridiculously delicious.

Why Nonna Loves This Recipe

• Reminds her of Naples and family dinners filled with laughter

• One pot, zero waste—perfect for using up leftover pasta

• Comforting, hearty, and satisfying year-round

• Customizable with whatever meats or beans are on hand

• Even better the next day after flavors deepen

⏱️ Cooking Time

• Preparation Time: 10 minutes

• Cooking Time: 40 minutes

• Total Time: 50 minutes

• Servings: 6

🧾 Ingredients

• 3 cups mixed pasta (elbows, ditalini, broken spaghetti, etc.)
• 2½ cups cooked cannellini beans (or 1½ cups dry, soaked overnight)
• 1 cup diced pancetta, prosciutto, or salami (about 5 oz / 150 g)
• 1 clove garlic, crushed
• ¼ cup extra virgin olive oil
• 1 small celery stalk, finely chopped
• ½ teaspoon red pepper flakes (optional)
• 1 cup tomato purée (passata)
• 4 cups water or broth (plus more if needed)
• Salt and black pepper, to taste
• Fresh basil, for garnish

👩‍🍳 Method

1. Prepare the Base
   In a large pot, heat olive oil over medium heat. Sauté the crushed garlic and red pepper flakes until garlic is golden. Discard the garlic.

2. Sauté Aromatics and Meats
   Add chopped celery and stir for 1–2 minutes. Add diced pancetta (or your meat of choice) and cook until just slightly crisp.

3. Add Tomato and Beans
   Stir in tomato purée, followed by the beans. Season with salt and cover with 4 cups of water. Bring to a gentle boil.

4. Cook Pasta Like Risotto
   Once boiling, stir in mixed pasta directly into the pot. Lower the heat to a simmer and stir frequently. As it cooks, the pasta will release starch, thickening the broth.

5. Adjust Texture
   Add more water or broth if needed, and stir often to avoid sticking. Cook until pasta is al dente and the dish has a thick, creamy consistency (about 10–12 minutes).

6. Finish and Serve
   Taste and adjust seasoning. Serve hot, garnished with fresh basil and a crack of black pepper.

🧮 Nutritional Facts (Per Serving)

Note: Approximate values; may vary depending on ingredients used.

💡 Tips and Tricks

• Use leftover pasta bits for a traditional touch

• Vegetarian version: skip the meats and add extra olive oil and more beans

• Don’t overcook the pasta or it’ll turn mushy—al dente is key

• For a richer flavor, use chicken or vegetable broth instead of water

• Smash some beans against the side of the pot for even creamier texture

• Make it ahead! Flavors deepen overnight

PASTA E FAGIOLI NAPOLETANA

Forget bland broth or thin soup—this one is thick, rich, and cooked like a risotto: the pasta finishes directly in the pot of simmering beans and tomato sauce, soaking up all the flavor and releasing starch for that creamy, “azzeccuso” texture that Neapolitans swear by.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Italian Pasta

Cuisine Italian

Servings 6

Notes

Ingredients

• 3 cups mixed pasta (elbows, ditalini, broken spaghetti, etc.)
• 2½ cups cooked cannellini beans (or 1½ cups dry, soaked overnight)
• 1 cup diced pancetta, prosciutto, or salami (about 5 oz / 150 g)
• 1 clove garlic, crushed
• ¼ cup extra virgin olive oil
• 1 small celery stalk, finely chopped
• ½ teaspoon red pepper flakes (optional)
• 1 cup tomato purée (passata)
• 4 cups water or broth (plus more if needed)
• Salt and black pepper, to taste
• Fresh basil, for garnish

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👩‍🍳 Method

1. Prepare the Base
   In a large pot, heat olive oil over medium heat. Sauté the crushed garlic and red pepper flakes until garlic is golden. Discard the garlic.
2. Sauté Aromatics and Meats
   Add chopped celery and stir for 1–2 minutes. Add diced pancetta (or your meat of choice) and cook until just slightly crisp.
3. Add Tomato and Beans
   Stir in tomato purée, followed by the beans. Season with salt and cover with 4 cups of water. Bring to a gentle boil.
4. Cook Pasta Like Risotto
   Once boiling, stir in mixed pasta directly into the pot. Lower the heat to a simmer and stir frequently. As it cooks, the pasta will release starch, thickening the broth.
5. Adjust Texture
   Add more water or broth if needed, and stir often to avoid sticking. Cook until pasta is al dente and the dish has a thick, creamy consistency (about 10–12 minutes).
6. Finish and Serve
   Taste and adjust seasoning. Serve hot, garnished with fresh basil and a crack of black pepper.

Keyword beans, fagioli, pasta e fagioli, pasta and beans