Skip to content
Soups

Nanna’s Pasta Fagioli Recipe

The Nanna Diaries

Soups
A bowl of pasta fagioli with crusty bread to the side.
A bowl of pasta fagioli

This is Nanna’s hug-in-a-bowl. A hearty mix of beans, pasta, and veggies, this comforting classic has fed and soothed generations. Best enjoyed with a big spoon and an even bigger appetite.

You will need

Serves 6

  • 2 tablespoons olive oil
  • 1 medium onion
  • 2 garlic cloves
  • 3 medium–large celery stalks (1 for sofrito, 2 for soup)
  • 2 medium carrots (1 for sofrito, 1 for soup)
  • 2–3 medium potatoes
  • 2 cans borlotti beans, drained and rinsed
  • 1 litre vegetable stock (plus extra boiling water if needed)
  • 1 - 2 ladles Napoli sauce (store-bought or make your own), or you can use passata
  • 1 vegetable stock cube (optional, for extra flavour)
  • 200g short pasta
  • Salt and pepper, to taste
  • Vegan parmesan (optional)

Share this recipe

Directions

15 mins to prep

60 mins to cook

  1. Step 1

    Finely chop the onion, garlic, 1 celery stalk, and 1 carrot to make a sofrito. Cook gently in olive oil over low heat in a large pot, stirring occasionally.

  2. Step 2

    While the sofrito cooks, chop the remaining carrot, celery, and potatoes into bite-sized pieces. Add them to the pot with the vegetable stock.

  3. Step 3

    Stir in the borlotti beans, stock cube (if using), and Napoli sauce or passata. Bring to a boil, then reduce to a simmer and cook for about 30 minutes.

  4. Step 4

    Add the pasta and cook for another 10–15 minutes, or as directed on the packet. If the soup thickens too much, stir in extra boiling water — we added 1–2 cups.

  5. Step 5

    Season with salt and pepper to taste.

  6. Step 6

    Serve hot, topped with vegan parmesan if desired.

Did this hit the spot? Thank you!

Rate it to help others find new favourites! Your rating helps give the best recipes a boost.

Select a star to rate the recipe

Recipe: Nanna Mirella

Photography: Rainbow Nourishments

More recipes from Nanna

View all recipes