Stanley Tucci Italian Pasta e Fagioli

This hearty, rustic Stanley Tucci Italian Pasta e Fagioli is made with cannellini beans, small tubed pasta, and a rich soffritto base, ready in 45 minutes. The starch from the pasta slowly melds with the simmering beans to create an incredibly thick, creamy broth. I love how simple ingredients transform into such a deeply satisfying bowl.

Why This Classic Works

I used to think pasta and beans needed heavy cream or cheese to taste rich, but this traditional method proved me wrong. Simmering the pasta directly in the bean broth releases starches that thicken everything naturally.

My biggest mistake early on was rinsing the canned beans instead of using their liquid. Letting the beans cook down until they partially mash is the secret to achieving that signature velvety texture.

Stanley Tucci Italian Pasta e Fagioli Ingredients

• 2 tbsp extra-virgin olive oil
• 1 medium onion, finely diced
• 1 celery stalk, finely diced
• 1 carrot, finely diced
• 2 cloves garlic, minced
• 1 sprig fresh rosemary
• 2 cans (15 oz each) cannellini beans, undrained
• 3 cups vegetable or chicken broth
• 8 oz ditalini or mixed small pasta
• Salt and black pepper to taste
• Grated Parmesan cheese, for serving

How To Make Stanley Tucci Italian Pasta e Fagioli

1. Sauté the Base: Heat the olive oil in a large pot over medium heat, then cook the onion, celery, and carrot for 5 minutes until soft.
2. Add Aromatics: Stir in the minced garlic and rosemary sprig, cooking for 1 minute until fragrant.
3. Simmer the Beans: Pour in the undrained beans and broth, bringing the mixture to a gentle boil over medium-high heat.
4. Cook the Pasta: Add the ditalini, reduce heat to medium-low, and simmer for 10-12 minutes until the pasta is tender and the liquid has thickened.
5. Garnish and Serve: Remove the rosemary sprig, season with salt and pepper, and serve immediately with grated Parmesan.

Recipe Tips

• Do not drain the beans: The starchy liquid inside the can is essential for creating a thick, creamy broth.
• Stir frequently: Once the pasta goes in, it tends to stick to the bottom of the pot, so keep stirring every few minutes.
• Mash for texture: If you prefer a thicker soup, crush some of the beans against the side of the pot with a wooden spoon before adding the pasta.

What To Serve With Pasta e Fagioli

This rich stew pairs beautifully with a thick slice of crusty sourdough bread to soak up the creamy broth. A crisp, acidic green salad tossed in a sharp lemon vinaigrette perfectly cuts through the heaviness of the beans and pasta.

How To Store

Store leftovers in an airtight container in the fridge for up to 3 days. The pasta will continue to absorb liquid, so you will need to add a splash of water or broth when reheating on the stove. Freezing is not recommended as the pasta becomes mushy.

FAQs

Can I use dried beans instead of canned?

Yes, but you must soak them overnight and boil them until tender before starting the recipe. This adds several hours to the total prep time.

What kind of pasta works best?

Ditalini, small shells, or tubetti are ideal for matching the size of the beans. You can also break up larger long pasta like fettuccine into small pieces.

Is this recipe vegetarian?

It is completely vegetarian if you use vegetable broth and omit the Parmesan cheese. You can substitute a vegetarian hard cheese alternative if desired.

Why is my soup too thick?

The pasta absorbs a lot of liquid as it cooks and even more as it cools. Simply stir in more hot broth or water until it reaches your desired consistency.

Nutrition

• Calories: 380 kcal
• Total Fat: 8 g
• Saturated Fat: 1.5 g
• Cholesterol: 5 mg
• Sodium: 650 mg
• Total Carbohydrate: 62 g
• Protein: 16 g

Try More Recipes:

• Pioneer Woman Italian Meatball Soup Recipe
• Healthy Italian Ground Turkey Soup Recipe
• Easy Italian Rosa Marina Soup Recipe

Stanley Tucci Italian Pasta e Fagioli

Recipe by Paula

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Stanley Tucci Italian Pasta e Fagioli combines hearty, rustic cannellini beans, ditalini pasta, and fresh rosemary in just 45 minutes. This deeply comforting, thick stew is a brilliant weeknight staple that requires minimal effort but delivers maximum flavor.

Ingredients

• 2 tbsp extra-virgin olive oil

• 1 medium onion, finely diced

• 1 celery stalk, finely diced

• 1 carrot, finely diced

• 2 cloves garlic, minced

• 1 sprig fresh rosemary

• 2 cans (15 oz each) cannellini beans, undrained

• 3 cups vegetable or chicken broth

• 8 oz ditalini or mixed small pasta

• Salt and black pepper to taste

• Grated Parmesan cheese, for serving

Directions

• 1. Sauté the Base: Heat the olive oil in a large pot over medium heat, then cook the onion, celery, and carrot for 5 minutes until soft.
• 2. Add Aromatics: Stir in the minced garlic and rosemary sprig, cooking for 1 minute until fragrant.
• 3. Simmer the Beans: Pour in the undrained beans and broth, bringing the mixture to a gentle boil over medium-high heat.
• 4. Cook the Pasta: Add the ditalini, reduce heat to medium-low, and simmer for 10-12 minutes until the pasta is tender and the liquid has thickened.
• 5. Garnish and Serve: Remove the rosemary sprig, season with salt and pepper, and serve immediately with grated Parmesan.