Pasta and Beans: the original Neapolitan Recipe (creamy)

Pasta e fagioli, meaning “pasta and beans” in Italian, is a classic Italian soup made with pasta and beans, along with vegetables, herbs, and often some type of meat or pancetta for added flavor. It is a hearty and comforting dish that is perfect for cold weather. Here are some common accompaniments for pasta e fagioli:

  1. Crusty Bread: Serve the soup with a slice of crusty bread for dipping. The bread can be used to soak up the flavorful broth.

  2. Parmesan Cheese: Sprinkle grated Parmesan cheese on top of the soup before serving. The cheese adds a rich, salty flavor to the dish.

  3. Red Pepper Flakes: For a bit of heat, serve the soup with a sprinkle of red pepper flakes on top.

  4. Fresh Herbs: Garnish the soup with chopped fresh parsley or basil for a burst of fresh flavor.

  5. Olive Oil: Drizzle a bit of extra virgin olive oil over the soup before serving for added richness.

  6. Croutons: Top the soup with homemade or store-bought croutons for added crunch.

These accompaniments can enhance the flavor and texture of the soup, making it even more delicious and satisfying.

Creamy Pasta and Beans (Past e Fasul)

Pasta e fagioli is a hot and hearty first course, a great classic of Italian cuisine that has its roots in the poor peasant tradition; popular especially in southern Italy and particularly in Naples where it is called “Past e Fasul.”
Prep Time 5 minutes
Cook Time 20 minutes
Servings 3


  • 1 cup Pasta (Tubetti or Mixed Pasta)
  • 1 1/2 cups Boiled Borlotti or Cannellini Beans
  • 1 cup Peeled Tomatoes
  • 2 cloves Garlic
  • 3-4 tbps Olive Oil extra virgin
  • Fresh Parsley
  • Salt
  • Pepper


  • First, sauté the peeled and lightly crushed garlics with oil for 1 minute.
  • Then add the peeled tomatoes cut into 4 parts with some chopped parsley.
  • Finally, turn and let it season for 2 minutes.
  • The tomatoes will have softened.
  • Remove the skin from the tomatoes (if you use fresh tomatoes) that has now become soft.
  • You can also leave it on if you like; I remove it for a creamier pasta e fagioli.
  • Add the boiled beans and 1 tablespoon chopped fresh parsley.
  • Cook over medium heat, letting the beans season for about 1 minute.
  • Meanwhile, mash the tomatoes with a fork.
  • Then add 1 cup of water.
  • Cover with a lid, lower the heat and let the beans stew in the pot for about 10 minutes.
  • Add a pinch of salt.
  • Add 1 cup of water, bring to a boil.
  • Toss the pasta into the beans.


  • Let the pasta cook over a very low heat, stirring constantly and adding 1 tablespoon of hot water a little at a time.
  • The first rule for a perfect result is not to add all the water together, this is to prevent the pasta from cooking and the sauce from remaining brothy!
  • We want a creamy and enveloping pasta and beans! Only when you see that the pasta has absorbed all the water add a little more. Slowly, as you stir, the beans will break down, creating the famous “crema”.
  • The pasta and beans are ready when the pasta is cooked and the sauce is thick, creamy and perfectly “right” with the mixed pasta or tubetti you have chosen.
  • Season with salt, turn. Serve the Pasta e Fagioli nice and hot, with a drizzle of oil, a pinch of pepper and a tiny bit of fresh parsley.


The special feature is that the pasta (mixed or tubetti) is cooked together with the beans; previously stewed with tomato, garlic, oil and fresh parsley; using the same method as Pasta e patate!
In this way, the starch released from the pasta binds to the legumes that will slowly break down; resulting in the classic creamy, enveloping, incredibly flavorful Pasta e fagioli! which in Neapolitan is called “azzeccata”!
Like any traditional recipe there are several regional variations.
There are those who prepare it more brothy soup-like; there are also versions with the addition of lard, guanciale, pancetta or the pork rind “la cotica” in the first sauté!
The one I am giving you today is the Original Recipe of the classic and simple Pasta e fagioli.
The typical Neapolitan style Pasta e fagioli.
A preparation I inherited from my family, very easy and vegetarian!
You can make it with the beans you like best: borlotti but also cannellini beans are fine. according to tradition, dried beans are used; of course soaking them hours before preparation, to soften them before boiling them!
But if you don’t have time you can easily use canned beans! turning pasta and beans into a quick and dinner-saving dish!
Either way, the result will be amazing! follow the procedure and step-by-step tips and you will bring the best Pasta e fagioli to the table!
Creamy, full of flavor!
Even the next day it becomes even better!!!
Perfect among the First courses for lunch or dinner; given its richness it is also ideal as a single dish ; perfect for the whole family
A heart-warming treat on winter days!
Try it soon!
Tried this recipe?Let us know how it was!

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