This White Pasta e Fagioli is my favourite version of the classic Italian soup. Pasta e fagioli comes from the Italian tradition of cucina povera, meaning “poor kitchen”—recipes that are economical, built around pantry staples, and designed to minimize waste without sacrificing flavour or nourishment. They were often vegetarian to keep costs down, and almost always included something hearty and filling like pasta or bread. I’m often inspired by this tradition when throwing together quick weeknight meals or cleaning out the fridge.

This is a white version of the soup, which skips the usual tomato base. It’s more my speed when I’m craving something a little more subtle—brothy, aromatic, and focused on simple ingredients. A little rosemary makes it feel instantly elevated, and if you prefer a little creaminess, there’s an easy trick for that built into the recipe. It’s warm and filling, but still feels light, simple, and weeknight-friendly.

If you’re looking for more cozy Soups that Don’t Suck you can check them out here!

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Why You’ll Love this Recipe:

• A different take on a classic: All the cozy comfort of pasta e fagioli—without the tomato base.
• Vegetarian + protein-packed: White beans make it hearty and satisfying (no meat needed).
• Brothy but hearty: Light and aromatic, with enough substance to feel like a real meal.
• Weeknight-friendly + pantry-based: Simple ingredients, one pot, and minimal effort for a big return.

Prep for White Pasta e Fagioli:

A few quick prep steps

• Chop the celery, carrot, and onion.
• Mince the garlic and the fresh rosemary.
• Drain and rinse the can of beans (you can reserve ¼ of the can if you’ll want to blend it for creaminess later on).

How to Make White Pasta e Fagioli:

Step One:

Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the onion, celery, and carrot. Cook for 7-8 minutes, stirring occasionally, until the vegetables are softened and fragrant.

Step Two:

Add the garlic and rosemary, then cook for about 30 seconds, just until fragrant. Pour in the white wine to deglaze the pot, scraping up any bits from the bottom. Let it simmer for 2-3 minutes, until mostly reduced.

Step Three:

Next, add the rinsed beans, a pinch of salt, and a few cracks of black pepper. Stir to combine.

Note: for a slight creaminess to the soup, reserve about ¼ of the beans. After you add the broth in the next step, blend the reserved beans with 1-2 ladles of broth until smooth, then stir the mixture back into the pot.

Step Four:

Pour in the broth and stir. Add the parmesan rind (if using), then bring this to a bubble.

Step Five:

Reduce to a simmer, then add in the ditalini pasta and stir occasionally until the pasta is tender. Remove the parmesan rind at this point if you used one.

Step Six:

Ladle into bowls, and finish with some grated parmesan cheese and extra freshly cracked black pepper if you like.

Substitutions for White Pasta e Fagioli:

Ditalini: Any small pasta shape works—elbows, anellini, small shells, orzo, or even broken up spaghetti.

Onion: You can sub 2 shallots in for the onion if you prefer.

Carrot/celery: If you don’t have (or don’t like) one of them, just use extra of the other—this recipe is very flexible.

Garlic: Fresh minced garlic is best, but jarred minced garlic or a few teaspoons of garlic powder work in a pinch.

Rosemary: Swap for fresh thyme or fresh oregano. Dried herbs work too if that’s what you have.

White wine: Replace it with a bit of extra broth to deglaze, and add a small splash of white wine vinegar or lemon juice if you still want a hint of acidity.

Broth: I used a veggie broth concentrate, but any kind of broth/stock works.

Parmesan rind: Adds so much flavour to the broth, but can be left out if you don’t have one. 

Beans: Any creamy white bean will work here, cannellini are my fav option.

How to Store White Pasta e Fagioli:

Let the soup cool completely before storing. Transfer it to airtight containers and refrigerate for up to 4 days.

To reheat, warm on the stove over medium heat, adding a splash of water or broth to loosen it up as needed. It reheats beautifully for quick lunches or weeknight dinners.

If you’re making this specifically to freeze, I recommend stopping before the pasta goes in. Let the soup base cool, freeze it in portions (for up to 3 months), then reheat and loosen with a little extra liquid if needed, and cook the pasta fresh right in the soup.

I just love how easy and cozy this one is. Tag me on social if you try it out, @britacooks, I’d love to see your soups! xx