White Bean and Potato Soup with Pasta is my parent’s version of pasta e fagioli. Potatoes give this soup a wonderful satisfying creamy texture. Just 6 simple ingredients to create the ultimate Italian comfort food!
This bean soup with pasta, or pasta e fagioli, is one of the easiest soups you could ever make and requires only 6 ingredients. Simply flavored with onions, tomato and bay leaves, the beans and potatoes add a silky creamy texture.
This hearty vegetarian bean soup was inspired by my parents and is my go-to comfort food dinner on a chilly autumn or winter night!
Before I get to the recipe, let’s talk about the type of beans that you can use to make this dish.
Best beans for soup:
Dry white beans such as cannellini, navy or Great Northern beans work well in this recipe. Keep in mind that dry beans require soaking overnight prior to cooking them. So be sure not to skip this important step!
However, there is anothery variety of beans that I enjoy in this recipe. Years ago my parents used to visit local farms to pick vegetables to be preserved for the winter.
One of these purchases was always a huge bag of romano beans (also known as cranberry beans) still in their shriveled up pods, as shown below. Upon returning home they spent hours shelling these beans. I can still picture them sitting at the table or in the backyard busy with the task at hand. 
The beans were washed, dried and stored in freezer bags in order to make this soup, and others, during the winter months. Last fall, I spent an afternoon with my mother shelling these beautiful beans and I now have my own supply in the freezer to make this soup which has become a winter staple at our house.
Ingredient list
- Dry white beans (soaked in water overnight) or frozen romano beans (which do not require soaking)
- Potatoes
- Fresh tomato (dicecd) or canned diced tomatoes
- Onion (not shown)
- Bay leaves
- Olive oil
- Pasta (not shown) added in the last few minutes of cooking.
Step by Step Instructions
The cooking process is somewhat long (about 1 1/2 hours), however the preparation of this white bean soup takes minutes and just a few ingredients.
If you are using dried beans, they must be soaked, completely submerged in water overnight. During this process they will have doubled in bulk and softened.
If using frozen romano beans, skip this step and proceed as outlined below. The beans do not require defrosting.
- In a large pot, sauté onions for 5 minutes, until softened.
- Stir in diced tomatoes and cook, stirring occasionally, for 3 minutes. Add salt, to taste.
- Pour in water and bring to a boil.
- Once the water comes to a boil add bay leaves, diced potatoes and the beans which have been drained of their soaking water and rinsed.
- Cook until the beans are tender, about 1 1/2 hours. Add salt, to taste.
- Stir in pasta of your choice and cook until al dente.
- Discard the bay leaves and drizzle with extra virgin olive oil before serving.
Recipe Notes
Substitutions and Variations:
- If using frozen freshly shelled romano beans, use 3 cups instead of 2 cups dry beans.
- My family usually does not add any garlic to this soup, however a clove of garlic may be added just prior to adding the diced tomatoes.
- For extra flavor, try adding a Parmesan rind to the soup when cooking the beans.
- Stir in a handful or two of fresh spinach leaves at the end of cooking for an extra nutritious soup.
Best pasta options for pasta and bean soup:
- Use any small pasta shape of your choice including ditalini, small shells, or elbow macaroni.
- In a pinch, spaghetti broken into small pieces also works well!
More tips:
- For extra creamy texture, mash a few cubes of potatoes with a wooden spoon by pressing them against the side of the pot just before adding the pasta.
- This soup is even tastier and has a rich and creamy texture when reheated the following day.
Storage:
- Leftover white bean soup keeps well refrigerated for up to 3 days.
White Bean and Potato Soup with Pasta is the perfect winter night’s dinner! Give it a try and let me know how much you enjoyed it by tagging me with your photos with @mangiabedda or #mangiabedda on Instagram or Facebook. Don’t forget to share the recipe on social media!
Here are more delicious bean recipes for you to try out!
- Swiss Chard and White Bean Stew
- Tagliarini with Beans
- Italian Minestrone Soup
- Swiss Chard and White Bean Pasta
- Spring Vegetable Stew with Fava Beans and Peas
- White Bean Dip
Ingredients
- 2 cups dry white beans or 3 cups frozen romano beans
- 2 tbsp olive oil plus extra for serving
- 2 diced small onions (or 1 large)
- 1/2 cup canned diced tomatoes, (or 1 large ripe tomato seeded and diced)
- 2 large potatoes peeled and cubed
- 2 bay leaves
- 1 cup short pasta such as ditalini or macaroni
- salt to taste
Instructions
- In a large bowl, cover the beans with water and let soak overnight.
- Heat the olive oil in a large pot over medium heat. Sauté the onions, stirring often, until softened about 5 minutes. Add the tomatoes and cook, stirring, for 3 minutes. Add salt, to tasate
- Pour in 10 cups of cold water, cover and bring to a boil.
- Drain the soaked beans and rinse.
- When the water has come to a boil add bay leaves, diced potatoes and white beans.
- Bring to a simmer, cover, and cook until the beans are tender about 1 1 /2 hours. Add salt, to taste
- When the beans are tender add salt to taste. Add pasta and cook until desired doneness.
- Adjust the seasoning, if necessary. Remove and discard the bay leaves and add a drizzle of olive oil before serving. Serve hot.
Notes
Substitutions and Variations:
- If using frozen freshly shelled romano beans, use 3 cups instead of 2 cups dry beans.
- My family usually does not add any garlic to this soup, however a clove of garlic may be added just prior to adding the diced tomatoes.
- For extra flavor, try adding a Parmesan rind to the soup when cooking the beans.
- Stir in a handful or two of fresh spinach leaves at the end of cooking for an extra nutritious soup.
Best pasta options for pasta and bean soup:
- Use any small pasta shape of your choice including ditalini, small shells, or elbow macaroni.
- In a pinch, spaghetti broken into small pieces also works well!
More tips:
- For extra creamy texture, mash a few cubes of potatoes with a wooden spoon by pressing them against the side of the pot just before adding the pasta.
- This soup is even tastier and has a rich and creamy texture when reheated the following day.
Storage:
- Leftovers keep well refrigerated for up to 3 days.
I made this soup with my young grandson and my whole family loved it. For the pasta I used orzo which is a favorite of my family. Thank you for sharing this recipe.
Hi Carole, so glad to hear you enjoyed it. This soup is a favorite of ours during the winter and you can definitely vary the type of pasta you add to it. Thanks again!
While browsing through several of your recipes I happened upon this one for white bean and potato soup … I have never seen or heard of this and am anxious to try it this very evening since the temp is still just about at freezing for the first time this year. It is so similar to pasta e cajole except for the addition of the potatoes which I think will make it even more delightful. The beans you describe as Romano, also known simply as shell beans by some, were grown by me and my husband for many years and I did just as you describe, shelled and froze them uncooked to use throughout the winter. We had a farm of about 60 acres, my husband grew upwards of 100 different types of tomatoes which we also canned for future use. Alas, those days are gone since my husband died 8 years ago, the farm is sole, and I don’t have the space or energy to do such heavy gardening; at 83 I only manage a few different plants of several vegetables in addition to tomatoes. I do so particularly like shell beans so do grow a few plants which give me enough for my lonesome self throughout the year. I thank you for this and so many wonderful other recipes you graciously offer in the name of preserving them.
Hi Anna, it is in fact my father who came up with this delicious recipe and the potatoes add extra creaminess to this soup. It’s getting colder out there so I think it’s time I make some too! You had 60 acres of land, oh my, that must have been amazing, not to mention lots of work! My mother is 82 years old and, like you, she has a smaller garden now. However it’s not large enough to grow enough romano beans so this year she purchased a bag at the local market and gave me some of my own to shell. I wish you lots of health and many more years of planting your own little garden Anna!