Jul 14 2026
Restaurants›First and Last Tavern Hartford›Pasta Fagioli Recipe

Pasta Fagioli Recipe

Inspired by First and Last Tavern Hartford
Time1h
Serves4

Make Pasta Fagioli Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Pasta and Beans

Vegetables and Aromatics

Finishing Touches

Method

Preparation

  1. 1

    Soak the Beans

    Rinse the dried cannellini beans and soak them in water overnight. Drain and rinse before using.

Cooking the Soup

  1. 2

    Sauté Vegetables

    In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery, and sauté for about 5-7 minutes until the vegetables are softened.

  2. 3

    Add Garlic and Tomatoes

    Stir in the minced garlic and cook for about 1 minute, then add the canned diced tomatoes (with their juices) to the pot.

  3. 4

    Add Broth and Beans

    Pour in the vegetable broth and add the soaked cannellini beans. Add the bay leaf and thyme. Bring the mixture to a boil, then reduce the heat to a simmer.

  4. 5

    Cook the Beans

    Let the soup simmer for about 30-40 minutes, or until the beans are tender. Stir occasionally.

  5. 6

    Add Pasta

    Once the beans are tender, add the pasta to the soup and cook according to the package instructions until al dente.

  6. 7

    Season the Soup

    Remove the bay leaf, then season the soup with salt and black pepper to taste.

Serving

  1. 8

    Garnish and Serve

    Ladle the Pasta Fagioli into bowls, garnish with chopped fresh parsley, and sprinkle with grated Parmesan cheese if desired. Serve hot.

More from First and Last Tavern Hartford