Even if you’re not of Italian descent, I can pretty much guarantee you’ve had some form of minestrone soup or pasta e fagioli before.
These are two of my favorite soups, and are two delicious classic recipes from the heart of Italy.
Both can be made using a ham bone or chicken broth, and typically include great northern beans that make up a large part of the overall flavor profile of the soups.
But believe it or not, there are a few key differences between each kind of hearty soup.
Whether you’re gaining knowledge before cooking for a crowd or simply are just curious, this guide will help you decipher the overarching similarities and differences between each kind of traditional Italian soup.
What Is Minestrone?
Minestrone might be the most popular Italian soup of all.
Directly translating to “thick vegetable soup” in Italian, minestrone is exactly as its title suggests.
This is an easy to make soup that’s typically vegetarian, but can sometimes include hot Italian sausage, pancetta, or ground turkey.
Even if no meat’s included in this traditional Italian recipe, the soup is still jam packed with flavors and ingredients, that you will hardly notice its absence.
Minestrone is made from a base of vegetable broth or chicken broth, mixed with tomato paste and crushed tomatoes.
Before the broth goes in, makers of this soup recipe will saute onions, garlic, carrots, celery, and sometimes zucchini and pepper ahead of time in a delicious blend of Italian seasoning.
The broth gets added along with beans that have been soaking, again typically great northern beans or fava beans, and the soup simmers until the beans are fully cooked and all of the flavors have come together.
Minestrone dates back to around 2 BC, when Rome conquered Italy.
Because of the economic growth that flooded the region, new varieties of vegetables were being grown, consumed, and experimented with.
The minestrone soup was developed then, with regional citizens using all of the classic Italian flavors with their new abundance of vegetables and legumes.
What is Pasta e Fagioli?
Pasta e fagioli soup, AKA “pasta fazool or pasta fah-jolie” is one of those classic recipes that can be made many different ways.
But there’s one thing for sure—a bowl of pasta e fagioli soup, or pasta and beans, really only has pasta and beans.
With the exception of added meat, a tiny can of tomatoes, or aromatic vegetables for flavor purposes, the direct translation of this soup’s name is pretty spot on in terms of what you get when you order this popular dish.
For example, I always make my pasta e fagioli with ham, but other people may use ground beef or ground sausage.
This soup always hits the spot, and even Olive Garden’s version is delicious from time and time again.
Pasta e fagioli is classically considered to be a peasant dish. It’s made up of extremely accessible and humble ingredients, but still makes an ever satisfying soup.
What Are The Differences Between The Two?
Even though these soups are based on a can of beans and some small shells or short pasta, there are a few key differences in the two popular Italian dishes.
The main difference between these two soups is the amount of extra vegetables present in them.
Minestrone is made from an abundance of vegetables, while pasta e fagioli, with the exception of a tiny bit of tomato sauce and some aromatic vegetables and herbs, really only uses pasta, beans, and sometimes meat.
The beans might make people think that these two soups are similar to one another, but in reality, they’re really quite different.
What Are The Similarities Between The Two?
The two most notable similarities between pasta e fagioli and minestrone soup are the beans and pasta shapes.
When making both of these soups, it’s common to use a short pasta shape, such as ditalini pasta for example.
Other popular pasta shapes are orzo, elbow pasta, or even small shells, or orecchiette. There’s no such thing as too much pasta, so make as much as your heart desires.
The other main similarity between these two soups is the types of beans present.
Both soups will commonly use great northern beans, borlotti beans, white kidney beans, or even fava beans. I’ve even used garbanzo beans in both before, and each time it’s been a major hit.
Aside from the beans and the pasta, both soups will use a parmesan rind to bring out the flavors, fresh herbs as they simmer, and smashed garlic cloves and white onion in the savory tomato broth to elevate the flavors.
How Do I Make These?
We have some wonderful recipes for both pasta e fagioli and minestrone soup.
Both soups are relatively easy to make, and just require time.
My favorite thing about both of these soup recipes is that they can be made in both a dutch oven and a slow cooker.
Especially on those busy weeknights, the slow cooker or Instant Pot is your best friend, and these soups thrive in that environment.
All you need to do is saute the added vegetables, and add them into a big pot with the stock, soaked beans, and seasonings. Let it cook on either low or high heat, and dinner will be hot and ready as soon as you get home for the evening.
What Should I Eat With These?
Both of these classic recipes taste wonderful with garlic bread, crusty bread, or a side salad made with leafy greens.
You’ll want to keep your appetizers, side dishes, and desserts light, as both of these soups are quite hearty and filling.
No matter how you decide to enjoy them, these good quality Italian soups will provide you with the perfect dinner for busy weeknights or lazy weekends.
