Do You Drain Beans for Pasta Fagioli?

Pasta e Fagioli, often called pasta fazool, is a traditional Italian dish known for its rich, hearty flavors. But when making this beloved recipe, many home cooks wonder: Do you drain beans for Pasta Fagioli?

The answer depends on whether you’re using canned or dried beans, how much thickness you want in your soup, and your personal preference for sodium content. Below, we’ll break down the best practices, expert cooking tips, and how to make a perfect bowl of Pasta e Fagioli.

The Role of Beans in Pasta Fagioli

Beans are the foundation of this dish, contributing:

• A creamy, hearty texture
• A protein-rich base for a satisfying meal
• A deep, earthy flavor that complements tomatoes and herbs

The most commonly used beans are Borlotti beans (also called Cranberry beans) and Cannellini beans. Some variations even use Romano beans or a mix of different legumes.

For more insights into the best beans to use, check out this ultimate bean guide.

If you’re using dried beans, they require soaking and cooking before adding them to the soup. If you’re using canned beans, whether to drain them or not can significantly impact the texture and flavor.

Want to enhance your bean flavor? Read how to make beans taste better.

Canned Beans vs. Dried Beans: Which is Better?

Dried Beans (Best for Authentic Flavor & Texture)

Pros:

• Deeper, richer flavor
• Better texture (not mushy)
• No added sodium or preservatives

Cons:

• Requires soaking (8-12 hours)
• Longer cooking time (1-2 hours)

Canned Beans (Best for Convenience)

Pros:

• Ready to use, no soaking needed
• Faster cooking time
• Consistent texture

Cons:

• May contain excess sodium
• Can have a slightly metallic taste
• Softer texture that can become mushy

Should You Drain Canned Beans for Pasta Fagioli?

 Drain the Beans If:

• You want to reduce sodium levels
• You prefer a thicker soup
• The canned beans are packed in a starchy, overly salty brine

 Do NOT Drain If:

• You want a creamier texture
• You need extra body and thickness in the soup
• The beans are canned in low-sodium or no-salt liquid

Pro Tip: If unsure, rinse the beans lightly to remove excess salt while still keeping some of the starch for thickness .For an in-depth look at the science of draining canned beans, check out this guide.

What is Aquafaba, and Should You Use It?

The liquid from canned beans is called aquafaba, and it acts as a natural thickener for soups and stews.

Why Use Aquafaba in Pasta Fagioli?

• Adds creaminess without dairy
• Helps to bind flavors together
• Retains bean starch, which enhances texture

Curious about bean nutrition? Learn which beans are the healthiest.

The Best Way to Prepare Beans for Pasta Fagioli

If Using Dried Beans:

1. Soak beans for 8-12 hours in cold water.
2. Drain and rinse before cooking.
3. Simmer in vegetable or chicken broth until tender (1-2 hours).
4. Add to soup at the final stage of cooking.

If Using Canned Beans:

1. Decide whether to drain or keep the liquid.
2. If draining, rinse lightly to reduce excess salt.
3. If keeping the liquid, use less additional broth to balance consistency.
4. Add beans in the last 10 minutes of cooking.

Want a meaty variation? Find out what meat works best for Pasta Fagioli.

Choosing the Right Pasta for Pasta Fagioli

While beans are essential, the pasta you choose also makes a difference.

• Ditalini – Small tube-shaped pasta (traditional choice)
• Quadrucci – Tiny square pasta pieces
• Small Shells – Great for holding broth

Pro Tip: Cook pasta separately if you plan to store leftovers. This prevents it from becoming mushy when reheated.

Flavor Boosters: How to Make the Best Pasta Fagioli

Enhance the taste with these simple tricks:

• Use fresh herbs like oregano, basil, and bay leaves
• Add Parmesan rind while simmering for extra umami
• Finish with a drizzle of olive oil for richness
• Adjust consistency by adding broth or more bean liquid

Looking for a delicious twist? Try this chicken Pasta Fazool recipe.

Storage & Reheating Tips

• Refrigerate leftovers in an airtight container for up to 4 days.
• Freeze without the pasta for up to 3 months.
• When reheating, add a splash of broth or water to restore consistency.

Pro Tip: Never freeze Pasta Fagioli with pasta—it will become mushy when thawed.

FAQs: Everything You Need to Know

1. What happens if you don’t drain canned beans?

You’ll retain more flavor and starch, but also more sodium. It can make the soup thicker and creamier.

2. What beans work best for Pasta Fagioli?

Borlotti, Cannellini, or Romano beans are traditional, but you can use other white beans.

3. How do you thicken Pasta Fagioli?

Use bean liquid (aquafaba), mash some beans, or let the soup simmer longer.

4. Should Pasta Fagioli be thick or soupy?

It depends on personal preference! Some regions make it thick like a stew, while others keep it brothy.

5. Can I make Pasta Fagioli vegan or gluten-free?

Yes! Use vegetable broth instead of chicken broth and choose gluten-free pasta.

Final Verdict: Drain or Not to Drain?

If you prefer a cleaner, less starchy broth, drain and rinse the beans.
If you want a thicker, richer soup, keep some or all of the bean liquid.

Ultimately, it’s all about personal preference—but knowing how each method impacts your dish will help you create the perfect Pasta e Fagioli!

Need a breakdown of ingredients? See what goes into Pasta Fagioli.