Fagiole Pasta Not Pasta Fagiole Soup
Transform your weeknight dinners with this hearty and satisfying "Fagiole Pasta Not Pasta Fagiole Soup" recipe! This inventive spin on the classic Italian dish swaps the brothy soup for a rich, velvety sauce made with creamy mashed cannellini beans, crushed tomatoes, and aromatic herbs like rosemary and thyme. Tossed with al dente rigatoni and finished with a sprinkle of freshly grated Parmesan, this dish is proof that simple ingredients can create extraordinary flavors. Ready in just 40 minutes, it's the perfect comforting meal for busy nights, with optional red chili flakes adding a gentle kick of heat. Serve it piping hot and garnish with fresh parsley for a rustic yet elegant dinner that's sure to impress.
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Recipe Information
Ingredients
- 12 ounces dried rigatoni pasta
- 4 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 large garlic cloves, minced
- 15 ounces canned cannellini beans, drained and rinsed
- 1 cup crushed tomatoes
- 1 cup low-sodium chicken or vegetable broth
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- 0.5 teaspoons red chili flakes (optional, for heat)
- 0.5 cup Parmesan cheese, freshly grated
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Bring a large pot of salted water to boil. Cook the rigatoni pasta according to the package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
In a large skillet or sauté pan, heat the olive oil over medium heat.
Add the finely chopped onion and cook for 5-6 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the drained cannellini beans to the skillet and mash about half the beans with the back of a spoon to create a creamy consistency.
Stir in the crushed tomatoes, chicken or vegetable broth, chopped rosemary, thyme, and red chili flakes (if using). Simmer the sauce for 8-10 minutes, stirring occasionally, until slightly thickened.
Season the sauce with salt and black pepper to taste. Adjust the seasoning if necessary.
Add the cooked rigatoni pasta to the skillet and toss to coat the pasta evenly with the sauce. If the mixture seems too thick, stir in a bit of the reserved pasta water to loosen it to your desired consistency.
Remove from heat and stir in half of the grated Parmesan cheese.
Serve the pasta hot, garnished with the remaining Parmesan cheese and fresh parsley.
Nutrition Facts
Calories |
619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.2 g | 25% | |
| Saturated Fat | 4.5 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 875 mg | 38% | |
| Total Carbohydrate | 88.7 g | 32% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 6.0 g | ||
| Protein | 23.7 g | 47% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 264 mg | 20% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 830 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
