Italian Pasta and Beans Pasta Faggioli
Savor the comforting flavors of Italy with this hearty Italian Pasta and Beans, also known as Pasta e Fagioli. This traditional dish combines tender cannellini beans, aromatic vegetables, and perfectly cooked small pasta in a rich tomato and herb-infused broth. Made with staples like crushed tomatoes, garlic, and a blend of oregano and thyme, this recipe strikes the perfect balance between simplicity and robustness. A pinch of optional red pepper flakes adds a subtle kick, while a garnish of Parmesan cheese and fresh parsley elevates the dish to new heights. Ready in just 45 minutes, this one-pot wonder is an easy, satisfying meal that's perfect for weeknight dinners or casual gatherings. Whether you're craving a cozy bowl of comfort or looking for an authentic Italian classic, Pasta e Fagioli delivers every time.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 1 medium carrot, finely diced
- 1 medium celery stalk, finely diced
- 3 cloves garlic cloves, minced
- 1 15-ounce can crushed tomatoes
- 4 cups vegetable or chicken broth
- 2 15-ounce cans canned cannellini beans, rinsed and drained
- 1 cup small pasta (like ditalini or elbow macaroni)
- 1 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 0.25 teaspoon red pepper flakes (optional, for heat)
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 0.5 cup grated Parmesan cheese (optional, for serving)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, carrot, and celery. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the crushed tomatoes and cook for 2-3 minutes, stirring occasionally.
Pour in the vegetable or chicken broth and bring the mixture to a simmer.
Add the rinsed and drained cannellini beans, oregano, thyme, red pepper flakes (if using), salt, and black pepper. Stir to combine.
Simmer the soup for 10-15 minutes to allow the flavors to meld together.
While the soup simmers, separately cook the small pasta in salted boiling water according to the package instructions. Drain and set aside.
Taste and adjust the seasoning of the soup if needed (more salt, pepper, or herbs).
Turn off the heat and stir in the cooked pasta, mixing well.
Serve the Pasta e Fagioli hot, topped with grated Parmesan cheese and freshly chopped parsley, if desired.
Nutrition Facts
Calories |
2039 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.6 g | 106% | |
| Saturated Fat | 29.2 g | 146% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 7919 mg | 344% | |
| Total Carbohydrate | 234.6 g | 85% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 33.1 g | ||
| Protein | 91.4 g | 183% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1668 mg | 128% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2961 mg | 63% | |
*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.
