Red Bean Stew with Pasta Pasta Fagioli
Warm, hearty, and bursting with Italian-inspired flavors, this Red Bean Stew with Pasta, also known as Pasta Fagioli, is the ultimate comfort food for any season. Featuring tender red kidney beans, a medley of aromatic vegetables, and perfectly al dente pasta simmered in a rich vegetable broth with herbs like oregano and basil, this one-pot wonder is as satisfying as it is nutritious. The addition of optional crushed red pepper flakes lends a subtle heat, while fresh parsley and Parmesan cheese provide the perfect finishing touch. Ready in under an hour and made with pantry-friendly ingredients, this vegetarian-friendly classic is ideal for busy weeknights or cozy family dinners. Serve it hot with a side of crusty bread for a soul-warming meal that’s guaranteed to become a household favorite!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 3 large Garlic cloves, minced
- 2 stalks Celery stalks, diced
- 2 medium Carrots, diced
- 1 14-ounce can Canned diced tomatoes
- 2 15-ounce cans Canned red kidney beans, drained and rinsed
- 6 cups Vegetable broth
- 1 cup Small pasta (e.g., ditalini or elbow macaroni)
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.25 teaspoon Crushed red pepper flakes (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley, chopped (optional)
- 0.25 cup Grated Parmesan cheese (optional)
Instructions
In a large pot, heat the olive oil over medium heat.
Add the chopped onion and sauté for about 3–4 minutes, until softened and translucent.
Stir in the minced garlic, diced celery, and carrots. Cook for another 3–4 minutes, stirring occasionally.
Add the canned diced tomatoes, including their juices, and stir to combine. Cook for 2 minutes to let the flavors meld.
Pour in the vegetable broth and bring the mixture to a boil.
Once boiling, add the rinsed red kidney beans, oregano, basil, crushed red pepper flakes (if using), salt, and black pepper. Stir well.
Reduce the heat to low, cover the pot, and let it simmer for 20 minutes.
After 20 minutes, increase the heat slightly and bring the stew back to a gentle boil. Add the small pasta and cook according to the package instructions (typically 8–10 minutes). Stir occasionally to prevent sticking.
Once the pasta is tender, taste the stew and adjust the seasoning with more salt or pepper if necessary.
Serve the pasta fagioli hot, garnished with fresh parsley and grated Parmesan cheese (if desired).
Nutrition Facts
Calories |
2905 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.4 g | 98% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 10.3 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 8634 mg | 375% | |
| Total Carbohydrate | 434.0 g | 158% | |
| Dietary Fiber | 79.3 g | 283% | |
| Total Sugars | 55.4 g | ||
| Protein | 130.4 g | 261% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1428 mg | 110% | |
| Iron | 27.8 mg | 154% | |
| Potassium | 7434 mg | 158% | |
*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.
