Description
Pasta e Fagioli, or “pasta and beans,” is a rustic Italian favorite that turns pantry staples into a warm, cozy bowl of comfort. Made with tender pasta, creamy beans, and a rich tomato broth seasoned with garlic, herbs, and a hint of Parmesan, it’s budget-friendly, filling, and full of flavor. Whether you’re feeding a family or meal-prepping for the week, this one’s a keeper.
Ingredients
2 tablespoons olive oil
1 small onion, finely chopped
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon crushed red pepper flakes (optional)
Salt and black pepper, to taste
1 (15 oz) can diced tomatoes
1 (15 oz) can cannellini or great northern beans, drained and rinsed
1 (15 oz) can red kidney beans, drained and rinsed
4 cups vegetable or chicken broth
¾ cup small pasta (ditalini or elbow macaroni)
¼ cup grated Parmesan cheese, plus more for serving
Fresh parsley, chopped, for garnish
Instructions
Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery for 5–7 minutes until softened.
Stir in garlic, oregano, basil, red pepper flakes, salt, and pepper. Cook 1–2 minutes more until fragrant.
Add diced tomatoes (with juices), both types of beans, and broth. Bring to a boil.
Lower heat and simmer for 15–20 minutes to let flavors develop.
Stir in pasta and cook until al dente, about 8–10 minutes.
Stir in Parmesan and adjust seasoning.
Serve hot, garnished with fresh parsley and extra cheese.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dinner