This Fagioli Pasta (Pasta e Fagioli) is a hearty, comforting Italian dish that combines creamy beans, tender pasta, and a rich tomato broth. It’s a budget-friendly, nutritious meal that’s perfect for chilly nights!
Ingredients (Serves 4-6)
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2 tbsp olive oil
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1 onion, diced
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2 carrots, diced
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2 celery stalks, diced
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3 garlic cloves, minced
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1 (14 oz) can diced tomatoes
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1 (15 oz) can cannellini beans (or borlotti beans), drained & rinsed
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4 cups vegetable or chicken broth
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1 tsp dried oregano
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1 tsp dried basil
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½ tsp red pepper flakes (optional)
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1 cup small pasta (ditalini, elbow, or small shells)
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Salt & black pepper to taste
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1 cup chopped kale or spinach (optional)
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Grated Parmesan & fresh parsley for serving
Instructions
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Sauté veggies – Heat olive oil in a large pot. Add onion, carrots, and celery. Cook 5 mins until soft. Add garlic, cook 1 min.
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Add tomatoes & beans – Stir in diced tomatoes, beans, broth, oregano, basil, and red pepper flakes. Simmer 10 mins.
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Cook pasta – Add pasta and cook until al dente (about 8-10 mins). If using kale/spinach, stir in at the end.
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Adjust consistency – For a thicker soup, mash some beans. Add extra broth if too thick.
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Serve – Top with Parmesan, parsley, and a drizzle of olive oil.
Tips
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Creamier version: Blend ½ cup beans before adding.
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Protein boost: Add pancetta or Italian sausage.
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Leftovers: Pasta absorbs liquid, so add extra broth when reheating.
Enjoy this classic Italian comfort food with crusty bread! 🍝🥖