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pasta a fagioli

Pasta e Fagioli

A cozy and hearty Pasta e Fagioli made with tender beans, ditali pasta, and rich tomato broth. A comforting Italian classic the whole family will love.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Lunch, Main, Main Course
Cuisine Italian
Servings 6 to 8 people

Ingredients
  

  • 1 box ditali pasta noodles 1 lb
  • 1 19oz can romano beans
  • 1 19oz can white beans see notes
  • 1 large carrot, diced
  • 1 large rib celery, diced
  • 1 small yellow onion, diced
  • 2-3 cloves garlic, minced
  • 2-3 tbsp extra-virgin olive oil
  • 2 bay leaves
  • 1 ½ cups tomato passata or tomato sauce or crushed tomatoes
  • 4 cups veg broth or water see notes
  • 1 tbsp Italian seasoning
  • salt pepper and hot chili flakes to taste

Optional

  • 1 parmesan rind (adds rich flavor if simmered in the pot)

For Serving

  • Fresh parsley or basil, chopped
  • Freshly grated parmesan or pecorino cheese

Instructions
 

Prepare the Base

  • Heat olive oil in a large pot or Dutch oven over medium heat.
    Add onion, carrot, and celery. Sauté for 5–6 minutes, until softened.
    Stir in garlic and Italian seasoning and cook for another 1 minute until fragrant.

Add Tomatoes & Seasoning

  • I like to mash half the beans before adding them. See notes.
  • Stir in tomato passata and cook for 2–3 minutes to develop flavor.
    Add 4 cups of veg broth, bay leaves, beans, and (if using) parmesan rind and hot chili flakes. Stir to combine.

Simmer

  • Bring to a boil, then reduce heat and let simmer for 15–20 minutes to allow flavors to meld. Stir occasionally.

Cook the Pasta

  • Add the ditali pasta and up to 2 more cups of veg broth (depending on how soupy or thick you want it).
    Simmer for 10–12 minutes, stirring often so the pasta doesn’t stick to the bottom, until pasta is al dente.

Finish & Serve

  • Remove bay leaves (and parmesan rind, if used). Taste and adjust seasoning with salt and pepper.
    Serve hot, topped with fresh herbs and grated cheese if desired.
    Buon Appetito!

Video

Notes

  • Bean texture is flexible: leave them whole, mash half (my preference), or blend for extra creaminess.
  • Add a few big handfuls of spinach or kale (I prefer kale) for extra greens.
  • Adjust hot chili flakes to taste.
  • Use 8 cups vegetable broth if you like a soupier consistency.
  • The recipe is very flexible—ditali works well, but most small pasta shapes are great!
Nutritional Information (per serving)
Based on 8 servings, using 1 lb ditali pasta, 8 cups vegetable broth, both cans of beans, olive oil, and without cheese.
 
Note: Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.

Nutrition

Serving: 350g | Calories: 380kcal | Carbohydrates: 58g | Protein: 16g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 3g | Sodium: 500mg | Potassium: 600mg | Fiber: 12g | Sugar: 5g | Vitamin A: 4000IU | Vitamin C: 10mg | Calcium: 140mg | Iron: 5mg
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