Description
A classic Italian-inspired Pasta and Beans (pasta e fagioli) that is perfect for cozy evenings, offering creamy beans and al dente pasta in a rich, flavorful broth.
Ingredients
Scale
- 3 tablespoons Good Quality Olive Oil
- Salt & Pepper, to taste
- Dash Of Red Pepper Flakes (optional, to taste)
- 2 large Garlic Cloves, minced
- 1 large Carrot, finely chopped
- 2 Celery Stalks, finely chopped
- 1 small Onion, finely chopped
- 1/3 cup Chopped Fresh Parsley, plus extra for garnish
- 1 (28 ounce) can Chopped Tomatoes
- 1 quart Chicken Broth
- 2 cups Water
- 2 (14 ounce) tins Cannellini Beans, drained and rinsed
- 2 cups Small Pasta (Tubettini or Ditalini)
- 1/3 cup Finely Chopped Pancetta or Turkey Bacon (optional)
Instructions
- Heat olive oil in a large heavy pot over medium heat. Add onion, carrot, celery, and pancetta (if using). Cook for about 6–8 minutes until softened.
- Add minced garlic and cook for an additional minute until fragrant.
- Pour in chicken broth, cannellini beans, chopped tomatoes, and water. Stir well and bring to a gentle simmer. Reduce heat and simmer for about 15 minutes.
- For extra creaminess, scoop out 1 cup of beans, mash, and return puree to the pot.
- Add small pasta and minced parsley. Season with salt, pepper, and red pepper flakes. Mix thoroughly.
- Cook until pasta is al dente (about 8–10 minutes). Adjust with more water or broth if too thick.
- Taste and adjust seasonings. Serve hot with a drizzle of olive oil and shaved cheese if desired.
Notes
For lower sodium options, use low-sodium broth and rinse beans. This dish can be frozen, but consider undercooking the pasta slightly if preparing for storage.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: One-Pot Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 7g
- Sodium: 700mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 6g
- Protein: 16g
- Cholesterol: 10mg