Pasta e Fagioli
This hearty Pasta e Fagioli is an Italian classic, combining pasta and beans in a savory broth. It's both comforting and nutritious, perfect for any weeknight dinner.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- 2
Stir in the minced garlic, diced carrots, and diced celery. Cook for another 3-4 minutes until the vegetables begin to soften.
- 3
Add the can of diced tomatoes (with juice) and the drained cannellini beans. Stir everything together gently.
- 4
Pour in the vegetable broth, then add the dried oregano and red pepper flakes. Bring the mixture to a simmer.
- 5
Once simmering, add the small pasta to the pot. Continue to cook for about 10-12 minutes, or until the pasta is al dente.
- 6
Remove from heat, then season with salt and pepper to taste. Stir in fresh lemon juice, chopped parsley, and sliced green onions before serving.
Cook notes
Tips
For a richer flavor, use homemade vegetable broth instead of store-bought.
Add more spice by increasing the amount of red pepper flakes or adding a dash of Italian seasoning.
Top with a drizzle of extra virgin olive oil before serving for added richness.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze individual portions for up to 3 months. Thaw and reheat thoroughly.
Substitutions
- Use chicken broth instead of vegetable broth for a meatier flavor.
- If you don't have ditalini pasta, any small pasta like elbows will work fine.
What to Serve With
- Crusty Italian bread for dipping.
- A simple green salad with vinaigrette dressing.
- Parmesan cheese for grating on top.
Common Mistakes
- Don't overcook the pasta; it should remain al dente after simmering.
- Make sure to season at the end to adjust the flavor before serving.
- Adding too much liquid can dilute the flavor, so follow the broth measurements carefully.
Recipe FAQ
Can I use different types of beans?
Yes, feel free to substitute cannellini beans with kidney beans or any favorite variety.
How can I make this dish vegetarian?
This recipe is vegetarian as it uses vegetable broth, making it suitable for a vegetarian diet.
Can I make this dish ahead of time?
Yes, Pasta e Fagioli can be made ahead and reheated when needed. It often tastes even better the next day!
Kitchen tools
Helpful Tools for This Recipe
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Blender
Helpful for smooth sauces, soups, marinades, and purees.
Saucepan
Useful for simmering sauces, soups, grains, and small-batch stews.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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