Name: pasta fagioli recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian
Ingredients: 2 tablespoons olive oil, plus more for drizzling; 1 medium yellow onion, finely diced; 2 carrots, peeled and finely diced; 2 celery stalks, finely diced; 4 cloves garlic, minced; 1 teaspoon dried oregano (or 1 tablespoon fresh); 0.5 teaspoon red pepper flakes, optional; 800 g (28 ounces) canned crushed tomatoes; 1.5 liters (6 cups) vegetable broth; 2 cans (425 g each) cannellini beans, rinsed and drained (Great Northern beans may be substituted); 200 g (7 ounces) ditalini pasta (small elbow macaroni or gluten-free ditalini may be substituted); 1 teaspoon fine sea salt, or to taste; 0.5 teaspoon freshly ground black pepper, or to taste; 0.25 cup extra virgin olive oil (for drizzle); 2 tablespoons finely chopped Calabrian chili peppers in olive oil (or extra red pepper flakes and sweet paprika); 1 tablespoon fresh rosemary leaves, finely chopped; 1 clove garlic, finely minced (for drizzle); 2 tablespoons fresh flat-leaf parsley, finely chopped (for garnish)

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pasta fagioli recipe

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Author: Emily Madona
Total Time: 60 minutes
Yield: 6 servings 1x
Diet: Vegan

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Description

This easy pasta fagioli recipe is a comforting, family-friendly, and budget-conscious meal featuring tender pasta and creamy beans in a rich, fragrant broth. It brings warmth and robust Italian flavor to any table, perfect for a quick and healthy dinner.

Ingredients

Scale

2 tablespoons olive oil, plus more for drizzling
1 medium yellow onion, finely diced
2 carrots, peeled and finely diced
2 celery stalks, finely diced
4 cloves garlic, minced
1 teaspoon dried oregano (or 1 tablespoon fresh)
0.5 teaspoon red pepper flakes, optional
800 g (28 ounces) canned crushed tomatoes
1.5 liters (6 cups) vegetable broth
2 cans (425 g each) cannellini beans, rinsed and drained (Great Northern beans may be substituted)
200 g (7 ounces) ditalini pasta (small elbow macaroni or gluten-free ditalini may be substituted)
1 teaspoon fine sea salt, or to taste
0.5 teaspoon freshly ground black pepper, or to taste
0.25 cup extra virgin olive oil (for drizzle)
2 tablespoons finely chopped Calabrian chili peppers in olive oil (or extra red pepper flakes and sweet paprika)
1 tablespoon fresh rosemary leaves, finely chopped
1 clove garlic, finely minced (for drizzle)
2 tablespoons fresh flat-leaf parsley, finely chopped (for garnish)

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Instructions

Sauté Aromatics: Heat 2 tablespoons (30 mL) of olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for 8-10 minutes until softened and translucent.
Build Soup Base: Stir in the minced garlic, dried oregano, and red pepper flakes. Cook for 1 minute more until fragrant. Pour in the crushed tomatoes and vegetable broth. Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes.
Add Beans and Boil: Add the rinsed and drained cannellini beans to the pot. Increase the heat to medium-high and bring the soup back to a rolling boil, which should take about 3-5 minutes.
Cook Pasta Al Dente: Stir in the ditalini pasta. Cook according to package directions (typically 8-10 minutes), or until the pasta is al dente (tender but firm to the bite). Stir frequently to prevent sticking. If the soup gets too thick, splash in 0.25 to 0.5 cup of hot vegetable broth or water.
Prepare Drizzle and Serve: While pasta cooks, prepare the Calabrian Chili & Rosemary Drizzle. In a small saucepan, combine 0.25 cup extra virgin olive oil, finely chopped Calabrian chili peppers, chopped fresh rosemary leaves, and minced garlic. Heat gently over very low heat for 3-5 minutes until fragrant. Remove from heat. Once pasta is cooked, season the pasta fagioli with fine sea salt and freshly ground black pepper to taste. Ladle the hot soup into bowls. Spoon a generous amount of the warm Calabrian Chili & Rosemary Drizzle over the center of each serving. Garnish with a sprinkle of fresh chopped parsley.

Notes

Adjust soup thickness by adding 0.25 to 0.5 cup hot vegetable broth or water if needed. For a spicier kick, add extra red pepper flakes to individual bowls. For a lighter option, increase vegetables and reduce pasta. Serve with crusty bread for dipping. Ensure vegetable broth is plant-based for a vegan meal. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 2 cups (approximately 500 g)
Calories: 350 calories
Sugar: 10 g
Sodium: 700 mg
Fat: 12 g
Saturated Fat: 1.5 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 10 g
Protein: 18 g
Cholesterol: 0 mg

Pasta Fagioli Recipe