Go Back

Pasta e Fagioli

Pasta and beans, or pasta e fagioli, is a comforting Italian dish combining hearty pasta and protein-rich beans in a savory broth.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the base
  • 1 tablespoon olive oil For sautéing
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 1 pound ground beef Can be substituted with turkey or omitted for vegetarian version.
For the soup
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes
  • 4 cups beef broth Or vegetable broth for vegetarian version.
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • to taste Salt and pepper
For the pasta
  • 1 cup elbow pasta
  • to taste Fresh parsley for garnish

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the onion, carrots, celery, and garlic, cooking until the vegetables are tender and fragrant.
Cooking
  1. Incorporate the ground beef into the pot, and continue cooking until browned. Drain any excess fat.
  2. Stir in the cannellini beans, diced tomatoes, and beef broth.
  3. Add the dried oregano, basil, salt, and pepper, bringing it all to a boil.
  4. Once boiling, add the elbow pasta and cook until al dente, about 10 minutes.
  5. Serve hot, garnished with fresh parsley.

Notes

This dish is perfect with crusty garlic bread or a simple green salad. For enhanced flavor, consider adding grated Parmesan cheese or a drizzle of extra virgin olive oil before serving. Storing leftovers is easy; cool completely before transferring to an airtight container.