Pasta e Fagioli (Pasta and Beans)

Pasta e Fagioli (Pasta and Beans)
Grab a Plate
Delicious, simple soup of pasta and beans

Grab a Plate

Pasta e fagioli is a simple, hearty soup-type dish made with pasta and beans. Some of you may know this dish from your Italian relatives, friends or local restaurants as “pasta fazool.”

Everyone seems to have their own special recipe for pasta e fagioli, and this one is my family’s. This is the type of rustic Italian dish that my parents grew up eating -- "peasant food," meaning it was cost-effective, hearty and the ingredients were readily available.

Peasant food or not, pasta e fagioli will fill you up, warm you up and it makes a satisfying meal -- especially when it’s served with rustic Italian bread and a glass of wine.

This is a vegetarian recipe (and vegan if you swap out the Parmesan cheese), but many people add prosciutto or bacon to the dish for added flavor.

6
Servings
371
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 tablespoons olive oil
  • 2 15-ounce cans cannellini beans (or Great Northern)
  • 1 cup low-sodium vegetable stock
  • 3 cups water
  • 2 small tomatoes, diced or you can use 1/4 cup marinara sauce
  • 1/4 cup diced onion
  • 2 garlic cloves, minced
  • 3/4 cups elbow macaroni (or any small pasta)
  • 1/4 cup Parmesan cheese, grated, for garnish
  • 1 teaspoon red pepper flakes
  • 1/4 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon fresh parsley, torn in small pieces, for garnish

Directions

In a large stock pan over medium-high heat, add the olive oil and the onion. Allow the onion to cook until it is tender (about 3 minutes). Add the tomato (or marinara sauce) and garlic and incorporate it into the mixture. Cook for just 1-2 minutes (be careful not to burn the garlic).

 

Add the vegetable stock, water, salt, pepper and red pepper flakes. Bring this to a boil and then add your pasta. Lower the heat and allow the pasta to cook until it’s about 3/4 of the way finished (still slightly firm).

 

Add your beans and allow the mixture to continue cooking until the pasta is fully cooked (about 10-15 minutes). Add the parsley toward the end of your cooking time. Taste and adjust the seasoning as needed.

 

Serve in individual bowls with extra parsley as garnish and sprinkle with the Parmesan cheese.

Nutritional Facts

Total Fat
20g
29%
Sugar
3g
3%
Saturated Fat
13g
54%
Cholesterol
43mg
14%
Carbohydrate, by difference
33g
25%
Protein
16g
35%
Vitamin A, RAE
249µg
36%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
44µg
49%
Calcium, Ca
433mg
43%
Choline, total
14mg
3%
Fiber, total dietary
3g
12%
Fluoride, F
12µg
0%
Folate, total
90µg
23%
Iron, Fe
7mg
39%
Magnesium, Mg
52mg
16%
Manganese, Mn
1mg
56%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
347mg
50%
Riboflavin
1mg
91%
Selenium, Se
22µg
40%
Sodium, Na
757mg
50%
Thiamin
1mg
91%
Water
111g
4%
Zinc, Zn
2mg
25%

Pasta e Fagioli Shopping Tip

Buy fresh herbs and spices to season your soup; fresh garlic, parsley, and thyme will enhance the flavor without being overpowering.

Pasta e Fagioli Cooking Tip

Most soups are better the day after their made. If possible refrigerate your soup overnight before serving.