Classic Pasta e Fagioli Recipe

Staff Writer
Classic Pasta e Fagioli Recipe
Pasta e Fagioli
Francesca Borgognone

Pasta e Fagioli

Nothing warms the soul better than a bowl of hearty, hot soup. In my house, that usually comes in the form of minestrone, escarole and bean, or pasta e fagioli.

Translating to pasta and beans, this robust dish is ideal for a one-pot dinner, with some crusty bread for dipping. The richness of the plum tomato paired with the weighty cannellini beans makes for a nice base. Blend with a bold combination of garlic and red pepper flakes and we're in business.

Perfect for the chill in your bones during fall and winter nights, these simple steps will leave you cozy in no time.

Click here to see Cozy Comfort Food Recipes. 

Ready in
30 m
4
Servings
591
Calories Per Serving
Deliver Ingredients

Notes

*Note: It's best to leave the macaroni on the side until plating. Otherwise, it will soak up the broth.

Ingredients

  • 2 cups ditalini macaroni
  • 4 tablespoons olive oil
  • 4 cloves garlic, sliced
  • Two 15-ounce cans cannellini beans
  • One 15-ounce can chicken broth
  • One 16-ounce can Italian plum tomatoes, drained, chopped
  • 1 teaspoon red pepper flakes
  • Salt and pepper, to taste
  • Grated parmesan, for garnish

Directions

In a pot, bring water to a boil, add the ditalini and cook, roughly 5-7 minutes. When cooked through, drain and set aside.*

Heat the oil in a heavy large skillet over medium heat. Add the garlic and sauté until golden, about 2 minutes. Add the cannellini beans and cook 5 minutes. Bring to a light boil.

Add the chicken broth, and reduce the heat to a simmer, letting it thicken. Add the tomatoes and stir occasionally, breaking up the tomatoes with the back of a spoon, about 15 minutes. Season with red pepper flakes, salt, and pepper, and cover with a lid. Cook for about 3 minutes.

Place pasta in individual bowls, pour the sauce over and toss thoroughly. Sprinkle with a hint of parmesan and serve.

 

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.

Nutritional Facts

Total Fat
16g
24%
Sugar
5g
N/A
Saturated Fat
2g
12%
Protein
24g
48%
Carbs
91g
30%
Vitamin A
57µg
6%
Vitamin B6
0.4mg
19%
Vitamin C
17mg
28%
Vitamin E
4mg
22%
Vitamin K
26µg
33%
Calcium
197mg
20%
Fiber
14g
55%
Folate (food)
167µg
N/A
Folate equivalent (total)
362µg
91%
Folic acid
115µg
N/A
Iron
9mg
49%
Magnesium
155mg
39%
Monounsaturated
10g
N/A
Niacin (B3)
5mg
24%
Phosphorus
331mg
47%
Polyunsaturated
2g
N/A
Potassium
1399mg
40%
Riboflavin (B2)
0.3mg
19.3%
Sodium
1170mg
49%
Thiamin (B1)
0.7mg
48.3%
Zinc
3mg
23%

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