Pasta E Fagioli

Pasta E Fagioli
3.6 from 7 ratings
Nothing warms the soul better than a bowl of hearty, hot soup. In our homes, that usually means 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. 
Prep Time
Cook Time
Total time: 40 minutes
  • 2 cup ditalini macaroni
  • 1/4 cup olive oil
  • 4 cloves garlic, diced
  • 1 small white onion, diced
  • 4 cup chicken broth (or vegetable broth to make this dish vegetarian)
  • 1 16-ounce can italian plum tomatoes, drained, chopped
  • salt and pepper, to taste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon red pepper flakes
  • 2 15-ounce cans cannellini beans
  1. In a pot, bring water to a boil, add 2 cups ditalini and cook, roughly 5-7 minutes. When cooked through, drain and set aside.
  2. Heat 1/4 cup olive oil in a large, heavy skillet over medium heat. Add 4 cloves diced garlic and 1 small diced onion and sauté until golden and fragrant, about 3-5 minutes.
  3. Add 4 cups chicken broth, plum tomatoes, 1 teaspoon red pepper flakes, 1 teaspoon dried oregano, 1 teaspoon dried basil, salt and pepper and bring to a boil. Reduce heat to a simmer and cook 15 minutes, stirring occasionally to breaking up the tomatoes with the back of a spoon.
  4. Stir in two cans of drained cannellini beans and heat until warmed through.
  5. Place pasta in individual bowls, pour the sauce over and toss thoroughly. Sprinkle with a hint of parmesan and serve.