Pasta con Fagioli Recipe

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Pasta con Fagioli

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed
• Large pot or Dutch oven
• Wooden spoon
• Measuring cups and spoons
• Knife and cutting board
• Can opener (if using canned beans)

Ingredients

  

• Ingredients
• 2 cups dried cannellini beans or 2 cans, drained and rinsed
• 8 oz. small pasta ditalini or similar
• 1 medium onion diced
• 2 cloves garlic minced
• 2 carrots diced
• 2 celery stalks diced
• 1 can 14 oz. diced tomatoes
• 4 cups vegetable broth or chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 bay leaf
• Olive oil
• Salt and pepper to taste
• Fresh parsley chopped (for garnish)
• Grated Parmesan cheese optional for serving

Instructions

 

• Method
• Prepare the Beans: If using dried beans, soak them overnight in plenty of water. The next day, drain and rinse them. If using canned beans, simply drain and rinse them.
• Sauté the Vegetables: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened.
• Add Garlic and Tomatoes: Stir in the minced garlic and cook for an additional minute until fragrant. Then, add the can of diced tomatoes, including their juices, to the pot.
• Combine Ingredients: Add the soaked or canned beans, vegetable broth, dried oregano, thyme, bay leaf, salt, and pepper. Stir well to combine.
• Simmer: Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes. This will allow the flavors to meld beautifully.
• Cook the Pasta: In the last 10 minutes of simmering, add the pasta to the pot. Stir occasionally to prevent it from sticking. Cook until the pasta is al dente, about 8-10 minutes.
• Finish the Dish: Remove the bay leaf, taste, and adjust seasoning as needed. If the soup is too thick, add a little more broth or water to reach your desired consistency.
• Serve: Ladle the pasta con fagioli into bowls, garnish with fresh parsley, and sprinkle with grated Parmesan cheese if desired. Enjoy it warm!
• Variations
• Protein Addition: For a heartier meal, consider adding cooked sausage or pancetta. Simply sauté it with the vegetables in step 2.
• Vegan Option: Use vegetable broth and omit the cheese for a completely vegan dish.
• Spicy Kick: Add red pepper flakes for a bit of heat.

Pasta con Fagioli, or pasta with beans, is a classic Italian dish that embodies comfort and heartiness. It’s not only nourishing but also incredibly versatile, perfect for any season. Whether you’re looking for a cozy dinner or a simple lunch, this dish has you covered. From my own personal experience, it’s a recipe that brings warmth and satisfaction to the table, making it a family favorite.

Let me show you how I make this delicious, flavorful dish.

Notes on What to Expect

Expect a hearty, comforting bowl of goodness that’s both nutritious and filling. The creamy beans combined with the tender pasta create a delightful texture, while the aromatic herbs infuse the dish with incredible flavor.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Time to Stand: 5 minutes
• Total Time: 50 minutes
• Ease of Cooking: Easy
• Servings: 4
• Calories: Approximately 350 per serving
• Cost of Ingredients: $8-$10 (depending on local prices)
• Cuisine: Italian
• Course: Main Dish

Equipment Needed

• Large pot or Dutch oven
• Wooden spoon
• Measuring cups and spoons
• Knife and cutting board
• Can opener (if using canned beans)
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta con Fagioli  now.

Ingredients

• 2 cups dried cannellini beans (or 2 cans, drained and rinsed)
• 8 oz. small pasta (ditalini or similar)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 can (14 oz.) diced tomatoes
• 4 cups vegetable broth (or chicken broth)
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 bay leaf
• Olive oil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese (optional for serving)
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta con Fagioli  now.

Method

1. Prepare the Beans: If using dried beans, soak them overnight in plenty of water. The next day, drain and rinse them. If using canned beans, simply drain and rinse them.
2. Sauté the Vegetables: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened.
3. Add Garlic and Tomatoes: Stir in the minced garlic and cook for an additional minute until fragrant. Then, add the can of diced tomatoes, including their juices, to the pot.
4. Combine Ingredients: Add the soaked or canned beans, vegetable broth, dried oregano, thyme, bay leaf, salt, and pepper. Stir well to combine.
5. Simmer: Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes. This will allow the flavors to meld beautifully.
6. Cook the Pasta: In the last 10 minutes of simmering, add the pasta to the pot. Stir occasionally to prevent it from sticking. Cook until the pasta is al dente, about 8-10 minutes.
7. Finish the Dish: Remove the bay leaf, taste, and adjust seasoning as needed. If the soup is too thick, add a little more broth or water to reach your desired consistency.
8. Serve: Ladle the pasta con fagioli into bowls, garnish with fresh parsley, and sprinkle with grated Parmesan cheese if desired. Enjoy it warm!

Variations

• Protein Addition: For a heartier meal, consider adding cooked sausage or pancetta. Simply sauté it with the vegetables in step 2.
• Vegan Option: Use vegetable broth and omit the cheese for a completely vegan dish.
• Spicy Kick: Add red pepper flakes for a bit of heat.
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta con Fagioli  now.

Tips

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well, but you may need to add a little water when reheating.
• Beans: If you’re short on time, canned beans are a great shortcut! Just be sure to rinse them to reduce sodium.

Substitutions for Dietary Needs

• Gluten-Free: Substitute the pasta with gluten-free varieties, such as rice or quinoa.
• Low-Sodium: Use low-sodium broth and canned beans to keep the dish healthier.

Nutritional Information Per Serving

• Calories: Approximately 350
• Protein: 14g
• Carbohydrates: 55g
• Fat: 10g
• Fiber: 12g

Conclusion

I hope this guide has made making Pasta con Fagioli seem a little less daunting! Have you tried it before? Please, be honest, and let me know in the comments below. I love to hear feedback from a real person like you, so please, leave your honest comment!