Pasta con Riso e Fagioli Recipe Guide

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Pasta con Riso e 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

Ingredients

  

• Ingredients
• 1 cup of small pasta like ditalini or elbow
• 1/2 cup of Arborio rice
• 1 can 15 oz of cannellini beans (or any white beans), rinsed and drained
• 4 cups of vegetable broth or chicken broth
• 1 medium onion finely chopped
• 2 cloves of garlic minced
• 1 medium carrot diced
• 1 stalk of celery diced
• 1 can 14 oz of diced tomatoes
• 2 tablespoons of olive oil
• 1 teaspoon of dried oregano
• Salt and pepper to taste
• Fresh parsley or basil for garnish optional

Instructions

 

• Method
• Prep the Ingredients
• Start by chopping the onion, carrot, and celery into small, even pieces. Mince the garlic and rinse the beans if using canned.
• Sauté the Vegetables
• In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes until the vegetables soften. Stir in the minced garlic and cook for another minute until fragrant.
• Add the Tomatoes and Spices
• Pour in the diced tomatoes with their juices, then add the dried oregano. Season with salt and pepper. Stir everything together and let it simmer for about 5 minutes.
• Incorporate the Rice and Broth
• Add the Arborio rice to the pot and stir well to combine. Pour in the vegetable broth and bring the mixture to a boil.
• Cook the Pasta and Rice
• Once boiling, add the small pasta to the pot. Reduce the heat to a simmer and cook for about 15-20 minutes, or until the pasta and rice are tender. Stir occasionally to prevent sticking.
• Add the Beans
• In the last few minutes of cooking, gently fold in the rinsed cannellini beans. Allow everything to heat through.
• Let It Stand
• Once cooked, remove the pot from heat and let it stand for about 5 minutes. This resting time helps the flavors meld together.
• Serve and Garnish
• Ladle the pasta con riso e fagioli into bowls and garnish with freshly chopped parsley or basil if desired.
• Variations
• Vegetarian/Vegan: This recipe is already vegetarian and can easily be made vegan by ensuring the broth is vegetable-based.
• Add Greens: Toss in some spinach or kale during the last few minutes of cooking for added nutrition.
• Different Beans: Feel free to substitute cannellini beans with kidney beans or chickpeas for a different flavor profile.

Pasta con Riso e Fagioli, or pasta with rice and beans, is a comforting dish that beautifully combines two staple ingredients of Italian cuisine. It’s hearty, nutritious, and perfect for those chilly evenings when you want something warm and satisfying. From my own personal experience, this dish brings together flavors and textures that remind me of family dinners and home-cooked meals. Let me show you how I make this delightful dish.

Notes on What to Expect

When you prepare Pasta con Riso e Fagioli, expect a warm, comforting dish that balances the creaminess of the beans with the bite of the pasta and rice. The combination of garlic and herbs provides a delightful aroma, while the textures of the ingredients create a satisfying meal.

Overview

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Time to Stand: 5 minutes
• Total Time: 45 minutes
• Ease of Cooking: Easy
• Servings: 4
• Calories per Serving: Approximately 350
• Cost of Ingredients: Around $10
• Cuisine: Italian
• Course: Main Course
• Equipment Needed:
  • Large pot or Dutch oven
  • Wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board
  • Check out the must-have equipment and ingredients for making a Savory  #Pasta con Riso e Fagioli   here.

Ingredients

• 1 cup of small pasta (like ditalini or elbow)
• 1/2 cup of Arborio rice
• 1 can (15 oz) of cannellini beans (or any white beans), rinsed and drained
• 4 cups of vegetable broth (or chicken broth)
• 1 medium onion, finely chopped
• 2 cloves of garlic, minced
• 1 medium carrot, diced
• 1 stalk of celery, diced
• 1 can (14 oz) of diced tomatoes
• 2 tablespoons of olive oil
• 1 teaspoon of dried oregano
• Salt and pepper to taste
• Fresh parsley or basil for garnish (optional)
• Check out the must-have equipment and ingredients for making a Savory  #Pasta con Riso e Fagioli   here.

Method

1. Prep the Ingredients
   Start by chopping the onion, carrot, and celery into small, even pieces. Mince the garlic and rinse the beans if using canned.
2. Sauté the Vegetables
   In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes until the vegetables soften. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the Tomatoes and Spices
   Pour in the diced tomatoes with their juices, then add the dried oregano. Season with salt and pepper. Stir everything together and let it simmer for about 5 minutes.
4. Incorporate the Rice and Broth
   Add the Arborio rice to the pot and stir well to combine. Pour in the vegetable broth and bring the mixture to a boil.
5. Cook the Pasta and Rice
   Once boiling, add the small pasta to the pot. Reduce the heat to a simmer and cook for about 15-20 minutes, or until the pasta and rice are tender. Stir occasionally to prevent sticking.
6. Add the Beans
   In the last few minutes of cooking, gently fold in the rinsed cannellini beans. Allow everything to heat through.
7. Let It Stand
   Once cooked, remove the pot from heat and let it stand for about 5 minutes. This resting time helps the flavors meld together.
8. Serve and Garnish
   Ladle the pasta con riso e fagioli into bowls and garnish with freshly chopped parsley or basil if desired.

Variations

• Vegetarian/Vegan: This recipe is already vegetarian and can easily be made vegan by ensuring the broth is vegetable-based.
• Add Greens: Toss in some spinach or kale during the last few minutes of cooking for added nutrition.
• Different Beans: Feel free to substitute cannellini beans with kidney beans or chickpeas for a different flavor profile.
• Check out the must-have equipment and ingredients for making a Savory  #Pasta con Riso e Fagioli   here.

Tips

• Broth Substitutes: If you don’t have broth, water can work in a pinch, but using broth will enhance the flavor significantly.
• Adjusting Thickness: If you prefer a soupier dish, add more broth or water as needed.
• Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. The dish may thicken as it cools; add a bit of broth when reheating.

Nutritional Information Per Serving

• Calories: ~350
• Protein: 12g
• Fat: 7g
• Carbohydrates: 60g
• Fiber: 10g
• Sugars: 4g

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