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Pasta e Fagioli
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Pasta e Fagioli

Pasta e fagioli is an Italian pasta and bean stew with a tomato-based broth, small pasta, and white beans such as cannellini. It's one of our favorite quick and easy dinner recipes, made with mostly pantry ingredients you already have on hand.

Total Time
45 mins
Course: Soup
Cuisine: Italian

Ingredients

  • ½ lb Italian sausage or use sausage links, casings removed, bulk
  • 1 fennel bulb cored and chopped (about 1 cup chopped, small
  • 2 carrot chopped (about 3/4 cup chopped, medium
  • 3 cloves garlic minced
  • 1 teaspoon Italian seasoning dried
  • 1 (28oz) can crushed tomatoes
  • 2 (14oz) cans cannellini beans with liquid
  • 4 cups chicken broth
  • 1 cup ditalini pasta dried
  • parsley for topping, fresh
  • Parmesan Cheese for topping, shaved

Instructions

    Cup of Yum
  1. Spoon about 1/2 cup of beans into a small bowl and mash with a fork or potato masher until smooth. Set aside.
  2. Heat a medium heavyweight saucepan or Dutch oven over medium-high heat. Add sausage, breaking up the meat with a spoon while it cooks. Cook until sausage is browned, 10-15 minutes, Using a slotted spoon, transfer meat to a bowl, leaving the residual fat in the pan.
  3. Add fennel and carrot and sauté until softened and translucent, about 5 minutes. Add garlic and Italian herbs and stir until fragrant, 1 to 2 minutes.
  4. Add crushed tomatoes and stir until starting to simmer, about 5 minutes. Add beans and reserved liquid, mashed beans, chicken broth, and sausage. Bring to a simmer for 10 minutes to allow the flavors to develop and the broth to thicken slightly.
  5. Add ditalini pasta and simmer for about 8 minutes or until almost al-dente. Season to taste with salt and pepper (if your broth/tomatoes were salted you probably won't need any additional salt, taste it first and decide).
  6. Spoon into serving bowls. Top generously with fresh parsley and parmesan cheese and serve hot.