4.9 from 198 votes
Pasta e Fagioli aka Pasta and Beans
Pasta and beans, or pasta e fagioli, is a quick and easy, inexpensive, nutritious and delicious meal that the entire family will enjoy. Children especially love it.
Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 4 servings
Calories: 258 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 8 oz bite-size pasta (tubetti, small shells, broken spaghetti, linguine etc.)
- 1 cup cooked cannellini beans (Borlotti or kidney, any kind of bean will do, including garbanzo)
- ¾ cup meatless pasta sauce (more or less depending on your taste)
- 1 Tbsp parmigiano reggiano (optional, grated, to serve - please don’t use a lesser quality cheese)
Instructions
- Boil the pasta according to the directions on the package until it is almost al dente (a little hard, not completely cooked). Remove some water, (but reserve to use later, if needed); I usually try to make the water level with the pasta.
- Add the beans.
- Now add the pasta sauce. If it's too dry, add some of the reserved pasta water.
- Stir thoroughly, and just let the pasta start to come to a boil, then remove from heat.
- Ladle into serving bowls, add grated Parmigiano Reggiano cheese, if desired, and dinner is served!
Cup of Yum
Notes
- I cannot emphasize how important it is to use GOOD QUALITY ingredients! People often tell me their dish didn’t taste like mine, and after a few questions, I realize they substituted inferior quality ingredients, which is exactly why it didn’t turn out as they had expected. For example, when making this recipe, if you use a no-name pasta, big-name canned tomato sauce and a can of store brand beans, I can GUARANTEE it will not taste good. Use a pasta made in Italy with the only ingredients: durum wheat semolina. I cook dried beans myself (I love Borlotti/Cranberry Beans) and make homemade pasta sauce using extra virgin olive oil, tomato puree from Italy, and fresh parsley, basil etc. Find my quick tomato sauce recipe here. Trust me, every little ingredient makes a difference.
- Canned beans aren't bad, I use them on occasion, but just be sure they don't have lots of extra added chemicals, and other ingredients.
Nutrition Information
Serving
1 bowl
Calories
258kcal
(13%)
Carbohydrates
52g
(17%)
Protein
11g
(22%)
Fat
1g
(2%)
Saturated Fat
0.4g
(2%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
0.2g
Cholesterol
1mg
(0%)
Sodium
198mg
(8%)
Potassium
264mg
(8%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Vitamin A
209IU
(4%)
Vitamin C
3mg
(3%)
Calcium
60mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 258
% Daily Value*
| Serving | 1 bowl | |
| Calories | 258kcal | 13% |
| Carbohydrates | 52g | 17% |
| Protein | 11g | 22% |
| Fat | 1g | 2% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 0.2g | 1% |
| Cholesterol | 1mg | 0% |
| Sodium | 198mg | 8% |
| Potassium | 264mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 209IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 60mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.