Pasta e Fagioli (Italian Pasta and Beans)
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
471 kcal
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Course
Main Course, Dinner
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Cuisine
Italian
Pasta e Fagioli (Italian Pasta and Beans)
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This authentic Pasta e Fagioli (also known as pasta fazool) is a one-pot Italian Pasta and Beans recipe that's cheap, comforting, and easy to make!
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Ingredients
- 2 tablespoons extra-virgin olive oil
- 4 oz. pancetta optional, omit for vegetarian
- 1 yellow onion diced
- 2 carrots diced into small pieces
- 2 ribs celery diced into small pieces
- 1 tablespoon minced fresh rosemary
- 3 cloves garlic minced
- 15 oz. canned crushed tomatoes or about the same amount of marinara sauce
- 4 cups chicken or vegetable broth preferably low-sodium or homemade
- 30 oz. canned cannellini beans one large or two small cans, drained and rinsed
- 8 oz. small or medium pasta such as shells, ditalini, orecchiette, or macaroni
- kosher salt and black pepper to taste
- fresh grated parmesan cheese, more olive oil, and crushed red pepper for serving, optional
Instructions
- Heat 2 tablespoons extra-virgin olive oil in a large heavy pot or Dutch oven over medium-high heat. Add the 4 oz. pancetta and cook until fat has rendered and pancetta becomes a bit crispy, about 3 minutes. Add the diced 1 yellow onion, diced 2 carrots, and diced 2 ribs celeryCook for about 5 minutes, until softened and starting to brown, stirring occasionally.
- Add the 1 tablespoon minced fresh rosemary and minced 3 cloves garlic and sauté until fragrant, about 30 seconds.
- Add the 15 oz. canned crushed tomatoes, 4 cups chicken or vegetable broth, and HALF of the 30 oz. canned cannellini beans. Use an immersion blender to pulse everything in the pot a few times - about 5 one-second pulses should do it. The goal is to puree some of the beans and veggies for a thicker and creamier texture, but you still want a lot of whole pieces. (See notes if you don't have an immersion blender.)
- Bring the mixture to a boil. Turn the heat down to low, and add the rest of the beans and the 8 oz. small or medium pasta. Simmer, covered, until pasta is cooked (about 10 minutes, depending on the pasta shape).
- Uncover and let sit for about 5 minutes or so to cool off a bit and continue to thicken. Season with kosher salt and black pepper to taste (how much you add depends on how much is in the stock/broth and canned bean you use, which is why an exact amount isn't given). Optionally, you can stir in a couple more tablespoons of olive oil into the pot at this point.
- Serve with fresh grated parmesan cheese, more olive oil, and crushed red pepper on top of each serving, if desired.
Equipments used:
Notes
- Make it vegan/vegetarian: Omit the pancetta and use vegetable broth (or water, in a pinch) instead of chicken.
- A note on the canned beans: Cannellini beans are sometimes hard to find in standard can sizes. I used two cans of Cento brand, which come in 19 oz. sizes. You can use two 15 oz. cans, or even three 15 oz. cans. The recipe is very flexible.
- Money Saving Tip: Cook dry beans and use about 4 cups cooked cannellini (or cranberry) beans instead of using canned.
- Don't have an immersion blender? You can use a potato masher for a similar, but more rustic texture, and mash the beans and veggies directly in the pot. Alternatively, you can add about 1 cup or so of the beans and veggies from the broth into a standing blender, purée it, and add it back into the pot.
Nutrition Information
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Calories
471kcal
(24%)
Carbohydrates
69g
(23%)
Protein
20g
(40%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.02g
Cholesterol
12mg
(4%)
Sodium
873mg
(36%)
Potassium
1153mg
(33%)
Fiber
11g
(44%)
Sugar
7g
(14%)
Vitamin A
3626IU
(73%)
Vitamin C
10mg
(11%)
Calcium
163mg
(16%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 471 kcal
% Daily Value*
| Calories | 471kcal | 24% |
| Carbohydrates | 69g | 23% |
| Protein | 20g | 40% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 12mg | 4% |
| Sodium | 873mg | 36% |
| Potassium | 1153mg | 25% |
| Fiber | 11g | 44% |
| Sugar | 7g | 14% |
| Vitamin A | 3626IU | 73% |
| Vitamin C | 10mg | 11% |
| Calcium | 163mg | 16% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
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