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Pasta e Fagioli (Italian Pasta and Beans)

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6 servings
Calories: 471 kcal
Course: Main Course , Dinner
Cuisine: Italian

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

    Cup of Yum
  1. 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.
  2. Add the 1 tablespoon minced fresh rosemary and minced 3 cloves garlic and sauté until fragrant, about 30 seconds.
  3. 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.)
  4. 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).
  5. 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.
  6. Serve with fresh grated parmesan cheese, more olive oil, and crushed red pepper on top of each serving, if desired.

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

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

% 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.