Authentic Pasta Fagioli Recipe: How to make Italian Pasta e Fagioli [One-Pot]

Ingredients

• 2 cans (15 oz each) Cranberry (Roman) Beans (drained, rinsed; can use Goya or any canned cranberry beans)
• 1 lb Ditalini Pasta (small tube pasta; any short pasta works)
• 2 tbsp Olive Oil (extra‑virgin preferred)
• 1 clove Garlic (minced)
• 1 medium Onion (finely diced)
• 1 medium Carrot (peeled and diced)
• 1 stalk Celery (diced)
• 1 cup Tomato Puree (unseasoned, canned or fresh blended)
• 4.5 cups Water (divided as described in steps)
• to taste Salt
• to taste Black Pepper
• 2 Bay Leaves (whole)
• optional, for serving to taste Parmesan Cheese (freshly grated)

Instructions

1. Sauté aromatics

   Heat the large pot over medium heat, add olive oil, then stir‑in the minced garlic, diced onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are softened and the onion becomes translucent, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

2. Add beans

   Add the drained and rinsed beans to the pot, stirring to coat them with the flavored oil. Cook for another 5 minutes so the beans absorb the aromatics.

   Time: PT5M

   Temperature: medium heat

3. Create the base sauce

   Pour in the tomato puree and 2 cups of water. Season with salt, pepper, and the two bay leaves. Reduce the heat to low and let the mixture simmer for 15 minutes, allowing the flavors to meld and the beans to soften further.

   Time: PT15M

   Temperature: low heat

4. Blend part of the beans for creaminess

   Remove the bay leaves and the whole garlic clove. Using a hand mixer, immersion blender, or the back of a spoon, mash or blend about 2‑3 cups of the beans until smooth. Return the puree to the pot and stir well; the sauce should turn a richer orange‑red hue.

   Time: PT5M

5. Cook the pasta in the sauce

   Add the pound of pasta to the pot. Pour in 2 cups of water, just enough to cover the pasta but not drown the sauce. Increase the heat to bring the mixture to a boil, then reduce to low and simmer, stirring occasionally, for 10‑15 minutes. If the liquid is absorbed before the pasta is tender, add an additional ½ cup of water.

   Time: PT15M

   Temperature: medium‑high to boil, then low

6. Finish and serve

   When the pasta is al dente and the sauce is thick and creamy, remove the pot from heat. Optionally drizzle a little extra‑virgin olive oil and sprinkle grated Parmesan on each serving. Serve hot or at room temperature.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

60 g

Fat

5 g

Fiber

8 g