How to Make Pasta e Fagioli (Pasta and Beans)

Ingredients

• 2 tablespoons Olive Oil (extra‑virgin, for sautéing)
• 1 medium Onion (diced)
• 2 Celery Stalks (chopped)
• 2 Garlic Cloves (minced)
• 2 tablespoons Fresh Parsley (chopped, divided)
• 1/4 teaspoon Crushed Red Pepper Flakes (adjust to heat preference)
• 1 teaspoon Italian Seasoning
• 1/2 teaspoon Salt (plus to taste)
• 2 Fresh Tomatoes (chopped (about 1 cup))
• 1 cup Tomato Sauce (tiny can (about 8 oz))
• 2 cups Chicken Broth (low‑sodium; you can use vegetable broth for vegetarian version)
• 1/2 cup Ditalini Pasta (uncooked)
• 1 can Cannellini Beans (15 oz, drained and rinsed)
• 2 tablespoons Parmesan Cheese (freshly grated)
• to taste Black Pepper (freshly cracked)

Instructions

1. Prep the Vegetables

   Dice the onion and celery, mince the garlic, chop the fresh parsley, and roughly chop the tomatoes.

   Time: PT10M

2. Sauté Aromatics

   Heat the olive oil in a large pot over medium heat. Add the onion, celery, and garlic; sauté until softened and fragrant, about 4‑5 minutes.

   Time: PT5M

   Temperature: Medium heat

3. Build the Soup Base

   Stir in the chopped parsley, crushed red pepper, Italian seasoning, and salt. Add the fresh tomatoes, tomato sauce, and chicken broth. Bring to a gentle simmer and cook for 15‑20 minutes, until the vegetables are tender.

   Time: PT20M

   Temperature: Medium heat

4. Cook the Pasta

   Add the uncooked ditalini pasta to the simmering broth. Cook according to package directions, about 8‑10 minutes, until al dente.

   Time: PT10M

   Temperature: Medium heat

5. Heat the Beans

   Stir in the drained cannellini beans and cook for 2‑3 minutes, just until heated through.

   Time: PT3M

   Temperature: Medium heat

6. Finish and Serve

   Ladle the soup into bowls. Top each serving with grated Parmesan, a generous grind of black pepper, and the reserved chopped parsley.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

10 g

Carbohydrates

35 g

Fat

6 g

Fiber

6 g

Ingredient Substitutions

• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Onion: shallot
• Instead of Celery Stalks: carrot
• Instead of Garlic Cloves: garlic powder (1/4 tsp)
• Instead of Fresh Parsley: dried parsley (1 tsp)
• Instead of Crushed Red Pepper Flakes: cayenne pepper (pinch)
• Instead of Italian Seasoning: dried oregano + dried basil (1/2 tsp each)
• Instead of Salt: sea salt
• Instead of Fresh Tomatoes: canned diced tomatoes (1 cup)
• Instead of Tomato Sauce: crushed tomatoes (1 cup)
• Instead of Chicken Broth: vegetable broth
• Instead of Ditalini Pasta: small elbow macaroni, orzo
• Instead of Cannellini Beans: great northern beans
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Black Pepper: white pepper

Equipment Needed

• Large Pot
• Cutting Board
• Chef's Knife
• Wooden Spoon
• Measuring Cups
• Ladle
• Microplane Grater

Critical Steps — Do Not Skip

• Sauté aromatics without burning
• Simmer the broth long enough for vegetables to soften
• Cook pasta al dente to avoid mushiness
• Heat beans just until warmed

Chef Tips from the Video

• A splash of dry white wine added with the broth deepens flavor
• Use homemade chicken broth for the richest taste
• Finish with a drizzle of extra‑virgin olive oil for brightness

Troubleshooting

Storage

Refrigerator: Store in airtight containers for 3‑4 days

Freezer: Freeze in freezer‑safe containers for up to 2 months (cook pasta fresh when reheating)

Room temperature: Do not leave at room temperature for more than 2 hours

Make-Ahead Tips

• Prepare the broth and beans a day ahead and refrigerate; add pasta fresh when ready to serve
• Grated Parmesan can be pre‑shredded and stored in the fridge

Frequently Asked Questions