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