Pasta e Fagioli - Best recipe for Pasta Fagioli- Cook in less than 45 minutes.

Ingredients

• 3 tablespoons Extra Virgin Olive Oil (for sautéing vegetables)
• 1 small Onion (peeled and finely diced)
• 2 stalks Celery Stalks (small, diced)
• 1 large Carrot (peeled and diced)
• 2 cloves Garlic (minced)
• 1 whole Red Chili Pepper (seeded and finely chopped for heat)
• 2 cans Organic Pinto Beans (15‑oz each, drained and rinsed)
• 6 tablespoons Diced Tomatoes (preferably high‑quality, no added salt)
• 3 cups Water (use only as needed; keep extra warm)
• 1.5 cups Dry Italini Pasta (about 8 oz, broken into small pieces if desired)
• 2 tablespoons Fresh Parsley (chopped, added at the end)
• to taste Salt (preferably kosher or sea salt)
• 1 tablespoon Olive Santo (Spicy Olive Oil) (optional garnish for extra heat)

Instructions

1. Prep the Vegetables

   Dice the onion, celery, carrot, and mince the garlic. Seed and finely chop the red chili pepper. Roughly chop the parsley.

   Time: PT5M

2. Sauté Aromatics

   Heat the large pot over medium heat and add 3 Tbsp extra‑virgin olive oil. Add the diced onion and sauté for about 5 minutes until translucent and fragrant.

   Time: PT5M

   Temperature: medium

3. Add Remaining Veggies

   Stir in the garlic, celery, carrot, and chopped chili pepper. Cook for 2 minutes, letting the flavors meld.

   Time: PT2M

   Temperature: medium

4. Introduce Tomatoes and Beans

   Add the drained pinto beans, 6 Tbsp diced tomatoes, and stir to combine.

   Time: PT1M

5. Add Liquid and Simmer

   Pour in about 3 cups of water (or low‑sodium vegetable broth) until the liquid sits roughly an inch above the beans. Bring to a gentle boil, then cover with a lid and simmer for 15 minutes.

   Time: PT15M

   Temperature: medium

6. Season and Cream the Beans

   Season with salt to taste. While stirring, press the beans against the side of the pot to break some of them, creating a creamy texture.

   Time: PT2M

7. Cook the Pasta In‑Soup

   Add the dry italini pasta (about 1.5 cups for 5 servings). Stir, then add just enough of the remaining hot liquid so the pasta is just covered. Replace the lid and cook on a gentle boil for 8‑10 minutes, stirring every few minutes.

   Time: PT10M

   Temperature: medium

8. Finish and Rest

   When the pasta is al dente and the broth is thick and creamy, turn off the heat, keep the lid on, and let the soup rest for 2‑3 minutes.

   Time: PT3M

9. Plate and Garnish

   Ladle the pasta fagioli into bowls, sprinkle with chopped parsley, and drizzle with a tablespoon of olive santo (optional) for extra heat.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

55 g

Fat

8 g

Fiber

10 g

Ingredient Substitutions

• Instead of Extra Virgin Olive Oil: vegetable oil, canola oil
• Instead of Onion: shallot, leek
• Instead of Celery Stalks: fennel stalks
• Instead of Carrot: parsnip
• Instead of Garlic: garlic powder (1/2 tsp)
• Instead of Red Chili Pepper: crushed red pepper flakes (1/4 tsp)
• Instead of Organic Pinto Beans: cannellini beans, great northern beans
• Instead of Diced Tomatoes: fresh ripe tomatoes (1 cup, diced)
• Instead of Water: low‑sodium vegetable broth
• Instead of Dry Italini Pasta: small shells, ditalini
• Instead of Fresh Parsley: basil, cilantro
• Instead of Salt: soy sauce (use sparingly)
• Instead of Olive Santo (Spicy Olive Oil): infused chili oil

Equipment Needed

• Large Pot
• Cutting Board
• Chef's Knife
• Wooden Spoon
• Measuring Spoons
• Ladle (optional)

Critical Steps — Do Not Skip

• Maintain the correct liquid‑to‑pasta ratio; too much water makes the soup soupy, too little prevents the pasta from cooking properly.
• Break some of the beans against the pot side to create a naturally creamy texture without dairy.
• Cook the pasta directly in the broth with the lid on to infuse flavor and achieve the desired thickness.

Chef Tips from the Video

• For extra depth, use low‑sodium vegetable broth instead of water.
• A pinch of smoked paprika adds a subtle smoky note.
• Finish with a drizzle of high‑quality extra‑virgin olive oil for richness.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on the stove, adding a splash of water if needed.

Freezer: Not recommended; pasta may become mushy after freezing.

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

Make-Ahead Tips

• Drain and rinse the canned beans a day ahead; store in the fridge.
• Dice the vegetables and keep them in a sealed container for up to 24 hours.
• Measure out the dried pasta and keep it in a zip‑lock bag.

Frequently Asked Questions