Pasta e Fagioli is an Italian Comfort Food

Ingredients

• 2 tablespoons Extra Virgin Olive Oil (for sautéing)
• 1 medium Onion (finely chopped)
• 1 medium Carrot (finely chopped)
• 2 stalks Celery Stalks (finely chopped)
• 2 cloves Garlic (grated)
• 2 tablespoons Tomato Paste (concentrated)
• 1 teaspoon Fresh Rosemary (finely chopped (or 1 small sprig))
• 1 teaspoon Fresh Sage (finely chopped)
• 1 Bay Leaf (optional, remove before serving)
• 1 cup White Cannellini Beans (drained and rinsed; reserve ½ cup for blending if extra creaminess desired)
• 2 cups Vegetable Broth (low‑sodium)
• 1 can (28 oz) Canned Crushed Tomatoes (about 800 g)
• 1 teaspoon Salt (or to taste)
• ½ teaspoon Black Pepper (freshly ground)
• 12 ounces Pasta (Penna or Fusilli) (dry weight)
• ¼ cup Parmesan Cheese (freshly grated; optional, can use dairy‑free cheese)

Instructions

1. Prepare Vegetables

   Finely chop the onion, carrot, and celery. Grate the garlic.

   Time: PT10M

2. Sauté Aromatics

   Heat 2 tbsp extra‑virgin olive oil in a large skillet over medium heat. Add the chopped onion, carrot, and celery. Sauté gently for 3 minutes until softened.

   Time: PT3M

   Temperature: medium

3. Add Garlic and Herbs

   Stir in the grated garlic, 2 tbsp tomato paste, rosemary, and sage. Fry for another 2 minutes until fragrant.

   Time: PT2M

   Temperature: medium

4. Build the Sauce

   Add the drained white beans, 2 cups vegetable broth, the canned crushed tomatoes, 1 tsp salt, and ½ tsp black pepper. Toss in the bay leaf. Bring to a gentle simmer.

   Time: PT1M

   Temperature: medium

5. Simmer the Base

   Reduce heat to low and let the sauce simmer for about 15 minutes, uncovered, allowing flavors to meld.

   Time: PT15M

   Temperature: low

6. Optional Creamy Boost

   If you want an extra‑creamy texture, transfer ½ cup of the cooked beans to a blender, blend until smooth, and stir the puree back into the skillet.

   Time: PT5M

7. Cook the Pasta

   Add the dry pasta directly into the simmering sauce. Stir to coat and cook for 10‑12 minutes, or until the pasta is al dente. Add a splash of pasta water if the sauce becomes too thick.

   Time: PT12M

   Temperature: medium

8. Finish and Serve

   Remove the bay leaf and any rosemary sprig. Drizzle a little extra‑virgin olive oil over each bowl, sprinkle with grated Parmesan (or dairy‑free alternative), and garnish with a fresh rosemary leaf if desired.

   Time: PT2M

Nutrition Facts

Calories

460

Protein

15 g

Carbohydrates

70 g

Fat

12 g

Fiber

8 g

Ingredient Substitutions

• Instead of Extra Virgin Olive Oil: Canola oil, vegetable oil
• Instead of Onion: shallot, leek
• Instead of Carrot: parsnip, sweet pepper
• Instead of Celery Stalks: fennel stalks, green onion
• Instead of Garlic: garlic paste, garlic powder (1 tsp)
• Instead of Tomato Paste: tomato purée, sun‑dried tomato paste
• Instead of Fresh Rosemary: dried rosemary (½ tsp)
• Instead of Fresh Sage: dried sage (½ tsp)
• Instead of Bay Leaf: none
• Instead of White Cannellini Beans: great northern beans, chickpeas
• Instead of Vegetable Broth: chicken broth, water with bouillon
• Instead of Canned Crushed Tomatoes: diced tomatoes, fresh tomatoes (blended)
• Instead of Salt: sea salt, kosher salt
• Instead of Black Pepper: white pepper
• Instead of Pasta (Penna or Fusilli): any short pasta, gluten‑free pasta
• Instead of Parmesan Cheese: nutritional yeast, vegan Parmesan

Equipment Needed

• Large Skillet
• Cutting Board
• Chef's Knife
• Garlic Grater (optional)
• Measuring Cups and Spoons
• Wooden Spoon or Spatula
• Blender or Immersion Blender (optional)
• Ladle (optional)
• Serving Bowls

Critical Steps — Do Not Skip

• Finely chopping the vegetables uniformly.
• Avoiding burnt garlic when adding herbs.
• Blending a portion of beans for extra creaminess (optional).
• Cooking the pasta directly in the sauce to achieve a cohesive, creamy texture.

Chef Tips from the Video

• Use a high‑quality extra‑virgin olive oil for the best flavor.
• Reserve a cup of pasta cooking water before draining; it helps bind the sauce.
• A pinch of red‑pepper flakes adds a subtle heat without overpowering the herbs.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freezing is not recommended because pasta may become mushy; if needed, freeze sauce only for up to 2 months.

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

Make-Ahead Tips

• Prepare the vegetable‑bean sauce a day ahead and refrigerate; reheat and add fresh pasta when ready to serve.
• Cook the pasta al dente, rinse briefly, and toss with a little olive oil; add to the sauce just before serving.

Frequently Asked Questions