Pasta Fagioli - The Secret To Feed 6 People for Under $10

Ingredients

• 3 cans Cannellini Beans (16‑oz cans, drained but not rinsed (keep liquid if you want a thicker broth))
• 14 oz Crushed Plum Tomatoes (No added basil; can substitute with an equal amount of tomato sauce or crushed tomatoes)
• 0.33 cup Extra‑Virgin Olive Oil (For sautéing onions and garlic; use a good quality oil for flavor)
• 6 cup Water (Plain tap water; may need extra hot water during cooking)
• 260 g Ditalini Pasta (Small tube pasta; can substitute small shells or elbow macaroni)
• 1 medium Onion (Diced)
• 10 cloves Garlic (Roughly chopped, pieces about the size of a bean)
• 2 tsp Kosher Salt (Diamond Crystal preferred; used for water and final seasoning)
• 0.25 tsp Crushed Red Pepper Flakes (Optional extra for heat)
• 0.25 cup Parmesan Cheese (Freshly grated; add at serving)

Instructions

1. Gather and Prep Ingredients

   Open the canned beans and drain (do not rinse). Dice the onion, roughly chop the garlic, measure oil, water, pasta, and grate the Parmesan cheese.

   Time: PT15M

2. Heat Olive Oil

   Add 1/3 cup extra‑virgin olive oil to the stock pot and heat over medium (about 4 on a 10‑scale) until shimmering.

   Time: PT2M

   Temperature: Medium

3. Sauté Onion

   Add the diced onion with a pinch of kosher salt. Cook, stirring occasionally, until the onion is soft and translucent, about 3 minutes. Do not let it brown.

   Time: PT3M

   Temperature: Medium

4. Add Garlic

   Stir in the roughly chopped garlic. Cook for 4 minutes, lowering the heat slightly, until the garlic turns golden and fragrant.

   Time: PT4M

   Temperature: Medium‑low

5. Combine Beans and Tomatoes

   Add the drained cannellini beans (with optional bean liquid), crushed plum tomatoes, 6 cups water, 2 tsp kosher salt, and 1/4 tsp crushed red‑pepper flakes. Stir and increase heat to bring to a rapid boil.

   Time: PT5M

   Temperature: High

6. Simmer and Thicken

   Reduce heat to low‑medium and simmer for 5 minutes. Using the flat edge of a spoon, gently mash a handful of beans to release starch and thicken the soup.

   Time: PT5M

   Temperature: Low‑medium

7. Cook Pasta

   Stir in the ditalini pasta. Cook, stirring frequently, for about 12 minutes or until al dente, adding hot water a little at a time if the liquid is absorbed too quickly.

   Time: PT12M

   Temperature: Medium

8. Finish and Rest

   Turn off the heat. Let the soup sit for 5 minutes; it will thicken further. Taste and adjust salt or red‑pepper flakes as needed.

   Time: PT5M

9. Serve

   Ladle into bowls, drizzle a little extra‑virgin olive oil, sprinkle grated Parmesan, and optionally garnish with pork rind or extra red‑pepper flakes. Serve with crusty bread.

   Time: PT2M

Nutrition Facts

Calories

580

Protein

18g

Carbohydrates

81g

Fat

21g

Fiber

8g

Ingredient Substitutions

• Instead of Cannellini Beans: Borlotti beans, Cranberry beans
• Instead of Crushed Plum Tomatoes: Tomato sauce, Crushed tomatoes
• Instead of Extra‑Virgin Olive Oil: Canola oil, Vegetable oil
• Instead of Ditalini Pasta: Small shells, Elbow macaroni
• Instead of Kosher Salt: Table salt, Sea salt
• Instead of Crushed Red Pepper Flakes: Fresh chili, Paprika
• Instead of Parmesan Cheese: Pecorino Romano

Equipment Needed

• Large Stock Pot
• Cutting Board
• Chef's Knife
• Wooden Spoon
• Measuring Cups
• Measuring Spoons
• Grater
• Colander

Critical Steps — Do Not Skip

• Drain the beans without rinsing to retain starch for thickening
• Sauté the onion until soft but not browned
• Cook garlic on low heat to avoid burning
• Mash a portion of the beans during simmering for texture and thickness
• Cook the pasta directly in the broth so it absorbs flavor

Chef Tips from the Video

• Use high‑quality extra‑virgin olive oil for the best flavor.
• Reserve a small cup of the cooking liquid before adding pasta; you can use it to adjust seasoning later.
• A drizzle of olive oil and a generous sprinkle of Parmesan right before serving adds richness.

Troubleshooting

Storage

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

Freezer: Freeze in freezer‑safe bags or containers for up to 2 months.

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

Make-Ahead Tips

• The soup reheats beautifully; add a splash of hot water when reheating to loosen the broth.
• If you plan to store, consider cooking the pasta al dente and adding it just before serving to prevent it from becoming mushy.

Frequently Asked Questions