How to Make the Perfect Pasta e Fagioli
Italian · Easy · 35 min · 5 servings
This rustic Italian pasta and bean stew is thick, hearty, and incredibly comforting on a cold evening. It is one of the oldest budget meals in Italian cooking and proves that simple ingredients can create something truly extraordinary.
Why this recipe works
This Pasta e Fagioli recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 35 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 310 calories with 13g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 1 can cannellini beans drained and rinsed
- 1.5 cups ditalini pasta or small elbow pasta
- 1 can crushed tomatoes
- 3 cloves garlic minced
- 3.5 cups low sodium vegetable broth
- 1 tsp dried rosemary
Step by step instructions
Step 1: Build the Base
In a large pot over medium heat, add a drizzle of oil and saute the minced garlic for about 90 seconds until golden and fragrant. Be careful not to burn the garlic as it will turn bitter.
Step 2: Add Tomatoes and Beans
Pour the crushed tomatoes and vegetable broth into the pot and stir to combine with the garlic. Add half of the cannellini beans and the dried rosemary. Mash the other half of the beans with a fork and stir them in to create a creamy thick base.
Step 3: Cook the Pasta
Bring the soup to a boil over high heat, then add the dry pasta directly to the pot. Stir frequently and cook for 10 to 12 minutes until the pasta is tender. The pasta will absorb liquid so add extra broth or water if needed.
Step 4: Adjust and Serve
Taste the stew and season with salt and black pepper. Let the stew rest off the heat for two minutes to thicken further. Serve in deep bowls with a drizzle of olive oil on top if desired.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- cannellini beans → great northern beans or chickpeas
- ditalini pasta → any small short pasta such as orzo or small shells
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Letting the stew sit too long after cooking which causes the pasta to absorb all the liquid and become overly thick
- Skipping the step of mashing some beans which is what gives the stew its signature creamy texture
Nutrition facts
Per serving: 310 calories, 13g protein, 52g carbs, 4g fat, 10g fiber.
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