Pasta e Fagioli
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.
A thick and comforting Italian pasta and white bean stew that fills you up for very little money.
Nutrition per serving
Ingredients
protein
base
produce
aromatics
liquid
seasoning
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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