Pasta e Fagioli

why make this recipe

Pasta and Beans is a comforting and hearty Italian dish that combines the goodness of pasta and beans. It is not just filling; it also packs a punch of flavor, making it a great meal for any day. This recipe is budget-friendly and perfect for those who want something healthy and delicious. Whether you are cooking for yourself or sharing with family, this dish will surely please everyone at the table.

how to make Pasta and Beans

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 medium onion (finely chopped)
• 1 large carrot (finely chopped)
• 1 stalk celery (finely chopped)
• 2 cloves garlic (grated)
• 3 leaves sage (chopped)
• 1 sprig rosemary
• 2 bay leaves
• 3 tablespoons tomato paste
• 2 cans (15 ounces each) beans (kidney, pinto, or borlotti beans, or 3 cups cooked beans)
• 5 cups vegetable broth (or more for a thinner soup)
• 1 can (15 ounces) crushed tomatoes
• 1½ cup ditalini pasta (or another short pasta)
• 1 teaspoon salt (or more to taste)
• 2 twists black pepper (+ ¼ teaspoon red pepper flakes)

Directions

1. Heat 2 tablespoons of extra virgin olive oil in a large skillet or Dutch oven.
2. Add the chopped onion, carrot, and celery. Fry them for about 3 minutes.
3. Stir in the grated garlic, chopped sage, rosemary, bay leaves, and tomato paste. Cook for another 2 minutes while stirring.
4. Add the drained and rinsed beans, vegetable broth, crushed tomatoes, salt, and black pepper. Let it simmer on medium heat for around 15 minutes. If you like, you can blend some of the beans with an immersion blender for a creamier texture.
5. Now, stir in the ditalini pasta and let it simmer for another 10 to 12 minutes, or until the pasta is al dente. If you prefer a thinner soup, feel free to add more broth.
6. Serve your Pasta and Beans in bowls with a drizzle of extra virgin olive oil. A sprinkle of grated parmesan cheese on top is optional.

how to serve Pasta and Beans

Pasta and Beans can be served as a main dish or a hearty side. You can present it in a bowl and enjoy it hot. A sprinkle of fresh herbs or grated cheese adds an extra touch. This dish pairs nicely with crusty bread or a light salad, making it a complete meal.

how to store Pasta and Beans

To store leftover Pasta and Beans, let it cool completely before transferring it to an airtight container. You can keep it in the fridge for up to 3 days. If you want to store it longer, consider freezing it. It can last in the freezer for about 2 months. Just remember to thaw it in the fridge overnight before reheating.

tips to make Pasta and Beans

• Feel free to use any type of beans you like or have on hand.
• If you want a spicier dish, add extra red pepper flakes.
• For added nutrition, toss in some leafy greens like spinach or kale near the end of cooking.
• Adjust the consistency to your liking by adding more or less broth.

variation

You can customize this recipe by adding different vegetables such as zucchini, bell peppers, or spinach. You can also swap out the pasta for whole grain or gluten-free alternatives to fit your dietary needs.

FAQs

1. Can I use canned beans?
Yes, using canned beans is a great shortcut. Just make sure to drain and rinse them before adding them to your dish.

2. What can I serve with Pasta and Beans?
It goes well with crusty bread, a green salad, or even some garlic bread.

3. Is Pasta and Beans healthy?
Yes, it is a healthy option! It is packed with protein, fiber, and nutrients, making it a balanced meal choice.

Pasta and Beans

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• Author: ikramnihad
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A comforting and hearty Italian dish combining pasta and beans, perfect for a healthy and budget-friendly meal.

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Ingredients

Scale 1x2x3x

• 2 tablespoons extra virgin olive oil
• 1 medium onion (finely chopped)
• 1 large carrot (finely chopped)
• 1 stalk celery (finely chopped)
• 2 cloves garlic (grated)
• 3 leaves sage (chopped)
• 1 sprig rosemary
• 2 bay leaves
• 3 tablespoons tomato paste
• 2 cans (15 ounces each) beans (kidney, pinto, or borlotti beans, or 3 cups cooked beans)
• 5 cups vegetable broth (or more for a thinner soup)
• 1 can (15 ounces) crushed tomatoes
• 1½ cup ditalini pasta (or another short pasta)
• 1 teaspoon salt (or more to taste)
• 2 twists black pepper (+ ¼ teaspoon red pepper flakes)

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Instructions

1. Heat 2 tablespoons of extra virgin olive oil in a large skillet or Dutch oven.
2. Add the chopped onion, carrot, and celery. Fry them for about 3 minutes.
3. Stir in the grated garlic, chopped sage, rosemary, bay leaves, and tomato paste. Cook for another 2 minutes while stirring.
4. Add the drained and rinsed beans, vegetable broth, crushed tomatoes, salt, and black pepper. Let it simmer on medium heat for around 15 minutes.
5. If desired, blend some of the beans with an immersion blender for a creamier texture.
6. Stir in the ditalini pasta and let it simmer for another 10 to 12 minutes, or until the pasta is al dente.
7. If you prefer a thinner soup, feel free to add more broth.
8. Serve in bowls with a drizzle of extra virgin olive oil and a sprinkle of grated parmesan cheese, if desired.

Notes

This dish can be served as a main dish or a hearty side, paired well with crusty bread or a light salad. Store leftovers in an airtight container for up to 3 days in the fridge or freeze for about 2 months.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 0mg

Keywords: Pasta, Beans, Italian, Vegetarian, Comfort Food, Healthy