Pasta e Fagioli

A favorite growing up. This simple, delicious, quick and satisfying Pasta e Fagioli recipe was on rotation at least once a week, or every other week, in our house.

Serves 4

Ingredients:

1 c. carrot, peeled and diced

1 c. onion, peeled and diced

½ c. celery, diced

2 garlic cloves, peeled and minced

1 15 oz can cannellini beans, rinsed and drained

15-16 oz, low sodium chicken broth, or no salt added chicken stock

1-½-2 oz. whole wheat pasta, any small shape will work here

salt and pepper to taste

Method:

Spray the bottom of a five quart pot or dutch oven, with nonstick cooking spray, or drizzle a tsp of oil into the bottom of the pot or dutch oven, and place on the stovetop over medium heat.

When warm and glistening, add carrots, onion, celery, garlic, salt and pepper to taste, and cook until onions are translucent and tender, stirring occasionally. 

Stir in the beans and broth, and bring to a boil. 

Reduce heat to medium-low and simmer for 10-12 minutes. 

Meanwhile, cook the pasta to al dente, following the manufacturer’s directions. We like to do this separately in our house(for freezing leftovers), however, you could also cook the pasta right in the soup to save time on washing another pot. 

To serve: evenly distribute pasta, into bowls, and ladle soup over the top. Garnish with parsley, and top with grated cheese if you like. 

Any leftovers may be stored in your fridge for 3-4 days, or you may freeze the soup without the pasta, to use whenever you want.*

*We find the pasta gets mushy if frozen and reheated, however, you may freeze with the pasta too, if you like. We just like our pasta to be al dente, as a preference in our house!

Did you make this recipe?

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