Go Back
Print Recipe
5 from 1 vote

Pasta e Fagioli

A soup that translates to "pasta and beans", this classic Italian dish is filled with vegetables, cannellini beans and ditalini pasta.
Prep Time15 minutes
Cook Time1 hour
Course: Main Course
Cuisine: Italian
Keyword: easy recipes, italian, italian recipes, pasta e fagioli, pasta fagioli, soup season
Servings: 6

Ingredients

  • 2 15.5 oz cans cannellini beans
  • 8 oz dried ditalini pasta
  • 10 cups chicken stock
  • ½ yellow onion finely chopped
  • 2 carrots finely chopped
  • 2 celery stalks finely chopped
  • 5 garlic cloves finely chopped
  • ¼ cup white wine
  • 15 oz crushed tomatoes
  • 4 small tomatoes or 2 roma tomatoes, chopped
  • 1 parmesan rind
  • fresh herbs
  • 2 bay leaves
  • Pinch red pepper flakes
  • Pinch kosher salt
  • 2 tbs extra virgin olive oil

Instructions

  • Add olive oil and red pepper flakes to your pot. Let warm up then add soffritto (celery, carrot and onion) with a pinch of salt. Let cook until soft and then add garlic and cook 1 minute.
  • Add wine and cook down halfway, about 3-5 mins. Add crushed tomatoes, chopped tomatoes, chicken stock, bay leaves, basil, parsley and parm rind. Bring to a boil then down to a simmer and cook ~10 mins.
  • Add beans and simmer ~45 mins, then add pasta and cook ~10 mins or until al dente. Fish out the herbs and parm rind. Enjoy with some crusty bread.