Pasta e Fagioli

A staple. Something that every Italian family has enjoyed at one point or another. Incredibly hearty, but also naturally vegan. This recipe is quick and easy and will leave the whole family with full bellies!

Pasta e fagioli is a delicious and easy dinner. As the base of many dishes, the carrots, celery, and onion cook down to add so much flavor. Two cloves of garlic gives this dish a zesty kick, but feel free to add just one, or even three if you prefer!

When adding the tomato paste, it is essential that you allow it to really cook and caramelize. I don’t mean just slightly either. Really let the tomato paste almost look like it is browning. Tomato paste has an acidity to it naturally. Caramelizing it allows the flavors to deepen and to fully do its job. The blend of seasonings are also traditional for Italian dishes.

I made this dish recently decided to revamp it. John mentioned how it brought him back. He great up having pasta e fagioli made by his Italian Nonna. It was John who actually let me in on the trick to top it with fresh parmesan and some cracks of black pepper. Who doesn’t love more cheese?

The best part of this dish is that it can be made relatively quickly and I frequently make it on weeknights. The trick is to cook the soup and pasta separately, this makes it super easy to have leftovers! Give this dish a try and sound off in the comments if this was a favorite in your family!

Pasta e Fagioli

A staple. Something that every Italian family has enjoyed at one point or another. Incredibly hearty, but also naturally vegan – my favorite meals! This recipe is quick and easy and will leave the whole family with full bellies!

Print Recipe Share on Facebook Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Ingredients

  

• 1 tbsp olive oil
• 2 stalks celery
• 2 large carrots
• 1 yellow onion diced
• 2 cloves garlic minced
• 1 tbsp tomato paste
• 1 can crushed tomatoes
• 2 bay leaves
• 1 tsp dried basil, dried thyme, oregano, salt, pepper
• 1 can red kidney beans drained
• 1 can white beans drained
• 4-6 cups vegetable broth depending on thickness of soup you prefer
• 4 – 6 oz ditali/ditalini pasta

Instructions

 

• Begin by prepping veg. Cut celery, carrots, and onion into bite size pieces. Cook pasta according to pasta. Drain and set aside.
• In a heavy bottom pot over medium heat, add olive oil. Begin cooking veggies (onion, carrot, celery) for 4-5 minutes or until they begin to soften.

  Add garlic. Cook an additional minute or so.
• Add tomato paste, cooking until the paste begins to caramelize, 3-4 minutes.

  Add seasonings, bay leaves, beans, crushed tomatoes, and broth.
• Bring to a boil, reduce to allow to simmer for 15 minutes. Serve over a spoonful of pasta.

  Top with a sprinkle of parmesan and a couple cracks of black pepper.