Pasta e Fagioli
- Serves
- 3 servings
- Prep
- 10 min
- Cook
- 25 min
- Cost
- $11.00
- Nutrition
- 390 cal · 16g protein
- one-pot
- meatless
- comfort-food
- budget
🍳 1 pan · Picky-eater safe bet: plain noodles · kept by 2 families
Pasta e Fagioli is a Italian weeknight dinner that serves 3 and is on the table in about 35 minutes, for around $11 in groceries. You'll need 1 pan, and the 13 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain noodles works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Simple green salad (5 min)
Contains: Dairy · Gluten— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 5–6 quart Dutch ovenDon't have one? Amazon →
- 3-quart saucepan with lidDon't have one? Amazon →
- LadleDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- Potato masherDon't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1/4 tsp black pepper
- 1 pinch dried Italian herbs
- 8 oz ditalini pasta
- 2 cans cannellini beans (15 oz)
- 1 can diced tomatoes
- 6 cups unsalted vegetable broth
- 1 count yellow onion
- 2 count carrots
- 2 stalks celery
- 3 cloves garlic
- 2 tbsp olive oil
- ½ cup parmesan cheese
- 1/2 tsp salt
Steps
- Heat the olive oil in a large pot over medium heat and cook the diced onion, carrots, and celery for 7 minutes until softened; add garlic for 30 seconds.
- Add the broth, diced tomatoes, and drained beans; mash about a cup of the beans against the pot to thicken the soup.
- Bring to a boil, stir in the ditalini, and simmer 10 minutes, stirring often, until the pasta is tender.
- Season with pepper and a pinch of dried Italian herbs if you have them.
- Ladle into bowls and top with parmesan. The soup thickens as it sits; thin leftovers with a splash of broth. Reheat stored soup to 165 F before serving.
On the side: Simple green salad (5 min)
1 bag bagged salad greens, 1 bottle salad dressing
- Put the greens in a bowl and toss with dressing just before serving.
Nutrition per serving
- Protein
- 16 g
- Carbohydrates
- 48 g
- Fiber
- 9 g
- Sugar
- 5 g
- Fat
- 14 g
- Saturated fat
- 4 g
- Sodium
- 1,160 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop