Pasta e Fagioli (Pasta and Beans)


2 tablespoons olive oil
2, 15-ounce cannellini beans (or Great Northern beans), rinsed and drained
1 cup of low-sodium vegetable stock
3 cups water
2 small tomatoes, diced (you could also use about 1/4 cup of marinara sauce)
1/4 cup diced onion
2 garlic clove, minced
3/4 cup elbow macaroni (or any small pasta)
1/4 cup Parmesan cheese, grated
1 teaspoon hot pepper flakes
1/4 teaspoon salt
1 teaspoon black pepper
1 tablespoon fresh parsley (more for garnish if you’d like), torn into small pieces


In a large stock pan over medium-high heat, add the olive oil and the onion. Allow the onion to cook until it is tender (about 3 minutes). Add the tomato (or marinara sauce) and garlic and incorporate it into the mixture. Cook for just 1-2 minutes (be careful not to burn the garlic).
Add the vegetable stock, water, salt, pepper and red pepper flakes. Bring this to a boil and then add your pasta. Lower the heat and allow the pasta to cook until it’s about 3/4 of the way finished (still slightly firm).
Add your beans and allow the mixture to continue cooking until the pasta is fully cooked (about 10-15 minutes). Add the parsley toward the end of your cooking time. Taste and adjust the seasoning as needed.
Serve in individual bowls with extra parsley as garnish and sprinkle with the Parmesan cheese.


Pasta e fagioli is a simple, hearty soup-type dish made with pasta and beans. Some of you may know this dish from your Italian relatives, friends or local restaurants as “pasta fazool.” This dish is widely loved and has origins as "peasant food" in Italy because it was inexpensive to make and the ingredients were readily available. Pasta e fagioli will fill you up, warm you up and it makes a satisfying meal -- especially when it’s served with rustic Italian bread and a glass of wine. This is a vegetarian recipe, but many people add prosciutto or bacon to the dish for added flavor.

Other Names:

Pasta and Beans


6 Servings


Tuesday, January 24, 2012 - 6:51am


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