Pasta e Fagioli, affectionately known as “pasta fazool” in Italian-American communities, is a hearty and comforting dish rooted in Italian tradition. Translating to “pasta and beans,” this rustic recipe is a symbol of cucina povera, showcasing how simple, wholesome ingredients can come together to create a soul-satisfying meal.
Ingredients
Serves 4-6
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 can (14 oz) diced tomatoes
- 4 cups chicken or vegetable broth
- 1 can (15 oz) cannellini beans, rinsed and drained
- 1 can (15 oz) red kidney beans, rinsed and drained
- 1 cup ditalini pasta or small pasta shape
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese (plus more for serving)
- Fresh parsley or basil, chopped (for garnish)
- Instructions
- Sauté Vegetables
Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened. Add the garlic, oregano, basil, and red pepper flakes, and sauté for 1-2 minutes until fragrant. - Simmer the Broth
Stir in the diced tomatoes and their juices, followed by the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes to allow the flavors to meld. - Add the Beans
Stir in the cannellini beans and kidney beans. Simmer for another 5 minutes. - Cook the Pasta
Add the pasta to the pot and cook until al dente, following the package instructions. Stir frequently to prevent the pasta from sticking to the bottom. - Season and Finish
Taste and adjust seasoning with salt and pepper. Stir in the grated Parmesan cheese for added richness. - Serve
Ladle the Pasta e Fagioli into bowls and garnish with fresh parsley or basil. Serve with extra Parmesan cheese and crusty bread on the side.
- Sauté Vegetables
