Easy Pasta e Fagioli (Pasta & Beans)

Angela (Grammy) Derby


This is one of those recipes you can add chunks of ham, sausage, diced potatoes, and spice it to your own taste. Sometimes, I use crushed tomatoes instead of sauce, and it gives it a fresher tomato flavor. Whichever way you like it, I'm sure you'll enjoy it. Make it your own, friends, and have fun in the kitchen!

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1 Tbsp
olive oil, extra virgin
carrot, diced
celery stalk, diced
onion, thin-sliced and diced
1/2 tsp
garlic, chopped
2 8oz. can(s)
tomato sauce
1 c
1 (14 oz. can(s)
chicken or beef broth
salt and pepper to taste
1/2 Tbsp
dried parsley
1/2 tsp
dried basil
2 (15oz) can(s)
cannellini beans, rinsed and drained
1 1/2 c
d'italini pasta

Directions Step-By-Step

Heat olive oil in a saucepan over medium heat.
Saute carrot, celery and onion until soft. Add garlic and saute briefly. Stir in tomato sauce, water, chicken broth, parsley and basil; salt and pepper to taste; simmer for 20 minutes.
While that's simmering, bring a large pot of water to a boil; add D'Italini pasta and cook for 8 minutes or until al dente; drain.
Add beans to the sauce mixture and simmer for 10 minutes. Stir prepared pasta into the sauce and bean mixture. Garnish with some grated Parmesan cheese and fresh basil on top of each bowl. Oh yum...delicious!

About this Recipe

Course/Dish: Bean Soups
Main Ingredient: Pasta
Regional Style: Italian