5 from 7 votes
Pasta e Fagioli is a perfectly warm, comforting, and cost efficient recipe that has a wonderful combination of deliciously simple and filling ingredients such as San Marzano tomatoes, cannellini beans, celery, pasta, minced garlic, among other fragrant spices to make a perfect meatless meal on a cold Fall evening.
Pasta e Fagioli
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 
Pasta e Fagioli is a perfectly warm, comforting, and cost efficient recipe that has a wonderful combination of deliciously simple and filling ingredients such as San Marzano tomatoes, cannellini beans, celery, pasta, minced garlic, among other fragrant spices 
Course: Soup
Cuisine: Italian
Keyword: Italian Soup, Pasta e Fagioli
Servings: 6 People
Author: hmccallum
Ingredients
  • 2-3 Tablespoons Olive Oil
  • 2 Stalks Celery, thinly sliced
  • 1 Large Carrot, diced
  • 6 Cloves Garlic, minced
  • 16 Ounces Vegetable Broth
  • 24- Ounces Organic San Marzano Tomato Sauce
  • 3-15- Ounce Cans Organic Cannellini beans, drained and rinsed
  • 1/4 Cup Chopped Italian Parsley
  • 1/8 Teaspoon Cayenne Pepper
  • Kosher Salt, to own taste
  • 6 Basil Leaves, torn
  • 3 Cups Cooked Ditalini or Small Pasta, cooked al dente
  • Romano Cheese, to serve
Instructions
  1. In a Dutch Oven heat 2 tablespoons of olive oil on medium heat, place thinly sliced celery and the diced carrot in the Dutch Oven, sauté for about 2-3 minutes, add razor-thin sliced garlic, cook another minute careful not to burn the garlic.
  2. Add 16 ounces of vegetable stock or water to Dutch Oven, 24 ounces of organic San Marzano tomato sauce, drained and rinsed cannellini beans, chopped Italian parsley, torn basil, cayenne pepper, and kosher salt, and pepper to taste.
  3. Simmer about 35 minutes, stirring occasionally. Add 3 cups of Ditalini pasta or small pasta shells to Dutch Oven and simmer about 4-5 minutes longer. Ladle Pasta e Fagioli in bowls and top with Romano cheese if desired.
Recipe Notes

Recipe courtesy of Tricia S. Yarusso and the Yarusso family, photo and food styling by Heidy L. McCallum