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One-Pot Pasta Fagiole
One-pot pasta fagiole recipe
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Cook time:
Prep time:


    • 2 tablespoons olive oil
    • 1 small yellow onion, minced
    • 1 large celery stalk, diced
    • 1 small carrot, diced
    • 1 large garlic clove, minced
    • 1 teaspoon minced fresh sage or 1/4 teaspoon dried sage
    • 1/4 teaspoon salt + more to taste
    • 2 cups chicken broth or vegetable broth
    • 1/4 pound (about 1 cup) small pasta like shells, elbows, or ditalini
    • 1 15-ounce can cannellini beans, drained
    • 1 cup (8 ounces) tomato puree or crushed tomatoes
    • 1 tablespoon minced fresh parsley
    • Black pepper, for serving (optional)
    • Grated Parmesan cheese, for serving (optional)


Heat the olive oil in a large, deep skillet over medium-low heat. Stir in the onion, celery, carrots. garlic, sage, and 1/4 teaspoon salt. Cook for about 10 minutes until the onions are translucent and the carrots are tender. Increase the heat to medium and add the chicken or vegetable broth. Cover the pot and bring to a simmer. Stir in the pasta. Re-cover the pot and cook, stirring occasionally, for 8-10 minutes until the pasta is tender—timing will vary based on the type of pasta you're using. Stir in the cannellini beans, crushed tomatoes and parsley and cook for a few minutes more, just until the beans are warmed through. Taste to add more salt if needed and black pepper if desired. Serve with grated Parmesan cheese, if desired.