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One-Pot Pasta Fagiole

COOK TIME
30 mins
PREP TIME
10 mins
SERVINGS
4
RATE THIS RECIPE
(286)
One-pot pasta fagiole recipe
Casey Barber
COOK TIME
30 mins
PREP TIME
10 mins
SERVINGS
4
RATE THIS RECIPE
(286)

Ingredients

  • 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)
  • Chef notes

    Hearty cannellini beans and comforting pasta cook in a veggie-packed sauce to make this easy spin on the classic Italian dish.

    Preparation

    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.