Pasta e Fagioli

Prep Time:
20 mins
Total Time:
45 mins

Our version of pasta and cannellini beans is thick, like a stew. To thin it, use a little extra broth.


  • 1 tablespoon extra-virgin olive oil

  • 3 celery stalks, diced medium

  • 2 carrots, diced medium

  • 1 small red onion, diced medium

  • 2 garlic cloves, minced

  • Coarse salt and ground pepper

  • 1 sprig oregano

  • 1 can (28 ounces) diced tomatoes

  • 2 ½ cups low-sodium vegetable broth

  • 1 Parmesan rind (optional), plus ¼ cup shaved Parmesan for serving

  • 1 cup small pasta, such as ditalini

  • 1 can (15.5 ounces) cannellini beans, rinsed and drained


  1. In a medium heavy pot, heat oil over medium. Add celery, carrots, onion, and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables are soft, 9 minutes. Add oregano, tomatoes, broth, and Parmesan rind (if using). Increase heat to high and simmer rapidly until liquid thickens slightly, 5 minutes. Add pasta and cook, partially covered, until tender, 10 to 15 minutes. Add beans and cook until warmed through, about 3 minutes. To serve, remove rind and sprinkle with shaved Parmesan.

Related Articles