Pasta e Fagioli

Pasta e fagioli, meaning “pasta and beans”, is a traditional Italian dish. The simplicity of the recipe produces amazing flavours and a warmth that is memorable. I use Macaroni in this dish but any small pasta will work. This is a superb recipe to use all of the leftover pasta bits most people have in their larders.  This is a recipe that is ideal to be served with Fresh Bread or Garlic Bread to soak up the juice. Whilst I serve this as a main dish, it is ideal as a picnic item. Just store in a thermos and serve the Pasta e Fagioli when needed.

Pasta e Fagioli

One of those dishes that is so full of flavour yet so easy to cook.

4.70 from 70 votes

Print Facebook Pinterest Twitter Add to CollectionCollections

Course: Main Dish

Cuisine: Italian

Keyword: Cheese, Macaroni, Parmesan, Pasta, Pasta e Fagioli, Vegetables, Vegetarian

Prep Time: 5 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 55 minutes minutes

Servings: 6 people

Calories: 347kcal

Cook ModePrevent your screen from going dark

Ingredients

 

MetricImperial

• ▢ 2 cups macaroni
• ▢ 1/4 cup olive oil
• ▢ 1 medium onion chopped
• ▢ 2 large carrots sliced
• ▢ 2 ribs celery thinly sliced
• ▢ 3 cloves garlic finely chopped
• ▢ 8 oz green beans trim/slice
• ▢ 1 cup lima beans
• ▢ 18 oz white kidney beans rinse/drain
• ▢ 4 tbsp parsley chopped
• ▢ salt to taste
• ▢ Parmesan grated
• ▢ ground pepper to taste

Instructions

• Cook the pasta in boiling water for 5 minutes (underdone) and drain in a colander set over a large bowl.
  2 cups macaroni
• Reserve 3 cups (750 ml) of the cooking liquid.
• Heat the oil in a large pot over moderate heat and sauté the onion, carrot, and celery for 5 minutes, until tender but not brown.
  1/4 cup olive oil, 1 medium onion, 2 large carrots, 2 ribs celery
• Add the garlic and sauté an additional 2 minutes.
  3 cloves garlic
• Add the reserved pasta cooking water, green beans, and lima beans.
  8 oz green beans, 1 cup lima beans
• Simmer covered over low heat for 15 minutes.
• Add the reserved pasta, kidney beans, parsley, salt, and pepper.
  18 oz white kidney beans, 4 tbsp parsley, salt, ground pepper
• Cover and cook an additional 5 to 10 minutes, until the pasta is al dente and has absorbed enough liquid to make the soup very thick.
• Garnish with Parmesan cheese.
  Parmesan

Nutrition

Calories: 347kcal | Carbohydrates: 48g | Protein: 14g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 296mg | Potassium: 359mg | Fiber: 9g | Sugar: 2g