Boil Cheese Europe Italian Pasta Vegetables

Pasta e Fagioli

Pasta Fagioli -
Written by Guest User

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 when needed.

Pasta Fagioli -

Pasta e Fagioli

One of those dishes that is so full of flavour yet so easy to cook.
4.70 from 70 votes
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Course: Main Dish
Cuisine: Italian
Keyword: Pasta, Vegetarian
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Servings: 6 people
Calories: 347kcal



  • Cook the pasta in boiling water for 5 minutes (underdone) and drain in a colander set over a large bowl.
  • 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.
  • Add the garlic and sauté an additional 2 minutes.
  • Add the reserved pasta cooking water, green beans, and lima beans.
  • Simmer covered over low heat for 15 minutes.
  • Add the reserved pasta, kidney beans, parsley, salt, and 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.


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