Name: Pasta e Fagioli
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 cup small pasta, such as ditalini; 2 1/2 cups low-sodium vegetable broth; 1 can diced tomatoes; 1 tablespoon extra-virgin olive oil; 2 garlic cloves, minced; 1 small red onion, diced medium; 2 carrots, diced medium; 1 Parmesan rind , plus 1/4 cup shaved Parmesan for serving; 1 sprig oregano; 1 can cannellini beans, rinsed and drained; Coarse salt and ground pepper; 3 celery stalks, diced medium

Pasta e Fagioli

What ingredients do I need to make Pasta e Fagioli?

Can I use canned beans instead of dried beans?

What is the best pasta shape to use for Pasta e Fagioli?

How can I make Pasta e Fagioli thicker or thinner?

What is the best way to store leftover Pasta e Fagioli?

What are some common mistakes to avoid when making Pasta e Fagioli?

Can I make Pasta e Fagioli in advance for meal prep?

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

Milk

Wheat

Vegetarian

Pastas & Noodles

gram

penne pasta

Stocks & Broths

milliliter

Reduced Sodium Vegetable Broth

Canned Vegetables

diced tomatoes

Oils

extra virgin olive oil

Fresh Vegetables

garlic

red onion

carrot

Cheese

parmesan cheese rind

fresh oregano

Beans & Legumes

cannellini beans

Seasonings

Salt & Pepper

celery

Calories from Fat

Calories

Total monounsaturated fatty acids

Saturated Fat

Sodium

Minerals

Cholesterol

Vitamin A

Vitamins

Calcium

Choline

Zinc

Phosphorus

Magnesium

Water

Iodine

Iron

Carbohydrates

Total polyunsaturated fatty acids

Dietary Fiber

Sugar

Protein

Potassium

Vitamin C

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Beta-carotene

Dietary Folate Equivalents

Vitamin B6

Pantothenic acid (B5)

Selenium

Manganese

Copper

Lutein+zeaxanthin

Lycopene

Alpha-carotene

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