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

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

Stocks & Broths

milliliter

vegetable broth

Pastas & Noodles

gram

dry pasta

Seasonings

Salt & Pepper

Fresh Vegetables

celery

garlic

Beans & Legumes

cannellini beans

red onion

carrot

Cheese

parmesan cheese

Canned Vegetables

diced tomato

fresh oregano

Oils

extra virgin olive oil

Iodine

Minerals

Calories from Fat

Calories

Total monounsaturated fatty acids

Saturated Fat

Vitamin A

Vitamins

Choline

Zinc

Phosphorus

Magnesium

Water

Sodium

Cholesterol

Protein

Potassium

Vitamin C

Iron

Calcium

Carbohydrates

Total polyunsaturated fatty acids

Dietary Fiber

Sugar

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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Instant Pot Pasta e Fagioli

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