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Two bowls of pasta e fagioli on a red checked table cloth, outdoor setting
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4 from 1 vote

Pasta e Fagioli

Italian pasta e fagioli. This traditional meal, which means 'pasta and beans' is hearty, flavoursome and uses just one pot.
Prep Time20 minutes
Cook Time30 minutes
Course: Main Course
Cuisine: Italian
Keyword: gluten free, italian, one pot, pasta e fagioli, plant based, Vegetarian
Servings: 4 people
Calories: 274kcal
Author: Sara Lake

Equipment

  • 1 French pan

Ingredients

  • 2 Cans Cannellini Beans, drained and rinsed (400 ml cans)
  • ½ Cup Small Pasta (e.g. farfalline or coquillettes)
  • 2 Large Carrots
  • 1 Large Onion
  • 3 Stalks Celery
  • 4 Cloves Garlic Minced
  • 4 Cups Liquid Stock
  • 1 Bottle Tomato Passata (680g per bottle)
  • 1 Handful Fresh Italian Parsley Finely Chopped
  • ½ tsp Salt

Optional

  • Shaved Parmesan for Serving

Instructions

  • Pre-heat the oven to 190°C (375°F)
  • Chop the onion, slice the celery into fine half-moons and chop the carrot into 1 cm cubes.
  • Transfer the onion, celery and carrot to the french pan and sprinkle with the salt. Cook on the stovetop in a good splash of oil on a medium heat for at least 10 minutes, stirring frequently. The onions should become translucent, a little browning is fine.
  • Add the garlic and cook for a further 30 seconds, then add the parsley, passata and stock. Stir to combine.
  • Add the beans and dry pasta, ensure the pasta is submerged in the liquid.
  • Let that bubble gently for five minutes, stirring to prevent sticking.
  • Lid the french pan and transfer to the hot oven for 30 minutes.
  • Check your dish, probing the pasta to ensure it is al dente, if not, return to the oven until it is.
  • Serve hot with some slivers of parmesan to take it over the top.

Notes

  • Don't be alarmed if it looks like a lot of liquid. The pasta will absorb most of it and the end result should be neither 'dry' nor 'soupy'. 
 
  • If you can't find the mini pasta varieties, use a larger pasta, but you may need to increase the oven time and add more stock if the dish starts to look dry. 
 
  • If you're a dairy eater, definitely try the parmesan on top. The combination of melty cheese and tomato is truly divine.
 
Instagrammers!  If you make this dish, please tag me: @nznutritionist

Nutrition

Calories: 274kcal | Carbohydrates: 54g | Protein: 15g | Fat: 6g | Polyunsaturated Fat: 0.42g | Monounsaturated Fat: 2.48g | Fiber: 11.48g | Iron: 3.5mg