Go Back
A steaming bowl of traditional Pasta e Fagioli with ditalini pasta and beans

Best way to grow a perfect Pasta e Fagioli dish

This recipe focuses on teaching you the best method for preparing a delicious Pasta e Fagioli dish, ensuring a perfect outcome every time. It emphasizes a structured approach to cooking this classic Italian comfort food.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 people
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup ditalini pasta
  • 15 ounce cannellini beans, rinsed and drained
  • 14.5 ounce crushed tomatoes
  • 4 cups chicken or vegetable broth
  • 1 cup diced carrots
  • 0.5 cup diced celery
  • 0.5 cup diced onion
  • 2 cloves minced garlic
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • salt to taste
  • black pepper to taste
  • 2 tablespoons fresh parsley, chopped
For Serving (Optional)
  • Parmesan cheese, grated for garnish

Equipment

  • large pot
  • Dutch oven (optional)
  • knife
  • cutting board
  • measuring cups
  • measuring spoons
  • ladle

Method
 

Preparation
  1. Heat olive oil in a large pot or Dutch oven over medium heat, then add diced carrots, celery, and onion and sauté until softened, about 5-7 minutes.
  2. Stir in minced garlic, oregano, and basil, cooking for another minute until fragrant.
  3. Add crushed tomatoes, cannellini beans, and chicken or vegetable broth to the pot; bring the mixture to a boil.
Cooking
  1. Reduce heat to a simmer, cover, and cook for 20 minutes to allow the flavors to meld.
  2. Stir in the ditalini pasta and continue to simmer, uncovered, for about 8-10 minutes, or until the pasta is al dente.
  3. Season with salt and pepper to taste, then stir in fresh chopped parsley just before serving.
Serving
  1. Ladle the hot Pasta e Fagioli into bowls, and if desired, garnish with grated Parmesan cheese.

Notes

For a richer flavor, consider using homemade broth. You can also adjust the consistency by adding more broth if you prefer a soupier dish. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, though the pasta may absorb more liquid over time.