Pasta e Fagioli

  • Level: Easy
  • Total: 1 hr
  • Prep: 15 min
  • Cook: 45 min
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1 tablespoon olive oil

1 onion, chopped

2 cloves garlic, finely chopped

1 stalk celery, chopped

1 carrot, peeled and chopped

1 tablespoon dried basil

2 teaspoons dried oregano

Dash of red pepper flakes

1 1/2 cups chopped whole tomatoes, with juices

3 cups low-sodium chicken stock, or vegetable stock

1 can northern white beans, drained and rinsed

1 cup tiny pasta shells (ditalini)

2 tablespoons fresh chopped parsley

Freshly grated Parmesan and black pepper for garnish


  1. In a large heavy pot, heat olive oil over medium high heat. Stir in onion and cook for 2 minutes. Stir in garlic, celery, and carrots and cook for 3 minutes. Add dried basil, oregano, and red pepper flakes and toss to coat. Stir in tomatoes and stock and bring to a boil. Reduce heat and simmer for 30 minutes. If necessary add an additional cup of stock or water and stir in beans and tiny pasta. Simmer for 6-8 minutes or until pasta is tender. Stir in parsley and serve hot with grated Parmesan and ground black pepper.
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