Pasta Fagioli Recipe

Name: Pasta Fagioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons extra virgin olive oil; 3 garlic cloves, minced; 1 medium onion, diced; 1 (28 ounce) can crushed tomatoes; 1 (15 ounce) can cannellini beans, undrained; 1 teaspoon dried oregano; garlic powder; salt or pepper; crushed red pepper flakes (optional); 12 stick pepperoni, sliced medium; 1 lb ditalini, cooked firm (drain, reserve 1 cup of liquid)

Servings: persons

4 tablespoons extra virgin olive oil
3 garlic cloves, minced
1 medium onion, diced
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can cannellini beans, undrained
1 teaspoon dried oregano
garlic powder
salt or pepper
crushed red pepper flakes (optional)
12 stick pepperoni, sliced medium
1 lb ditalini, cooked firm (drain, reserve 1 cup of liquid)

1
Heat olive oil over medium heat.
2
Saute garlic & onion until transparent.
3
Add tomatoes,(then fill the can w/ water and add to the pot) salt, pepper & garlic powder.
4
Simmer for 15 minutes.
5
Add oregano and cannellini beans & pepperoni, simmer 10 more minutes.
6
Add cooked ditalini and the cup of reserved water, stir and let sit for 10 minutes.
7
serve w/ greated cheese and crushed red pepper flakes.

397

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 tablespoons extra virgin olive oil, 3 garlic cloves, minced, 1 medium onion, diced, 1 (28 ounce) can crushed tomatoes, and more.

Yes, Pasta Fagioli falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta Fagioli

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