White Bean Pasta E Fagioli Recipe

Name: White Bean Pasta E Fagioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 2 carrots, peeled and chopped; 2 celery ribs, peeled and chopped; 1 small red onion, peeled and chopped; 2 garlic cloves, peeled and minced; 6 cups chicken broth (plus extra for re-wetting leftovers); 2 (15 ounce) cans cannellini beans, drained and rinsed (or 3 cups cooked cannellini beans); salt and pepper, to taste; 1/4 cup Italian parsley, chopped; 1 teaspoon dried oregano; 3 -4 tomatoes, chopped (I used canned whole tomatoes); 2 cups ditalini (or any other small pasta like macaroni or shells); 2/3 cup parmesan cheese, grated (plus extra for finishing); 4 -6 pieces baguette, split, toasted and buttered

Servings: persons

2 tablespoons extra virgin olive oil
2 carrots, peeled and chopped
2 celery ribs, peeled and chopped
1 small red onion, peeled and chopped
2 garlic cloves, peeled and minced
6 cups chicken broth (plus extra for re-wetting leftovers)
2 (15 ounce) cans cannellini beans, drained and rinsed (or 3 cups cooked cannellini beans)
salt and pepper, to taste
1/4 cup Italian parsley, chopped
1 teaspoon dried oregano
3 -4 tomatoes, chopped (I used canned whole tomatoes)
2 cups ditalini (or any other small pasta like macaroni or shells)
2/3 cup parmesan cheese, grated (plus extra for finishing)
4 -6 pieces baguette, split, toasted and buttered

1
Heat the olive oil in a large soup pot, and cook the onion, celery, carrot, and garlic until soft and fragrant (about 15-20 minutes).
2
Add four cups of the broth and the beans to the pot and cook for 10 minutes over med-high heat.
3
Season with salt and pepper, oregano, and half of the parsley. Be careful with the salt, as salty Parmesan cheese will be added later.
4
Cut the tomatoes in half, squeeze out the juice and seeds, chop the tomatoes into a small dice, and add to the pot. Add the pasta and cook until pasta is tender (about 10-15 minutes - check package instructions).
5
Add the remaining two cups broth, the Parmesan cheese, and the remaining parsley. Heat for two minutes, mixing well.
6
Place toasted baguette pieces in four to six low bowls (the amount of bowls/servings depends on appetites), and ladle the soup over the bread. Sprinkle on some additional Parmesan and serve.

1644

kcal

Calories

108

Fat

Carbs

129

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 2 carrots, peeled and chopped, 2 celery ribs, peeled and chopped, 1 small red onion, peeled and chopped, and more.

Yes, White Bean Pasta E 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.

That's it — enjoy your meal!

White Bean Pasta E Fagioli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions