One-Pot Pasta e Fagioli: Hearty Italian Comfort

Hearty Italian comfort in one pot: tender beans, small pasta, aromatics, and a rich tomato broth.

This pasta e fagioli recipe is the kind of dinner that warms the whole house. Beans make it hearty, small pasta makes it satisfying, and a simple tomato-broth base brings everything together. It’s budget-friendly, naturally filling, and tastes even better the next day.

Why You’ll Love This Dish

• One-pot comfort, weeknight-friendly
• Protein + fiber from beans
• Easy to make vegetarian (swap one ingredient)
• Perfect for meal prep and leftovers

Kitchen Tools

Large pot/Dutch oven, knife + board, wooden spoon, measuring cups/spoons.

Ingredients (Serves 6)

Base

• 2 tbsp olive oil
• 1 small onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried thyme (optional)
• 1/2 tsp chili flakes (optional)

Soup

• 6 cups chicken stock or vegetable stock
• 1 can (14–15 oz) diced tomatoes
• 2 cans (14–15 oz each) cannellini beans, drained and rinsed
• 1 cup small pasta (ditalini, small shells, or elbow)
• 1 tsp salt (start here, adjust to taste)
• 1/2 tsp black pepper

Optional (more traditional depth)

• 3–4 oz pancetta or bacon, diced (add before the onion)

Finish

• 2 cups chopped spinach or kale (optional)
• 1–2 tbsp lemon juice (optional, brightens)
• Grated Parmesan, to serve
• Chopped parsley, to serve

Instructions

1. Build flavor: Heat olive oil in a pot over medium. (If using pancetta/bacon, cook first until lightly crisp, then continue.) Add onion, carrot, and celery. Cook 6–8 minutes until softened.
2. Aromatics: Add garlic, oregano, thyme, and chili flakes. Stir 30 seconds. Add tomato paste and cook 1 minute to deepen flavor.
3. Simmer: Add stock and diced tomatoes. Bring to a gentle boil.
4. Add beans: Stir in beans. For a creamier texture, mash about 1 cup of beans against the side of the pot. Simmer 10 minutes.
5. Cook pasta: Add pasta and simmer 8–10 minutes until al dente (stir so it doesn’t stick).
6. Finish: Stir in spinach/kale (if using) until wilted. Taste and adjust salt/pepper. Add lemon juice if you want brightness.
7. Serve: Bowl it up and top with Parmesan and parsley.

Pro Tips & Substitutions

• Keep pasta perfect: If meal-prepping, cook pasta separately and add per bowl (prevents swelling).
• Vegetarian: Use vegetable stock and skip pancetta.
• Thicker soup: Mash more beans or simmer 5 minutes longer uncovered.
• More “restaurant” flavor: Add a Parmesan rind while simmering (remove before serving).

Storage & Reheating

• Fridge: 4 days.
• Freezer: 2 months (best if pasta is stored separately).
• Reheat gently with a splash of stock/water to loosen.

Serving Suggestions

• Crusty bread, garlic bread, or a simple salad.
• A drizzle of olive oil and extra Parmesan on top makes it feel special.

Nutritional Information (per serving, approx.)

• Calories: 390 kcal
• Protein: 16g
• Carbohydrates: 52g
• Fat: 12g
• Sodium: 820mg
  (Varies with stock, pancetta, and Parmesan.)

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