Description
30-Minute One-Pot Pasta e Fagioli is a comforting Italian dish that brings together tender pasta and creamy cannellini beans in a savory tomato broth. This quick and easy recipe is ideal for busy weeknights, ready in just 30 minutes with minimal cleanup. Each bowl is packed with rich flavors and wholesome ingredients, making it a delightful meal for the whole family.
Ingredients
Scale
- 1 cup ditalini pasta
- 1 can (15 oz) cannellini beans, rinsed and drained
- 1 medium carrot, diced
- 1 stalk celery, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes (preferably fire-roasted)
- 4 cups low-sodium vegetable broth
- 2 tsp Italian seasoning
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare your ingredients by chopping the carrot and celery; mince the garlic.
- In a large pot over medium heat, add olive oil. Sauté the carrot and celery with a pinch of salt for about five minutes until softened.
- Add minced garlic and cook for an additional minute until fragrant.
- Stir in the diced tomatoes (with juice), vegetable broth, Italian seasoning, cannellini beans, and ditalini pasta. Mix well.
- Bring to a boil, then reduce heat to simmer for about ten minutes or until the pasta is al dente.
- Serve hot, garnished with grated Parmesan cheese if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: One-Pot Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg