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My italian pasta fagioli recipe in a bowl.

Pasta e Fagioli (One Pot, Creamy) Italian Pasta Fagioli Recipe

Allie Hagerty
A cozy, one pot italian pasta fagioli recipe with creamy cannellini beans, al dente pasta, and a flavorful tomato broth. We bloom tomato paste with garlic, build a soffritto, deglaze with a splash of white wine, then simmer passata, chicken stock, and a parmesan rind for layers of flavor. Silky, hearty, and weeknight easy.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course, Pasta, Soup
Servings 6 servings

Equipment

  • Large heavy pot
  • wooden spoon
  • Measuring cups & spoons
  • ladle

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large yellow onion finely diced
  • 2 small carrots finely diced
  • 2 small celery ribs finely diced
  • 1 tablespoon + 2 teaspoons kosher salt
  • 8 garlic cloves minced
  • 4 tablespoons tomato paste
  • ½ cup dry white wine
  • 1 tablespoon Italian seasoning blend
  • 12 ounces passata
  • 7 cups low-sodium chicken stock plus up to 1 cup more hot stock as needed
  • 1 Parmesan rind
  • 2 15 oz cans cannellini beans, drained and rinsed
  • 1 pound orecchiette pasta
  • 2 to 3 teaspoons freshly ground black pepper divided
  • Parmigiano Reggiano grated for serving)

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery with a light sprinkle of salt. Cook, stirring occasionally, until very soft and lightly golden, 8 to 10 minutes.
  • Stir in the garlic, a pinch of black pepper, and the tomato paste. Cook, stirring, until the paste darkens and smells sweet, about 2 minutes.
  • Pour in the white wine. Simmer, scraping up any browned bits, until the wine is mostly reduced, 1 to 2 minutes.
  • Add the Italian seasoning and passata. Stir in the chicken stock, Parmesan rind, and the beans. Bring to a gentle simmer and cook uncovered, stirring occasionally, 10 to 15 minutes. Season lightly with some of the salt.
  • Taste check: it should be flavorful but just shy of perfectly salted. The pasta will dilute it slightly.
  • Remove the Parmesan rind. Add the orecchiette. Simmer at a lively bubble, stirring often so the pasta cooks evenly and does not stick, until al dente, 8 to 12 minutes. If the pot gets too thick, add a splash of hot stock to loosen.
  • Turn off the heat. Taste and adjust with the remaining salt and black pepper until bright and savory. Let the pot rest a few minutes to thicken to a creamy, scoopable texture.
  • Ladle into bowls and top with freshly grated parmigiano reggiano and a drizzle of olive oil. Serve with bread if you like.

Notes

Expert Tips From My Kitchen
  • Bloom the tomato paste with the garlic on medium heat until it turns brick red and smells sweet. That 2-minute step builds the flavorful tomato broth you want.
  • Season in stages and taste at three points: after the base simmers, when the pasta is al dente, and right before serving. Add black pepper and a pinch of red pepper flakes at the end to wake it up.
  • Nail the texture: keep a little hot chicken stock on standby to loosen if it gets too thick, or mash a scoop of beans in the pot for extra creaminess. Let it rest 3 to 5 minutes off heat so the pasta settles into a silky, scoopable finish.

Nutrition Facts

Calories: 479kcalCarbohydrates: 82gProtein: 21gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 342mgPotassium: 830mgFiber: 8gSugar: 7gVitamin A: 467IUVitamin C: 11mgCalcium: 110mgIron: 5mg
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