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30-Minute Pasta e Fagioli

30-Minute Pasta e Fagioli is packed with healthy veggies and beans, and comes together FAST on a busy weeknight.
Course Main Course
Cuisine Italian
Keyword 30-Minute Pasta e Fagioli
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8
Calories 359kcal

Ingredients

  • 2 medium carrot
  • 2 stalk celery
  • 1/2 medium onion
  • 28 ounce cannellini (white kidney) beans, canned
  • 2 clove garlic
  • 2 tablespoon olive oil
  • 1/2 teaspoon rosemary, fresh
  • 1/2 teaspoon oregano, dried
  • 32 ounce chicken broth, low-sodium
  • 28 ounce crushed tomatoes, canned
  • 1 cup macaroni pasta, dry
  • 2 tablespoon parsley, fresh
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 1/4 cup Parmesan cheese, grated

Instructions

  • Peel and finely chop carrots.  Finely chop celery and onion.  Rinse and drain beans and mince garlic.
  • Heat the oil in a large pot over medium heat, then add onions, carrots, and celery, and saute 5 minutes, until starting to soften.
  • Add the garlic, minced rosemary, and oregano, and saute one minute more.
  • Pour in the broth, tomatoes, and beans, then cover and simmer ten minutes.
  • Add macaroni noodles and simmer uncovered about 7 more minutes, until pasta is just cooked.
  • Stir in parsley, taste, and adjust salt and pepper as needed.
  • Serve hot with a sprinkle of cheese on top.

Nutrition

Calories: 359kcal | Carbohydrates: 56g | Protein: 20g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 490mg | Fiber: 13g | Sugar: 8g