Pasta Fagioli

Course: Entrees
Difficulty: Easy
Pulse Type: Beans
Specialty Diet: Gluten Free, Vegetarian
Occasion: Healthy Comfort Foods
Nutrition: 500 calories or less, 7g+ fiber, 7g+ protein
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6 serving


  • 2 tbsp olive oil
  • 1 small onion yellow; chopped
  • 1 medium carrot chopped
  • 1 stalk celery chopped
  • 3 cloves garlic minced
  • 2 bay leaf
  • 3 15 oz cans tomatoes diced
  • 2 14.5 oz cans vegetable broth
  • 2 15 oz cans white kidney (cannellini) beans rinsed and drained
  • 1 small parmesan cheese rind
  • 1 tsp thyme dried
  • 1 tsp basil dried
  • 1/2 tsp rosemary dried r
  • pinch red pepper flakes
  • 1 cup pasta ditalini or other small dry pasta (use gluten-free if desired)
  • 1/4 cup parsley flat-leaf; chopped

Optional Toppings for Serving:

  • parmesan cheese grated


  1. In a large pot, heat the olive oil over medium high heat. Add the onion, carrot, celery, and sauté until softened, about 5 minutes. Add the garlic and cook for an additional 2 minutes. Stir in the bay leaves.
  2. Add the tomatoes, vegetable broth, beans, and parmesan rind. Stir in the thyme, basil, rosemary, and crushed red pepper. Season with salt and black pepper. Let simmer on low for about 15 minutes.
  3. Stir in the pasta and turn up the heat to medium. Cook until pasta is tender, about 8-10 minutes. Stir in the parsley. Remove the bay leaves and parmesan rind.
  4. Ladle into bowls and serve with grated Parmesan cheese, if desired.