Pasta e Fagioli
Silky pasta and creamy white beans in a tomato broth, ready in one pot before your water boils twice. Comfort in a bowl.
- Total time
- 12 min
- Servings
- 4
- Calories
- 298
- Protein
- 12g
comfortcozyitalianvegetarianbeanscreamytenderweeknight
Ingredients
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 can (14.5 oz) crushed tomatoes
- 1 can (15 oz) cannellini beans, drained and rinsed
- 2 cups vegetable broth
- 1 cup small pasta (ditalini or elbow)
Instructions
- 1
Heat oil in a large pot over medium-high. Add garlic and cook 30 seconds until fragrant.
- 2
Pour in crushed tomatoes, beans, and broth. Bring to a boil, then add pasta and stir.
- 3
Simmer for 8 minutes, stirring occasionally, until pasta is al dente and broth is creamy.
- 4
Season with salt and black pepper to taste. Serve hot with a drizzle of olive oil if desired.
Tools you’ll need
- large pot with lid
- wooden spoon
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