pasta e fagioli

This recipe is adapted from easy vegetarian: simple recipes for brunch, lunch, and dinner.

>>>The book says this serves 4, but I think it’s more like 6+.


  • 2 tablspoons olive oil
  • 1 small onion, choped
  • 2 garlic cloves, diced
  • 1 potato (I used a red potato), chopped into bite size pieces
  • 2 tomatoes, chopped into bite size pieces
  • 4 cups of vegetable broth & 1 cup of water (or 5 cups of vegetable broth)
  • 1 15.5 oz can any kind of navy/white beans (I used cannellini)*
  • 8oz of dried pasta shapes (orecchiette is traditional, but I couldn’t find them, so I used bowtie)
  • 2 pinches of hot red pepper flakes
  • A pinch of dried thyme
  • Sea salt and ground black pepper to taste
  • Freshly grated Parmesan cheese, to serve


1) Heat the oil in a large pot, then add the onion, garlic, and potato. Cook for 4-5 minutes, until softened and slightly golden.

2) Add the tomatoes and cook for 2-3 minutes.

3) Add the broth (4 cups, plus 1 cup water), beans, pasta, red pepper flakes, thyme, and salt and pepper.

4) Bring to a boil, then simmer for approximately 10 minutes, or until the pasta and potato are cooked.

Serve with Parmesan.

*Could use two cans, according to your taste!

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