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March 2024

Pasta e Fagioli / Pasta and Beans

Recipe provided by Michelle R. "Healthy, filling and absolutely delicious."


  • 1¼ cups dried Borlotti beans* (soaked 8-12 hours in a bowl of water drained and rinsed)
  • 2 tablespoons olive oil
  • 1 clove garlic (minced)
  • ½-1 medium onion chopped
  • 1 medium celery stalk chopped
  • 2 medium carrots chopped
  • 4 cups vegetable broth**
  • ¾ teaspoon oregano
  • ¾ teaspoon basil
  • ½ teaspoon salt
  • 1-2 pinches hot pepper flakes (optional)
  • ¾ cup tomato puree (passata)
  • 2 cups water
  • 1¼ cup dried pasta (small ditaloni, quadrucci etc)
  • * The cooked beans should equal about 2½ cups, if you use canned beans then be sure to drain them.
  • * Vegetable broth can be homemade or store bought.


  1. In a large pot add the olive oil, minced garlic, chopped onion, celery and carrots, cook until transparent.
  2. Then add the vegetable broth, spices, puree and beans bring to a boil, cover with a slight opening and continue to simmer over low/medium heat for approximately 20-30 minutes or until the beans are tender and the soup has thickened. Stirring occasionally.
  3. Once they are cooked and tender, then you can blend 1/3-1/2 the ingredients or leave as is. Add the water (taste for salt) and bring the soup to a boil then add the dry pasta. Cook until the pasta is al dente. If you find it too thick then add a little more water or broth, too thin then add less water before adding the pasta. Serve immediately sprinkled with some freshly grated parmesan cheese. Enjoy!

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