Name: Pasta Fazool
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 ½ tablespoons olive oil; 1 medium onion, diced; 1 large carrot, diced; 1 celery rib, diced; 3 garlic cloves, minced; 1 bay leaf; 1 sprig of fresh rosemary (or ½ teaspoon dried); 1 small sprig of fresh thyme (or ¼ teaspoon dried); 2 cans (15 oz each) borlotti beans or cannellini beans, drained; 1 cup (240 ml) canned diced tomatoes; 4 cups (960 ml) low-sodium vegetable broth; 7 oz (190-200 grams) short pasta (ditali, orecchiette, shells, etc.); ½ teaspoon fine salt (or to taste); ⅛ teaspoon black pepper (or to taste)

Pasta Fazool

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Pasta Fazool is a delightful Italian-inspired dish that combines the hearty goodness of beans, vibrant vegetables, and tender pasta into one soul-warming bowl. Perfect for cozy family dinners or casual get-togethers with friends, this budget-friendly recipe can be prepared in just 45 minutes. The rich flavors and comforting textures make it an inviting meal everyone will love. Plus, it’s highly adaptable—feel free to customize with your choice of vegetables or pasta shapes based on what you have on hand. This wholesome dish is not only satisfying but also nutritious, packed with fiber and vitamins to keep you energized.

Author: aurora
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: Serves approximately 4–6 people 1x
Category: Main
Method: Simmering
Cuisine: Italian

Ingredients

Scale

1 ½ tablespoons olive oil
1 medium onion, diced
1 large carrot, diced
1 celery rib, diced
3 garlic cloves, minced
1 bay leaf
1 sprig of fresh rosemary (or ½ teaspoon dried)
1 small sprig of fresh thyme (or ¼ teaspoon dried)
2 cans (15 oz each) borlotti beans or cannellini beans, drained
1 cup (240 ml) canned diced tomatoes
4 cups (960 ml) low-sodium vegetable broth
7 oz (190–200 grams) short pasta (ditali, orecchiette, shells, etc.)
½ teaspoon fine salt (or to taste)
⅛ teaspoon black pepper (or to taste)

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Instructions

1. Warm olive oil in a large pot over medium heat.
2. Sauté diced onion, carrot, and celery for about 10 minutes until softened.
3. Add minced garlic, bay leaf, rosemary, and thyme; cook for another 30-40 seconds until fragrant.
4. Stir in drained beans and canned tomatoes; pour in 3 cups of vegetable broth, seasoning with salt and pepper. Bring to a boil.
5. Lower the heat and simmer for about 10 minutes while stirring occasionally. Remove bay leaf and rosemary sprig.
6. Blend about one-third of the soup until smooth using an immersion blender or regular blender. Return blended soup to the pot.
7. Mix in short pasta, adjusting with reserved broth for desired consistency.
8. Cook until pasta is al dente; taste and adjust seasonings if needed.
9. Serve hot in bowls drizzled with olive oil and garnished as desired.

Nutrition

Serving Size: 1 serving
Calories: 310
Sugar: 5g
Sodium: 370mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 12g
Protein: 14g
Cholesterol: 0mg

Find it online: https://myrecipesbook.com/pasta-fazool/