One-Pot Pasta Fagioli

There’s no recipe as comforting as this one-pot pasta fagioli, which takes me back to my Italian grandma’s kitchen. In winter, I’m always craving this cozy and filling meal, prepared with just a few simple ingredients yet rich in flavor. This creamy dish will transport you to Italy with its authentic and rustic aromas.

When I was a kid, I spent a lot of time with my grandparents. I remember coming back from the beach at midday seeing my nonna cooking pasta e fagioli, despite the hot weather. Nonetheless, I loved that dish because it was both substantial and nutritious, very important when you’re a kid and always hungry. This One-Pot Pasta Fagioli was very easy to make, you only needed a few cheap ingredients, and it could feed every member of the family.

Pasta e fagioli (in English, “pasta and beans”) is a classic Italian recipe that comes from poor man’s cuisine. In the past, beans were considered the “meat of the poor” due to their high protein content, and when combined with pasta, they created a satisfying and inexpensive meal. Although this dish is a staple of Italian cuisine, every region adds its own unique touch to the recipe. For example, in the northern regions, it is often made creamier, while in the south, it tends to be more rustic.

It may sound strange, but in Italy, we often prefer to eat pasta e fagioli the next day, as the flavors seem to be intensify over time. To store the dish, you can keep it in the fridge for up to 3-4 days. First, allow it to cool to room temperature before transferring it to an airtight container. When reheating, pour it into a pot over medium heat and add a splash of water to restore its consistency.

Ingredients for pasta e fagioli

• Beans: this is the primary protein source, making it ideal for those following a plant-based diet. The original recipe includes borlotti beans, which have a rich, slightly sweet flavor and a creamy texture when cooked and mashed, helping to make the pasta smoother. Additionally, beans are packed with fiber, vitamins, and minerals, such as iron and potassium.

• Onion and shallot: they serve as the foundational flavor base for this One-Pot Pasta Fagioli, releasing natural sugars that enhance the overall taste. Onions have a bold, pungent flavor, while shallots add a milder, sweeter touch. Moreover, as they caramelize in the pot, they contribute a slight texture to the final dish, which contrasts nicely with the creaminess of the beans and pasta.

• Peeled tomatoes: their natural sweetness balances out the other savory and salty ingredients, adding a tangy and acidic note. As they cook in the pot, the tomatoes break down, releasing their juices and providing a bright red color that makes the dish more visually appealing.

• Pasta: small or medium pasta works better because their are able to absorb the liquids well, preventing the dish from becoming too watery. For this, I suggest using ditalini (short tubes), which is the traditional shape for One-Pot Pasta Fagioli, or fusilli for more texture. Alternatively, some people break spaghetti into small pieces for a more rustic feel.

Find the complete recipe with measurements below.

How to prepare creamy pasta and beans

Add olive oil to the pot. Once hot, add the chopped onion, shallot, carrots, and potatoes. Season with salt, pepper, and rosemary.

Let the vegetables cook for about 5 minutes over low heat, then add the beans, along with some water, peeled tomatoes, and tomato paste.

Once cooked, take 2 ladlefuls of the beans, blend them in a bowl, and set them aside.
Pour the pasta into the pot, cover with water, and let it cook according to the directions on the package or until soft. Before turning off the heat, add the blended bean mixture and whisk to combine.

My tips for delicious Italian pasta

• Serve with a drizzle of olive oil and a sprinkle of grated Parmesan on top.

• I use canned beans, but dried beans work well too. However, you’ll need to cook them in water before adding them to the pot with the peeled tomatoes and pasta.

• You can substitute the water with vegetable broth for a richer and more flavorful base.

• Don’t overcook the pasta, so check it a few minutes before the package instructions indicate. This will help prevent the dish from becoming mushy, especially if you’re not serving it immediately.

Did you try this recipe? Don’t forget to share it with me tagging @nutritiouslysofia on Instagram!

One-Pot Pasta Fagioli

Course: UncategorizedCuisine: vegan, vegetarian

Servings

4

servings

Prep time

20

minutes

Cooking time

20

minutes

Ingredients

• pasta 320gr

• onion 1

• shallot 1

• beans 2 cans (250gr)

• peeled tomatoes 250gr

• carrots 2

• tomato paste 2tbsp

• potato 1

• rosemary

• water (to cover)

• salt

• black pepper

• olive oil

Directions

• Add olive oil to the pot. Once hot, add the chopped onion, shallot, carrots, and potatoes. Season with salt, pepper, and rosemary.
• Let the vegetables cook for about 5 minutes over low heat, then add the beans, along with some water, peeled tomatoes, and tomato paste.
• Once cooked, take 2 ladlefuls of the beans, blend them in a bowl, and set them aside.
• Pour the pasta in the pot, cover with water and let it cook following the directions on the package or until soft.  Before turning off the heat, add the blended beans mixture and whisk to combine.

Notes

• Serve with a drizzle of olive oil and a sprinkle of grated Parmesan on top.
• I use canned beans, but dried beans work well too. However, you’ll need to cook them in water before adding them to the pot with the peeled tomatoes and pasta.
• You can substitute the water with vegetable broth for a richer and more flavorful base.
• Don’t overcook the pasta, so check it a few minutes before the package instructions indicate. This will help prevent the dish from becoming mushy, especially if you’re not serving it immediately.