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Pasta e Fagioli (Pasta and Beans) - Pasta e fagioli is an Italian dish made with pasta and pinto beans. It only requires one pot, easy to get ingredients and 20 minutes. #vegan #glutenfree #simpleveganblog

Pasta e Fagioli (Pasta and Beans)

  • Author: Simple Vegan Blog
  • Prep: 5 mins
  • Cook: 10 mins
  • Total: 15 mins
  • 4 1x
  • Gluten Free, Entrées, Sides & Main Dishes
  • Italian

Servings 4 1x

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Pasta e fagioli is an Italian dish made with pasta and pinto beans. It only requires one pot, easy to get ingredients and 20 minutes.

Ingredients

  • 2 cloves of garlic, chopped
  • 1/2 celery stick, chopped
  • 1/2 onion, chopped
  • 1 carrot, peeled and chopped
  • 6 rehydrated sun-dried tomatoes, julienned
  • 1 15-ounce can pinto beans (425 g), drained and rinsed
  • 8 ounces pasta (250 g), use gluten-free if needed, we used gf penne
  • 2 and 1/2 cups vegetable stock or water (625 ml)
  • 1 cup tomato puree (250 ml)
  • 1/4 tsp sea salt
  • 1/8 tsp ground black pepper
  • 1 tbsp dried oregano

Instructions

  1. Add the veggies and sun-dried tomatoes to a large pot and sautée them with some water or extra virgin olive oil over medium-high heat for 5 minutes, stirring occasionally. Add more water or oil if needed.
  2. Add the rest of the ingredients, stir and bring to a boil, then cook over medium-high heat until the pasta is cooked (about 10 minutes) and serve immediately.
  3. Feel free to add more or less stock or water, depending on how thick you want this dish.
  4. Keep leftovers in a sealed container in the fridge for 4 to 5 days.

Notes

  • Recipe inspired by Giallo Zafferano.
  • Use any other beans, veggies, spices or herbs you have on hand.
  • We prefer to rehydrate the sun-dried tomatoes soaking them in hot water for about 20 minutes or until they’re soft, but feel free to use sun-dried tomatoes in olive oil.

Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: 381
  • Sugar: 9.3 g
  • Sodium: 879 mg
  • Fat: 2.9 g
  • Saturated Fat: 0.2 g
  • Carbohydrates: 75.6 g
  • Fiber: 13.8 g
  • Protein: 14.8 g