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.
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course: Entrées, Gluten Free, Sides & Main Dishes
Cuisine: Italian
Diet: Vegan
Servings: 4
Calories: 381kcal
- 2 cloves of garlic chopped
- ½ celery stick chopped
- ½ onion chopped
- 1 carrot peeled and chopped
- 6 rehydrated sun-dried tomatoes julienned
- 1 15-ounce can pinto beans drained and rinsed
- 8 ounces pasta use gluten-free if needed, we used gf penne
- 2 and ½ cups vegetable stock or water
- 1 cup tomato puree
- ¼ teaspoon sea salt
- ⅛ teaspoon ground black pepper
- 1 tablespoon dried oregano
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.
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.
Feel free to add more or less stock or water, depending on how thick you want this dish.
Keep leftovers in a sealed container in the fridge for 4 to 5 days.
- Use any other beans, veggies, spices, or herbs you have on hand.
- We prefer to rehydrate the sun-dried tomatoes by 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.
Serving: 1serving | Calories: 381kcal | Carbohydrates: 75.6g | Protein: 14.8g | Fat: 2.9g | Saturated Fat: 0.2g | Sodium: 879mg | Fiber: 13.8g | Sugar: 9.3g