One-Pot Pasta e Fagioli
Pasta e fagioli is Italian for 'pasta and beans,' which is either the most honest recipe name in existence or the least helpful. What it actually means is a thick, hearty soup that costs almost nothing, takes one pot, and tastes like it has no business being as good as it is. This is the version you make on a cold Tuesday.
What You Need
- 1 can cannellini beans, drained
- 1 can diced tomatoes
- 1 cup small pasta, ditalini or elbows
- 4 cups chicken broth
- 4 cloves garlic, minced
- 2 tablespoons olive oil
How to Make It
- 1
Heat olive oil in a large pot over medium. Add garlic and cook 2 minutes until fragrant. Add tomatoes and cook 5 minutes, breaking them up with a spoon.
- 2
Add broth and bring to a boil. Add pasta and cook according to package directions minus 2 minutes — it will finish cooking in the soup.
- 3
Add beans and simmer 5 more minutes. The soup will thicken as the pasta releases starch. Season generously with salt and pepper. Finish with a drizzle of olive oil.
