mediterranean · antipasti

Pasta e Fagioli (Pasta and Beans)

Name: Pasta e Fagioli (Pasta and Beans)
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: mediterranean
Ingredients: 2 tablespoons olive oil; 2, 15-ounce cannellini beans (or Great Northern beans), rinsed and drained; 1 cup of low-sodium vegetable stock; 3 cups water; 2 small tomatoes, diced (you could also use about 1/4 cup of marinara sauce); 1/4 cup diced onion; 2 garlic clove, minced; 3/4 cup elbow macaroni (or any small pasta); 1/4 cup Parmesan cheese, grated; 1 teaspoon hot pepper flakes; 1/4 teaspoon salt; 1 teaspoon black pepper; 1 tablespoon fresh parsley (more for garnish if you'd like), torn into small pieces

“Pastan e Fagioli (Pastan and Beans) might be a good recipe to expand your hor d'oeuvre recipe box. This recipe makes 6 servings with 214 calories, 10g of protein, and 6g of fat each. For 51 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. A few people really liked this Mediterranean dish. 13 people were impressed by this recipe. This recipe from Foodista requires olive oil, garlic clove, onion, and water. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 52%, this dish is solid. Users who liked this recipe also liked Pastan e Fagioli con Salsicce (Pastan and Beans with Sausage), Pastan e Fagioli con Salsicce (Pastan and Beans with Sausage), and Pastan e Fagioli con Salsicce (Pastan and Beans with Sausage).”

total: 45 min
effort: Easy
serves: 6
ratings: New

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Ingredients

Serves 6

Olive oil2 tbsp
Cannellini beansor Great Northern beans, 15-ounce cannellini beans , rinsed and drained15 oz
Vegetable stock1 cup
Water3 cups
Tomatoessmall, you could also use about 1/4 cup of marinara sauce, diced2 small
Onion¼ cup
Garlic cloveminced2
Elbow macaronior any small pasta¾ cup
Parmesan cheesegrated¼ cup
Pepper flakes1 tsp
Salt¼ tsp
Pepper1 tsp
Parsleymore for garnish if you'd like, torn into small pieces1 tbsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

6 steps · 45 min

1
In a large stock pan over medium-high heat, add the olive oil and the onion. Allow the onion to cook until it is tender (about 3 minutes).
2
Add the tomato (or marinara sauce) and garlic and incorporate it into the mixture. Cook for just 1-2 minutes (be careful not to burn the garlic).
3
Add the vegetable stock, water, salt, pepper and red pepper flakes. Bring this to a boil and then add your pasta. Lower the heat and allow the pasta to cook until its about 3/4 of the way finished (still slightly firm).

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