Pasta e Fagioli



Published by Harmony Books

This image courtesy of Joseph DeLeo

Here’s a simplified version of an old hearty Italian favorite. Instead of cooking each component separately, they’re all prepared in one pot, leaving you with less cleanup!

6 servings

Cooking Methodsauteeing



Total Timeunder 2 hours

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Courseappetizer, main course

Dietary Considerationpeanut free, soy free, tree nut free, vegetarian

Mealdinner, lunch

Type of Dishsoup


  • 1 teaspoon olive oil
  • 2 medium onions, sliced (about 2 cups)
  • 2 garlic cloves, minced
  • 2 celery ribs, chopped (about 11/3 cups)
  • 1 medium zucchini or yellow squash, chunked (about 1 cup)
  • 3 carrots, sliced (about 1½ cups)
  • 1 cup dry white beans, picked over and soaked
  • 4 cups water
  • 1 tablespoon dried oregano
  • 3 medium tomatoes, peeled, seeded, and chopped (about 2 cups) or 2 cups drained canned chopped tomatoes
  • 1 teaspoon salt or to taste
  • 1 cup dried macaroni
  • 1 cup freshly grated Parmesan cheese, plus additional for the table
  • Chopped fresh parsley (optional)


  1. Heat the oil in a heavy-bottomed 2-quart saucepan over medium heat. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, celery, squash, and carrots and cook, stirring frequently, for 3 minutes.

  2. Add the beans, water, and oregano. Bring to a boil over high heat, reduce heat to low, cover, and simmer for 1 hour, or until beans are tender. Add the tomatoes and salt. Cook, covered, 10 minutes.

  3. The recipe can be made ahead until this point. Refrigerate until ready to continue.

  4. Bring to a boil, stir in macaroni, reduce heat, and simmer, covered, for 5 minutes. Remove from heat, add 1 cup Parmesan cheese, and let stand 5 minutes before serving. Taste and adjust seasoning. Serve with additional parsley, if desired, and cheese.


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