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Monday, December 13, 2010

Meatless Monday: Easy Pasta Fagioli

Image courtesy of HBO
When I think of pasta fagioli, mobsters from The Sopranos come to mind. For our first Christmas together, my husband bought me The Sopranos cookbook and I've made a few of dishes from it but many of them are all day dishes and who has that time? (at one time, I did) I was happy one day when in my Everyday Food Magazine, came a recipe for easy pasta fagioli in under 40 mins. Unfortunately, that recipes is not online but I found one that is really similar from

Fagioli is good with a good glass of white wine and very kid-friendly.

Easy Pasta Fagioli courtesy of


1 Tbs. olive oil
1 carrot, diced
1 stalk celery, diced
1 thin slice onion, diced
1/2 tsp. chopped garlic
4 8-oz. cans tomato sauce
1 14-oz. can chicken broth
freshly ground black pepper to taste
1 Tbs. dried parsley
1/2 Tbs. dried basil leaves
1 15-oz. can cannellini beans, drained and rinsed
1 1/2 C. ditalini pasta

Heat olive oil in a saucepan over medium heat. Saute carrot, celery and onion until soft. Add garlic and saute briefly. Stir in tomato sauce, chicken broth, pepper, parsley and basil; simmer for 20 minutes. Bring a large pot of lightly salted water to a boil. Add ditalini pasta and cook for 8 minutes or until al dente; drain. Add beans to the sauce mixture and simmer for a few minutes. When pasta is done, stir into sauce and bean mixture.


  1. This looks great. All of these things are kitchen staples in our house. I love white beans, but have never tried them in a red sauce base. Have to put this on the rotation.

  2. Alissa, if you want to make it soupier as more broth.



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