Pasta e Fagioli (Pasta and Beans) | PCC Natural Markets

Pasta e Fagioli (Pasta and Beans)

Serves: 8 to 10

Your rating: None (6 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free dairy-free iconDairy-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

Experienced home cooks are masters at making delicious, healthy and economical meals from simple ingredients. By cooking in quantity, they fuel their families with nourishing meals to enjoy all winter. Try this recipe by an experienced PCC Cooks instructor for a hearty taste of home.



In a large soup pot, combine rinsed and drained beans with 4 cups salted water. Bring to a boil over medium-high heat. Reduce to a simmer and cook for 10 minutes.

In a saucepan, heat oil over medium-high heat. Sauté garlic, celery and carrots for 1 minute. Add tomatoes and sauté for 2 minutes. Add tomato mixture to beans and stir. Cook over medium-high heat for 10 minutes.

Add pasta, stir, then cook over medium-high heat 8 minutes or until pasta is al dente (soft enough to bite, but still firm). (Add more water, as needed, for pasta to cook.) Stir in peas, if using. Remove from heat and let sit 5 minutes, allowing pasta to absorb liquid.

To serve, drizzle with olive oil and garnish with fresh basil. This dish holds well for several days refrigerated.


To use dried white beans: soak 1 pound dried beans overnight in 8 cups water. Drain and rinse. Boil the soaked beans for 1 hour in 4 cups of salted water until tender. Drain. Continue with the recipe as if using canned beans.

If you want to freeze this dish, omit adding the pasta. Thaw, heat and serve drizzled with olive oil over slices of crusty bread.

Recipe by Iole Aguero, PCC Cooks instructor

Source: January 2009 Sound Consumer

More about: basil, cannellini beans, pasta, tomatoes


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Nice simple recipe, but when

Nice simple recipe, but when do you add the celery & garlic?

Recipe updated

esk, I found this recipe as it appeared in the printed Sound Consumer and indeed discovered that we inadvertently omitted the garlic and celery instructions, which have been added.

You want to sauté the garlic and celery for 1 minute, before sautéing the tomatoes.

Thanks for pointing this out.

-- Chris

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