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Pasta e Fagiole

30 min • 4 to 6 servings •
Kirsten Campisi

30 min •     4 to 6 servings•

Kirsten Campisi

A bowl of Ditalini pasta and white beans garnished with parsley on a kitchen counter, ready for serving.

This is a quick, easy and delicious dish. My mother always made this dish for us and we thought she was the best cook on earth. My Aunt Margie (my mom’s sister) adapted it from their mother’s dish. Everyone who eats it really enjoys it and always wants the recipe.

Ready

  • 1 cup uncooked elbow macaroni
  • 2 large garlic cloves, minced
  • ¼ cup olive oil
  • Salt & pepper to taste
  • 2 Tbsp fresh parsley, chopped
  • 2 cans Progresso cannellini beans (about 3 ½ cups)

    • Set

  • Measuring cups and spoons
  • 2 large sauce pans
  • Sieve for draining pasta
  • Large wooden spoon

    • Go!

  • Cook the macaroni per instructions on the box (al dente preferred) in a large sauce pan.
  • Drain pasta and set aside.
  • Meanwhile, saute the garlic in the olive oil with the salt and pepper in another large sauce pan over medium/low heat.
  • Do not let the garlic burn.
  • Add the parsley and saute for 1 minute.
  • Add both cans of beans and their juice (do not drain or rinse them).
  • Simmer until warm.
  • Add pasta to the beans mixture.
  • Serve immediately.

    • Recommendations

    Serves 4.
    Whenever possible use Progresso brand cannellini beans. Other brands don’t measure up.
    Cannellini beans are also called “white kidney beans”.
    Looking for more healthy recipes? Try these delicious VEGAN and VEGETARIAN dishes.

    Italian pasta vegan

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