Quick Pasta e Fagioli With Parmesan

pasta-beans Photo: Leigh Beisch; Styling: Sara Slavin


  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 1/4 teaspoon crushed red pepper
  • 1 teaspoon chopped fresh rosemary
  • 1 (19-ounce) can cannellini beans, drained and partially mashed
  • 4 cups fat-free, less-sodium chicken broth
  • 1/2 cup canned diced tomatoes, drained
  • 1/2 cup ditalini (very short tube-shaped macaroni)
  • 1/4 cup finely shredded Parmesan cheese


  1. Heat oil in a large saucepan over medium heat. Add onion and garlic; cook 5 minutes or until golden, stirring frequently.

  2. Stir in pepper and next 3 ingredients (through broth); bring to a boil.

  3. Add tomatoes; reduce heat and simmer 10 minutes.

  4. Add pasta; cook 7 minutes or until done. Sprinkle each serving with 1 tablespoon cheese.

  5. Andrea's wine pick: The bold flavors of capers, tomato, and rosemary demand a wine with vivid acidity and savory-fruity flavors. Santa Christina Sangiovese from Italy ($99) does the job well.

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  • Pasta e Fagioli is a classic, meatless Italian dish. Make a quick version to serve on a chilly night with fresh Parmesan cheese. Serve your own pasta e fagioli soup with a small piece of Italian bread for dipping. Beans are a great addition to soup for fiber.
  • Yield: 4 servings (serving size: 1 1/4 cups)

Nutritional Information

Calories per serving: 315
Fat per serving: 7g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 4g
Polyunsaturated fat per serving: 1g
Protein per serving: 16g
Carbohydrate per serving: 46g
Fiber per serving: 6g
Cholesterol per serving: 4mg
Iron per serving: 4mg
Sodium per serving: 512mg
Calcium per serving: 127mg

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