Running Dirty. Eating Clean. Loving Life.

Pasta Fagioli

Call it what you like.  Pasta fa-jol-ee or fas-ool.  I’m going to call it a quick and easy dinner that is great for those cold fall nights.  Paired with a tomato, mozzarella, and pesto sandwich on ciabatta or quinoa fritters, it’s a filling, guilt free dinner.  I usually double this recipe to make plenty of leftovers to freeze for those nights I’m on the run and want a hearty home cooked meal.

Pasta Fagioli

Makes 4 servings


  • 1 tablespoon olive oil
  • 2 stalks celery, chopped
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons fresh parsley
  • 2 teaspoons Italian seasoning
  • 1/4 teaspoon crushed red pepper flakes
  • kosher salt to taste
  • 2 cups low sodium vegetable broth
  • 2 roma tomatoes, chopped
  • 1 (8 ounce) can tomato sauce
  • 1/2 cup uncooked whole wheat pasta (rotini, ditalini and radiatore work well)
  • 1 (15 ounce) can cannellini beans or great northern beans, with liquid


  1. Heat olive oil in a large saucepan over medium heat. Cook celery, onion, garlic, parsley, Italian seasoning, red pepper flakes, and salt in the hot oil until onion is translucent, about 5 minutes. Stir in chicken broth, tomatoes and tomato sauce, and simmer on low for 15 to 20 minutes.
  2. Add pasta and cook 10 minutes, until pasta is tender.
  3. Add undrained beans and mix well. Heat through. Serve with grated Parmesan cheese sprinkled on top.

One response

  1. sounds yummy!

    2012/11/06 at 11:10 am

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