This quick version of the Italian classic Pasta e Fagioli (‘pasta and bean’) soup is the perfect weeknight meal, especially with a loaf of Effortless Homemade Bread. If you have a quart of simple tomato sauce in the fridge or freezer, this meal comes together in a matter of minutes. This is a great one for kids who love the small white beans and bite-sized pasta.
Pasta E Fagioli
Cook time:
15 mins
Total time:
15 mins
Yield: 4 people
Recipe Notes
If you’re using the garlicky version of the Simple Tomato Sauce, you may want to sauté an onion to start, and if you’re using the vegetable version of the Simple Tomato Sauce, you may want to sauté a little garlic, and if you’re in a rush, skip it! For a little heat, stir in some hot red pepper flakes.
Ingredients
- 1 quart Simple Tomato Sauce
- 1 quart broth, your choice
- 2 cans (15-16 oz each) white beans, drained
- 1 tablespoon minced fresh rosemary
- 1 1/2 cups small pasta (such as ditalini or small shells)
- Salt and ground black pepper
Instructions
- Bring sauce, broth, beans and rosemary to a simmer over medium-high heat in a soup kettle. Add the pasta, reduce heat to low and simmer until pasta is tender, about 10 minutes. Season to taste with salt and pepper and Serve.
