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pasta e fagioli recipe from pantry items.
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5 from 1 vote

Pasta e Fagioli

A comforting favorite made of pantry and frozen ingredients.
Cook Time35 mins
Total Time35 mins
Course: Main Dish
Cuisine: Italian
Diet: Vegan
Servings: 4 people
Calories: 359kcal



  • Cook the pasta according to packing directions. Drain and set aside.
  • Add about a tablespoon of water or vegetable stock to a large pot. Make sure there’s enough room in the pot to add the pasta to the sauce later. Cook garlic until softened, about 1 minute. Add tomatoes, beans, herbs, stock, and greens and simmer over low heat for about 20 minutes.
  • Add pasta to sauce and beans and simmer about 5 minutes. Remove bay leaf before serving. Sprinkle with nutritional yeast if desired.


Variations: Add more stock to make it soupier. Use different beans. Cooked lentils would work nicely. If you'd like it spicy, add 1/2 teaspoon of red pepper flakes with the other spices.


Sodium: 268mg | Sugar: 10g | Fiber: 15g | Potassium: 936mg | Calories: 359kcal | Monounsaturated Fat: 0.05g | Polyunsaturated Fat: 0.2g | Saturated Fat: 0.2g | Fat: 2g | Protein: 17g | Carbohydrates: 71g