One-Pot Pasta E Fagioli

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Total time 20 minutes
  • Portion size 4 servings



In large saucepan, heat oil over medium-high heat; cook pancetta, onion, celery, carrots and rosemary, stirring occasionally, until vegetables have softened, about 4 minutes. Add garlic; cook, stirring, for 30 seconds.

Mix in tomatoes, beans, pasta and broth; bring to boil. Season with salt and pepper. Reduce heat; cover and simmer until pasta is tender but still slightly firm, about 10 minutes. Sprinkle with hot pepper flakes, Parmesan, and basil (if using).

Test Kitchen Tip: Serve this hearty and satisfying pasta dish with a light green salad, and fresh fruit for dessert.

Nutritional facts PER SERVING: about

  • Iron 2 mg
  • Fibre 4 g
  • Sodium 595 mg
  • Sugars 3 g
  • Protein 34 g
  • Calories 475
  • Total fat 8 g
  • Cholesterol 210 mg
  • Saturated fat 3 g
  • Total carbohydrate 66 g
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Lunch & Dinner

One-Pot Pasta E Fagioli