My Italian grandma made the best pasta fagioli in the world. That’s just a fact. I sadly never got her exact recipe before she passed, but it has been one of my top comfort foods for as long as I can remember so I make it often, especially in the winter.

Pasta fagioli is an easy weeknight meal packed with protein from the beans (and if you use chickpea pasta, you double that!), veggies, and flavor. It is a family favorite with kids too.

After tweaking my recipe for years, I’ve finally created my absolute favorite version of it, and it’s as close to my grandma’s as I can get. It will never have her special touch, of course, but I like to think she’d be proud of this.

I hope you enjoy it as much as we do!

Pasta Fagioli Recipe

Serves 4-6

Ingredients:

– 2 tbs olive oil
– 1 yellow onion, chopped
– 1 medium carrot, chopped
– 1 celery stalk, chopped
– 4-5 cloves garlic, minced or pressed
– 2 bay leaves
– 2 (15 oz) cans, crushed tomatoes (or one 28oz can)
– 4 cups, chicken or veggie broth
– 2 (14 oz) cans cannellini beans, rinsed and drained
– 1 small parmesan rind
– 1 tsp dried basil
– 1 tsp dried oregano
– 1/2 tsp, crushed red pepper (more if you like a kick)
– 1 box of small pasta (I like to use Banza chickpea pasta for a gluten-free and protein-heavy option)
– 1/4 cup parsley, chopped
– Grated Parmesan cheese for serving

Directions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrot, celery. Cook until softened, stirring occasionally for about 5 minutes.

2. While that’s cooking, blend one can of the beans with one cup of the broth and set aside.

3. Stir in the garlic and cook for an additional 1-2 minutes.

4. Add in the bay leaves, tomatoes, the rest of the broth, both sets of beans, Parm rind, and give it all a good stir.

5. Add the dried spices: basil, oregano, crushed red pepper, and season with salt. Give it all a big stir

6. Simmer on low for 20-30 minutes.

7. Turn the heat up to medium and stir in the pasta. Cook according to the pasta box instructions, about 8-10 minutes.

8. Stir in the fresh parsley. Don’t forget to remove the bay leaves and Parmesan rind!

9. Serve in bowls, top with extra Parm, and enjoy!

Photo by Julia Dags.