Pasta e Fagioli (Pasta and Beans)

• servings: 4 servings
• active time: 15 minutes
• total time: 50 minutes

Ingredients

1 tablespoon olive oil

1 large onion, chopped

2 stalks celery, chopped

3 cloves garlic, minced

2 teaspoons dried parsley

1 tablespoon Italian seasoning

1 teaspoon crushed red pepper flakes

Adobo to taste ( lots)

5 cups vegetable broth

2 medium tomatoes, peeled and chopped

1 (8 ounce) can tomato sauce

1 cup ditalini or other small pasta

2 cans white beans, used navy, drained and rinsed.

Directions

Gather the ingredients.

Heat olive oil in a large saucepan over medium heat. Add onion, celery, garlic, parsley, Italian seasoning, pepper flakes, and salt; cook and stir until onion is translucent, about 5 minutes.

Stir in chicken broth, tomato sauce, and tomatoes. Reduce the heat to low and simmer for 15 to 20 minutes.

Add pasta and cook until tender, about 10 minutes.

Stir in undrained beans and cook until heated through, 3 to 4 minutes.

Serve hot and enjoy!

Notes

Delicious. Made this 4/20/26

Nutrition

• Calories: 225 kcal
• Total Fat: 4 g
• Saturated Fat: 1 g
• Unsaturated Fat: 0 g
• Cholesterol: 2 mg
• Sodium: 758 mg
• Total Carbohydrate: 37 g
• Dietary Fiber: 8 g
• Total Sugars: 6 g
• Protein: 11 g