Pasta e Fagioli
Grandma's soup, no grandma required.
$9.85 total
Ingredients & Cost Breakdown
| 1 can (15 oz) cannellini beans | $1.09 |
| 1 can (14.5 oz) diced tomatoes | $0.98 |
| 1 cup small pasta (ditalini) | $0.63 |
| 1 onion, diced | $1.48 |
| 2 carrots, diced | $0.70 |
| 2 celery stalks, diced | $0.64 |
| 2 cloves garlic | $0.65 |
| Grated parmesan | $0.57 |
| Herbs & salt | $0.17 |
| Roasted broccoli, side | $2.94 |
| Total | $9.85 |
Shopping List
Exactly what to grab at the store — whole units, no guessing at "half an onion."
- 1 can (15 oz) cannellini beans
- 1 can (14.5 oz) diced tomatoes
- 1 cup small pasta (ditalini)
- 1 onion
- 2 carrots
- 2 celery stalks
- 1 head garlic
- Grated parmesan
- Herbs & salt
- Roasted broccoli, side
How to Make It
- Sauté onion, carrot, celery, and garlic in a splash of oil, 5 minutes.
- Add tomatoes, beans (with liquid), and 4 cups water or broth; simmer 15 minutes.
- Mash a few beans against the pot to thicken, then stir in pasta; cook 10 minutes until tender.
- Season to taste and top with parmesan.
- Serve with roasted broccoli on the side.
No-Time-For-That Tip: Mash a spoonful of beans against the pot before adding pasta — free thickener, no cream needed.
Swap It: Any small pasta shape works here — orzo, elbows, even broken spaghetti.
🍽️ Pairs well with Caprese Bread Bake
Gear for this recipe
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