Classic Pasta e Fagioli

cannellini beans

🥗Healthier: navy beans

💰Cheaper: pinto beans

Navy beans are lower in calories, while pinto beans are often less expensive.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Pecorino

Nutritional yeast adds a cheesy flavor without dairy, while Pecorino is often more affordable.

Mince one yellow onion.

Dice four ribs of celery into very small pieces.

Dice four medium carrots.

Drain and rinse one 15-ounce can of cannellini beans and one 15-ounce can of kidney beans.

Add one pound of ground Italian sausage to a 5- to 6-quart pot over medium-high heat and cook for about 5 minutes until browned.

Drain excess grease if necessary.

Add the onion, celery, and carrot to the pot and cook for 7 to 10 minutes until softened.

Add 5 teaspoons of minced garlic and toast for 1 to 2 minutes.

Pour in 4 cups of beef broth and two 15-ounce cans of diced tomatoes, undrained.

Add the beans, 1 teaspoon of salt, ½ teaspoon of black pepper, and ½ teaspoon of dried thyme.

Bring to a boil over high heat.

Add 1½ cups of ditalini pasta and cook until tender, about 7 to 10 minutes.

Serve hot, garnished with freshly grated Parmesan cheese and basil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens