Pasta e Fagioli Napoletana

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.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion, carrot, and celery; sauté until softened, about 5 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add vegetable broth and bring to a boil.

Stir in pasta and bay leaves; cook until pasta is al dente, about 8-10 minutes.

Add cannellini beans and tomato paste; stir to combine.

Season with salt and black pepper to taste.

Simmer for an additional 5 minutes to meld flavors.

Remove bay leaves before serving.

Serve hot, garnished with parsley and grated Parmesan cheese.

Cooking Techniques

Spice Level:

Allergens