Cozy nights are the perfect excuse to indulge in a warm, comforting bowl of pasta fagioli. This classic Italian dish has been a staple for generations, and its hearty goodness only gets better with each passing year. Whether you’re looking for a vegan option or a rich and creamy take on the traditional recipe, we’ve got you covered.
In this article, we’ll be sharing 20 mouth-watering pasta fagioli recipes that are sure to become new favorites in your household. From classic Italian dishes featuring pancetta and rosemary to innovative twists with coconut milk and Calabrian chilies, there’s something for everyone on this list. So grab a blanket, get cozy, and let the pasta fagioli feast begin!
Classic Italian Pasta Fagioli with Pancetta
This hearty pasta dish is a staple of Italian cuisine, combining tender beans, rich pancetta, and al dente pasta for a satisfying meal. Serve with grated Parmesan cheese and a drizzle of extra virgin olive oil.
Ingredients:
– 1 pound small pasta shapes (such as elbow macaroni or penne)
– 1 can (15 ounces) kidney beans, drained and rinsed
– 6 slices pancetta, diced
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, cook pancetta over medium heat until crispy. Remove with a slotted spoon and set aside.
3. Add olive oil, onion, and garlic to the skillet. Cook until onion is translucent.
4. Add kidney beans, oregano, salt, and pepper to the skillet. Stir to combine.
5. Add cooked pasta to the skillet, tossing to combine with bean mixture.
6. If necessary, add reserved pasta water to achieve desired consistency.
7. Serve hot, topped with crispy pancetta and grated Parmesan cheese (if using).
Cooking Time: 25-30 minutes
Creamy Vegan Pasta Fagioli with Coconut Milk
A comforting and creamy vegan take on the classic Italian pasta dish, featuring a rich coconut milk sauce, tender beans, and al dente pasta.
Ingredients:
– 1 pound pasta of your choice (e.g., pappardelle or rotini)
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 2 cups cooked white beans (cannellini or Great Northern work well)
– 2 cups coconut milk
– 1 cup vegetable broth
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large pot, heat olive oil over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
3. Add cooked beans, coconut milk, vegetable broth, and oregano. Stir to combine, then bring mixture to a simmer.
4. Reduce heat to low and let sauce thicken slightly, about 10-15 minutes.
5. Combine cooked pasta and sauce; season with salt and pepper to taste.
6. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 20-25 minutes
Spicy Pasta Fagioli with Calabrian Chilies
Spicy Pasta Fagioli with Calabrian Chilies: A hearty and flavorful Italian-inspired dish that combines tender pasta, rich tomato sauce, and the perfect kick of heat from Calabrian chilies. This recipe is a twist on traditional pasta fagioli, adding a spicy depth that will leave you craving more.
Ingredients:
– 8 oz pasta (such as pappardelle or rigatoni)
– 1 can (28 oz) crushed tomatoes
– 2 tbsp olive oil
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 1/4 cup Calabrian chilies, sliced
– 1 cup cooked kidney beans
– 1 tsp dried basil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions. Drain and set aside.
2. In a large pot, heat olive oil over medium-high. Add chopped onion and cook until translucent, about 3-4 minutes.
3. Add garlic and Calabrian chilies; cook for an additional minute, stirring frequently.
4. Stir in crushed tomatoes, cooked kidney beans, dried basil, salt, and pepper. Bring to a simmer.
5. Combine cooked pasta with tomato sauce. Toss to combine.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Slow Cooker Pasta Fagioli with Rosemary
A hearty and comforting pasta dish that combines the flavors of Italy with the simplicity of a slow cooker. This recipe yields a rich and satisfying meal perfect for a weeknight dinner.
Ingredients:
– 1 pound pasta (such as pappardelle or rigatoni)
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 onion, chopped
– 3 garlic cloves, minced
– 2 tablespoons olive oil
– 2 sprigs fresh rosemary, chopped
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)
Instructions:
1. Cook pasta according to package instructions; set aside.
2. In a slow cooker, combine diced tomatoes, kidney beans, onion, garlic, olive oil, and chopped rosemary.
3. Add cooked pasta to the slow cooker and stir to combine.
4. Season with salt and pepper to taste.
5. Cook on low for 6-8 hours or high for 3-4 hours.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Tuscan Pasta Fagioli with Kale and White Beans
Experience the simplicity of Tuscan cuisine with this hearty pasta dish, combining rich flavors of white beans, kale, and tomatoes.
Ingredients:
– 8 oz. pasta (e.g., penne or rigatoni)
– 1 cup cooked white beans (cannellini or navy)
– 2 cups curly kale, stems removed and chopped
– 1 can (28 oz.) crushed tomatoes
– 1/4 cup olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions until al dente; set aside.
2. In a large skillet, heat the olive oil over medium heat. Add garlic and cook for 1-2 minutes or until fragrant.
3. Add chopped kale to the skillet and cook, stirring occasionally, until wilted (about 5 minutes).
4. Stir in crushed tomatoes, cooked white beans, salt, and pepper. Bring the mixture to a simmer.
5. Combine cooked pasta with the tomato-bean sauce; toss to coat.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
One-Pot Pasta Fagioli with Garlic Breadcrumbs
This comforting Italian-inspired dish combines al dente pasta, flavorful canned tomatoes, and creamy cannellini beans in a rich chicken broth. Crunchy garlic breadcrumbs add a satisfying textural contrast to this one-pot wonder.
Ingredients:
– 1 lb pasta of your choice (e.g., penne or rigatoni)
– 2 cups chicken broth
– 1 can (28 oz) crushed tomatoes
– 1 can (15 oz) cannellini beans, drained and rinsed
– 1 onion, diced
– 3 garlic cloves, minced
– 1 tsp dried basil
– Salt and pepper to taste
– 2 tbsp olive oil
– 1/4 cup panko breadcrumbs
– 2 cloves garlic, minced (for breadcrumb mixture)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook pasta according to package directions.
3. In a large pot, sauté onion and garlic in olive oil until softened.
4. Add chicken broth, crushed tomatoes, cannellini beans, basil, salt, and pepper. Simmer for 10 minutes.
5. Stir in cooked pasta.
6. In a small bowl, mix panko breadcrumbs with minced garlic. Sprinkle over pasta mixture.
7. Transfer pot to the oven and bake for 10-12 minutes or until breadcrumbs are golden brown.
Cooking Time: 30-40 minutes
Pasta Fagioli Soup with Italian Sausage
This hearty soup is a classic Italian comfort food, combining the flavors of pasta, beans, and sausage in a rich and satisfying broth.
Ingredients:
– 1 pound Italian sausage, casings removed
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 can (15 ounces) red kidney beans, drained and rinsed
– 1 can (14.5 ounces) diced tomatoes
– 4 cups chicken broth
– 1 cup small pasta shapes (such as elbow macaroni or ditalini)
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large pot over medium-high heat. Add the sausage and cook, breaking up with a spoon, until browned, about 5 minutes.
2. Add the onion and garlic; cook until the onion is translucent, about 3-4 minutes.
3. Stir in the beans, tomatoes, and chicken broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the flavors have melded together.
4. Cook the pasta according to package instructions. Drain and add to the pot. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 35-40 minutes
Gluten-Free Pasta Fagioli with Quinoa Pasta
This recipe combines the comforting flavors of pasta fagioli with the nutty taste of quinoa pasta, making it a perfect meal for a chilly evening. This gluten-free version is just as satisfying and delicious as its traditional counterpart.
Ingredients:
– 8 oz quinoa pasta
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup vegetable broth
– 1 tsp dried oregano
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook quinoa pasta according to package instructions. Drain and set aside.
2. In a large pot, sauté onion and garlic until softened.
3. Add diced tomatoes, red kidney beans, vegetable broth, and oregano. Bring to a simmer.
4. Combine cooked quinoa pasta with the tomato mixture. Season with salt and pepper to taste.
5. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 30-40 minutes
Pasta Fagioli with Sun-Dried Tomatoes and Olives
Pasta Fagioli with Sun-Dried Tomatoes and Olives: A hearty Italian-inspired pasta dish packed with tender beans, savory olives, and bursting sun-dried tomatoes.
Ingredients:
– 1 pound small pasta shapes (e.g., elbow macaroni)
– 1 can (15 oz) kidney beans, drained and rinsed
– 2 cups chicken broth
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup sun-dried tomatoes, chopped
– 1/4 cup pitted green olives, sliced
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions. Drain and set aside.
2. In a large pot, heat the olive oil over medium heat. Add onion and garlic; cook until softened, 3-4 minutes.
3. Add chicken broth, kidney beans, sun-dried tomatoes, olives, oregano, salt, and pepper. Bring to a simmer.
4. Stir in cooked pasta. Simmer for 5-7 minutes or until flavors have melded together.
5. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Pasta Fagioli with Crispy Prosciutto and Parmesan
This comforting pasta dish combines the creaminess of cannellini beans with the savory flavors of prosciutto and Parmesan, all wrapped up in a rich tomato sauce.
Ingredients:
– 1 pound small pasta shapes (such as elbow macaroni or ditalini)
– 2 cups cooked cannellini beans
– 2 tablespoons olive oil
– 6 slices prosciutto, thinly sliced
– 2 cloves garlic, minced
– 1 can (28 oz) crushed tomatoes
– 1 cup chicken broth
– Salt and pepper to taste
– Grated Parmesan cheese for serving
Instructions:
1. Cook pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high. Add prosciutto and cook until crispy, about 3-4 minutes. Remove from skillet and set aside.
3. Reduce heat to medium. Add garlic and cook for 1 minute.
4. Add crushed tomatoes, chicken broth, salt, and pepper. Stir to combine.
5. Simmer sauce for 10-15 minutes or until slightly thickened.
6. Add cooked pasta, cannellini beans, and crispy prosciutto to the sauce. Toss to combine.
7. Serve hot, topped with grated Parmesan cheese.
Cooking Time: 20-25 minutes
Pasta Fagioli with Fresh Basil and Lemon Zest
This hearty pasta e beans dish gets a bright and refreshing twist with the addition of fresh basil and lemon zest. This easy-to-make recipe is perfect for a cozy night in or a quick weeknight dinner.
Ingredients:
– 8 oz. pasta (such as pappardelle or spaghetti)
– 1 can (14.5 oz.) cannellini beans, drained and rinsed
– 2 cloves garlic, minced
– 1/4 cup olive oil
– 1 onion, finely chopped
– 2 cups vegetable broth
– 1 tsp dried thyme
– Salt and pepper to taste
– Fresh basil leaves, chopped (about 1/4 cup)
– Lemon zest (from about 1 lemon)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large pot, heat oil over medium heat. Add garlic, onion, and thyme; cook until softened, about 5 minutes.
3. Add beans, broth, salt, and pepper. Bring to a simmer and cook for 10-15 minutes or until sauce has thickened slightly.
4. Stir in chopped basil and lemon zest. Combine cooked pasta with the bean mixture.
5. Serve hot, garnished with additional basil leaves if desired.
Cooking Time: 25-30 minutes
Pasta Fagioli with Fire-Roasted Tomatoes
This classic Italian-American recipe combines the comforting flavors of pasta, beans, and tomatoes for a satisfying and nutritious meal. With fire-roasted tomatoes adding a depth of smoky flavor, this dish is perfect for a chilly evening or a quick weeknight dinner.
Ingredients:
– 8 oz. small pasta shapes (e.g., elbow macaroni, ditalini)
– 1 can (15 oz.) red kidney beans, drained and rinsed
– 2 cups fire-roasted tomatoes (canned or fresh)
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tsp. dried oregano
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Cook pasta according to package directions; set aside.
2. In a large pot, sauté onion and garlic until softened.
3. Add fire-roasted tomatoes, beans, oregano, salt, and pepper. Stir to combine.
4. Simmer mixture for 10-15 minutes or until flavors have melded together.
5. Combine cooked pasta with tomato-bean mixture. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Pasta Fagioli with Mushrooms and Thyme
This Italian-inspired pasta dish combines tender beans, earthy mushrooms, and aromatic thyme for a comforting and flavorful meal. Perfect for a chilly evening or a quick weeknight dinner.
Ingredients:
– 8 oz. pasta of your choice
– 1 can (15 oz.) kidney beans, drained and rinsed
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 2 tbsp olive oil
– 1 tsp dried thyme
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large pot, heat olive oil over medium-high heat. Add mushrooms and cook until tender, about 5 minutes.
3. Add garlic and thyme; cook for an additional minute.
4. Stir in kidney beans and cooked pasta. Season with salt and pepper to taste.
5. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: Approximately 20-25 minutes.
Pasta Fagioli with Pancetta and Red Wine
This Italian-inspired stew combines tender pasta, creamy cannellini beans, and rich red wine with the savory flavor of pancetta. Perfect for a chilly evening or as a comforting meal any time of the year.
Ingredients:
– 8 oz pasta (such as pappardelle or rigatoni)
– 1 cup cannellini beans, drained and rinsed
– 6 slices pancetta, diced
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 3 garlic cloves, minced
– 1 cup red wine (such as Chianti or Cabernet Sauvignon)
– 4 cups vegetable broth
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Cook pasta according to package instructions. Set aside.
2. In a large pot, cook pancetta over medium heat until crispy. Remove with a slotted spoon and set aside.
3. Add olive oil, onion, and garlic to the same pot. Cook until onion is translucent, about 5 minutes.
4. Add red wine, vegetable broth, and cannellini beans to the pot. Bring to a simmer.
5. Reduce heat to low and let stew for 20-25 minutes or until flavors have melded together.
6. Combine cooked pasta and pancetta with the stew. Season with salt and pepper to taste.
7. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 35-40 minutes
Pasta Fagioli with Spinach and Ricotta
This hearty Italian-inspired pasta dish combines the comfort of cannelloni with the wholesome goodness of white beans, spinach, and ricotta cheese. A perfect blend of textures and flavors to warm your belly and soul.
Ingredients:
– 1 pound pasta (such as penne or rigatoni)
– 2 cups cooked kidney beans
– 1 cup fresh spinach leaves
– 12 oz ricotta cheese
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions.
3. In a large skillet, heat the olive oil over medium heat. Add spinach leaves; cook until wilted, about 2-3 minutes. Set aside.
4. In a separate bowl, combine ricotta cheese and Parmesan cheese. Season with salt and pepper.
5. In a large mixing bowl, combine cooked pasta, kidney beans, and spinach mixture. Stir to combine.
6. Add the ricotta mixture; stir until well combined.
7. Transfer the pasta mixture to a baking dish. Top with additional grated Parmesan cheese if desired.
8. Bake for 20-25 minutes or until golden brown.
Cooking Time: 40-45 minutes
Pasta Fagioli with Anchovies and Chili Flakes
This rich and satisfying pasta dish combines the comforting warmth of beans, tomato sauce, and anchovies with a kick of heat from chili flakes. Perfect for a chilly evening or as a main course for a cozy gathering.
Ingredients:
– 1 pound small pasta shapes (e.g., elbow macaroni, ditalini)
– 1 can (14.5 oz) diced tomatoes
– 1/2 cup cooked kidney beans
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– 3 anchovy fillets, finely minced
– 1 teaspoon chili flakes
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large pot, heat olive oil over medium heat. Add anchovy fillets and cook, stirring occasionally, until dissolved and fragrant (about 3 minutes).
3. Add diced tomatoes, kidney beans, parsley, chili flakes, salt, and pepper to the pot. Stir well.
4. Simmer sauce for 10-15 minutes, stirring occasionally, allowing flavors to meld together.
5. Combine cooked pasta with tomato sauce. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Pasta Fagioli with Butternut Squash and Sage
This recipe combines the comfort of pasta fagioli with the sweetness of roasted butternut squash and the earthiness of sage, creating a delightful twist on a classic dish.
Ingredients:
– 8 oz. small pasta shapes (e.g., elbow macaroni)
– 1 medium butternut squash, peeled and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 can (15 oz.) cannellini beans, drained and rinsed
– 4 cups vegetable broth
– 1 teaspoon dried sage
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes.
3. Cook pasta according to package instructions. Drain and set aside.
4. In a large pot, sauté onion and garlic in remaining 1 tablespoon olive oil until softened.
5. Add roasted squash, cannellini beans, vegetable broth, and sage to the pot. Simmer for 10-15 minutes or until flavors have melded together.
6. Combine cooked pasta with the squash mixture. Season with salt and pepper to taste.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: Approximately 45 minutes
Pasta Fagioli with Pancetta and Cannellini Beans
This classic Italian recipe combines tender pasta, crispy pancetta, and creamy cannellini beans for a hearty and satisfying meal.
Ingredients:
– 1 pound pasta (such as pappardelle or rigatoni)
– 6 slices of pancetta
– 2 cups cannellini beans, drained and rinsed
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 cup vegetable broth
– 1 can (14.5 oz) diced tomatoes
– Salt and pepper to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta cooking liquid before draining.
2. In a large skillet, cook the pancetta over medium heat until crispy and golden brown. Remove from heat and set aside.
3. In the same skillet, add the chopped onion and minced garlic. Cook until the onion is translucent, about 5 minutes.
4. Add the cannellini beans, vegetable broth, and diced tomatoes to the skillet. Bring to a simmer and cook for 10-12 minutes or until the beans are tender.
5. Add the cooked pasta to the skillet and toss with the bean mixture, adding some reserved pasta cooking liquid if needed. Season with salt and pepper to taste.
6. Serve hot, topped with crispy pancetta and grated Parmesan cheese (if using).
Cooking Time: 30-40 minutes
Pasta Fagioli with Roasted Garlic and Herbs
This classic Italian pasta e fagioli dish is elevated by the rich flavor of roasted garlic and a blend of fresh herbs. Perfect for a cozy weeknight dinner or a special occasion, this recipe serves 4-6 people.
Ingredients:
– 1 pound pasta (such as pappardelle or rigatoni)
– 1 can (15 ounces) cannellini beans, drained and rinsed
– 2 tablespoons olive oil
– 3 cloves garlic, roasted (see instructions below)
– 1 small onion, finely chopped
– 2 cups vegetable broth
– 1 cup grated Parmesan cheese
– 1 tablespoon dried thyme
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the garlic by wrapping it in foil and baking for 30-40 minutes, or until soft and mashed.
3. Cook pasta according to package instructions. Drain and set aside.
4. In a large pot, sauté the onion and roasted garlic in olive oil until softened.
5. Add the cannellini beans, vegetable broth, Parmesan cheese, thyme, salt, and pepper. Stir well.
6. Combine cooked pasta with the bean mixture and simmer for 10-15 minutes, or until heated through.
7. Serve hot, garnished with fresh herbs.
Cooking Time: 45-50 minutes
Pasta Fagioli with Crispy Bread and Olive Oil
Pasta fagioli, a classic Italian comfort food, gets a crispy twist with the addition of crunchy bread and a drizzle of olive oil. This simple yet satisfying dish is perfect for a weeknight dinner or a weekend lunch.
Ingredients:
– 8 oz pasta (such as pappardelle or rigatoni)
– 1 cup cooked kidney beans
– 1 can (28 oz) crushed tomatoes
– 2 tablespoons olive oil
– 4 slices of bread (preferably day-old)
– Salt and pepper, to taste
– Optional: grated Parmesan cheese
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large pot, heat the olive oil over medium heat. Add the crushed tomatoes and cooked kidney beans. Stir to combine, then bring to a simmer.
3. Preheat the broiler. Slice the bread into 1-inch thick pieces and place on a baking sheet. Drizzle with olive oil and sprinkle with salt. Broil for 2-3 minutes or until crispy.
4. Combine the cooked pasta, tomato-kidney bean sauce, and crispy bread in a large serving bowl. Season with salt and pepper to taste. If desired, sprinkle with Parmesan cheese.
5. Serve hot and enjoy!
Cooking Time: 20-25 minutes
Summary
Cozy up with a warm, hearty bowl of pasta fagioli! This classic Italian dish is a staple for a reason – it’s easy to make and packed with protein, fiber, and flavor. In this article, we’ve rounded up 20 delicious recipes to try at home, from creamy vegan versions to spicy twists and slow cooker classics. Whether you’re in the mood for something comforting and familiar or looking to spice things up, there’s a pasta fagioli recipe on this list that’s sure to hit the spot.