Easy Pasta e Fagioli Recipe - Forget about Olive Garden and make this no-fuss dinner in one pot for a delicious vegetarian meal! | savorynothings.com

Easy Pasta e Fagioli Recipe

This delicious and simple Easy Pasta e Fagioli recipe is super easy to prepare and delivers on flavor. The best comfort food to serve for dinner!
Course Main Course
Cuisine Italian
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 6
Calories 472kcal
Author Nora Rusev


  • 2 tablespoons olive oil
  • 1 shallot chopped
  • 1 clove garlic minced
  • 1 carrot cubed
  • 1 celery stalk cubed
  • 1 cup black eyed beans soaked overnight and drained (or use 2 cans cooked beans)
  • 28 oz vegetable broth (chicken is fine, too)
  • 1/2 cup water
  • 1 bay leaf
  • 14.5 oz diced tomatoes
  • 1 pound orecchiette pasta
  • Salt & pepper to taste
  • A few handfuls fresh spinach optional
  • Chopped parsley and parmesan shavings for topping optional


  • Heat the olive oil in a large pot or dutch oven over medium heat and cook the onion and garlic without browning, about 2-3 minutes. Add the carrot and celery and continue cooking for 5 minutes. Put the beans into the pot and give it a good stir. Cover with the vegetable broth and water and bring to the boil. Add the bay leaf and cover to simmer for 30-45 minutes or until the beans are almost done.
  • Add the crushed tomatoes and once again bring to a boil before adding the Orecchiette pasta. Taste for seasoning and add salt & pepper to taste. Finish cooking until the pasta is al dente and stir in the fresh spinach.
  • Serve topped with chopped parsley and parmesan shavings.


Depending on how old your beans are, they may take longer or shorter to cook. They may also require a different amount of liquid. If you feel like there's not enough liquid left to cook the pasta in the end, try adding a little more water.


Calories: 472kcal