Pasta e fagioli

Pasta e fagioli
  • 15

    min prep time
  • 30

    min cook time
  • 4-6



  • ¼ cup olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 carrot, peeled and diced
  • 2 celery stalks, diced
  • Salt and freshly ground black pepper
  • 540ml can cannellini beans
  • 2/3 cup Stefano arrabbiata sauce
  • 125 g rStefano spaghetti, broken into 3-inch pieces
  • 125 gr Stefano macaroni
  • 2 cups chicken stock
  • Grated parmesan to garnish


  1. In a large deep pot, heat olive oil over medium heat and cook the onions until translucent.  
  2. Add garlic, carrots and celery and cook for an additional 2-3 minutes. Season with salt and pepper to taste.
  3. Drain and rinse the beans. Add to the pot as well as the arrabbiata sauce. Cook covered for 20 minutes over low heat.
  4. Bring a large pot of water to a boil for the pasta.  Salt the water and cook the broken spaghetti for 2-3 minutes before adding the macaroni and cooking for an additional 2 minutes.
  5. Add the drained pasta to the sauce mixture as well as the chicken stock and cook covered on low heat for 5 minutes.
  6. Ladle in bowls, top with grated cheese and a drizzle of good quality olive oil.  Serve. 

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