Simple and Satisfying Pasta Fagioli (Pasta with White Beans)

Pasta Fagiole (Photo Credit: Adroit Ideals)

Quite a number of my successful recipes originate via my refrigerator’s current contents. What’s available already, and what can I pull together for a great meal? Pasta Fagioli comes together very quickly for a year-round weeknight dinner! It’s made with ingredients that you’ll likely have in your kitchen.

Pasta Fagioli (Photo Credit: Adroit Ideals)
Lasagnettes!  (Photo Credit:
Lasagnettes! (Photo Credit:

The lasagnettes above can be purchased in gourmet food shops. You can also use penne or wagon wheels or fusilli. I prefer the lasagnettes because they are delicate and add a nice touch to the dish.


From the kitchen of A Food Lover’s Delight….

Pasta Fagioli (Pasta with White Beans)


6 oz. pasta, such as lasagnettes, cooked
4 T butter, divided in half
1 T olive oil
1 small onion, diced
1 can (15 oz) cannellini beans, rinsed
1/2 c fresh or canned diced tomatoes
1/2 c whole Kalamata olives or canned black olives, halved lengthwise
1 can (15 oz) vegetable stock/broth
1/4 c dry white wine
1/4 c shredded parmesan
1 T sage, cut thinly into chiffonade


1. Cook the pasta in boiling water in a large stockpot while preparing the “sauce”.
2. Melt 2T butter with the olive oil over medium heat in a skillet or Chef’s pan.
3. Saute the onion in the butter until transluscent.
4. Add the cannellini beans, diced tomatoes, olives, vegetable stock/broth and white wine, stir, and cook for 10 – 15 minutes, covered.
5. Add the cooked pasta and heat a few minutes, uncovered, stirring often.
6. Stir in the remaining 2T butter until butter is melted.
7. Divide the pasta and sauce mixture amongst 4 plates or bowls.
8. Sprinkle with the parmesan and the sage chiffonade.

Serves 4 as a pasta course or 2 as a main course. Offer a piece of cheesy garlic toast or sliced crusty bread with the pasta to sop up the sauce.

Variations: Add some minced garlic if you like a garlicky pasta dish. Substitute chicken stock/broth for the vegetable stock/broth. Add more stock/broth if you like a soupier dish. Omit the white wine and replace with more broth if you are abstaining from alcohol. And substitute fresh basil for the sage. (Copyright Adroit Ideals 2012)

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