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Spicy Pasta e Fagioli

Spicy Pasta e Fagioli prepared dish

This hearty pasta e fagioli combines ditalini pasta, cannellini beans, tomatoes, carrots, and spicy capicola in a savory tomato broth. It is quick to make, full of comforting flavor, and especially good served with Parmesan and garlic bread.

This recipe is dinner, scaled for 8 servings, with 15 min prep and 20 min cook.

Prep: 15 min · Cook: 20 min · Total: 35 min · Serves: 8

Quick cooking notes

  • Core ingredients include olive oil, garlic cloves, chicken broth, water.
  • Follow all 6 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 8 servings.

Ingredients

  • 1 tbsp olive oil
  • 3 cloves garlic cloves (minced)
  • 4 cups chicken broth
  • 2 cups water
  • 1 can tomato sauce (15 oz)
  • 1 can diced tomatoes (14.5 oz)
  • 1 tsp italian seasoning
  • 1 cup ditalini pasta
  • 2 medium carrots (peeled and diced)
  • 2 cans cannellini beans (drained and rinsed)
  • 4 oz capicola (diced)
  • 0.5 tsp salt (or to taste)
  • 0.25 tsp black pepper (or to taste)
  • 0.5 cup parmesan cheese (grated, for serving)

Instructions

  1. Heat the olive oil in a large saucepan over medium-high heat.
  2. Add the garlic and cook for 1 minute until fragrant.
  3. Stir in the chicken broth, water, tomato sauce, diced tomatoes, and Italian seasoning, then bring the mixture to a boil.
  4. Add the ditalini pasta and carrots, then reduce the heat and simmer for about 10 minutes, stirring occasionally.
  5. Stir in the cannellini beans, capicola, salt, and black pepper, and cook until everything is heated through.
  6. Ladle into bowls and serve with grated Parmesan cheese and garlic bread if desired.

Nutrition (per serving)

  • Calories: 232
  • Protein: 12 g
  • Fat: 7 g
  • Carbohydrates: 30 g
  • Fiber: 7 g
  • Sugar: 4 g
  • Sodium: 689 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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