Canned pasta and beans

Name: Canned pasta and beans
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: Mafaldine short 11.3 oz; Precooked Borlotti beans 2 ½ cups; Carrots 0.9 cup; White onions 0.7 cup; Celery 3.5 oz; Fresh chili pepper to taste; White wine 2 oz; Extra virgin olive oil 5 ¼ tbsp; Pecorino Romano PDO cheese 3.5 oz; Garlic 1 clove; Tomato purée 0.4 cup; Rosemary 1 sprig; Salt to taste; Black pepper to taste

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Lactose Free
Vegetarian

Difficulty: Very easy
Prep time: 15 min
Cook time: 40 min
Serving: 4
Cost: Low

PRESENTATION

Canned pasta e fagioli? It brings the warmth of Central and Southern Italy right to your table, even when you’re short on time. Really good stuff. It all starts with a simple base: that tender mix of carrots, celery and onion—which is pretty much common in many traditional Italian soup recipes. And look, canned beans keep things easy without losing the hearty feeling you want from a classic Italian comfort food. The magic happens when the pasta gets cooked straight in the pot with the beans and sauce. It soaks up all those flavors, turning moist and a bit creamy. The final step? Swirling in pecorino romano DOP and some cracked pepper gives this dish that unmistakable Roman twist.

Across different regions, you’ll find this dish gets its own spin. Down in Naples, folks might toss in pancetta for a rich, savory touch. And in other parts of Italy, cavolo nero adds a slightly earthy kick. Really really good. No matter the twist, you’re still getting a bowl of quick pasta and bean soup that feels filling and simple to throw together. There’s something about the mix of beans and pasta that just feels right when you’re after a little comfort, especially when it’s so warm and creamy. With a good sprinkle of cheese, each spoonful of this easy pasta e fagioli recipe tastes like the homemade pasta and beans people have been making for generations. Even if you go with canned beans and take the shortcut, the spirit of that rustic Italian kitchen doesn’t go anywhere.

Honestly, this is one of those meals that works for a weeknight dinner but still feels a bit special, thanks to those old Italian traditions tucked into every bite. Whether you're enjoying it on a chilly evening or just craving something cozy, canned pasta e fagioli gives you a really really good taste of Italy, making sure you don’t sacrifice flavor for convenience. So, gather around, and let this easy dish bring some Italian warmth to your home. Perfect for anyone who wants a quick yet authentic Italian experience! It’s a comforting classic that suits busy lives and still manages to feel like a treat. Pretty simple.

How to prepare Canned pasta and beans

To prepare canned pasta and beans, first take care of the vegetables. Slice the carrots 1 and then dice them into 1/2-inch cubes 2. Do the same for the celery 3.

Dice the onion into 1/4-inch cubes 4. Finely chop the chili pepper 5. In a pot, heat the oil and add the garlic cut in half and the chili pepper 6. Sauté for 1 minute over medium heat.

Add the onion 7, the carrots 8, and the celery 9.

Add the rosemary 10, season with salt 11, and cook over medium heat for 5 minutes. Meanwhile, place a pot of water on the stove. Deglaze with white wine 12 and let all the alcohol evaporate.

In the meantime, open the can of beans and drain them 13, rinse them to completely eliminate the canning liquid. Add the beans to the pot 14 and cook for another 5 minutes, stirring well. Remove the garlic and rosemary, then add the tomato puree to the pot 15.

Cook for 20 minutes, adding hot water 16 to prevent it from getting too thick. Add the uncooked pasta 17 and add hot water 18 to cover it completely. Cook the pasta, adding hot water as needed and stirring occasionally.

Once the pasta is cooked, adjust the salt and turn off the heat. Add a sprinkle of pepper 19, the Pecorino Romano 20, and mix well. Your canned pasta and beans are ready to be enjoyed 21.

Storage

Canned pasta and beans can be stored in the refrigerator, in a closed container, for up to 2 days. Before serving it again, reheat it with some hot water to restore the right consistency, avoiding it becoming too dry.

Tip

Add more hot water during cooking to achieve a consistency similar to a soup. If you want a richer touch, replace the dry pasta with fresh pasta, such as broken tagliatelle or maltagliati. If you prefer a bolder taste, add crispy bacon or pancetta to the sauté, browning them with the garlic and chili pepper. Instead of water, you can use vegetable broth.

For the translation of some texts, artificial intelligence tools may have been used.

Canned pasta and beans

PRESENTATION

How to prepare Canned pasta and beans

Storage

Tip

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