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Quick Pasta e Fagioli

By cooking.nytimes.com

Quick Pasta e Fagioli

Prep:5minCook:15min

Updated at: Sun, 19 Apr 2026 18:59:07 GMT

Nutrition balance score

Great

Glycemic Index

43

Low

Glycemic Load

36

High

Nutrition per serving

Calories519.6 kcal (26%)

Total Fat9 g (13%)

Carbs83.9 g (32%)

Sugars9.2 g (10%)

Protein25.7 g (51%)

Sodium1946.1 mg (97%)

Fiber16.7 g (60%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

3 slicesbacon

chopped, or 4 ounces diced pancetta

4 cupschicken broth

1 x 28 ouncecan whole peeled tomatoes

8 ouncesshort pasta

such as elbows or ditalini

¼ teaspoonItalian seasoning

or dried oregano

2 x 15 ouncecans cannellini beans

1 teaspoonred wine vinegar

Grated Parmesan

chopped, optional, for serving

Instructions

View on cooking.nytimes.com

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Notes

1 liked

0 disliked

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Makes leftovers

One-dish

Dana :)· 2 weeks ago

Makes leftovers

Loved this! Made a bunch of modifications. Did the pancetta alone for a little bit, added in some more olive oil and then did a diced onion, 2 carrots and 2 celery for about 8-10 min. Then i added the garlic and followed the rest of the recipe. I had homemadebeans so used that liquid plus additional water and some better than bouillon. Added in some chard jn the last five min and a parmesan rind while it was boiling. Suuuuper good and would definitely make again.

Loved this! Made a bunch of modifications. Did the pancetta alone for a little bit, added in some more olive oil and then did a diced onion, 2 carrots and 2 celery for about 8-10 min. Then i added the garlic and followed the rest of the recipe. I had homemadebeans so used that liquid plus additional water and some better than bouillon. Added in some chard jn the last five min and a parmesan rind while it was boiling. Suuuuper good and would definitely make again.