Pasta e Fagioli

3 - 4
PersonalPoints™ per serving
Total Time
39 min
15 min
24 min
Leftovers? No problem: It’s even better reheated the next day after the flavors have had a chance to develop and the stew has thickened slightly.


Olive oil

2 tsp

Uncooked red onion(s)

1 medium, finely chopped

Uncooked carrot(s)

1 medium, finely chopped

Uncooked celery

1 rib(s), medium, finely chopped

Plum tomato(es)

1 medium, coarsely chopped

Garlic clove(s)

2 medium clove(s), finely chopped

Vegetable broth

4 cup(s)

Uncooked macaroni

1 serving(s), ditalini or elbows

Canned pinto beans

15½ oz, rinsed and drained

Fresh spinach

5 oz, bag, fresh baby leaves, coarsely chopped

Grated Parmesan cheese

2 Tbsp


  1. Heat the oil in a Dutch oven over medium-high heat. Add the onion, carrot, and celery. Cook, stirring frequently, until very tender, about 8 minutes. Add the tomato and garlic. Cook, stirring occasionally, until the tomato softens, about 6 minutes.
  2. Stir the broth and pasta into the Dutch oven; bring to a boil. Reduce the heat to a low boil and cook, uncovered, until the pasta is tender, about 8 minutes. Stir in the beans and the spinach. Cook until the beans are heated through and the spinach begins to wilt, about 2 minutes. Serve with the cheese. Yields 11⁄2 cups and 2 teaspoons cheese per serving.


Serve this one-pot favorite with crusty Italian bread to sop up the juices—a half-ounce slice will add a POINT.