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One Pan Pasta with Beans

This One Pan Pasta with Beans is the perfect vegetarian easy weeknight meal made with basic pantry ingredients - ready in 25 minutes or less!
Course Main Course, Main Dish, Pasta
Cuisine American, Italian, North American
Keyword One Pan Pasta with Beans, one pot pasta, Pasta e Fagioli, pasta with beans
Prep Time 5 minutes
Cook Time 17 minutes
Servings 6 servings
Calories 566kcal
Author Chrissie


  • 2 tablespoons olive oil
  • 1 large yellow onion diced
  • 4 cloves garlic minced
  • 1 teaspoon red chili flakes (optional, or use more or less to control the spiciness)
  • 3 tablespoons tomato paste
  • 15 ounces canned diced tomatoes One 15-ounce can
  • a few pinches each, salt and pepper
  • 30 ounces white beans Two 15-ounce cans, drained and rinsed (Cannellini beans or Great Northern beans work well)
  • 1 pound ditalini pasta
  • 6 cups vegetable stock (I use the low sodium variety)
  • 1 handful chopped kale
  • 2 tablespoons chopped fresh basil leaves (or use 3/4 teaspoon dried basil, added with the chili flakes)
  • freshly shaved parmesan for serving, optional


  • Heat a large heavy-bottom skillet over medium heat and add the olive oil, then the onion, garlic, and chili flakes once the oil is hot.
  • Saute the onions in the pan until they're soft and just barely translucent.
  • Add the salt and pepper, tomato paste and canned tomatoes to the pan and use the liquid to scrape all the caramelized bits off the bottom of the pan left from the onions and garlic.
  • Add the beans, pasta and the stock and stir to combine.
  • Add the lid to the pan and cook for about 7-10 minutes, stirring a few times, until the pasta has absorbed the liquid and is cooked to al dente.
  • Once the pasta has cooked through, add the kale and basil (if using dried basil instead of fresh, add it at the beginning with the chili flakes). Toss well so the greens wilt a little bit.
  • Give the pasta a taste and add a little more salt and pepper, only if necessary.
  • Top with some freshly shaved Parmesan cheese and serve!


Feel free to substitute the ditalini with any other variety of pasta you wish, although smaller varieties of pasta work best as they're a similar size to the beans. 


Serving: 1.75cups | Calories: 566kcal | Carbohydrates: 103g | Protein: 25g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1127mg | Potassium: 1258mg | Fiber: 13g | Sugar: 8g | Vitamin A: 1390IU | Vitamin C: 18mg | Calcium: 188mg | Iron: 7mg