One-pot pasta made with kidney beans, ground beef, onions, carrots, celery, tomatoes and simmered in beef broth and spaghetti sauce.

One-Pot Pasta E Fagioli

Pasta E Fagioli means “pasta with beans.” It’s a traditional Italian dish made with lots of inexpensive and accessible ingredients.

This One-Pot Pasta E Fagioli is a combination of lean ground beef, layers of fresh vegetables, kidney beans, and pasta shells. In other words, it’s loaded with vitamins and protein. The pasta shells will certainly keep you satisfied. For the sauce, a combination of beef bone broth and some spaghetti sauce are enough to make this meal heavenly. Of course, the store-bought beef broth will work just fine.

We are gonna start off by browning the beef in a large pot. Seasoning begins from this very step. Add oregano and a pinch of salt to the beef. You can use dried oregano leaves or fresh ones. Next, add all diced vegetables in the pot, including onions, carrots, celery, and tomatoes. Alternatively, frozen mixed vegetables can be used to cut short on the chopping time. Once the vegetables start becoming tender, this is the time to add beans and sauces. The pasta shells are going to be cooked in the sauce with all other ingredients in the same pot!

Isn’t that easy? You just keep adding ingredients to the pot and finish it off with parmesan cheese! And that’s how you make a perfect One-Pot Pasta E Fagioli. It’s savory, cheesy and totally nutrient-balanced. This recipe yields 5 servings, so if you have leftovers, simply put a lid on your pot and place it in the fridge. It tastes even better after reheating.

On a side note, maybe you’ve noticed, I haven’t been able to produce any videos lately since I don’t get much natural light in our current short-term rental. And Han couldn’t handle my mess in the kitchen any longer because there’s no dishwasher. However, Nomad Pad has found another place for us to solve our unique problems. We will be moving into the new place either on April 18 or April 19. By then, I will get back on track with the video creation! Stay tuned. In the meantime, enjoy this One-Pot Pasta E Fagioli! If you do get a chance to make this recipe, leave a comment and let me know how you like it, or share your photo and tag #StreetSmartKitchen on Instagram. I would love to hear from you.

One-pot pasta made with kidney beans, ground beef, onions, carrots, celery, tomatoes and simmered in beef broth and spaghetti sauce.
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

One-Pot Pasta E Fagioli

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sharon Chen
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 5 servings 1x
  • Category: Main Course
  • Method: Stove
  • Cuisine: Italian
Save Recipe


One-pot pasta made with kidney beans, ground beef, onions, carrots, celery, tomatoes and simmered in beef broth and spaghetti sauce.


Units Scale
  • 1 tablespoon extra virgin olive oil
  • 1 pound lean ground beef
  • Salt to taste
  • 1 teaspoons dried oregano
  • 1 medium onion, diced
  • 1 cup carrots, diced
  • 2 celery stalks, sliced
  • 1 large tomato, diced
  • 1 (15-ounce) can red kidney beans, rinsed and drained
  • 2 cups beef broth (I used beef bone broth)
  • 2 cups spaghetti sauce
  • 8 ounces pasta shell
  • 12 teaspoons hot sauce (I used Tabasco), optional
  • 1/4 cup chopped fresh parsley
  • Freshly ground black pepper
  • 1/2 cup shredded parmesan cheese or freshly grated parmesan cheese


  1. In a large pot, heat olive oil over medium heat. Add ground beef and break it up with a spatula. Cook until the beef starts to brown. In the meanwhile, season with salt and oregano.
  2. Add onions, carrots, celery and tomatoes into the pot. Mix well and cook for about 10 minutes, stirring occasionally.
  3. Add beans, beef broth, spaghetti sauce, followed by pasta shell; drizzle hot sauce in the pot if using; stir and mix well. Bring to a boil and then simmer for 15-20 minutes on medium-low heat, or until the pasta is tender.
  4. Add freshly ground black pepper to taste and stir in parsley, then top with parmesan cheese. Dish, garnish with more parsley or cheese. Enjoy!


If you are looking for a more soupy version, add 1 more cup beef broth and spaghetti sauce at step 3.


  • Serving Size: 1
  • Calories: 593
  • Sugar: 14g
  • Sodium: 1080.9mg
  • Fat: 18.1g
  • Carbohydrates: 68g
  • Protein: 39.2g
  • Cholesterol: 68.8mg

About the Author

Sharon Chen is an Integrative Nutrition Health Coach and author of the Complete Sous Vide Cookbook. She believes food not only brings healing but also connection. As the creator of StreetSmart Kitchen, she aims to make meal prep easier than ever and help you find balance, ease, joy, and simplicity in the kitchen as you improve your well-being.