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Pasta Fagioli

Easy Pasta Fagioli Recipe: Hearty Bean and Pasta Soup for All

Enjoy this comforting Pasta Fagioli, a hearty bean and pasta soup perfect for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 5 servings
Course: Dinner Recipes
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, diced
  • 1 small fennel bulb or celery ribs, finely chopped
  • 2 medium carrots, finely chopped
  • 1 teaspoon sea salt
  • freshly ground black pepper
  • 3 cloves garlic, grated
  • 1 tablespoon tomato paste
  • 1 teaspoon chopped fresh rosemary
  • 14 ounces can diced tomatoes
  • 3 cups cooked cannellini beans, drained and rinsed
  • 4 cups vegetable broth
  • Parmesan rind, optional
  • 1 cup ditalini pasta or other small pasta
  • 2 large kale or Swiss chard leaves, stemmed and torn (about 6 cups)
  • pinches of red pepper flakes

Equipment

  • Large pot or Dutch oven

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, fennel, carrots, salt, and several grinds of pepper and cook, stirring occasionally, for 10 to 15 minutes, or until very soft.
  2. Add the garlic, tomato paste, and rosemary and cook, stirring, for 1 minute.
  3. Add the tomatoes and their juices, the beans, broth, and Parmesan rind, if using. Simmer for 20 minutes.
  4. Add the pasta and simmer for 10 more minutes, or until al dente.
  5. Stir in the kale and red pepper flakes and cook until the kale is wilted. Season to taste and serve.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 45gProtein: 10gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 800mgPotassium: 800mgFiber: 12gSugar: 6gVitamin A: 200IUVitamin C: 25mgCalcium: 10mgIron: 15mg

Notes

Customize with different beans or vegetables to suit your taste.

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