Description
A hearty and comforting Italian soup, Pasta e Fagioli is a delicious combination of pasta, beans, vegetables, and flavorful broth. This recipe is simple to make and perfect for a cozy meal on a chilly day.
Ingredients
Units
Scale
For the Soup:
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 medium yellow onion, diced
- 1 small fennel bulb or 2 celery ribs, finely chopped
- 2 medium carrots, finely chopped
- 1 teaspoon sea salt, plus more to taste
- Freshly ground black pepper
- 3 garlic cloves, grated
- 1 tablespoon tomato paste
- 1 teaspoon chopped fresh rosemary
- 1 14-ounce 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
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the onion, fennel, carrots, salt, and pepper. Cook for 10-15 minutes until very soft.
- Add Flavors: Stir in the garlic, tomato paste, and rosemary. Cook for 1 minute. Add the tomatoes, beans, broth, and Parmesan rind if using. Simmer for 20 minutes.
- Cook Pasta: Add the pasta and simmer for 10 more minutes until al dente. Stir in the kale and red pepper flakes. Cook until the kale wilts. Season to taste and serve.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
