Pasta e Fagioli

Name: Pasta e Fagioli
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 to 6
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium yellow onion; 1 small fennel bulb or 2 celery ribs; 2 medium carrots; 1 teaspoon sea salt; freshly ground black pepper; 3 garlic cloves; 1 tablespoon tomato paste; 1 teaspoon chopped fresh rosemary; 1 14-ounce can diced tomatoes; 3 cups cooked cannellini beans; 4 cups vegetable broth; Parmesan rind; 1 cup ditalini pasta; 2 large kale or Swiss chard leaves; Pinches of red pepper flakes

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213 reviews

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Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
4 to 6
Course
Main Course
Cuisine
Italian

Pasta e Fagioli

Iris Warren

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Pasta e fagioli, sometimes shortened to pasta fagioli, is a classic Italian soup made with pasta and beans. My recipe is a comforting, delicious vegetarian dinner! Serve it with crusty bread for sopping up the flavorful broth.

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Ingredients

Servings

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

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Instructions

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.
Add the garlic, tomato paste, and rosemary and cook, stirring, for 1 minute. Add the tomatoes and their juices, the beans, broth, and Parmesan rind, if using. Simmer for 20 minutes.
Add the pasta and simmer for 10 more minutes, or until al dente. Stir in the kale and red pepper flakes and cook until the kale is wilted. Season to taste and serve.