4.8 from 27 votes
Pasta e Fagioli
A thicker and hearty Italian soup made with pasta, vegetables, beans and kale, this Pasta e Fagioli will become a new staple in your kitchen!
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6 servings
Calories: 377 kcal
Course:
Dinner
Cuisine:
Italian
Ingredients
- 3 tablespoons olive oil
- 4 oz pancetta diced
- 1 cup yellow onion diced
- 1 1/2 cups celery chopped
- 1 1/2 cups carrot diced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried rosemary
- 2 bay leaves
- 6 cups chicken stock
- salt & pepper to taste
- 28 oz diced tomatoes 1 can
- 1 can White beans drained
- 1 cup ditalini pasta
- 3 cups chopped fresh kale stems removed
- grated Parmesan cheese optional
Instructions
- Preheat heavy-bottomed pot over medium heat. Add in oil and pancetta. Cook to brown and render fat from pancetta, about 4 minutes.
- Stir in onion, celery, carrot, and dried spices. Cook another 3 minutes.
- Pour in chicken stock, salt & pepper, can of tomatoes, beans and pasta.
- Bring to boil and then reduce to simmer, stirring every 2-3 minutes to ensure the pasta does not stick to the bottom of the pot. Once pasta is cooked, stir in kale.
- Taste, adjust seasonings if necessary and serve with parmesan cheese.
Cup of Yum
Nutrition Information
Calories
377kcal
(19%)
Carbohydrates
39g
(13%)
Protein
14g
(28%)
Fat
18g
(28%)
Saturated Fat
4g
(20%)
Cholesterol
19mg
(6%)
Sodium
533mg
(22%)
Potassium
732mg
(21%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
8805IU
(176%)
Vitamin C
45.8mg
(51%)
Calcium
99mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 377
% Daily Value*
| Calories | 377kcal | 19% |
| Carbohydrates | 39g | 13% |
| Protein | 14g | 28% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 19mg | 6% |
| Sodium | 533mg | 22% |
| Potassium | 732mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 8805IU | 176% |
| Vitamin C | 45.8mg | 51% |
| Calcium | 99mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.