5 from 15 votes
Pasta e Fagioli (Pasta and Beans Soup)
Pasta e Fagioli is a comforting Italian soup with pancetta, aromatic vegetables, cannellini beans, kale, ditalini pasta, and chicken stock enriched by tomato paste and Parmesan rind. The soup features tender veggies and pasta simmered together, resulting in a hearty broth with savory notes from pancetta and herbs. It is a filling meal that balances creamy beans and fresh greens.
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
Servings:
6
Calories:
400 kcal
Course:
Soup
Cuisine:
Italian
Ingredients
- 4 oz pancetta diced
- 3 tablespoons extra-virgin olive oil , divided
- 1 yellow onion medium
- 2 carrot chopped
- 2 celery chopped, ribs
- ½ cup chopped fennel bulb
- 4 cloves garlic
- ½ teaspoon fennel seed , crushed to release oils
- 1 teaspoon kosher salt , divided
- 1 tablespoon rosemary finely chopped, plus more for serving, fresh
- ⅛ teaspoon red pepper flakes
- 6 ounces tomato paste , about ¼ cup
- 6 cups chicken stock
- 1 bay leaf
- 2 ounce cannellini beans drained and rinsed, canned
- 2 cups kale , slivered
- 1 inch Parmesan rind chunk
- 6 ounces ditalini pasta uncooked
- 1 tablespoon butter
- Parmesan Cheese for serving, grated
Instructions
- In a large Dutch oven or heavy bottom pot, cook the pancetta on medium-low for about 7 minutes or until tender-crisp. Remove the pancetta with a slotted spoon and set aside leaving the rendered fat in the pot. Increase the heat to medium and add 2 tablespoons of olive oil to the Dutch oven. Add the onion, and cook for 5 minutes, stirring occasionally. Add the chopped carrots, celery, and chopped fennel. Sauté for 5 minutes, stirring occasionally. Crush the fennel seeds between your fingers and add to the pot with the garlic, rosemary, red pepper flakes, and kosher salt. Stir and cook for 2 minutes or until the garlic becomes fragrant. Stir in the tomato paste so it coats the vegetables and cook for 2-3 minutes.
- Add the chicken stock, bay leaf, and Parmesan rind, bring to a boil then reduce heat to a rolling simmer and cook for 10 minutes. Add the pasta and cook covered partially with a lid for 10 minutes. Stir in the beans, reserved pancetta, and kale, and cook until the beans are warmed through and the kale has wilted.
- Remove the Parmesan rind and bay leaf then serve with more fresh rosemary and shaved or grated Parmesan.
Cup of Yum
Notes
- Cook pasta separately when making ahead or saving leftovers to prevent it from soaking too much broth.
Nutrition Information
Calories
400kcal
(20%)
Carbohydrates
41g
(14%)
Protein
15g
(30%)
Fat
20g
(31%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
10g
(50%)
Trans Fat
0.1g
(5%)
Cholesterol
25mg
(8%)
Sodium
1126mg
(47%)
Potassium
828mg
(18%)
Fiber
4g
(16%)
Sugar
10g
(20%)
Vitamin A
6163IU
(123%)
Vitamin C
31mg
(34%)
Calcium
101mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 400
% Daily Value*
| Calories | 400kcal | 20% |
| Carbohydrates | 41g | 14% |
| Protein | 15g | 30% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 25mg | 8% |
| Sodium | 1126mg | 47% |
| Potassium | 828mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 6163IU | 123% |
| Vitamin C | 31mg | 34% |
| Calcium | 101mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.