Description
A comforting and hearty Italian soup, Pasta e Fagioli is a delicious blend of pasta, beans, vegetables, and broth, creating a satisfying meal in a bowl.
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 olive oil in a large pot over medium heat. Sauté onion, fennel, carrots, salt, and pepper until very soft.
- Add Flavors: Stir in garlic, tomato paste, and rosemary; cook for 1 minute. Add tomatoes, beans, broth, and Parmesan rind; simmer for 20 minutes.
- Cook Pasta: Add pasta, simmer for 10 minutes until al dente. Stir in kale and red pepper flakes, cook until kale is wilted. Season and serve.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 300 kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
