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Pasta e Fagioli

Pasta e Fagioli

Craving something warm and hearty? This Pasta e Fagioli is the ultimate comfort food, filled with flavorful veggies and creamy beans. It's the perfect easy weeknight dinner that will fill your home with delightful aromas. Make it tonight for a satisfying meal!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Soups
Cuisine: Italian
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion diced
  • 2 ribs celery finely chopped
  • 2 medium carrots finely chopped
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper
  • 3 cloves garlic minced
  • 1 tablespoon tomato paste
  • 14 ounces diced tomatoes (1 can)
  • 30 ounces cannellini beans (2 cans), drained and rinsed
  • 4 cups vegetable broth
  • 1 cup ditalini pasta or other small pasta
  • 2 cups chopped Tuscan kale

Equipment

  • Oven
  • Chef's Knife
  • Saucepan
  • Wooden Spoon
  • Cutting Board

Method
 

  1. Start by heating the olive oil in a large Dutch oven over medium heat. Once it’s hot, add the onion, celery, and carrots. Stir them gently and season with salt and pepper. Cook for about 10 minutes, stirring occasionally, until the vegetables are soft and fragrant. You want the onions to turn translucent, and the mixture will start to smell heavenly.
  2. Add the minced garlic and tomato paste to the pot. Cook for an additional minute, stirring continuously to prevent the garlic from burning. The tomato paste will deepen in color, and the aroma will intensify, making your mouth water.
  3. Next, pour in the diced tomatoes and their juices, along with the cannellini beans and vegetable broth. Stir everything together, ensuring the tomato paste is fully incorporated. Let the mixture come to a gentle simmer.
  4. Reduce the heat slightly and allow the soup to simmer uncovered for about 20 minutes. This is the magic moment where the flavors meld together beautifully. You might see the broth bubbling gently, and the tomatoes will break down further.
  5. After the 20 minutes, add the ditalini pasta to the pot. Stir well, then continue to simmer for another 10 minutes, or until the pasta is al dente. Keep an eye on it, as you don’t want the pasta to overcook.
  6. Finally, stir in the chopped kale and cook until the greens are wilted and tender. This should only take about 2 to 3 minutes. The kale will add a lovely touch of color and nutrition, enhancing the dish.
  7. Once everything is cooked and combined, serve immediately. Ladle the soup into bowls and drizzle a little more olive oil on top if you like. Enjoy the Pasta e Fagioli hot, with crusty bread on the side for dipping.

Notes

Store leftover Pasta e Fagioli in an airtight container for up to 3 days.
Store leftover Pasta e Fagioli in a freezer-safe container. If you plan to make extra to freeze, do so without the ditalini and add the pasta when you’re ready to serve.
Reheat leftover Pasta e Fagioli in the microwave or as a larger batch on the stovetop, stirring often to prevent it from burning.
Feel free to add more vegetables such as spinach or zucchini for added nutrition.
Serve with crusty bread or a simple salad for a complete meal.