Description
Warm up with this hearty Pasta e Fagioli Recipe packed with beans and pasta. Try it today for a comforting meal that’s easy to prepare!
Ingredients
Scale
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion (diced)
- 2 celery ribs (finely chopped)
- 2 medium carrots (finely chopped)
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 3 garlic cloves (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
Instructions
- In a large Dutch oven, heat the olive oil over medium heat. Add the onion, celery, carrots, salt, and pepper. Cook for about 10 minutes until vegetables are soft.
- Stir in minced garlic and tomato paste; cook for another minute until fragrant. Then add diced tomatoes with their juices, cannellini beans, and vegetable broth. Simmer uncovered for about 20 minutes.
- Add the ditalini pasta to the pot and continue to simmer for an additional 10 minutes or until the pasta is al dente. Stir in chopped Tuscan kale and cook until wilted.
- Ladle the soup into bowls and drizzle with extra olive oil if desired. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 265
- Sugar: 5g
- Sodium: 690mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 11g
- Protein: 12g
- Cholesterol: 0mg