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Calories: 231kcal
Pasta e Fagioli, or “pasta and beans,” is a hearty, flavorful Italian stew that’s perfect for cooler days. This comforting dish features a rich tomato broth, tender pasta, cannellini beans, and nutritious greens like kale or chard. With a blend of simple yet delicious ingredients, this recipe creates a satisfying, meal-in-a-bowl that’s also vegan if you skip the Parmesan cheese topping. It’s ready in just about an hour and makes for even better leftovers the next day. Whether you’re familiar with Italian cooking or just getting started, Pasta e Fagioli is an easy and crowd-pleasing dish to add to your repertoire!
Ingredients
- 4 tbsp Extra virgin olive oil divided
- 1 medium yellow onions chopped
- 2 carrots finely chopped
- 2 ribs Celery finely chopped
- ¾ tsp Salt divided
- Black Pepper to taste
- 4 garlic cloves minced
- 425 g crushed tomatoes
- 4 cups vegetable broth
- 3 cups Water
- 2 bay leaf
- 1 tsp Dried Oregano
- ¼ tsp Red pepper flakes optional
- 425 g Cannellini beans rinsed and drained
- 1 cup pasta cavatelli, ditalini, or small shells
- 2 cups Kale or chard
- ¼ cup Parsley
- 1 tbsp Lemon Juice
- Optional garnish:
- Parmesan Cheese
- Parsley
- Olive Oil
Instructions
Sauté the vegetables:
- In a large pot, heat 3 tbsp olive oil over medium heat. Add the chopped onion, carrots, celery, ½ tsp salt, and a pinch of black pepper. Cook, stirring often, for about 6-10 minutes until the vegetables soften and the onions turn translucent.
Add garlic and tomatoes:
- Add the minced garlic, stir, and cook for about 30 seconds. Pour in the crushed tomatoes and cook until the mixture starts bubbling.
Add broth and seasoning:
- Stir in the vegetable broth, water, bay leaves, oregano, and red pepper flakes. Raise the heat and bring the soup to a simmer. Cook for 10 minutes, stirring occasionally.
Blend part of the soup:
- Scoop out about 1½ cups of the soup and transfer it to a blender, avoiding the bay leaves. Add ¾ cup of the drained beans to the blender and blend until smooth. Pour the blended mixture back into the pot to give the soup a creamy texture.
Add pasta, beans, and greens:
- Add the remaining beans, pasta, kale, and parsley to the soup. Cook for about 20 minutes, stirring often, until the pasta and greens are tender.
Finish the soup:
- Remove the pot from the heat, discard the bay leaves, and stir in the lemon juice, 1 tbsp olive oil, and the remaining ¼ tsp salt. Taste and adjust seasoning with additional salt and pepper if needed.
Serve and garnish:
- Ladle the soup into bowls and garnish with grated Parmesan, extra parsley, or a drizzle of olive oil if desired. Leftovers will keep well in the fridge for up to 5 days, or you can freeze portions for longer storage.
Notes
This Pasta e Fagioli is a versatile recipe, full of rich flavor and nutritious ingredients. The blended beans give the soup a creamy texture without needing any cream, while fresh lemon juice and olive oil brighten the dish at the end. You can also swap the cannellini beans for chickpeas to make a pasta e ceci variation. This stew is perfect for meal prep and tastes even better the next day—ideal for busy weeknights!
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Estimated Nutrition:
Calories: 231kcal (12%)Carbohydrates: 32g (11%)Protein: 7g (14%)Fat: 10g (15%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 1243mg (54%)Potassium: 415mg (12%)Fiber: 7g (29%)Sugar: 7g (8%)Vitamin A: 4957IU (99%)Vitamin C: 22mg (27%)Calcium: 121mg (12%)Iron: 3mg (17%)
