This Pasta Fagioli will become a new staple in your kitchen! A thicker and hearty Italian soup made with pasta, vegetables, beans and kale.
I’m not sure I’ve fallen in love with a soup quite as quickly as I have fallen in love with Pasta Fagioli. Man, is it good!
It’s buttery while still being healthy. Its hearty without being too heavy. The vegetables go mostly unnoticed because of the pasta and the mom who is heavy handed with the parmesan cheese. The longer it sits, the tastier and thicker it gets. It makes a great big pot and you’ll be glad because it’s that tasty.
I’ve made this soup willingly three times in the past two weeks to not only test the recipe, but because I actually wanted to eat it that many times. Normally, after two go-arounds I’m over it. But not this time. I even gladly shot some step by step photos too! WHO AM I?
So, here are those photos that I shot and as usual the printable recipe is at the bottom!
Have a great weekend, friends!
So, not unlike other Pasta e Fagioli recipes, mine starts with pancetta. I found mine at Trader Joe’s. This is four ounces. (Bacon will work well in a pinch too…or so I’ve heard.)
Render your pancetta down in some oil and get a little color on it before adding in the vegetables and spices.
So, here are the vegetables I’m using as the base: onion, celery and carrot. My trinity in the kitchen most days. 4 cups total!
And here are the spices I use. The rosemary seems a little odd, but it does make a difference. If you don’t like rosemary, try it in this recipe because it blends really nicely with the basil, oregano and bay leaves. It’s not overpowering in the least!
So, all the veggies and spices are in the pot and you cook them for a few minutes to start softening the veggies and getting as much flavor out of the spices as possible.
Next come the diced tomatoes, beans and chicken stock. I like stock over broth because it’s more flavorful, but if you just have broth use that.
Also ditalini pasta! Throw that into the mix as well. Along with some salt & pepper. That is important. Cook the soup, stirring every few minutes until the pasta has cooked up and is tasting tender. (Check the back of the pasta box for more accurate cook times.)
Right before serving, throw in some chopped kale (tough stems removed) and that’s all she wrote!
And just as I promised, a great big pot of Pasta e Fagioli soup that will fill you right up.
Parmesan cheese optional everywhere except at my house. We love cheese.
Pasta e Fagioli
A thicker and hearty Italian soup made with pasta, vegetables, beans and kale, this Pasta Fagioli will become a new staple in your kitchen!
- 3 tablespoons olive oil
- 4 oz. diced pancetta
- 1 cup diced yellow onion
- 1 1/2 cups chopped celery
- 1 1/2 cups diced carrot
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried rosemary
- 2 bay leaves
- 6 cups chicken stock
- salt & pepper to taste
- 1-28 oz. can diced tomatoes
- 1 can white beans drained
- 1 cup ditalini pasta
- 3 cups chopped fresh kale stems removed
- grated parmesan cheese optional
Preheat heavy bottomed pot over medium heat. Add in oil and pancetta. Cook to brown and render fat from pancetta, about 4 minutes.
Stir in onion, celery, carrot and dried spices. Cook another 3 minutes. Pour in chicken stock, salt & pepper, can of tomatoes, beans and pasta.
Bring to boil and then reduce to simmer, stirring every 2-3 minutes to ensure pasta does not stick to the bottom of the pot.
Once pasta is cooked, stir in kale. Taste, adjust seasonings if necessary and serve with parmesan cheese.
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