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!

Course Dinner
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 377 kcal
Author Lauren Brennan


  • 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
US Customary - Metric


  1. Preheat heavy bottomed pot over medium heat. Add in oil and pancetta. Cook to brown and render fat from pancetta, about 4 minutes.
  2. Stir in onion, celery, carrot and dried spices. Cook another 3 minutes. Pour in chicken stock, salt & pepper, can of tomatoes, beans and pasta.
  3. 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. 
  4. Once pasta is cooked, stir in kale. Taste, adjust seasonings if necessary and serve with parmesan cheese.
Nutrition Facts
Pasta e Fagioli
Amount Per Serving
Calories 377 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 4g25%
Cholesterol 19mg6%
Sodium 533mg23%
Potassium 732mg21%
Carbohydrates 39g13%
Fiber 2g8%
Sugar 7g8%
Protein 14g28%
Vitamin A 8805IU176%
Vitamin C 45.8mg56%
Calcium 99mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.