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pasta fagioli

Pasta e Fagioli

A thicker and hearty Italian soup made with pasta, vegetables, beans and kale, this Pasta e Fagioli will become a new staple in your kitchen!
Course Dinner
Cuisine Italian
Keyword pasta e fagioli, pasta fagioli, pasta fagioli recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 377kcal
Author Lauren Brennan


  • 3 tablespoons olive oil
  • 4 oz pancetta diced
  • 1 cup yellow onion diced
  • 1 1/2 cups celery chopped
  • 1 1/2 cups carrot diced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried rosemary
  • 2 bay leaves
  • 6 cups chicken stock
  • salt & pepper to taste
  • 28 oz diced tomatoes 1 can
  • 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.
    cooking pancetta
  • Stir in onion, celery, carrot, and dried spices. Cook another 3 minutes.
    cooking vegetables
  • Pour in chicken stock, salt & pepper, can of tomatoes, beans and pasta.
    canned tomatoes and beans
  • Bring to boil and then reduce to simmer, stirring every 2-3 minutes to ensure the 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.
    pasta fagioli


Calories: 377kcal | Carbohydrates: 39g | Protein: 14g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 533mg | Potassium: 732mg | Fiber: 2g | Sugar: 7g | Vitamin A: 8805IU | Vitamin C: 45.8mg | Calcium: 99mg | Iron: 2mg