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!
Servings 6 servings
- 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.
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 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.
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