Pasta e Fagioli
This hearty Italian soup combines tender pasta, creamy cannellini beans, and fresh vegetables in a fragrant tomato broth for the ultimate vegetarian comfort food.
Equipment
Ingredients
Ingredients
extra-virgin olive oil
30 ml
yellow onion (diced)
1 medium
fennel bulb (finely chopped)
1 small
carrots (finely chopped)
2 medium
sea salt
1 teaspoon
black pepper (freshly ground)
0.5 teaspoon
garlic cloves (grated)
3 cloves
tomato paste
1 tablespoon
fresh rosemary (chopped)
1 teaspoon
diced tomatoes
1 can
cannellini beans (drained, rinsed)
2 cans
vegetable broth
1.5 liters
Parmesan rind
1 piece
kale (chopped)
100 g
red pepper flakes
0.5 teaspoon
ditalini pasta
200 g
Instructions
Sauté the vegetables
Heat olive oil in large pot over medium heat. Add onion, carrots, and fennel. Cook, stirring occasionally, until vegetables are very soft, 10-15 minutes.
Add aromatics
Stir in the garlic, tomato paste, and rosemary. Cook for 1 minute until fragrant.
Simmer the soup
Add tomatoes, beans, broth, and Parmesan rind. Simmer for 20 minutes to allow flavors to meld.
Cook the pasta
Stir in the pasta and cook for 10 minutes until al dente.
Finish the soup
Add kale and red pepper flakes. Cook until kale wilts. Season to taste with salt and pepper.
Original recipe
Storage
For meal prep, cook pasta separately and add just before serving. Without pasta, soup freezes well for up to 3 months.
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.