Name: Pasta e Fagioli
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian
Ingredients: 4 tablespoons extra-virgin olive oil (divided); 1 medium-to-large yellow onion (finely chopped); 2 medium carrots (scrubbed clean, finely chopped); 2 ribs celery (finely chopped); ¾ teaspoon fine sea salt (divided); Freshly ground black pepper (to taste); 4 cloves garlic (pressed or minced); 1 can (15 ounces) crushed tomatoes; 4 cups vegetable broth; 3 cups water; 2 leaves bay leaves; 1 teaspoon dried oregano; ¼ teaspoon red pepper flakes; 2 cans (15 ounces each) cannellini beans (rinsed and drained); 1 cup pasta (cavatelli, ditalini, elbow, or small shell of choice); 2 cups chopped Tuscan kale; ¼ cup finely chopped Italian parsley; 1 tablespoon fresh lemon juice

Description

Warm up your evenings with a comforting bowl of Pasta e Fagioli, a classic Italian soup that perfectly combines tender pasta and nutritious beans in a rich vegetable broth. This delightful dish is not only quick to prepare but also packed with wholesome ingredients that nourish both the body and soul. With its vibrant flavors and hearty texture, Pasta e Fagioli is ideal for cozy family dinners or meal prep, as it tastes even better the next day. Plus, it’s highly customizable; you can easily adapt it to accommodate your favorite vegetables or beans. Whether you’re a seasoned cook or just starting out, this recipe is straightforward and satisfying, making it a must-try for every home chef.

Ingredients

Scale

4 tablespoons extra-virgin olive oil (divided)
1 medium-to-large yellow onion (finely chopped)
2 medium carrots (scrubbed clean, finely chopped)
2 ribs celery (finely chopped)
¾ teaspoon fine sea salt (divided)
Freshly ground black pepper (to taste)
4 cloves garlic (pressed or minced)
1 can (15 ounces) crushed tomatoes
4 cups vegetable broth
3 cups water
2 leaves bay leaves
1 teaspoon dried oregano
¼ teaspoon red pepper flakes
2 cans (15 ounces each) cannellini beans (rinsed and drained)
1 cup pasta (cavatelli, ditalini, elbow, or small shell of choice)
2 cups chopped Tuscan kale
¼ cup finely chopped Italian parsley
1 tablespoon fresh lemon juice

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Instructions

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add chopped onion, carrots, and celery; sauté until softened (5-7 minutes).
Season with ½ teaspoon salt and pepper. Stir in minced garlic; cook for an additional minute.
Add crushed tomatoes, vegetable broth, water, bay leaves, oregano, and red pepper flakes. Bring to a boil; reduce heat and simmer for 20 minutes.
Stir in cannellini beans and pasta; cook until pasta is al dente (about 10 minutes).
Add chopped Tuscan kale; cook until wilted (about 3 minutes). Remove from heat; stir in lemon juice and adjust seasoning.
Serve warm garnished with parsley.

Nutrition

Serving Size: 1 cup (240g)
Calories: 210
Sugar: 4g
Sodium: 350mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 7g
Protein: 8g
Cholesterol: 0mg