Warm up with a hearty bowl of Pasta e Fagioli, a comforting Italian classic that’s packed with flavor! This dish combines tender pasta, wholesome beans, and vibrant veggies into a nourishing soup that’s perfect for any occasion.
Cooking Tips
This part’s so satisfying: the aroma of sautéed veggies fills your kitchen! Don’t rush the simmering; it allows all those delicious flavors to meld together.
Why You’ll Love It
Filled with nutritious ingredients and rich flavors, this dish is both filling and healthy. Trust me, you’ll love it!
Ingredients
- Base Ingredients:
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Instructions
- Prepare the Base:
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Step 1- Sauté the Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, fennel, carrots, salt, and several grinds of pepper and cook, stirring occasionally, for 10 to 15 minutes, or until very soft.
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Step 2- Add Flavors: Add the garlic, tomato paste, and rosemary and cook, stirring, for 1 minute. Add the tomatoes and their juices, the beans, broth, and Parmesan rind, if using. Simmer for 20 minutes.
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Step 3- Finish the Soup: Add the pasta and simmer for 10 more minutes, or until al dente. Stir in the kale and red pepper flakes and cook until the kale is wilted. Season to taste and serve.
Nutrition
- Calories: 320, Fat: 7g, Carbs: 50g, Protein: 15g
Cooking techniques
Cooking Techniques
Simmering is key to developing deep flavors in this dish. Allowing the ingredients to meld together creates a rich broth that enhances the overall taste.
Variations or substitutions
Variations or Substitutions
Feel free to swap out the kale for spinach or use different types of beans based on your preference. You can even add some diced potatoes for extra heartiness!
Storage tips
Storage Tips
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a bit of water or broth to loosen it up.
Notes
To make this dish vegan, simply omit the Parmesan rind or use a plant-based cheese alternative.
