{"id":8927,"date":"2026-01-19T21:26:50","date_gmt":"2026-01-19T21:26:50","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=8927"},"modified":"2026-01-19T21:29:21","modified_gmt":"2026-01-19T21:29:21","slug":"pasta-e-fagioli","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/pasta-e-fagioli\/","title":{"rendered":"Pasta e Fagioli"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Pasta e Fagioli<\/span><\/h2>\n
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Pasta e fagioli is a hearty Italian soup made with pasta, beans, and veggies. My recipe is a comforting, delicious vegetarian dinner! Serve it with crusty bread for sopping up the flavorful broth.<\/span><\/div>\n
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Prep Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>45 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span> to 6<\/span><\/span><\/div>\n\n
Author: <\/span>Love & Lemons<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 2<\/span> Tbsp<\/span> extra-virgin olive oil<\/span> plus more for drizzling<\/span><\/li>
  • 1<\/span> medium<\/span> yellow onion<\/span> diced<\/span><\/li>
  • 1<\/span> small<\/span> fennel bulb or 2 celery ribs<\/span> finely chopped<\/span><\/li>
  • 2<\/span> medium<\/span> carrots<\/span> finely chopped<\/span><\/li>
  • 1<\/span> tsp<\/span> sea salt<\/span> plus more to taste<\/span><\/li>
  • Freshly ground black pepper<\/span><\/li>
  • 3<\/span> cloves<\/span> garlic<\/span> grated<\/span><\/li>
  • 1<\/span> Tbsp<\/span> tomato paste<\/span><\/li>
  • 1<\/span> tsp<\/span> chopped fresh rosemary<\/span><\/li>
  • 1<\/span> (14-oz) can<\/span> diced tomatoes<\/span><\/li>
  • 3<\/span> cups<\/span> cooked cannellini beans<\/span> drained and rinsed<\/span><\/li>
  • 4<\/span> cups<\/span> vegetable broth<\/span><\/li>
  • Parmesan rind<\/span> optional<\/span><\/li>
  • 1<\/span> cup<\/span> ditalini pasta<\/span> or other small pasta<\/span><\/li>
  • 2<\/span> large<\/span> kale or Swiss chard leaves<\/span> stemmed and torn (about 6 cups)<\/span><\/li>
  • Pinches<\/span> of red pepper flakes<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • 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.<\/div><\/li>
    • 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.<\/div><\/li>
    • 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.<\/div><\/li><\/ul><\/div><\/div>\n
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