Pasta Fagioli

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This hearty and flavorful Pasta Fagioli recipe is a comforting Italian classic that’s perfect for any season. Combining tender cannellini beans, diced tomatoes, and a medley of fresh vegetables, this soup is brought to life with aromatic rosemary and a hint of garlic. The addition of small pasta and nutrient-rich kale or Swiss chard ensures a satisfying, well-rounded meal. Whether enjoyed as a warming dish on a chilly evening or a delightful lunch, this recipe is sure to become a family favorite. Simple to prepare and packed with wholesome ingredients, it’s an ideal choice for both novice cooks and seasoned chefs looking to create a nourishing and delicious dish.


  • 2 tablespoons of extra-virgin olive oil, plus additional for drizzling
  • 1 medium yellow onion, diced
  • 1 small fennel bulb or 2 celery stalks, finely chopped
  • 2 medium carrots, finely chopped
  • 1 teaspoon sea salt, with extra for seasoning
  • Freshly ground black pepper, to taste
  • 3 garlic cloves, grated
  • 1 tablespoon tomato paste
  • 1 teaspoon fresh rosemary, chopped
  • 1 14-ounce can of diced tomatoes
  • 3 cups cooked cannellini beans, drained and rinsed
  • 4 cups vegetable broth
  • Parmesan rind, optional
  • 1 cup ditalini pasta or another small pasta variety
  • 2 large kale or Swiss chard leaves, stems removed and leaves torn (about 6 cups)
  • Pinch of red pepper flakes


  1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, chopped fennel or celery, and chopped carrots. Season with sea salt and several grinds of black pepper. Cook, stirring occasionally, until the vegetables are very soft, about 10 to 15 minutes.
  2. Stir in the grated garlic, tomato paste, and chopped rosemary. Cook for about 1 minute, until fragrant.
  3. Add the diced tomatoes (with their juices), cannellini beans, vegetable broth, and Parmesan rind (if using). Bring to a simmer and cook for 20 minutes.
  4. Add the ditalini pasta and continue simmering for another 10 minutes, or until the pasta is al dente.
  5. Stir in the torn kale or Swiss chard leaves and red pepper flakes. Cook until the greens are wilted. Adjust seasoning to taste before serving.

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