Pasta e Fagioli
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A classic Italian pasta and bean soup that's hearty, comforting, and vegetarian. With white beans, pasta, tomatoes, and aromatic vegetables in a flavorful broth, it's satisfying enough for a full meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons extra-virgin olive oil (plus more for drizzling)
- 1 medium yellow onion (diced)
- 1 small fennel bulb or 2 celery ribs (finely chopped)
- 2 medium carrots (finely chopped)
- 1 teaspoon sea salt (plus more to taste)
- Freshly ground black pepper
- 3 garlic cloves (grated)
- 1 tablespoon tomato paste
- 1 teaspoon chopped fresh rosemary
- 1 14-ounce can diced tomatoes
- 3 cups cooked cannellini beans (drained and rinsed)
- 4 cups vegetable broth
- Parmesan rind (optional)
- 1 cup ditalini pasta (or other small pasta)
- 2 large kale or Swiss chard leaves (stemmed and torn (about 6 cups))
- Pinches of red pepper flakes
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 1144mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1014mg
- Calcium
- 233mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1144MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.