Pasta E Fagioli

Pasta E Fagioli


40 minutes









Making this recipe


200g short pasta (macaroni or shell pasta works well)

1 large bunch of kale, chopped into small bits

2 carrots, chopped small

2 stalks celery, chopped small

1 onion, diced

4 cloves garlic, minced

1 handful chopped fresh parsley

2 cans cannellini beans, drained and rinsed

1 can chopped tomatoes

1L vegetable stock

700ml water

2 bay leaves

1 tsp dried oregano

½ tsp chilli powder

1 tbsp lemon juice

3 tbsp olive oil

½ tsp salt

½ tsp pepper

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A hearty, healthy, vegetarian Italian soup. This recipe for Pasta E Fagioli will hit the spot!

Step 1:

In a large pot, heat the olive oil over a medium heat. Cook the onions, carrots and celery for around 10 minutes until soft.

Step 2:

Add the garlic and cook for a further 30 seconds until fragrant.

Step 3:

Stir in the tomatoes and cook for a further minute until bubbling.

Step 4:

Add the stock, water, bay leaves, oregano and chilli powder and stir until well combined. Bring to the boil before reducing to a simmer. Simmer for 10 minutes.

Step 5:

Transfer around 350ml of the liquid into a blender, as well as a third of the beans. Blend until smooth.

Step 6:.

Pour the blended liquid back into the pot and add the beans, pasta, kale and parsley. Cook for around 20 minutes until the pasta is tender. 

Step 7:

Turn the flame off and add the salt, pepper and lemon juice before serving.

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