Recipe: Pasta e Fagioli

Pasta e Fagioli might translate to pasta and beans, but that undersells just how delicious this is. It’s hearty enough to have for dinner, and perfect for the cooler weather. Is it a soup? Is it a stew? Either way I love simmering this away on a Sunday afternoon and then having tasty food for days to come!

Pasta e fagioli | I Spy Plum Pie

I tweaked a recipe from Cookie and Kate

Ingredients List

  • Brown onion
  • 2 carrots
  • 2 ribs celery
  • Olive oil
  • Salt
  • Pepper
  • 4 cloves garlic
  • 1 can tomatoes
  • 4 cups vegetable stock
  • 3 cups water
  • 2 bay leaves
  • 2tsp dried oregano
  • Red pepper flakes (to taste)
  • 2 cans cannellini beans
  • 1 cup small pasta (I used elbow)
  • 2 cups kale
  • 1/2 bunch fresh parsley
  • Juice of a lemon


  1. Dice the onion, carrot and celery
  2. Heat some oil in a large, heavy bottomed saucepan (or dutch oven) and add the onion, carrot and celery
  3. Season well with salt and pepper and cook for 5-10 minutes, until softened
  4. Mince the garlic and add to the pan, cooking for 30 seconds
  5. Add the tomatoes and bring to a simmer
  6. Pour in the stock and water and add the bay leaves, oregano and red pepper flakes. Simmer gently for 10 minutes.
  7. Combine 1 cup of the beans with 1.5 cups of the soup mixture (ensuring you avoid the bay leaves) and blend well to combine. (I use my stick blender)
  8. Return to the pot and add the remaining beans and the pasta
  9. Remove the kale leaves from the stems and roughly chop, along with half the parsley then add to the saucepan
  10. Simmer for 20 minutes, stirring occasionally, until the pasta is al dente
  11. Remove the bay leaves then squeeze in lemon juice, a drizzle of olive oil and top with fresh parsley. Season well, and add more red pepper flakes to taste.

Pasta e fagioli | I Spy Plum Pie

I know that might look like a lot of steps and ingredients to make this pasta e fagioli, but I promise that it’s actually very simple and definitely worth it. It also keeps well and reheats well, so you definitely won’t be sad if you make a big pot of it!

Pasta e fagioli | I Spy Plum Pie The step of blending part of the soup helps create a more creamy texture – it’s not mandatory if you really don’t want to create more dishes, but it’s worth it! If you like a really creamy soup then you can definitely blend more of it up as well. Personally I’m happy with just a bit of creaminess, so this ratio works for me! Either way, you won’t be disappointed with this pasta e fagioli!

Pasta e fagioli | I Spy Plum Pie

Who wants to add this pasta e fagioli to their meal plan this week?

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