Pasta E Fagioli
This rustic Italian-inspired pasta e fagioli is the ultimate cold-weather comfort food — but made lighter, cleaner, and more nourishing for everyday wellness. Featuring creamy cannellini beans, Tuscan kale, pancetta (optional), crushed San Marzano tomatoes, and gluten-free pasta in a bone broth-infused base, it’s a one-pot soup that delivers bold flavor and balanced nutrition.
4-6
Serving size
35
Veggie
Keto-Friendly
Detox
Ingredients
Fresh:
4 oz pancetta (optional, for richness and protein)
1/2 small yellow onion, finely diced
2 stalks celery, finely chopped
2 carrots, diced
2 cups Tuscan kale or baby spinach, chopped
4 cloves garlic, minced
1 sprig fresh rosemary (or 1 tsp dried)
1 tablespoon fresh thyme leaves (or 1 tsp dried)
Juice of 1 lemon
4 cups chicken bone broth or vegetable broth
1 (15 oz) can cannellini beans, drained & rinsed
1 (28 oz) can crushed tomatoes, preferably San Marzano
2 tablespoons tomato paste
1 cup small gluten-free pasta (e.g., Jovial cassava elbows, brown rice pasta)
2 tablespoons fresh parsley, chopped (for topping)
Parmesan cheese (for topping)
Staple:
2 tablespoons olive oil
1 tablespoon balsamic vinegar or apple cider vinegar
½ teaspoon crushed red pepper flakes (optional)
1 bay leaf
2 teaspoons sea salt (Redmond Real Salt recommended)
1 teaspoon black pepper
Organic non-gmo veggies are linked where available
4-6
Serving size
Directions
Print RecipeSauté the Base (7–8 minutes):
1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add pancetta (if using) and cook for 3–4 minutes, until starting to crisp.
3. Add onion, celery, and carrots with a pinch of salt. Cook for 5–6 minutes, stirring occasionally, until softened.
4. Stir in garlic, tomato paste, rosemary, thyme, bay leaf, and red pepper flakes. Cook 1–2 minutes, until fragrant.
Build the Broth (10 minutes):
5. Add crushed tomatoes, cannellini beans, and broth to the pot.
6. Season with sea salt and black pepper.
7. Bring to a gentle simmer and cook uncovered for 10 minutes, allowing the flavors to develop.
Cook the Pasta (10–12 minutes):
8. Stir in pasta and continue simmering 10–12 minutes, stirring occasionally, until pasta is al dente.
9. If soup thickens too much, add a splash of water or broth.
Add the Greens & Finish (3 minutes):
10. Stir in kale or spinach and cook 2–3 minutes, just until wilted.
11. Remove bay leaf. Stir in lemon juice and balsamic vinegar.
12. Taste and adjust seasoning with additional salt and pepper as needed.
To Serve:
13. Ladle soup into bowls. Top with chopped parsley, a drizzle of olive oil, grated Parmesan, and extra crushed red pepper flakes if desired.
Total Macros:
Calories: 325
Protein: 20g
Fat: 9g
Carbs: 40g
Fiber: 10g
Nutrition Facts:
Cannellini Beans are a plant-based protein powerhouse and packed with soluble fiber, which helps regulate blood sugar and supports gut health.
Kale delivers a mega dose of vitamin K and antioxidants like quercetin, which support inflammation balance and heart health.
Bone broth adds more than just savory depth — it’s rich in collagen, glycine, and minerals that support joint, skin, and gut health.
Tomato paste + crushed tomatoes are loaded with lycopene, a powerful antioxidant linked to reduced inflammation and better heart health.
A squeeze of lemon juice and balsamic vinegar helps enhance iron absorption from the beans and greens (thank you, vitamin C!).
Pancetta adds protein and savory flavor, but you can skip it to keep things plant-based.
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