Pasta e Fagioli

Pasta e Fagioli

Try my version of pasta e fagioli. It’s hearty and delicious and it can be made in under 30 minutes or throw everything in the crock pot so you can have a yummy bowl of soup when you get home from work.


  • couple of fresh thyme and rosemary sprigs (sub. Italian seasoning)
  • 1 bay leaf
  • 1 tablespoon grape seed or olive oil
  • 1 cup chopped onion
  • 1 carrot, diced
  • 1 red or yellow bell pepper
  • 1 minced or pressed garlic clove
  • 2 (32-ounce) cartons low sodium vegetable broth
  • 1 can white kidney beans, drained (use 2 cans of beans if you decide to leave out the meat substitute)
  • 1 package meat substitute (optional)
  • 1 cup whole grain or whole wheat elbow macaroni (cook it before you add it to the soup)
  • pinch red pepper flakes, optional
  • 1 can diced tomatoes, optional
  • chopped kale to garnish
  • salt and pepper


1. Heat the oil in a pot and add the onions and garlic and saute until the onion is tender, about 3 minutes.

2. Add the rest of the ingredients, except the kale. Cover and bring to a boil over high heat, then decrease the heat to medium-low and simmer for 10 minutes until the veggies are tender.

3. Add the pasta, ladle the soup into bowls, and garnish with raw kale.

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