Pioneer Woman Pasta Fagioli Recipe

This easy Pioneer Woman Pasta Fagioli Recipe is a warm, hearty soup that’s perfect for chilly nights. Packed with vegetables, white beans, and pasta, it’s a nutritious, quick meal that can be made with simple, everyday ingredients. Enjoy a flavorful, comforting bowl topped with fresh Parmesan for that extra touch!

Ingredients Needed

• 1/4 cup olive oil
• 1 yellow onion, chopped
• 2 carrots, chopped
• 3 celery stalks, thinly sliced
• 1/2 tsp salt (plus extra to taste)
• 1/2 tsp dried oregano
• 1/2 tsp ground black pepper
• 1/4 tsp red pepper flakes (optional)
• 6 garlic cloves, finely chopped
• 6 cups reduced-sodium chicken broth
• 1 (15 oz) can diced tomatoes
• 2 (15 oz) cans white beans (cannellini or great Northern), drained and rinsed
• 1 1/2 cups ditalini pasta
• 3 cups chopped fresh kale
• 1 lemon (zested and halved)
• Parmesan cheese, for topping

How To Make Pasta Fagioli Recipe

1. Cook the Vegetables: In a large pot, heat the olive oil over medium heat. Add the onion, carrots, celery, 1/2 teaspoon salt, oregano, black pepper, and red pepper flakes (if using). Cook, stirring occasionally, for about 7 minutes, until the vegetables have softened. Add the garlic and cook for another 2 minutes, stirring often.
2. Add Broth and Beans: Pour in the chicken broth and undrained diced tomatoes. Stir to release any browned bits from the bottom of the pot. Bring to a boil over medium-high heat. In a separate bowl, mash half of the beans with a fork, then stir into the soup. Add the remaining beans and the pasta. Reduce the heat to medium and simmer for 10 minutes, stirring occasionally to prevent sticking.
3. Add Kale and Finish: Stir in the chopped kale and cook for 5 more minutes, until the pasta is tender. Remove the pot from the heat. Zest the lemon and squeeze half of the lemon juice into the soup. Add 1 teaspoon of lemon zest and stir to combine. Taste and adjust with more salt or lemon juice, if needed.
4. Serve: Ladle the soup into bowls and top with freshly grated Parmesan cheese.

Recipe Tips

• Mash Some Beans: For a creamier texture, mash half of the beans before adding them to the soup.
• Use Any Pasta: If you don’t have ditalini, any small pasta like elbow macaroni works well.
• Add More Greens: For extra nutrition, try adding spinach or Swiss chard along with kale.
• Season to Taste: Don’t forget to taste and adjust the salt and lemon juice to your preference before serving.
• Fresh Garlic: Using fresh garlic rather than pre-minced will enhance the flavor of the soup.

How To Store & Reheat Leftovers

• Refrigerate: Store leftover Pasta Fagioli in an airtight container in the fridge for up to 3 days.
• Freeze: Place leftover Pasta Fagioli in a freezer-safe container. It will freeze well for up to 3 months. To reheat, thaw overnight in the fridge and warm it up on the stove over low heat.
• Reheating: To reheat, warm leftover Pasta Fagioli on the stove over low heat for about 5-10 minutes, stirring occasionally. If it’s too thick, add a little broth or water. Alternatively, reheat in the microwave, covered, in 1-minute intervals, stirring in between.

Nutrition Fact

Serving Size: 1 cup (245g)

• Calories: 120
• Total Fat: 1g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 480mg
• Potassium: 400mg
• Total Carbohydrate: 22g
• Dietary Fiber: 6g
• Sugars: 3g
• Protein: 7g

More Pioneer Woman Recipes:

• Pioneer Woman Sausage, Potato, And Kale Soup
• Pioneer Woman Slow Cooker Loaded Potato Soup
• Pioneer Woman Creamy Beef Taco Soup
• Pioneer Woman​ Meatball Soup
• Pioneer Woman Minestrone Soup​