Meatless Mondays  |  Posted 10.01.14

Pasta e Fagioli

Pasta e Fagioli

This dish is a twist on an Italian Classic and makes for a hearty dish on a chilly Monday night! Packed with beans and kale, this dish is filled with nutrients and classic Italian flavor. For an even healthier dish, consider using whole wheat pasta instead.


  • 2 Tbsp olive oil
  • 1 lb carrots, peeled and chopped into 1/2-inch pieces
  • 4 stalks celery, chopped into 1/2-inch pieces
  • 1 medium onion, diced
  • 2 large cloves garlic, minced
  • 1 small can tomato paste
  • 8 cups low sodium vegetable broth
  • 1/2 cup farro
  • 2 cups packed, chopped baby kale (stems removed)
  • 1-15 ounce can white cannelloni beans, drained and rinsed
  • 1-15 ounce can kidney beans, drained and rinsed
  • 1 bunch fresh basil, chopped
  • Kosher salt and fresh ground pepper to taste


  • Heat olive oil on high heat in a large stockpot, and sauté carrots, celery, onion and garlic until softened.
  • Add tomato paste and stir to coat vegetables.
  • Add broth and farro, and stir well. Bring soup to a boil, and then reduce heat to low, cover and let simmer for about 45 minutes, or until farro is tender, stirring occasionally.
  • Add drained beans, kale and basil. Return soup to a simmer. Add salt and pepper to taste.
  • Simmer for an additional 10 minutes.
  • Serve topped with a little fresh parmesan cheese and with a fresh salad on the side!