• Prep Time: 10 mins
  • Cooking Time: 20 mins
  • Serves: 6

Pasta e Fagioli Recipe

  • Recipe Submitted by on

 Ingredients List

  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 4 ounces uncooked pancetta or bacon, diced
  • 3 cloves garlic
  • 1/2 teaspoon red chili flakes (use less to reduce the spiciness)
  • 4 cups low sodium chicken broth
  • 8 ounces dry orecchiette pasta (or your favorite)
  • 1 teaspoon kosher salt
  • (1) 14 ounce can kidney beans, rinsed and drained
  • 1 bunch kale, torn, or about 3 cups
  • 1/2 cup grated parmesan cheese, for serving


Heat the olive oil in a large skillet over medium heat. Add the onion and pancetta and saute for 5 minutes or until the onion has softened. Add the garlic and chili flakes and cook 30 seconds more.
Add the chicken broth and salt to the skillet, scraping up the browned bits from the bottom of the pan. Add the pasta and beans, and bring to a boil. Cook uncovered, stirring occasionally to prevent the pasta from sticking to the pan, 11-13 minutes or until the orecchiette is al dente and has absorbed the majority of the liquid. When adding the orecchiette to the pot, try to separate them as best you can with a wooden spoon so that it will cook evenly.
When the pasta is almost done, add the kale and stir until incorporated. Remove the pot from heat, and add salt and pepper, to taste.
Serve hot with parmesan and enjoy!

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