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Pasta Fagioli

Pasta Fagioli

Prep Time 10 mins
Cook Time 30 mins
Course Main Course
Cuisine Italian
Servings 4


  • 3-4 Tbsp. olive oil
  • 1 medium onion, sliced
  • 2 cloves garlic, cut in half
  • ½ bunch Cavallo nero (kale), chopped roughly
  • 3 14 oz. cans cannolini beans
  • 3 cups vegetable stock
  • 2-3 cups marina sauce
  • 1 lb small pasta (ditali or gnocchetti sardi)
  • salt to taste
  • a few grinds black pepper
  • pecorino or parmigiana for serving optional


  • In a pot of salted water, blanch the kale for 1 minute. Drain and set aside.
  • In a medium soup pot, heat olive oil. Add onion and garlic, and saute until soft. Add beans, veg stock, and marinara, Mix well and simmer for about 5 minutes partially covered. Then add the kale and simmer gently partially covered for 15 minutes.
  • Boil pasta according to package directions. When done, drain but keep 1 cup of pasta cooking water.
  • For 4 servings: In a large bowl, add cooked pasta, 2 cups bean mixture, pasta water, and a drizzle of olive oil. Divide this between 4 bowls. Add more bean mixture as desired.
  • Top with a few grinds of freshly ground black pepper, a drizzle of olive oil, and grated cheese if using.


Hint: Keeping the pasta separate from the marinara and bean mixture will prevent the pasta from getting soggy and engorged.