Beans and Legumes/ Recipes/ Soup

Pasta e Fagioli

If you know me, you know that I ADORE soups and this one basically has everything I love most in life in it.

We’ve got pasta, greens, bacon, cheese, beans, really good tomatoes…the list goes on. It’s pure comfort in a bowl and will definitely be on repeat this winter! Surprisingly enough, I had never really made a pasta e fagioli before. I sort of winged it here, but it turned out really, really yummy so I had to share!

If you have been following my Insta stories, you know that after today we are doing an elimination diet to get to the bottom of a few issues that have been bothering Luke for quite some time. We won’t be eating gluten, soy or dairy for a bit while we get to the bottom of it (and I say “we” because, nursing). I fully plan on re-making this using gluten free pasta and no cheese while we’re on our “diet”, but I can assure you it’s best in its original form. 

I hope everyone had a wonderful Thanksgiving! We have been traveling (what feels like) nonstop this past month and it feels really good to get home and back to routine after some awesome family trips. In the past month, we have visited with both sides of grandparents in South Carolina and Texas! The flights were the hardest part and let’s just say I am not overly eager to get back on an airplane with the boys any time soon. Luckily, we have no plans to. 😉

I hope you guys love this soup and make it soon. It’s a great post-Thanksgiving detox soup because it contains so many great nutrients in the greens and broth. Lots of protein, too, from the beans! This is exactly the kind of meal I am craving after over indulging.


Pasta e Fagioli
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
  • 2 slices bacon
  • 2 whole carrots peeled and chopped
  • 1 whole yellow onion minced
  • 2 cups cooked white beans either cooked from scratch or from a can
  • 16 oz whole peeled tomatoes in juice
  • 1 quart chicken stock
  • 1 tbsp minced fresh rosemary
  • 1 tsp sugar
  • 1 bunch kale chopped
  • 8 oz dry small macaroni pasta
  • shaved parmesan for serving
  1. In a large, heavy bottomed pot, fry the bacon until crisp. Remove, crumble and set aside. Reserve 1 tbsp grease and toss the rest.

  2. Add the chopped onion and carrots to the hot grease. Saute for about 7 minutes, until soft. Add the rosemary and saute for another 30 seconds.

  3. Puree your tomatoes (in the juice they were canned in) in a blender until smooth. Pour this into the pot, along with the chicken stock. Add the sugar and salt and bring to a simmer.

  4. Add the beans and the kale and simmer for about 15 minutes to meld flavors. 

  5. In a separate pot, cook the macaroni only until JUST done. When you're ready to serve, place a little mound of cooked macaroni at the bottom of everyone's bowl and then top with the hot soup. Garnish with plenty of shaved parmesan and bacon crumbles. 

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  • Sophie Piper
    November 28, 2017 at 5:30 am

    Yum! Hugs, friend! Just to encourage you we just did this for my two year old and it has been such a game changer! She’s so happy and feels so much better. She’s gluten, dairy, soy and mostly grain free. It’s kind of crazy but she doesn’t mind (giving up milk and cheese was hard initially). Girl friend loves fried eggs, plantain chips, and Lara bars ?!

  • Elissa
    November 28, 2017 at 11:35 am

    Good luck with the elimination diet – I also did this with my son, Kyle (now 20 months) and I had eliminated almost everything (dairy, soy, nuts etc) and he still had digestive issues (mucus in stool, terrible cramps, lots of tears)…until I went gluten free. I nursed him so we ate gluten free until he was 18 months old. It’s not so bad, especially if you can still have dairy! We ate ice cream all summer and I enjoyed so many iced coffees:) It feels so good to finally see a difference!

    I finally had him tested for celiac, which was negative, so I’ve reintroduced most things, but he still gets tummy aches sometimes if we have things like pizza or french bread (and sleepless nights). I try to keep him on sprouted/whole grains for the most part. Good luck, you can do it!

  • Laura ~ Raise Your Garden
    December 4, 2017 at 5:37 am

    I think I’m in love. This looks so much better than the Olive Garden soup (not sure if you have those in Canada). They use sausage and you use bacon, everyones love language!!!!

  • April Knight
    December 4, 2019 at 12:47 am

    Yammy!! Thanks for recipe!!
    Try this – Mushrooms avocado pasta

  • Kelli H
    March 16, 2020 at 8:35 pm

    Delicious soup! Used homemade beans and homemade broth. My 2 year old daughter ate 3 bowls of it! Clearly she loved it.