Go Back
+ servings
Pasta e Fagioli|Craving Something Healthy

Pasta e Fagioli {Meatless Monday}

2 from 2 votes
Print Pin
Servings: 8 -10 servings


  • 2 tablespoons olive oil
  • 1 pound 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.
  • Using an immersion blender, puree soup so that it's partly smooth but with some chunks of vegetables remaining. Alternately, remove about 2 cups of solids with some broth and puree in a blender. Add blended portion back to soup pot.
  • Add drained beans, kale and basil. Return soup to a simmer. Add salt and pepper to taste.
  • Simmer for an additional 10 minutes.


[nutrition-label id=4437]
Did you make this recipe?Tag me @CravingSomethingHealthy!