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Pasta and Kidney beans soup by Rosanna ETC

Pasta and kidney beans soup, pasta e fagiloli

An easy and delicious pasta and kidney beans soup that is great for batch cooking and can be scaled up or down.
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Main Course, Soup
Cuisine Italian
Servings 6 people
Calories 649 kcal


  • Dutch oven/casserole pot
  • Saucepan


  • 200 grams bacon
  • 150 grams elbow pasta dry weight
  • 5 cloves garlic
  • 1 onion
  • 1 litre chicken broth
  • 800 grams can tomatoes
  • 800 grams kidney beans keep the liquid
  • 1 teaspoon dried oregano
  • ½ teaspoon chilli flakes
  • 2 bay leaves
  • 1 parmesan rind
  • 3 tablespoon grated parmesan
  • 3 tablespoon chopped parsley
  • 1 tablespoon olive oil
  • 20 grams butter
  • salt and pepper


  • Dice your onion, crush your garlic and cut your bacon into strips.
  • In a large casserole pot or dutch oven heat some butter and cook the bacon until it's crispy, before removing it to a plate.
  • Add the onion to the bacon fat, and cook it until softened. 
  • Stir through the garlic, chilli flakes and oregano and cook for another one or two minutes. 
  • Pour in the kidney beans plus their liquid and then add the tomatoes and chicken broth.
  • Add the bay leaves, bacon and parmesan rind (if using), season with salt and pepper and bring to a simmer for 20 minutes.
  • When you have ten minutes left on the clock, bring a saucepan of salted water to a boil.
  • Cook your pasta for five or six minutes so it is still al dente, and then drain it and serve in warm bowls.
  • Ladle the soup over the top of the pasta and garnish it with freshly grated parmesan and chopped parsley. 


Calories: 649kcalCarbohydrates: 62gProtein: 18gFat: 38gSaturated Fat: 14gPolyunsaturated Fat: 5gMonounsaturated Fat: 17gCholesterol: 34mgSodium: 276mgPotassium: 1032mgFiber: 14gSugar: 8gVitamin A: 366IUVitamin C: 16mgCalcium: 129mgIron: 6mg
Keyword pasta and kidney beans soup, pasta e fagioli, pasta fazool
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