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One Pot 30-Minute Pasta e Fagioli in skillet with parmesan cheese

One Pot 30-Minute Pasta e Fagioli

One Pot 30-Minute Pasta e Fagioli is a one pot pasta dish with pancetta, beans, and kale. It's a hearty meal with minimal prep, and the whole family will love it!
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Ingredients

  • 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
  • 14 ounces kidney beans rinsed and drained
  • 1 bunch kale torn, or about 3 cups
  • 1/2 cup grated parmesan cheese for serving

Instructions 

  • 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!

Notes

  • You can substitute the pancetta with chopped bacon or ground meat if desired.

Nutrition

Serving: 6servings, Calories: 375kcal, Carbohydrates: 35g, Protein: 18g, Fat: 19g, Saturated Fat: 6g, Polyunsaturated Fat: 11g, Cholesterol: 26mg, Sodium: 823mg, Fiber: 6g, Sugar: 5g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

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