Stanley Tucci Pasta e Fagioli

Name: Stanley Tucci Pasta e Fagioli
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion, sliced; 3 cloves garlic, minced; 1 teaspoon Italian seasoning; 2 cans (15 ounces each) cannellini beans, drained and rinsed; 1 jar (24 ounces) marinara sauce; 4 cups chicken or vegetable broth; 1 cup ditalini pasta; 6 cups chopped kale; 1 tablespoon fresh lemon juice; Salt and black pepper to taste; 1 cup grated Parmesan cheese

This cozy and hearty Italian soup uses a clever marinara shortcut to deliver deep, comforting flavors in under 40 minutes.

By Recipes By Nani· 🌍 Italian· October 1, 2026

recipesbynani.com

Prep

15 minutes

Cook

20 minutes

Total

35 minutes

Serves

If you are looking for a simple dinner that warms the soul, this pasta e fagioli is a wonderful choice. Inspired by Stanley Tucci, this recipe skips the long simmering time by using a jar of high quality marinara sauce as the flavor base. It is a brilliant way to get that slow cooked taste on a busy weeknight.

The combination of tender beans, pasta, and fresh kale makes this meal feel substantial without needing any meat. It is a fantastic one pot wonder that you will find yourself reaching for whenever the weather gets a little chilly or you just need a bit of comfort in a bowl.

🧺 Ingredients

2 tablespoons olive oil
1 medium yellow onion, sliced
3 cloves garlic, minced
1 teaspoon Italian seasoning
2 cans (15 ounces each) cannellini beans, drained and rinsed
1 jar (24 ounces) marinara sauce
4 cups chicken or vegetable broth
1 cup ditalini pasta
6 cups chopped kale
1 tablespoon fresh lemon juice
Salt and black pepper to taste
1 cup grated Parmesan cheese

👩‍🍳Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium heat.
2
Add the onion and cook for about 5 minutes until soft.
3
Stir in the minced garlic and Italian seasoning, cooking for one more minute until the kitchen smells fragrant.
4
Pour in the cannellini beans, marinara sauce, and broth, then bring the mixture to a gentle boil.
5
Lower the heat to a simmer and add the ditalini pasta. Cook, stirring occasionally, until the pasta is tender.
6
Turn off the heat and stir in the chopped kale and fresh lemon juice.
7
Season with salt and pepper to your liking, then serve in bowls topped with a generous sprinkle of Parmesan cheese.

💡 Tips

Store any leftovers in an airtight container in the fridge for up to 4 days. Because the pasta continues to absorb liquid, keep a little extra broth on hand to splash into your bowl when you reheat it on the stove or in the microwave.

#soup #vegetarian #easy dinner #italian #healthy

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