Pasta e Fagioli
Servings 6 bowls
Ingredients
- 3 tbsp extra-virgin olive oil
- 1 medium/large yellow onion, finely chopped
- 2 carrots, finely chopped
- 2 ribs celery, finely chopped
- 3/4 tsp salt
- black pepper to taste, freshly ground
- 4 cloves garlic, minced
- 1 can chopped tomatoes
- 4 cups vegetable broth
- 3 cups water
- 2 bay leaves
- 1 tsp dried oregano
- 1/4 tsp red pepper flakes
- 2 cans cannellini beans, rinsed and drained
- 1 cup small pasta
- 2 cups kale, ribs removed
- 1/4 cup parsley
- 1 tbsp lemon juice
Optional Garnishes
- Additional chopped parsley
- Additional black pepper
- grated parmesan
- light drizzle of olive oil
Instructions
- 3 tbsp extra-virgin olive oil, 1 medium/large yellow onion, finely chopped, 2 carrots, finely chopped, 2 ribs celery, finely choppedStir-fry with 1/2 tsp of the salt and 10 twists black pepper until translucent. 6-10 minutes.
- 4 cloves garlic, mincedStir-fry until fragrant. 30 seconds.
- 1 can chopped tomatoesStir and cook until bubbling.
- 4 cups vegetable broth, 3 cups water, 2 bay leaves, 1 tsp dried oregano, 1/4 tsp red pepper flakesRaise heat to medium-high. Gently simmer 10 minutes, stirring occasionally.
- Blend 1 1/2 cups of the soup (avoiding bay leaves) with 3/4 cup of drained beans. Pour the blended mixture back into the soup.
- 2 cans cannellini beans, rinsed and drained, 1 cup small pasta, 2 cups kale, ribs removed, 1/4 cup parsley(Remaining beans.) Cook 20 minutes or until pasta and greens are tender. Stir often to prevent sticking. Remove from heat. Discard bay leaves.
- 1 tbsp lemon juiceAdd lemon juice, remaining tablespoon olive oil and remaining 1/4 tsp salt. Stir in. Garnish as desired.