Pasta e Fagioli

Ingredients

• 4 tablespoons extra-virgin olive oil, divided
• 1 medium-to-large yellow onion, finely chopped
• 2 carrots, scrubbed clean, finely chopped
• 2 ribs celery, finely chopped
• ¾ teaspoon fine sea salt, divided
• Freshly ground black pepper, to taste
• 4 cloves garlic, pressed or minced
• 1 can (15 ounces) crushed tomatoes*
• 4 cups vegetable broth
• 3 cups water
• 2 bay leaves
• 1 teaspoon dried oregano
• ¼ teaspoon red pepper flakes, omit if sensitive to spice
• 2 cans (15 ounces each) cannellini beans, Great Northern beans, or chickpeas, rinsed and drained (or 3 cups cooked beans)
• 1 cup (about 4 ounces) cavatelli, ditalini, elbow or small shell pasta of choice
• 2 cups chopped Tuscan kale (tough ribs removed first), or chard or collard greens
• ¼ cup finely chopped Italian parsley
• 1 tablespoon fresh lemon juice (about ½ medium lemon)
• Optional garnishes: Additional chopped parsley, black pepper, grated Parmesan cheese or light drizzle of olive oil

  Instructions

• In large pot warm 3 tablespoons of olive oil. Add chopped carrot, celery, 1/2 tsp salt, and some black pepper. Cook until vegetables have softened and onions are clear, about 6 - 10 minutes
• Add the garlic and cooke stirring constantly until fragrant, about 30 seconds. Add tomatoes, stir and cook until bubbling. Add broth, water, bay leaves oregano.
• Raise heat to medium high ahd bring to simmer. Cook 10 minutes maintaining a gentle simmer
• Use heat safe measuring cup and transfer 1 1/2 cups of soup to blender (no bay leaves). Add 3/4 cup of drained beans to the blender too. Blend until smooth. Pour blended mixture back into pot.
• Add remaining beans, pasta, kale, and parsely to the soup. Continue cooking, stirring often for about 20 minutes until pasta is tender
• Remove pot from heat, stir in lemon juice, remaining olive oil, remaining salt. Taste and season, garnish and serve