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Pasta e Fagioli (Italian Pasta and Beans)
Pasta e Fagioli (Italian Pasta and Beans) includes extra-virgin olive oil, medium-to-large yellow onion, finely chopped, carrots. Total time: 60 minutes. Serves 6.
Ingredients
4 tbsp extra-virgin olive oil, divided
1 medium-to-large yellow onion, finely chopped
2 carrots, finely chopped, scrubbed clean
2 ribs celery, finely chopped
¾ teaspoon fine sea salt, divided
Freshly ground black pepper, to taste
4 cloves garlic, pressed or minced
15 oz crushed tomatoes*
4 cups vegetable broth
3 cups water
2 bay leaves
1 tsp dried oregano
¼ teaspoon red pepper flakes, omit if sensitive to spice
15 oz cannellini beans, rinsed and drained, Great Northern beans, or chickpeas, or 3 cups cooked beans
1 cup cavatelli, ditalini, elbow or small shell pasta of choice, about 4 ounces
2 cups chopped Tuscan kale, or chard or collard greens, tough ribs removed first
¼ cup finely chopped Italian parsley
1 tbsp fresh lemon juice, about ½ medium lemon
Optional garnishes: Additional chopped parsley, black pepper, grated Parmesan cheese or light drizzle of olive oil
