Pasta e Fagioli
Ingredients
3 tablespoons extra virgin olive oil
1 medium to large onion, finely chopped
2 carrots, finely chopped
2 celery ribs, finely chopped
1 teaspoon salt
¼ teaspoon freshly ground black pepper
3 cloves garlic, minced
1 can (15 ounces) crushed tomatoes
4 cups chicken broth or vegetable (vegetarian option)
3 cups water
2 bay leaves
1 teaspoon oregano
¼ teaspoon red pepper flakes
2 cans (15 ounces each) cannellini beans, drained
1 cup (4 ounces) ditalini pasta
2 cups of Tuscan kale with ribs removed, chopped
¼ cup Italian parsley, finely chopped
1 tablespoon fresh lemon juice
Directions
- In a large Dutch oven or pot, warm 3 tablespoons olive oil over medium heat. Add chopped onion, carrots, celery, ¾ teaspoon salt and ¼ teaspoon black pepper. Cook stirring often until vegetables soften and onions are translucent, 6 to 10 minutes.
- Add garlic and cook stirring often for 30 seconds. Add tomatoes and stir until tomatoes bubble. Add broth, water, bay leaves, oregano and red pepper flakes.
- Increase heat to medium-high and bring to a simmer. Cook for 10 minutes, stirring occasionally. Reduce heat to a simmer.
- Transfer 1 ½ cups of soup to blender (no bay leaves) and add ¾ cup cannellini beans. Blend until completely smooth. Pour mixture back into soup.
- Add beans, pasta, kale and parsley to soup. Continue cooking, stirring often, for 20 minutes or until pasta and greens are tender.
- Remove pot from heat and discard bay leaves. Stir in lemon juice and ¼ teaspoon salt if needed. Taste and season with more salt and pepper if necessary.
- Garnish bowls of soup with parsley and parmesan cheese if desired and serve.
Additional recipes using Vegetables › Kale
