Pasta e Fagioli

• Prep time: 20 minutes
• Cook time: 40 minutes
• Servings: 6 bowls

Ingredients

• 4 tbsp extra virgin olive oil, divided
• 1 medium to large onion finely chopped
• 2 carrots, scrubbed clean, finely chopped
• 2 ribs celery, finely chopped
• 3/4 tsp salt ( I omit this myself)
• black pepper to taste
• 4 cloves garlic, pressed or minced
• 1 can ( 15 ounces ) crushed tomatoes
• 4 cups vegetable broth
• 3 cups of water
• 2 bay leaves
• 1 teaspoon dried oregano
• 1/4 tsp red pepper flakes ( I omit this )
• 2 cans ( 15 ounces ) cannellini beans, great northern beans, or chickpeas, rinsed and drained ( or 3 cups cooked beans). I use canned cannelini beans.
• 1 cup ( about 4 ounces ) cavatelli, ditalini, elbow, or other small shell pasta
• 2 cups chopped Tuscan kale (tough ribs removed first), or chard or collard greens. ( I use kale )
• 1/4 cup finely chopped Italian parsley
• 1 tbsp lemon juice
• optional garnishes: chopped parsley, black pepper, grated parmesan cheese, or light drizzle of olive oil.

Instructions

• In a large Dutch oven or soup pot over medium heat, warm 3 tablespoons of the olive oil until shimmering. Add the chopped onion, carrot, celery, 1/2 teaspoon of the salt, and about 10 twists of black pepper. Cook, stirring often, until the vegetables have softened and the onions are turning translucent, about 6 to 10 minutes.
• Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the tomatoes, stir, and cook until the tomatoes are bubbling all over. Add the broth, water, bay leaves, oregano, and red pepper flakes.
• Raise the heat to medium-high and bring the mixture to a simmer. Cook for 10 minutes, stirring occasionally, and reducing the heat as necessary to maintain a gentle simmer.
• Use a heat-safe measuring cup to transfer about 1 1/2 cups of the soup (avoiding the bay leaves) to a blender. Add about 3/4 cup of the drained beans. Securely fasten the lid and blend until completely smooth, being careful to avoid hot steam escaping from the lid. Pour the blended mixture back into the soup.
• Add the remaining beans, pasta, kale and parsley to the simmering soup. Continue cooking, stirring often to prevent the pasta from sticking to the bottom of the pot, for about 20 minutes, or until the pasta and greens are pleasantly tender.
• Remove the pot from the heat, then remove and discard the bay leaves. Stir in the lemon juice, the remaining tablespoon of olive oil, and remaining 1/4 teaspoon salt. Taste and season with more salt (I usually add another 1/4 teaspoon) and pepper until the flavors really sing. Garnish bowls of soup as desired, and serve.