Pasta e Fagioli
Ingredients
The base
-
4
tablespoons
extra-virgin olive oil
-
1
medium-to-large
yellow onion, finely chopped
-
2
medium
carrots, finely chopped
-
2
ribs
celery, finely chopped
-
¾
teaspoon
fine sea salt
-
to taste
freshly ground black pepper
-
4
cloves
garlic, pressed or minced
The broth
-
1
can
crushed tomatoes (15 ounces)
-
4
cups
vegetable broth
-
3
cups
water
-
2
leaves
bay leaves
-
1
teaspoon
dried oregano
-
¼
teaspoon
red pepper flakes
The beans and pasta
-
2
cans
cannellini beans (15 ounces each), rinsed and drained
-
1
cup
cavatelli, ditalini, elbow or small shell pasta
The greens and herbs
-
2
cups
chopped Tuscan kale
-
¼
cup
finely chopped Italian parsley
Finishing touches
-
1
tablespoon
fresh lemon juice
-
1
tablespoon
extra-virgin olive oil
Instructions
- Heat olive oil in a large pot and sauté onion, carrot, celery, salt, and pepper until softened.
- Add garlic and cook until fragrant, then stir in crushed tomatoes and simmer.
- Add vegetable broth, water, bay leaves, oregano, and red pepper flakes; bring to a simmer for 10 minutes.
- Blend a portion of the soup with some beans until smooth, then return it to the pot.
- Add remaining beans, pasta, kale, and parsley; cook until pasta and greens are tender.
- Remove bay leaves, stir in lemon juice and olive oil, and adjust seasoning before serving.
Nutrition Facts (estimated)
Servings
6 bowls
Calories
250
Total fat
8g
Total carbohydrates
35g
Total protein
12g
Sodium
500mg
Cholesterol
0mg
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