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Pasta e Fagioli

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Description

Pasta e fagioli means “pasta and beans” in Italian—this recipe is much more than that! This hearty vegetarian stew is full of irresistible fresh flavor. It’s vegan, too, as long as you don’t top it with cheese. Recipe yields 6 bowls or 8 cups of soup.

Ingredient:

  • 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