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Pasta E Fagioli Recipe (Italian Pasta and Beans)
Ingredients
  • 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
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