Pasta e Fagioli (Italian Pasta and Beans)

Name: Pasta e Fagioli (Italian Pasta and Beans)
Yield: 6 servings
Ingredients: Extra Virgin Olive Oil; Yellow Onion; Carrot; Celery Stalk; Fine Sea Salt; Freshly Ground Black Pepper; Garlic Clove; Fire-Roasted Crushed Tomatoes; Canned Crushed Tomatoes; Vegetable Broth; Dried Bay Leaf; Dried Oregano; Red Pepper Flakes; Canned Cannellini Beans; Canned Great Northern Beans; Canned Chickpeas; Cavatelli Pasta; Ditalini Pasta; Elbow Macaroni Pasta; Small Pasta Shells; Chopped Tuscan Kale; Chopped Chard; Collard Greens; Chopped Italian (Flat Leaf) Parsley; Lemon; Chopped Parsley; Freshly Ground Black Pepper; Grated Parmesan Cheese; Olive Oil

Cookie and Kate

Serves: 6 Save

Ingredients (19)

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
3/4 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
1/4 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
1/4 cup finely chopped Italian parsley
1 tablespoon fresh lemon juice (about 1/2 medium lemon)
Optional garnishes: Additional chopped parsley, black pepper, grated Parmesan cheese or light drizzle of olive oil