Pasta Fagioli
Ingredients:
- 1 medium onion, chopped small
- 4 Tablespoons olive oil
- 2 carrots, cleaned and chopped
- 2 celery sticks, cleaned and chopped
- 4 cloves of garlic, minced
- 3/4 teaspoon salt
- 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
- 2 cans cannellini beans, drained and rinsed
- 1 cup cavatelli pasta
- 1/4 cup parsley, diced
- 2 cups Tuscan kale, chopped
- 1 Tablespoon lemon juice
- Black pepper to taste
Instructions:
- In a large soup pot, warm 3 Tablespoons of olive oil over medium heat. Then add in the chopped carrots, onion, celery, a couple pinches of black pepper and 1/2 teaspoon salt. Cook until the vegetables are soft and the onions turn translucent (6-10 minutes).
- Add in the garlic and cook until fragrant, about 30-seconds. Next, add in the chopped tomatoes and cook until bubbling. Add in the veggie broth, oregano, bay leaves, water, and red pepper flakes.
- Raise the heat on the stove to medium-high and bring the mixture to a simmer. Cook for 10 minutes, stirring occasionally and reducing the heat as necessary.
- Use a measuring cup to transfer about 1 1/2 cups of the soup to a blender. Add about 3/4 cups of the drained beans and blend until smooth. Pour the smooth mixture into the soup.
- Add the remaining pasta, kale, beans and parsley into the soup and simmer. Continue cooking and stir often for about 20 minutes.
- Remove the pot from the heat, discard the bay leaves. Stir in the lemon juice, and remaining olive oil and salt. Taste and season more if needed.
- Serve and enjoy!