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:

1. 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).
2. 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.
3. 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. 
4. 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.
5. Add the remaining pasta, kale, beans and parsley into the soup and simmer. Continue cooking and stir often for about 20 minutes.
6. 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.
7. Serve and enjoy!