Pasta e Fagiole (Pasta & Beans)

Ingredients

• 1 tablespoons extra-virgin olive oil

• 1 medium yellow onion, finely chopped

• 2 carrots, peeled and finely chopped

• 2 ribs celery, finely chopped

• large pinch of salt

• black pepper, to taste

• 1/4 teaspoon red pepper flakes

• 2 large cloves garlic, pressed or minced

• 1 (15-ounce) can crushed tomatoes

• 4 cups vegetable broth

• 3 cups water

• 2 bay leaves

• 1 teaspoon dried oregano

• 3 tablespoons nutritional yeast

• 2 (15-ounces) cans cannellini beans

• 1 cup ditalini

• 2 cups chopped Tuscan kale (tough ribs removed) also known as dinosaur kale or lacinato

• 2 tablespoons Italian parsley, chopped

• optional: squeeze of lemon and drizzle of good olive oil

Directions

• In a large pot over low to medium heat, add the olive oil and then the chopped onion, carrot, celery, salt, black pepper and red pepper flakes. Sweat the vegetables until the vegetables have softened and the onions are turning translucent.

• Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the tomatoes, stir, and cook until the tomatoes are bubbling. Add the broth, water, bay leaves, oregano. Tip: rub the oregano through your fingers to “wake it up.”

• Raise the heat to medium/high and bring the mixture to a boil. Reduce to a simmer and cook for 10 minutes, stirring occasionally.

• In a blender, add 1 can of beans and 2 cups of the soup and the nutritional yeast. Make sure you left bay leaves in the pot. Blend until smooth and add back to the pot. Alternately you can do this with an immersion blender it just might not be as smooth.

• Bring soup back to a simmer and add the remaining can of beans, pasta and kale. Continue cooking, stirring often to prevent the pasta from sticking to the bottom of the pot, for about 20 minutes, or until the pasta and greens are tender. Add the parsley with about 5 minutes left of cooking.

• Remove and discard the bay leaves. Optional: stir in a squeeze of lemon juice and drizzle of good quality olive oil. Taste and adjust salt and pepper, to taste.

  Prep Time: 20 minutes
  Cook Time: 20 minutes
  Total Time: 40 minutes
  Servings: 4