Pasta e Fagioli

 

Recipe adapted from myminestronerecipe.com, with reference to Bon Appetit

Recipe adapted from myminestronerecipe.com, with reference to Bon Appetit

Prep Time: 20 mins Cook Time: 40 mins Total Time: 1 hour

Serves: 6

INGREDIENTS:

  • 4 Tbsp extra virgin olive oil, divided

  • 1 large onion, finely chopped

  • 2 carrots, peeled and finely chopped

  • 2 ribs celery, finely chopped

  • 3/4 tsp fine sea salt, divided

  • Black pepper, freshly ground (to taste)

  • 4 cloves garlic, minced

  • 1 can (15oz) crushed tomatoes

  • 4 cups vegetable broth

  • 3 cups water

  • 2 bay leaves

  • 1 tsp dried oregano

  • 1/4 tsp red pepper flakes

  • 2 cans (15oz ea) Cannellini beans, Great Northern beans, rinsed and drained

  • 1 cup (4oz) cavatelli, datalink, elbow or small shell pasta of choice

  • 2 cups chopped Tuscan kale (tough ribs removed)

  • 1/4 cup Italian parsley, finely chopped

  • 1 Tbsp lemon juice, freshly squeezed

  • Parmesan cheese, grated as garnish

  • Drizzle with good quality olive oil to finish

DIRECTIONS:

  1. In a large Dutch oven over medium heat, warm 3 Tbsp of olive oil until it shimmers. Add the chopped onion, carrot, celery, 1/2 tsp of the salt, and 1 tsp black pepper (about 10 twists of a pepper grinder). Cook, stirring often, until the vegetables have softened and the onions are turning translucent (about 6 - 10 mins)

  2. Add the garlic and cook, stirring constantly, until fragrant (about 30 secs). Add the tomatoes, stir and cook until the tomatoes are bubbling over. Add the broth, water, bay leaves, oregano, and red pepper flakes.

  3. Raise the heat to medium-high and bring the mixture to a simmer. Cook for 10 mins, stirring occasionally, then reduce the heat to maintain a gentle simmer.

  4. Using a heat-proof measuring cup to transfer about 1 1/2 cups of the soup to a blender (avoid including bay leaves). Add about 3/4 cup of the drained beans. Blend until completely smooth, then pour the creamy mixture back into the soup.

  5. Add the remaining beans, pasta kale and parsley to the simmering pot. Continue cooking, stirring often to prevent the pasta from sticking to the bottom of the pot, for about 20 mins, or until the pasta and greens are tender.

  6. Remove the Dutch oven from the heat, then remove and discard the bay leaves. Stir in the lemon juice, the remaining tablespoon of olive oil, and remaining 1/4 tsp salt. Taste and season with more salt and pepper until it reaches what you like.

  7. Garnish bowls with grated Parmesan cheese and a drizzle of olive oil.

 

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