Pasta e Fagioli
A comforting Italian dish of Pasta and Beans, rich in flavor and nutrients, perfect for cool evenings.
Ingredients
Base Ingredients
- 4 tablespoons extra-virgin olive oil, divided
- 1 medium-to-large yellow onion, finely chopped
- 2 medium carrots, scrubbed clean and 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
Soup Ingredients
- 1 can crushed tomatoes (15 ounces)
- 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)
Beans and Pasta
- 2 cans cannellini beans, Great Northern beans, or chickpeas (15 ounces each), rinsed and drained (or 3 cups cooked beans)
- 1 cup cavatelli, ditalini, elbow, or small shell pasta of your choice About 4 ounces
Greens and Garnishes
- 2 cups chopped Tuscan kale (tough ribs removed), or chard or collard greens
- 1/4 cup finely chopped Italian parsley
- 1 tablespoon fresh lemon juice (about ½ medium lemon)
- Optional garnishes: Additional chopped parsley, black pepper, grated Parmesan cheese, or a light drizzle of olive oil
Instructions
Preparation
- In a large Dutch oven or soup pot over medium heat, warm 3 tablespoons of olive oil until shimmering.
- Add the chopped onion, carrot, celery, ½ teaspoon of salt, and about 10 twists of black pepper. Cook, stirring often, until the vegetables have softened and the onions are translucent, about 6 to 10 minutes.
- Add the garlic and cook, stirring constantly until fragrant, about 30 seconds.
- Stir in the crushed tomatoes and cook until bubbling.
Cooking
- Pour in the vegetable broth, water, bay leaves, oregano, and red pepper flakes. Increase heat to medium-high and bring to a simmer. Reduce heat as needed and cook for 10 minutes, stirring occasionally.
- Carefully transfer about 1½ cups of the soup (avoiding the bay leaves) to a blender, add ¾ cup of drained beans, and blend until smooth. Pour back into the soup.
- Add the remaining beans, pasta, kale, and parsley. Cook and stir for about 20 minutes until pasta and greens are tender, making sure to stir frequently.
- Remove from heat. Discard bay leaves, stir in lemon juice, remaining olive oil, and season to taste with more salt and pepper.
- Garnish and serve warm.
Notes
Leftovers are a treat too; they taste even better as the flavors meld. Storing your Pasta and Beans safely is crucial. Allow leftovers to cool at room temperature, then transfer them to an airtight container. You can refrigerate them for up to 5 days or freeze individual portions for a quick meal later. Reheat to an internal temperature of 165°F for food safety.