Paste E Fagioli

Ingredients

  • 4 Tbsp EVOO

  • 1 large yellow onion, finely chopped

  • 2 carrots, finely chopped

  • 2 ribs celery, finely chopped

  • 3/4 tsp fine sea salt

  • black pepper

  • 4 cloves garlic, minced

  • 15 oz can crushed tomatoes

  • 4 cups vegetable broth

  • 3 cups water

  • 2 bay leaves

  • 1 tsp dried oregano

  • 1/8-1/4 tsp red pepper flakes

  • 2 15 oz cans cannellini or Great Northern beans, rinsed and drained

  • 1 cup ditalini

  • 2 cups chopped Tuscan kale, tough ribs removed

  • 1/4 cup finely chopped Italian parsley

  • 1 Tbsp fresh lemon juice

Make

  1. In large Dutch oven or soup pot, heat 3 Tbsp oil. Add onion, carrot, celery, 1/2 tsp salt, and 1/4 tsp pepper. Cook until softened and onions turning translucent (~6-10 min)
  2. Add garlic and cook until fragrant (~30 sec). Add tomatoes and cook until bubbling all over. Add broth, water, bay leaves, oregano, and red pepper flakes
  3. Raise the heat to med-high to bring to simmer. Reduce heat and simmer for 10 minutes, stirring occasionally
  4. Blend 1.5 cups of soup (avoid bay leaves) and 3/4 cup drained beans until smooth. Return to pot
  5. Add remaining beans, pasta, kale, and parsley and continue to simmer, stirring often, for 20 minutes. Check that pasta and greens are tender
  6. Remove from heat, discard bay leaves, and stir in lemon juice, 1 Tbsp olive oil, and 1/4 tsp salt. Season with additional salt and pepper to taste

TIME | 1 hours

YIELD | 6 servings

TAGS | Italian, Soups-stews

PAIR | Bread, Salad

NOTES |

  • Can garnish with extra parsley, pepper, Parmesan, or drizzle of olive oil