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pasta fagioli

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Pasta Fagioli

In Italian, this soup translates to just "pasta and beans." But it's so much more than that. There's also veggies, cheese, and a delicious broth!

Ingredients

  • 1/4 c. olive oil
  • 1 yellow onion, chopped
  • 2 carrots, chopped
  • 3 celery stalks, thinly sliced
  • 1/2 tsp. salt, plus additional to taste
  • 1/2 tsp. dried oregano
  • 1/2 tsp. ground black pepper
  • 1/4 tsp. red pepper flakes (optional)
  • 6 garlic cloves, finely chopped
  • 6 c. reduced-sodium chicken broth
  • 1 15-oz. can diced tomatoes
  • 2 15-oz. cans white beans (cannellini or great Northern), drained and rinsed
  • 1 1/2 c. ditalini pasta
  • 3 c. chopped fresh kale
  • 1 lemon
  • Parmesan cheese, for topping

Direction

  1. In a large pot, heat the olive oil over medium heat. Add the onion, carrot, celery, 1/2 teaspoon salt, oregano, black pepper, and red pepper flakes. Cook, stirring occasionally, until the vegetables have just softened, about 7 minutes. Add the garlic; cook, stirring often, about 2 minutes more.
  2. Add the broth and undrained tomatoes; stir to release any browned bits from the bottom of the pot. Increase the heat to medium-high and bring to a boil. Add half of the beans to a bowl; mash with a fork and stir into the soup. Add the remaining beans and the pasta to the pot; reduce the heat to medium. Simmer, stirring occasionally to prevent sticking, for 10 minutes. Stir in the kale and cook until the pasta is tender, about 5 minutes more. Remove from the heat.
  3. Zest the lemon, then cut it in half. Squeeze one lemon half into the soup. Add 1 teaspoon of the zest and stir to combine. Taste and add more lemon juice or salt as desired. Top servings with parmesan.