Pasta e Fagioli

This soup is so hearty, and definitely an upgrade from Olive Garden minestrone. My family has tried to make soup several times in the past, but it has always been a struggle to get that perfect balance of flavors. This soup, however, has them spot on.

Ingredients

• 1 can cannellini beans

• ½ small onion chopped

• 1 medium carrot diced

• 2 medium tomatoes

• 4 leaves american kale

• 1 onion shoot

• ½ cup cooked pasta of your choice

• 2 cups chickpea broth

• 1 ¼ cups water

• 2 bay leaves

• 4 leaves oregano

• 4 leaves basil

• 1 clove minced garlic

• 1 T red chili flakes

• 1 T olive oil

• 1 t salt

• 1 t black pepper

Garnish

• 2 T Parmesan Cheese

• 2 T lemon juice

• 1 T olive oil

Directions

1. Boil pasta till al dente and set aside.

2. Boil kale till cooked halfway and set aside (it will finish cooking later).

3. Sauté carrots and onions in a large pot with 2 T olive oil.

4. Once onions are caramelized add garlic, salt, pepper. Sauté for another 30 seconds.

5. Add the chopped tomato, and let it simmer till tomatoes bubble.

6. Add chickpea broth, 1 cup water, bay leaves, oregano, basil, and red chili flakes.

7. Bring it to boil.

8. Add Pasta and ¾ of the can of cannellini beans.

9. Blend 1 tomato, the rest of the beans, kale, ¼ cup water in a blender and add to pot.

10. Boil for another 10 minutes.

11. Serve.

12. Garnish with lemon juice, little cold pressed virgin olive oil (you can substitute with normal olive oil), parmesan cheese, salt and pepper to taste, fresh herbs (oregano and basil).

13. Optional: serve with garlic bread or crackers.