Name: Pasta e Fagioli (Italian Pasta and Beans)
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 bowls
Ingredients: 4 tablespoons extra-virgin olive oil, divided; 1 medium-to-large yellow onion, finely chopped; 2 carrots, scrubbed clean, 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; 1 can (15 ounces) crushed tomatoes*; 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; 2 cans (15 ounces each) cannellini beans, Great Northern beans, or chickpeas, rinsed and drained (or 3 cups cooked beans); 1 cup (about 4 ounces) cavatelli, ditalini, elbow or small shell pasta of choice; 2 cups chopped Tuscan kale (tough ribs removed first), or chard or collard greens; 1/4 cup finely chopped Italian parsley; 1 tablespoon fresh lemon juice (about 1/2 medium lemon); Optional garnishes: Additional chopped parsley, black pepper, grated Parmesan cheese or light drizzle of olive oil