Pasta e Fagioli

Ingredients

• 100 g wheat pasta
• 1 cup cannellini beans
• 2 tablespoons olive oil
• 1 medium carrot
• 2 stalks celery
• 1 medium onion
• 2 pieces garlic
• 0.5 cup tomatoes
• 4 cups vegetable broth
• 1 teaspoon rosemary
• 1 teaspoon thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups kale

Instructions

1. 1Prepare all vegetables by dicing the carrot, celery, and onion, and mincing the garlic.
2. 2In a large pot, heat the olive oil over medium heat. Add the carrot, celery, and onion, sautéing until they start to soften.
3. 3Add the minced garlic to the pot and cook for another minute until fragrant.
4. 4Rinse and drain the cannellini beans. Add them to the pot along with the crushed tomatoes, vegetable broth, rosemary, and thyme.
5. 5Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30 minutes.
6. 6While the soup is simmering, cook the whole wheat pasta in a separate pot according to package instructions until al dente.
7. 7Drain the pasta and add it to the pot of soup.
8. 8Tear the kale into bite-sized pieces, removing any tough stems, and add it to the soup. Cook for an additional 5 minutes.
9. 9Season the soup with salt and black pepper to taste.
10. 10Serve the Pasta e Fagioli hot, drizzling a little extra virgin olive oil on top if desired.
11. 11Garnish with fresh thyme leaves before serving.
12. 12Enjoy your nutrient-dense, comforting bowl of Pasta e Fagioli!