Pasta e Fagioli (Italian Pasta and Beans)

Serves 4. Calories: 253, fat: 10 g (saturated: 2 g, unsaturated: 8 g), sodium: 1369 mg, carbohydrates: 32g, protein: 10 g, fiber: 5 g, total sugar: 9 g

You can use any small pasta shape, such as tubettini, elbow macaroni, small shells, or orzo in place of the ditalini. Either whole wheat or white pasta will work. If you do not have a food processor, you can use a blender to process the beans and water in step 1

 INGREDIENTS

• 2 (15-ounce) cans cannellini beans, rinsed (or great white northern, navy, or chickpeas), drained

• 1 cup water

• 2 tablespoons extra-virgin olive oil, plus extra for drizzling

• 2 onions, chopped fine

• 2 carrots, peeled and chopped fine

• 1 celery rib, chopped fine

• Kosher Salt and freshly ground black pepper  

• 4 garlic cloves, minced

• 4 anchovies, minced (optional)

• ¼ teaspoon red pepper flakes (optional)

• 4 cups vegetable or chicken broth

• 1, 15-ounce can diced tomatoes

• 1 piece Parmesan cheese rind, about 5 inches by 2 inches (optional)

• 2 cups chopped Tuscan kale, tough ribs removed (or Swiss Chard or Spinach )

• 4 ounces (1 cup) ditalini

• ¼ cup chopped fresh parsley or basil (optional)

• Optional grated Parmesan cheese for serving

 Directions

1.Process 1 can of beans and water in a food processor until smooth, about 30 seconds. Set aside.

Heat oil in a Dutch oven or soup pot over medium-high heat until shimmering. Add onions, carrots and celery, ¾ teaspoon salt, and ½ teaspoon pepper and cook until vegetables are softened, about 7 minutes.

Add the garlic, anchovies, and pepper flakes and cook until fragrant, about 2 minutes. Stir in broth, canned tomatoes, remaining can of beans, and pureed bean mixture. Bring to boil, add cheese rind if using and reduce heat to medium-low, and simmer, stirring occasionally, until flavors have melded about 10 minutes.

Increase heat to medium and bring to boil. Add pasta and kale and cook, stirring occasionally, until pasta is al dente, about 12 minutes. Remove cheese rind, stir in parsley or basil and taste for seasoning.

Serve, drizzled with extra oil and passing extra Parmesan separately.