Pasta e Fagioli

30 mins
Serves 1
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Directions

  1. 1In a pot, add olive oil, smashed garlic cloves, chili, and parsley stalks. Cook for a couple of minutes until garlic is brown.
  2. 2In a pot, add olive oil, smashed garlic cloves, chili, and parsley stalks. Cook for a couple of minutes until garlic is brown.
  3. 3In a pot, add olive oil, smashed garlic cloves, chili, and parsley stalks. Cook for a couple of minutes until garlic is brown.
  4. 4Remove the garlic and add diced carrots and celery. Season with salt and add a bundle of sage.
  5. 5Remove the garlic and add diced carrots and celery. Season with salt and add a bundle of sage.
  6. 6Remove the garlic and add diced carrots and celery. Season with salt and add a bundle of sage.
  7. 7Reduce heat to low, cover and cook for 10 minutes.
  8. 8Reduce heat to low, cover and cook for 10 minutes.
  9. 9Reduce heat to low, cover and cook for 10 minutes.
  10. 10Add canned beans and water. Add leek tops for aroma.
  11. 11Add canned beans and water. Add leek tops for aroma.
  12. 12Add canned beans and water. Add leek tops for aroma.
  13. 13Cover and cook on medium-low heat for 20 minutes.
  14. 14Cover and cook on medium-low heat for 20 minutes.
  15. 15Cover and cook on medium-low heat for 20 minutes.
  16. 16Add parmesan cheese. Remove sage and leeks.
  17. 17Add parmesan cheese. Remove sage and leeks.
  18. 18Add parmesan cheese. Remove sage and leeks.
  19. 19Bring to a boil. Add ditalini pasta and more water if needed.
  20. 20Bring to a boil. Add ditalini pasta and more water if needed.
  21. 21Bring to a boil. Add ditalini pasta and more water if needed.
  22. 22Stir and continue cooking until the pasta is nearly cooked.
  23. 23Stir and continue cooking until the pasta is nearly cooked.
  24. 24Stir and continue cooking until the pasta is nearly cooked.
  25. 25Turn off the heat. Drizzle olive oil, add freshly grated parmesan, and stir.
  26. 26Turn off the heat. Drizzle olive oil, add freshly grated parmesan, and stir.
  27. 27Turn off the heat. Drizzle olive oil, add freshly grated parmesan, and stir.
  28. 28Cover and let sit for a couple of minutes.
  29. 29Cover and let sit for a couple of minutes.
  30. 30Cover and let sit for a couple of minutes.
  31. 31Add a handful of baby kale.
  32. 32Add a handful of baby kale.
  33. 33Add a handful of baby kale.
  34. 34Plate the soup. Drizzle more olive oil, add freshly cracked pepper, and more parmesan cheese.
  35. 35Plate the soup. Drizzle more olive oil, add freshly cracked pepper, and more parmesan cheese.
  36. 36Plate the soup. Drizzle more olive oil, add freshly cracked pepper, and more parmesan cheese.

Ingredients

  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 cloves garlic cloves
  • 2 cloves garlic cloves
  • 2 cloves garlic cloves
  • 1 chili
  • 1 chili
  • 1 chili
  • 2 parsley stalks
  • 2 parsley stalks
  • 2 parsley stalks
  • 1 cup carrot
  • 1 cup carrot
  • 1 cup carrot
  • 1 cup celery
  • 1 cup celery
  • 1 cup celery
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 bundle sage
  • 1 bundle sage
  • 1 bundle sage
  • 1 can canned beans
  • 1 can canned beans
  • 1 can canned beans
  • 4 cups water
  • 4 cups water
  • 4 cups water
  • 4 leek tops
  • 4 leek tops
  • 4 leek tops
  • 1 cup ditalini pasta
  • 1 cup ditalini pasta
  • 1 cup ditalini pasta
  • 1 parmesan cheese
  • 1 parmesan cheese
  • 1 parmesan cheese
  • 1 handful baby kale
  • 1 handful baby kale
  • 1 handful baby kale

Equipment

potladlewooden spoon