pasta e fagioli

This hearty bean and pasta soup will never be as good as my Italian grandmother’s (“Nonni”), but it’s close. Filled with vegetables and protein, it’s a perfect meal by itself, but a few slices of crusty bread never hurt.

Yield 6 servings • Prep Time 10 minutes • Cook Time 45 minutes

1 tbsp olive oil

1 onion, chopped

2 carrots, chopped

2 stalks celery, chopped

2 cloves garlic, finely chopped

1 head escarole, chopped

1½ tsp kosher salt

¾ tsp freshly ground black pepper

2 tsp dried basil

2 qt homemade or low-sodium chicken stock

2 (15oz) cans cannellini beans, drained and rinsed

½ cup dry ditalini pasta

Red pepper flakes, to serve

Parmesan cheese, to serve

1. In a large (5½- to 7¼-quart) Dutch oven, heat the olive oil over medium heat. Add the onion and sauté for 5 minutes. Add the carrots, celery, and garlic and sauté for 3 minutes more. Add the escarole, salt, pepper, and basil, and cook until the escarole is slightly wilted, 2 to 3 minutes.

2. Add the chicken stock and beans. Bring the mixture to a boil, reduce the heat, and simmer for 20 minutes.

3. Stir in the pasta and cook for 8 to 10 minutes or until the pasta is tender. Ladle into bowls and serve topped with red pepper flakes and Parmesan cheese.

4. Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days or in the freezer for up to 3 months.

TIP If you can’t find escarole, use kale or Swiss chard.

NUTRITION PER SERVING

Calories 259 • Total Fat 5g • Saturated Fat 1g • Cholesterol 0mg • Sodium 669mg • Total Carbohydrate 38g • Dietary Fiber 7g • Sugars 4g • Protein 15g