Green Pasta E Fagioli With Bowery Baby Rabe & Fennel
Warming and packed with flavor, this is our go to soup for chilly autumn nights.
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Ingredients
- 8 ounces white beans, such as cannellini or navy, rinsed and picked through
- ½ cup extra-virgin olive oil, plus more for serving
- 2 leeks, roots removed and halved lengthwise, rinsed well and chopped
- 5 cloves garlic, peeled and smashed
- 1 large bulb fennel (including any stalks or fronds), thinly sliced
- Kosher salt
- freshly ground black pepper
- ½ to 1 teaspoon crushed red pepper flakes, plus more for serving, optional
- 1 lemon
- 1 large wedge parmesan cheese with rind, optional
- 6 ounces small pasta, such as ditalini, shells, or elbow macaroni
- 1 bunch parsley, leaves and tender stems, finely chopped
- Bowery Baby Rabe, 1.5 oz
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