Pasta e Fagioli - Recipe - Harvest Connection | New York

Ingredients

• 3 tablespoons extra virgin olive oil
• 1 medium to large onion, finely chopped
• 2 carrots, finely chopped
• 2 celery ribs, finely chopped
• 1 teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 3 cloves garlic, minced
• 1 can (15 ounces) crushed tomatoes
• 4 cups chicken broth or vegetable (vegetarian option)
• 3 cups water
• 2 bay leaves
• 1 teaspoon oregano
• ¼ teaspoon red pepper flakes
• 2 cans (15 ounces each) cannellini beans, drained
• 1 cup (4 ounces) ditalini pasta
• 2 cups of Tuscan kale with ribs removed, chopped
• ¼ cup Italian parsley, finely chopped
• 1 tablespoon fresh lemon juice