Pasta e Fagioli | Recipe Cart | Recipe Cart

Ingredients

• 3 tablespoons extra virgin olive oil
• 2 medium carrots (scrubbed and coarsely chopped, about 1 cup)
• 1 small onion (finely chopped, about 1 cup)
• 1 teaspoon kosher salt (plus more to taste)
• 2 large cloves garlic (minced, about 1 tablespoon total)
• 4 cups vegetable or chicken broth
• 3 cups cooked gigante beans (rinsed well if canned (from 2 15-ounce cans))
• 2 cups Marinara sauce
• ¼ teaspoon red pepper flakes
• 1 2-inch Parmesan rind (optional)
• ⅔ cup small whole-grain pasta (such as orzo or ditalini)
• 2 cups chopped kale leaves (fresh or frozen and quickly thawed by rinsing with hot water)
• freshly ground black pepper (to taste)
• freshly grated Parmesan cheese (to top (optional))