– 4 tablespoons extra-virgin olive oil, divided – 1 medium-to-large yellow onion, finely chopped – 2 carrots, scrubbed clean, finely chopped – 2 ribs celery, finely chopped – ¾ teaspoon fine sea salt, divided – Freshly ground black pepper, to taste – 4 cloves garlic, pressed or minced – 1 can (15 ounces) crushed tomatoes* – 4 cups vegetable broth – 3 cups water – 2 bay leave – 1 teaspoon dried oregano – ¼ teaspoon red pepper flakes, omit if sensitive to spice – 2 cans (15 ounces each) cannellini beans, Great Northern beans, or chickpeas, rinsed and drained (or 3 cups cooked beans) – 1 cup (about 4 ounces) cavatelli, ditalini, elbow or small shell pasta of choice – 2 cups chopped Tuscan kale (tough ribs removed first), or chard or collard green – ¼ cup finely chopped Italian parsley – 1 tablespoon fresh lemon juice (about ½ medium lemon) – Optional garnishes: Additional chopped parsley, black pepper, grated Parmesan cheese or light drizzle of olive oil
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