Pasta E Fagioli Recipe (Italian Pasta and Beans)

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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 leaves

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 greens

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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