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  • ChopChop Magazine

    Pasta e Fagioli

    Nov 11, 2020 2 minutes

    HANDS-ON TIME: 30 MINUTES TOTAL TIME: 1–11/2 HOURS MAKES: 6–8 SERVINGS

    KITCHEN GEAR

    Cutting board
    Sharp knife (adult needed)
    Measuring spoons
    Measuring cups
    Large pot with lid
    Can opener
    Strainer or colander
    Wooden spoon
    Blender or potato masher
    Pot holders

    INGREDIENTS

    1 tablespoon olive1 onion, peeled and chopped2 celery stalks, chopped2 carrots, scrubbed and diced3 garlic cloves, peeled and finely chopped (or ¾ teaspoon garlic powder)1 teaspoon dried thyme or rosemary (or a combination)½ teaspoon crushed red pepper (if you like spicy)1 bay leaf2 (15-ounce) cans white beans (such as navy, cannellini, or Great Northern), drained and rinsed1 (15-ounce) can diced tomatoes, including the liquid6 to 8 cups low-sodium chicken broth1 cup orzo (rice-shaped pasta), ditalini, or another small pasta shape1 bunch kale, stems removed and leaves chopped1 or 2 lemons, scrubbed and quarteredFreshly grated Parmesan cheese

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