- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 carrots, peeled and chopped
- 2 stalks celery, chopped
- 3 cloves garlic, finely chopped
- 1 ½ teaspoons chopped fresh rosemary (or ½ teaspoon dried)
- 1 bay leaf
- 1 can (14.5 oz) crushed tomatoes
- 2 quarts low-sodium vegetable broth
- 2 cans (15.5 oz) low-sodium cannellini beans, drained and rinsed
- 1 ½ cups ditalini pasta or other small pasta
- 5 ounces Nature's Greens® Turnip Greens or Mustard Greens
- 2 tablespoons grated Parmigiano-Reggiano cheese plus extra for garnish (can substitute nutritional yeast if vegan)
- Salt and pepper to taste
Heat the oil in a large Dutch oven or other heavy-bottomed pot over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until softened, 5–6 minutes. Add the garlic, rosemary, and bay leaf and cook another minute until fragrant. Add the crushed tomatoes and vegetable broth and raise the heat to bring it to a simmer.
Place about a quarter cup of beans in a bowl and add a little bit of the cooking liquid. Mash them together to form a paste and add it to the pot along with the rest of the whole beans. Cover the pot and simmer the soup for 20 minutes. Add the pasta and simmer another 10 minutes, uncovered. Stir in the greens and cook another 5 minutes until wilted. Stir in the cheese.
Taste the soup and season with a pinch of salt and pepper to taste. Ladle the soup into bowls and top with extra grated cheese, if desired. Soup will thicken as it stands.
Recipe courtesy of The Foodie Physician, read the full blog post here: https://thefoodiephysician.com/pasta-fagioli-with-greens/