Pasta e Fagioli (Italian Pasta and Beans)

Scaled for 6 portions · 7 steps

4 tbspextra-virgin olive oil, divided1medium-to-large yellow onion, finely chopped2carrots, scrubbed clean, finely chopped2ribs celery, finely chopped0.75 tspfine sea salt, divided—Freshly ground black pepper, to taste4 clovegarlic, pressed or minced1can (15 ounces) crushed tomatoes*4 cupvegetable broth3 cupwater2bay leaves1 tspdried oregano0.25 tspred pepper flakes, omit if sensitive to spice2cans (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 choice2 cupchopped Tuscan kale (tough ribs removed first), or chard or collard greens0.25 cupfinely chopped Italian parsley1 tbspfresh 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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