Pasta And Bean Soup (Pasta E Fagioli)

Directions

1. In a large heavy bottomed pot, heat 2 Tbsp. of the extra virgin olive oil over medium heat. Add in onion and carrot and saute/fry for 4 to 5 min, stirring frequently. Drain and rinse beans. Add in to pot along with tomatoes, vegetable broth, and bay leaf. Bring to a boil, then reduce heat to simmer. Cook partially covered for 1 1/2 to 2 hrs, stirring occasionally, till beans are tender. Add in kale and red pepper flakes. Cook for an additional 30 to 45 min, stirring occasionally. Bring a small pot of water to a boil. Stir in pasta and cook for 6 to 8 min, till just tender. Drain and add in to the soup. Add in salt & pepper to taste. Turn on broiler. In a small bowl, mix garlic with remaining extra virgin olive oil. Divide between the six slices of bread, spreading on one side. Toast the garlic-covered sides under the broiler. To serve, place one slice of bread, garlic side up, in a deep soup bowl. Ladle soup over bread. Drizzle with additional extra virgin olive oil if you like.