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Pasta e Fagioli

There are as many variations on this soup as there are Italian nonnas to make it. Use your own desires to create the version your family will love.

Ingredients
3 teaspoons extra virgin olive oil 
1 each onion, diced 
2 stalks celery, diced 
sea salt 
dried basil 
dried rosemary 
1 cup dried cannellini beans, soak for 1 hour 
6 cups water 
wakame seaweed, 1-in. piece soaked and diced 
2 cups cauliflower, florets 
2 zucchini, diced 
1 1/2 cups pasta, small size, cooked 
1 cup kale or broccoli rabe, diced 
1/4 cup fresh flat leaf parsley, minced 

Directions 
Place oil and onion in a soup pot over mediumheat. When the onion begins to sizzle, add a pinch of salt and saute for 1 minute. Stir in celery, basil andf rosemary and saute for 1 minute. Add beans, water, wakame, cover and bring to a boil. Reduce heat to low and cook for 45 minutes to an hour, until the beans are tender. Add cauliflower and zucchini, season to taster with salt and cook for 15 minutes more. Stir in cooked pasta and kale, simmer for 2 minutes and serve garnished with parsley.

Makes 6-7 servings