Heirloom Wheat Fusilli with Collard Greens, Onions and Beans

Ingredients:
8oz Pastificio Boulder Heirloom Wheat Fusilli
1/2 cup extra virgin olive oil
1/2 medium yellow onion, finely chopped
1/2 medium yellow onion, finely sliced
1 celery rib, finely chopped
1 medium carrot, cut in small pieces
4 garlic cloves, minced
8oz Ojo de Cabra beans (primarybeans.com), cooked or a drained can of your favorite beans!
4 cups stemmed and roughly chopped collard greens or lacinato kale
4 cups vegetable broth
2 cups water
Salt, black pepper and red pepper flakes
fresh oregano

Directions:
In a cast iron pot sauté onion, carrot and celery in olive oil till golden, add garlic, stir and saute for a minute. Add broth, water, greens, salt, pepper and red pepper flakes. Bring to a boil, simmer for 10 minutes. Add precooked beans and fresh oregano. Turn heat off, cover. Sautee finely sliced onions in olive oil till golden. Season with salt and pepper. Cook pasta as per instructions to al dente, add to hot soup, gently stir and ladle soup into pre warmed bowls. Top with sauteed onions and drizzle artisan finishing olive oil. Serve immediately.

Buon appetito!