Ingredients
Scale
4 Tbsp olive oil
2 cups yellow onion, small dice
1 1/2 cup carrot, small dice
1 1/2 cup celery, small dice
1/4 cup tomato paste
3–4 clove garlic, minced
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried basil
1 pinch red pepper flake
3 Bay leaves
1 large can (28 oz) diced tomatoes with juices
4 cups vegetable broth
3 cups water
1 cup zucchini, medium dice
1 cup green beans, medium dice
1 cup yellow potato, medium dice (red potato can also be used)Ā
1 cup ditalini, macaroni, small shell, or orecchiete pasta
1 can (15 oz) Cannellini beans, or Great Northern beans, rinsed and drained
2 cups chopped kale
1 tsp salt
1 Tbsp chicken bouillon base (such as Better Than Bouillon)(optional)
Parmesan cheese for garnish
Instructions
- Heat olive oil in a large soup pot or stock pot over medium heat. Add onions, carrots, and celery. Cook while stirring often, until the onions start to sweat and become translucent, about 5-6 minutes.Ā
- Add tomato paste, minced garlic, oregano, thyme, basil, red pepper flakes, and bay leaves. Continue to cook for 5 minutes to allow herbs and garlic to become fragrant.Ā
- Ā Add diced tomatoes, vegetable broth, and water. Increase heat to medium-high, and bring mixture to a boil.
- Immediately add zucchini, green beans, potatoes, and pasta.Ā Allow soup to simmer until pasta is al dente, and vegetables have cooked,Ā about 15 minutes.Ā
- Add Cannellini beans and kale.Ā Simmer the soup for an additional 2-3 minutes allowing kale to wilt.Ā
- Stir in salt and taste for seasoning. Add additional salt and pepper as needed. If you want a slightly richer broth, add a spoonful of your favorite chicken bullion base.
- Garnish with parmesan cheese and serve warm.
- Prep Time: 20 min
- Cook Time: 30 min