Ingredients
Olive oil | 2 tablespoons |
Yellow onion | 1 large, finely diced |
Carrots | 2, peeled and diced |
Celery stalks | 2, diced |
Garlic | 4 cloves, minced |
Zucchini | 1, diced |
Potato | 1 small Yukon Gold or red, diced |
Tomato paste | 1 heaping tablespoon |
Dried oregano | 1 teaspoon |
Dried thyme | 1 teaspoon |
Red pepper flakes | 1/2 teaspoon (optional) |
Crushed tomatoes | 1 can (28 oz) |
Vegetable broth | 6 cups |
Bay leaf | 1 |
Parmesan rind | 1 small piece (optional) |
Cannellini beans | 1 can (15 oz), drained |
Kidney beans | 1 can (15 oz), drained |
Small pasta | 3/4 cup (ditalini or macaroni) |
Baby spinach or kale | 2 cups, loosely packed |
Fresh basil | 1/4 cup, chopped |
Lemon juice or red wine vinegar | 1 tablespoon |
Salt and pepper | To taste |
Parmesan cheese | For garnish (optional) |
Extra virgin olive oil | For drizzling (optional) |
Preparation
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Sauté for 7–10 minutes until softened and slightly golden.
- Stir in garlic, tomato paste, oregano, thyme, red pepper flakes, salt, and pepper. Cook for 2–3 minutes until aromatic.
- Add zucchini and potato. Stir to coat.
- Pour in crushed tomatoes, vegetable broth, bay leaf, and Parmesan rind if using. Bring to a boil, then reduce heat and simmer for 30 minutes, partially covered.
- Add the drained beans and pasta. Simmer uncovered for 8–10 minutes until pasta is tender.
- Remove the bay leaf and Parmesan rind. Stir in spinach or kale and let wilt.
- Add fresh basil and lemon juice or vinegar. Adjust salt and pepper to taste.
- Serve hot, garnished with Parmesan and a drizzle of olive oil if desired.
Nutrition
- Calories: 310
- Protein: 13g
- Carbohydrates: 45g
- Fat: 9g
- Saturated fat: 1.5g
- Fiber: 10g
- Sodium: 380mg