Ingredients:

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 can (14.5 oz / 410g) diced tomatoes, with juices
  • 1 can (15 oz / 425g) cannellini beans, drained and rinsed
  • 4 cups vegetable or chicken broth
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • Salt and pepper to taste
  • 1 cup small pasta (like ditalini or elbow macaroni)
  • 2 cups kale or spinach, chopped (optional)
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery; cook until softened (about 5-7 minutes). Stir in minced garlic and cook for an additional minute until fragrant.
  2. Pour in diced tomatoes with juices, cannellini beans, broth, oregano, and red pepper flakes. Season with salt and pepper. Bring to a simmer.
  3. Once simmering, add the pasta and cook according to package instructions (typically about 8-10 minutes).
  4. If using, stir in chopped kale or spinach during the last 2-3 minutes of cooking.
  5. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.