Ingredients
- 1 tablespoon Olive oil
- 1 medium Onion, chopped
- 1 large Carrot, diced
- 2 stalks Celery, diced
- 3 cloves Garlic, minced
- 1 medium Zucchini, diced
- 1 large Potato, diced
- 1 can Canned diced tomatoes
- 4 cups Vegetable broth
- 1 can Canned cannellini beans, drained and rinsed
- 1 cup Dried pasta
- 2 cups Kale, chopped
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
Method
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion, carrot, and celery. Cook until the vegetables are softened, about 5-7 minutes.
- Stir in the minced garlic and cook for another minute.
- Add the diced zucchini and potato, and cook for another 5 minutes.
- Pour in the canned tomatoes and vegetable broth. Bring to a boil.
- Reduce the heat and let it simmer for 15 minutes.
- Add the cannellini beans, pasta, kale, oregano, basil, salt, and pepper.
- Simmer for another 10-15 minutes, until the pasta is cooked and the vegetables are tender.
- Adjust seasoning to taste and serve hot.
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