Ingredients

The following ingredients have 8 Servings
  • 2 tablespoons olive oil
  • 1 cup diced onion
  • 1 cup diced carrot
  • 1 cup diced celery
  • 2 cloves garlic ((minced))
  • 1 cup Yukon gold potatoes ((1/2 inch-diced))
  • 1 medium zucchini ((1/2 inch-diced))
  • 1/4 cup tomato paste
  • 1 teaspoon thyme ((roughly chopped))
  • 1/2 teaspoon dried oregano
  • 6 cups vegetable broth
  • 15 ounces can diced tomatoes ((undrained))
  • 1 cup water
  • 2 bay leaves
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup dry ditalini pasta
  • 15 ounces canned kidney beans ((drained and rinsed))
  • 2 cups chopped kale ((or spinach))
  • 2 tablespoons unsalted butter
  • fresh chopped parsley (, for serving (optional))
  • grated parmesan ( , for serving (optional))
  • Dutch oven bread (, for serving (optional))

Instruction

  • Warm the olive oil in a large dutch oven pot over medium heat. Once hot, add the onion, carrot, and celery; sauté, stirring occasionally, until the onion turns soft and translucent, about 3-5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 20 seconds.
  • Add the potatoes and zucchini; mix everything together.
  • Add the tomato paste, thyme, and oregano; mix together.
  • Add the vegetable broth, diced tomatoes (with their juice), water, bay leaves, salt, and pepper; stir to combine. Bring to a boil, then reduce the heat to a very light simmer for 15 minutes.
  • Stir in the pasta, kidney beans, and kale. Bring to a gentle bubble and simmer for about 15 minutes until the pasta is cooked, but not mushy.
  • Add the butter and mix until melted.
  • Serve immediately with fresh chopped parsley, freshly grated parmesan, and some rustic bread to mop up the broth!