Ingredients

The following ingredients have 6 Servings
  • 2 tbsp avocado oil (or vegetable oil)
  • 1 medium onion, finely chopped
  • 1/4 tsp salt
  • 4 garlic cloves, finely chopped
  • 1 stalk celery, chopped
  • 1 large carrot, chopped
  • 1 potato, cut into small cubes
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 bay leaf
  • 5 cups vegetable broth
  • 1 1/2 cups crushed tomatoes (I like San Marzano tomatoes) 
  • 1/2 cup pasta (I use chickpea pasta)
  • 1 can cannellini beans
  • 1 can of red kidney beans
  • 1 cup shredded kale
  • salt & pepper to taste
  • 1 big handful fresh parsley, chopped

Instruction

  • Heat the oil in a pot on medium-high heat, then add the onion, salt, garlic, celery and carrots. Let cook for 5-6 minutes until the vegetables are tender. (*Reduce heat to medium if they start to brown too much.) 
  • Add the potato and herbs and mix everything together, then add the vegetable broth and crushed tomatoes.
  • Bring the soup to a boil then reduce the heat to low. Cover and let simmer for 10 minutes until the potatoes are tender. 
  • Add the pasta, beans (drain first) and kale and continue to cook for another 10-15 minutes until the pasta is cooked. 
  • Serve with fresh parsley