Ingredients :
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 medium carrots peeled and diced
- 4 celery ribs chopped
- 1 medium zucchini quartered lengthwise and chopped into 1/2-inch pieces
- Salt and freshly ground black pepper
- 4 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red chili flakes
- 8 cups vegetable broth
- 1 can cannellini beans drained and rinsed
- 1 can kidney beans drained and rinsed
- 1 can diced tomatoes undrained
- 2 cups kale stemmed and chopped, or fresh spinach leaves
- 1 cup frozen cut green beans
- 1 cup small shell pasta
- 2 tablespoons tomato paste
- 1 bay leaf
- freshly grated Parmesan cheese for serving
Directions :
- In a large pot or Dutch oven over medium-high heat, heat olive oil until shimmering. Add onion, carrots, celery, zucchini, and a pinch of salt, and cook until vegetables are softened, about 10 to 12 minutes.
- Add garlic, Italian seasoning, and red chili flakes, and cook until fragrant, about 30 seconds.
- Stir in vegetable broth, Cannelini beans, kidney beans, diced tomatoes and their juice, kale, green beans, pasta, tomato paste, bay leaf, 2 teaspoons salt, and 1 teaspoon pepper. Bring to a boil.
- Reduce heat and simmer until pasta is al dente, about 10 to 12 minutes. Remove bay leaf. Season to taste with salt and freshly ground black pepper. Garnish individual bowls with Parmesan cheese and serve.
