Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 2 medium potatoes, peeled and cubed
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 cup zucchini, diced
  • 1 can (15 oz) diced tomatoes, with juices
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 6 cups vegetable broth
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 bay leaf
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup ditalini or small shell pasta
  • 2 cups fresh spinach or kale, chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup grated Parmesan cheese

Instructions:

  1. Heat the olive oil over medium heat. Add the onion, carrot, and celery, stirring frequently for 5–7 minutes until onions are translucent and carrots soften.
  2. Stir in the minced garlic and cook for 60 seconds until fragrant.
  3. Stir in the potatoes, zucchini, and green beans. Pour in the diced tomatoes and vegetable broth.
  4. Add the oregano, basil, bay leaf, salt, and pepper. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15–20 minutes until potatoes are tender.
  5. Stir in the cannellini beans and dry pasta. Simmer uncovered for 8–10 minutes until the pasta is al dente.
  6. Turn off the heat and stir in the fresh spinach and parsley for about 2 minutes until wilted.
  7. Remove the bay leaf and serve with grated Parmesan cheese.