Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 cup small pasta (ditalini or elbow macaroni)
- 2 cups chopped kale or spinach
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until tender, about 5 minutes.
- Add garlic and cook for 1 minute more.
- Stir in beans, tomatoes, and vegetable broth. Bring to a boil.
- Add pasta; cook until al dente according to package instructions.
- Stir in greens and cook until wilted, about 2 minutes.
- Season with salt and pepper. Serve hot, garnished with parsley.
Notes
- Adjust pasta cooking time based on pasta type used.
- You can add a splash of Parmesan or a drizzle of olive oil for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
