Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 carrots, diced (about 1 cup)
  • 2 celery stalks, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 8 cups (2 liters) vegetable broth (low sodium preferred)
  • 1 (14.5 ounce) can diced tomatoes, undrained (400g)
  • 1 (15 ounce) can cannellini beans, rinsed and drained (425g)
  • 1 cup ditalini pasta (approximately 100g)
  • 1 cup chopped zucchini (about 1 medium)
  • 1 cup chopped spinach or kale (packed)
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped
  • Grated Parmesan cheese (optional)
  • Crusty bread, for serving

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until softened, about 5-7 minutes. Add garlic, oregano, basil, and red pepper flakes (if using); cook for 1 minute more, until fragrant.
  2. Pour in vegetable broth and diced tomatoes (undrained). Add cannellini beans. Bring to a boil, then reduce heat and simmer for 10 minutes to let the flavors meld. Enjoy your hearty soup with ditalini pasta.
  3. Add ditalini pasta to the simmering soup. Cook according to package directions, usually about 8-10 minutes, or until al dente.
  4. Stir in zucchini and spinach/kale. Cook until the vegetables are tender, about 3-5 minutes.
  5. Season with salt and pepper to taste. Ladle into bowls. Garnish with fresh parsley and Parmesan cheese (if using). Serve with crusty bread.