Ingredients
Scale
- 2 Tablespoons extra-virgin olive oil (plus more for drizzling)
- 1 medium yellow onion (diced)
- 2 celery ribs (finely chopped)
- 2 medium carrots (finely chopped)
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 3 garlic cloves (minced)
- 1 Tablespoon tomato paste
- 14 ounces diced tomatoes (1 can)
- 30 ounces cannellini beans (2 cans, drained and rinsed)
- 4 cups vegetable broth
- 1 cup ditalini pasta (or other small pasta)
- 2 cups chopped tuscan kale
Instructions
- Heat 2 tablespoons of extra-virgin olive oil in a large Dutch oven over medium heat.
- Add 1 diced yellow onion, 2 finely chopped celery ribs, and 2 finely chopped medium carrots. Season with 1 teaspoon sea salt and 1 teaspoon ground black pepper. Cook for about 10 minutes until softened.
- Stir in 3 minced garlic cloves and 1 tablespoon tomato paste; cook for an additional minute until fragrant.
- Add 14 ounces of diced tomatoes (with juices), 30 ounces of drained and rinsed cannellini beans, and 4 cups of vegetable broth. Bring to a simmer and cook uncovered for 20 minutes.
- Incorporate 1 cup of ditalini pasta into the soup and simmer for another 10 minutes until al dente.
- Stir in 2 cups of chopped Tuscan kale until wilted. Serve hot.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 3g
- Sodium: 640mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg