Equipment
- Stove
Ingredients
- 2 tablespoons extra-virgin olive oil plus more for drizzling
- 1 medium yellow onion diced
- 1 small fennel bulb or 2 celery ribs finely chopped
- 2 medium carrots finely chopped
- 1 teaspoon sea salt plus more to taste
- Freshly ground black pepper
- 3 garlic cloves grated
- 1 tablespoon tomato paste
- 1 teaspoon chopped fresh rosemary
- 1 14 ounce can diced tomatoes
- 3 cups cooked cannellini beans drained and rinsed
- 4 cups vegetable broth
- Parmesan rind optional
- 1 cup ditalini pasta or other small pasta
- 2 large kale or Swiss chard leaves stemmed and torn (about 6 cups)
- Pinches of red pepper flakes
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, fennel, carrots, salt, and several grinds of pepper and cook, stirring occasionally, for 10 to 15 minutes, or until very soft.
- Add the garlic, tomato paste, and rosemary and cook, stirring, for 1 minute. Add the tomatoes and their juices, the beans, broth, and Parmesan rind, if using. Simmer for 20 minutes.
- Add the pasta and simmer for 10 more minutes, or until al dente. Stir in the kale and red pepper flakes and cook until the kale is wilted. Season to taste and serve.
Nutrition
Calories: 188kcal | Carbohydrates: 33g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Sodium: 950mg | Fiber: 6g | Sugar: 4g | Vitamin C: 26mg
