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 cans (15 oz each) cannellini beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 6 cups low-sodium vegetable broth
  • 1 tsp dried oregano
  • 1 bay leaf
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/2 cup ditalini or small elbow pasta
  • 2 cups chopped kale or baby spinach
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat the olive oil over medium heat. Add the onion, carrots, and celery. Sauté for 6–8 minutes, stirring occasionally, until the vegetables are translucent and fragrant. Stir in the minced garlic and cook for just 1 minute more.
  2. Stir in the diced tomatoes, dried oregano, and bay leaf. Pour in the vegetable broth and add the rinsed white beans. Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 15–20 minutes.
  3. Stir in the pasta and cook for 8–10 minutes until al dente. Remove the pot from heat. Fold in the kale or spinach, allowing the residual heat to wilt the greens for about 2 minutes. Stir in the lemon juice and fresh parsley.