Ingredients
Scale
- 4 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 carrots, chopped
- 2 celery ribs, chopped
- 4 garlic cloves, minced
- 1 can (15 oz) crushed tomatoes
- 4 cups vegetable broth
- 3 cups water
- 2 cans (15 oz each) cannellini beans, drained
- 1 cup ditalini pasta
- 2 cups chopped kale
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery; sauté for about 5 minutes until softened.
- Stir in minced garlic and cook for another minute until fragrant. Add crushed tomatoes, vegetable broth, water, bay leaves, oregano, and red pepper flakes; stir well.
- Bring the mixture to a boil. Reduce heat to low and let it simmer for about 20 minutes.
- Incorporate the drained cannellini beans and ditalini pasta; continue simmering for another 10-15 minutes until the pasta is cooked al dente.
- Stir in chopped kale and season with salt and pepper to taste. Cook for an additional 5 minutes until kale is tender.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg