Ingredients:
2 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, chopped
1 zucchini, diced
1 can (400g) diced tomatoes
1 can (400g) kidney beans, drained and rinsed
4 cups vegetable broth
1 cup pasta (small shapes like ditalini or elbow)
1 tsp dried oregano
1 tsp dried basil
Salt and pepper to taste
1/2 cup spinach or kale (optional)
Grated Parmesan cheese for serving (optional)
Instructions:
1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and garlic, and sauté for about 2 minutes until fragrant.
3. Add carrots, celery, and zucchini, and cook for another 5 minutes.
4. Pour in the diced tomatoes, kidney beans, and vegetable broth.
5. Add oregano, basil, salt, and pepper. Stir well and bring to a boil.
6. Reduce heat to low and let simmer for about 15–20 minutes.
7. Add the pasta and cook until tender (about 10 minutes).
8. Stir in spinach or kale if using, and let it wilt for a couple of minutes.
9. Serve hot, topped with grated Parmesan if desired.
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