Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, finely diced
  • 2 stalks celery, finely diced
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 6 cups vegetable broth
  • 1 cup ditalini pasta
  • 1 tbsp tomato paste
  • 2 cups fresh kale, chopped
  • 1/2 lemon, juiced
  • 1/4 cup fresh parsley, chopped
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat the olive oil over medium heat in a large Dutch oven. Add the onion, carrots, and celery, sautéing for 5–7 minutes until softened.
  2. Stir in the minced garlic, oregano, and red pepper flakes, cooking for 60 seconds until fragrant.
  3. Stir in the tomato paste and cook until the vegetables turn a deep mahogany color.
  4. Pour in the vegetable broth and add one can of the drained cannellini beans. Bring to a gentle boil, then reduce to a simmer for 10 minutes.
  5. Use an immersion blender to pulse the soup 3–4 times, creating a thickened broth while leaving plenty of whole beans intact.
  6. Stir in the second can of cannellini beans and the ditalini pasta. Simmer for 8–10 minutes, stirring occasionally.
  7. Stir in the chopped kale, lemon juice, and fresh parsley. Season with salt and black pepper to taste before serving.