Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 large yellow onion, finely diced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, finely diced
  • 3 cloves garlic, minced
  • 1 sprig fresh rosemary
  • 850g canned cannellini beans, rinsed and drained
  • 410g diced tomatoes, low-sodium
  • 1.2 liters low-sodium vegetable broth
  • 1 piece Parmesan cheese rind (2-3 inches)
  • 1.5 cups ditalini pasta
  • 0.5 tsp red pepper flakes
  • 1 bunch Lacinato kale, chopped
  • 0.25 cup fresh flat-leaf parsley, chopped

Instructions:

  1. Heat 2 tbsp olive oil in a pot over medium heat. Add the diced onion, carrots, and celery. Cook for 8 minutes until the onions are translucent and the carrots lose their snap. Add the 3 cloves of minced garlic and 0.5 tsp red pepper flakes. Cook for 1 minute until you smell the garlic's sharp fragrance.
  2. Rinse and drain the 850g of cannellini beans. Take about half a cup of beans and mash them with a fork in a small bowl before adding all the beans to the pot. Pour in the 410g of diced tomatoes, 1.2 liters of vegetable broth, and the rosemary sprig. Drop in the parmesan cheese rind. Simmer for 15 minutes until the liquid begins to look rich and slightly orange.
  3. Stir in the 1.5 cups of ditalini pasta. Increase the heat slightly to maintain a gentle bubble. Cook for 10 minutes until the pasta is 'al dente' or firm to the bite. Stir in the chopped Lacinato kale and 0.25 cup parsley. Cook for 2 minutes until the kale turns vibrant green and collapses. Remove rosemary and Parmesan rind before serving.