Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large yellow onion, chopped (about 1 ½ cups)
  • 2 carrots, peeled and chopped (about 1 cup)
  • 2 celery stalks, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 (28 ounce/800g) can crushed tomatoes
  • 6 cups vegetable broth (1.4 liters) (low sodium preferred)
  • 1 Parmesan rind (about 2 inches), optional but highly recommended!
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes (adjust to taste)
  • 1 (15 ounce/425g) can cannellini beans, rinsed and drained
  • 1 cup chopped zucchini
  • 1 cup chopped green beans
  • 1 cup chopped kale (or spinach)
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped, for garnish
  • Grated Parmesan cheese, for serving (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes. Stir in garlic and cook for 1 minute more.
  2. Stir in crushed tomatoes, vegetable broth, Parmesan rind (if using), oregano, and red pepper flakes. Bring to a simmer.
  3. Reduce heat to low, cover, and simmer for 20 minutes, allowing the flavors to meld.
  4. Stir in cannellini beans, zucchini, green beans, and kale.
  5. Continue to simmer until vegetables are tender, about 10-15 minutes. Remove Parmesan rind before serving (if used).
  6. Season with salt and pepper to taste. Ladle into bowls and garnish with fresh parsley and grated Parmesan cheese (optional).