Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced (approx. 150g)
  • 2 medium carrots, diced into 1/2-inch rounds (approx. 120g)
  • 2 stalks celery, sliced (approx. 100g)
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 15 oz canned cannellini beans, drained and rinsed
  • 1 cup zucchini, diced (approx. 150g)
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 6 cups vegetable broth
  • 1.5 cups small pasta shapes like Ditalini or Orzo (approx. 150g)
  • 2 cups fresh baby spinach or chopped kale (approx. 60g)
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat the olive oil in a 6-quart Dutch oven over medium heat. Add the onion, carrots, and celery. Sauté for 6 minutes until the onions are translucent.
  2. Stir in the garlic, tomato paste, oregano, and paprika. Cook for 2 minutes, stirring constantly, until the tomato paste turns mahogany-colored and smells nutty.
  3. Pour in the vegetable broth and bring to a rolling boil. Stir in the drained beans, zucchini, salt, pepper, and dry pasta.
  4. Reduce heat to medium-low to maintain a steady simmer. Cook for 8-10 minutes (or according to pasta package instructions) until the noodles are al dente.
  5. Remove from heat. Stir in the spinach or kale, lemon juice, and fresh parsley. The residual heat will wilt the greens. Adjust salt to taste and serve.