Yield: 2-4 servings
Ingredients
2 tablespoons olive oil, plus more for serving (optional)
½ medium red onion, diced
1 medium carrots, peeled and diced
½ celery stalk, diced
Pinch of red-pepper flakes
½ teaspoon minced fresh rosemary
salt and pepper to taste
1 garlic clove, minced (optional)
3 plum tomatoes, peeled, seeded and chopped
2 large kale leaves, destemmed, chiffonade
½ cup canned cannellini beans, rinsed and drained
3 cups vegetable stock (can also use water)
¼ cup ditalini or elbow shaped pasta
2 tablespoons fresh basil, chiffonade
grated Parmesan, for serving
Instructions
In a large pot, heat oil over medium. Add onion, carrots, celery, red-pepper flakes, rosemary and a pinch each of salt and pepper. Cook, stirring occasionally, until onion begins to turn golden, 5 to 8 minutes. Add garlic and cook for 30 seconds, just until fragrant.
Add tomatoes; cook until some of the liquid evaporates, 1 minute. Add kale, cannellini beans and 3 cups vegetable stock; bring to a boil. If the soup looks too thick, add an additional ½ cup of water or stock. Stir in pasta.
Reduce to a simmer, and cook until all the vegetables are tender, about 20 minutes. Season with salt and pepper; stir in basil.
Serve sprinkled with Parmesan. Drizzle with more oil, if desired.