Ingredients:

  • 2 tablespoons olive oil (30ml)
  • 1 large yellow onion, diced (about 1 1/2 cups)
  • 2 carrots, diced (about 1 cup)
  • 2 celery stalks, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 tablespoons tomato paste
  • 6 cups vegetable broth (1.4 L)
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1 Parmesan cheese rind (about 2-3 inches)
  • 1 medium zucchini, diced (about 1 1/2 cups)
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 (15 ounce) can cannellini beans, rinsed and drained (425g)
  • 1 cup ditalini pasta (or other small pasta shape)
  • 1/4 cup chopped fresh parsley
  • Salt and freshly ground black pepper to taste
  • Grated Parmesan cheese, for serving
  • Extra virgin olive oil, for drizzling (optional)
  • 1 large Russet Potatoes, peeled and 1/2 inch diced

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and sauté until softened, about 5-7 minutes. Add garlic, oregano, basil, and red pepper flakes (if using) and cook for another minute until fragrant.
  2. Stir in tomato paste and cook for 2 minutes, stirring constantly, to deepen the flavour.
  3. Pour in vegetable broth and crushed tomatoes. Add the Parmesan rind. Bring to a simmer, then reduce heat to low, cover, and simmer for 20 minutes.
  4. Add zucchini, green beans, potatoes and cannellini beans to the pot. Continue to simmer for another 10 minutes, or until vegetables are tender-crisp.
  5. Add the ditalini pasta and cook according to package directions, usually about 8-10 minutes, or until al dente.
  6. Remove the Parmesan rind. Stir in fresh parsley. Season with salt and pepper to taste.
  7. Ladle into bowls and garnish with grated Parmesan cheese and a drizzle of extra virgin olive oil (if desired).