ingredients
2 tbsp olive oil, 1 tbsp butter
1 lb of carrots
1 lb of celery
1 onion
4-5 cloves of garlic
3-4 medium-sized zucchinis
1 1/2 tbsp tomato paste
Seasoning: 1 tsp italian seasoning, 1/2 tsp paprika, 1/4 tsp chili powder, 1/4 tsp turmeric, salt and pepper to taste
28oz can of fire-roasted tomatoes
1 box of chicken or veggie stock
1 can of chickpeas
1 can of red kidney beans
1 can of cannelloni beans
2-4 cups of filtered water
1 bunch of kale, cut into bite sized pieces
2 cups of small pasta (I used ditalini)
1/2 cup of shaved parmesan or asiago cheese
directions
1) clean and prepare all fresh veggies: dice carrots, celery, and onion. set aside, mince garlic and dice zucchini.
2) heat large soup pot over medium heat with olive oil and butter. add carrots, celery, and onion. sauté until onions are translucent (about 5min)
3) add in garlic, zucchini and tomato paste. sauté for about 3-4 more min. season with salt, pepper, italian seasoning, paprika, turmeric and chili powder.
4) add in chicken stock, canned tomatoes, cans of beans and filtered water. cover and simmer for about 30min. add in kale and let wilt.
5) cook pasta separately according to package. drain, toss with olive oil and store separately so it doesn’t get soggy!
6) serve with a spoonful of pasta at the bottom of the bowl, 2-3 ladles of soup, sprinkle of shaved parmesan/asiago cheese and a pinch of black pepper
store in airtight containers! you may need to add a little broth when reheating
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