- 2 tsp olive oil plus more for drizzling on roasted veggies
- 1/2 sweet yellow onion, diced
- 3 celery stalks, diced
- 3 cloves of garlic, minced
- 4 carrots, diced
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 15 oz can of diced tomatoes
- 1 15 oz can of cannellini beans, drained
- 8 cups of chicken or vegetable broth
- 1/2 - 1 tsp dried oregano
- Sea salt and freshly cracked pepper, to taste
- 1 cup of ditalini pasta
- 2 cups kale, chopped
- 6-7 basil leaves, chiffonade
- Shaved Parmesan
Preheat the oven to 400 degrees. Line a baking sheet with tin foil (for easier clean-up) and coat it with cooking spray.
Add the carrots to the baking sheet, drizzle with a bit of olive oil, and roast in the oven for 4-5 minutes or until tender.
Add the zucchini and yellow squash to the baking sheet with the carrots, drizzle with a bit of olive oil, then roast in the oven for 3-5 minutes. Remove the vegetables from the oven and set them aside.
Heat the 2 teaspoons of olive oil in a large Dutch oven over medium heat.
Add the onion and celery then sauté for 4-5 minutes or until soft. Add the garlic then cook, stirring constantly, for 1 minute.
Add the diced tomatoes, beans, chicken broth, oregano, sea salt, and freshly cracked pepper, to taste, along with the ditalini pasta.
Simmer for 15-20 minutes or until the pasta is cooked through. Add the kale, chopped basil, and roasted vegetables. Taste and re-season if needed.
Serve with shaved Parmesan on top. Enjoy.