2 cups chopped seasonal vegetables ( yellow squash, zucchini, italian green beans )
4 cloves garlic, pressed or minced
½ teaspoon dried oregano
½ teaspoon italian seasoning
1 large can (28 ounces) diced tomatoes, with their liquid (or 2 small 15-ounce cans)
3 cups (32 ounces) vegetable broth
2 cups water
1 teaspoon fine sea salt
1tsp red chilli flakes
Freshly ground black pepper
3 cups elbow or small shell pasta
1/2 can (7.5 ounces) Great Northern beans or cannellini beans, rinsed and drained
1/2 can (7.5 oz) red kidney beans, rinsed and drained
2 cups baby spinach, chopped kale or chopped collard greens
1 tbsp of fresh chopped parsley
1 tbsp of julienne basil
Freshly grated Parmesan cheese, for garnishing (optional)
Warm 4 tablespoons of the olive oil in a large Dutch oven or stockpot over medium heat. Once the oil is shimmering, add the chopped garlic, onion, carrot, celery. Cook, stirring often, until the vegetables have softened and the onions are turning translucent, about 7 to 10 minutes. Now add the tomato paste and a pinch of salt
Add the chopped vegetables, red chilli flakes, oregano and the italian seasoning. Cook until fragrant while stirring frequently, about 2 minutes.
Pour in the diced tomatoes and their juices, broth and water. Add the salt. Season generously with freshly ground black pepper.
Raise heat to medium-high and bring the mixture to a boil, then partially cover the pot with the lid, leaving about a 1” gap for steam to escape. Reduce heat as necessary to maintain a gentle simmer.
Cook for 10 minutes.Now add the beans and the greens, basil and parsley and bring it to a boil.
Cook pasta on the side as per the instructions on the box.
Taste and season with more salt (I usually add about ¼ teaspoon more) and pepper.
While serving take some pasta in a bowl and top with soup. Garnish bowls of soup with grated Parmesan.
