This recipe is packed with love, leftover magic, and Nonna-approved flavor. Perfect for busy moms, tired souls, and anyone trying to save money, time, and food—all in one pot.
Yield: 5 portions
Prep Time: 15 minutes
Cook Time: 30 minutes
Difficulty: 1 ⭐
Instructions:
1. Heat olive oil in a large pot. Add onion, carrots, and celery. Cook for 5–7 minutes until softened.
2. Stir in garlic, zucchini, potato, and green beans. Sauté for another 5 minutes.
3. Add crushed tomatoes or passata, kidney and borlotti beans, broth, thyme, bay leaf, and Parmigiano rind. Stir well and bring to a boil.
4. Lower heat and simmer uncovered for 15-20 minutes until the vegetables are tender.
Stir in the chopped kale and simmer for 5 more minutes until tender.
Add the pre-boiled pasta, season with salt and pepper to taste.
5. Ladle hot soup over the pasta. Garnish with fresh basil and extra grated Parmigiano Reggiano if desired.
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1 Comment
Looks delicious 😋❤