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Prep time 10 minutes
Cook time 45 minutes
Yield: Serves or Makes 4
Heat some olive oil in a large pot. Sweat the brown onion, fennel bulb, carrots, celery and oregano until the onion appears to be translucent. Add garlic half way through the process. Add zucchini and sauté until slightly softened, followed by wilting the kale. Add tomato paste, chicken stock, canned diced tomatoes and beans and stir to mix as well as bring it to a boil.
Cover, reduce heat and simmer for 30 minutes. Then add uncooked pasta and allow the soup to simmer, lid on, for 10 to 15 minutes depending on the size and type of pasta you’re using until al-dente.
Stir in salt to taste. Garnish with chopped parsley and cheese and serve immediately with some crusty bread.