- Soup
- Main
- Beans & lentils
- Italian
- Make-ahead
- Slow cooker
- Stovetop
- Kid-friendly
- Budget-friendly
Good for, as AI judged the whole recipe.
Ingredients
- 2 tbsp
olive oil
- 1
yellow onion, chopped
- 3
carrots, peeled and cut into 1/2-inch coins
- 3
celery stalks, sliced 1/2 inch thick
- 4 cloves
garlic, minced
- 2 tbsp
tomato paste
- 1 can
diced tomatoes (28 oz)
- 2 cans
cannellini beans (15 oz each), drained and rinsed
- 6 cups
vegetable broth
- 1 tsp
dried oregano
- 1 tsp
dried basil
- 1/2 tsp
dried thyme
- 1
bay leaf
- 1/4 tsp
red pepper flakes (optional)
- 1 piece
Parmesan rind (optional)
- 1 tsp
salt, plus more to taste
- 1/2 tsp
black pepper
- 1
medium zucchini, cut into 1/2-inch half-moons
- 4 cups
kale, stems removed, leaves chopped
- 1 cup
ditalini pasta, dry
- 1/2 cup
Parmesan cheese, finely grated, for serving
- 2 tbsp
fresh parsley or basil, chopped, for serving (optional)
- Vegetarian
Contains milk (Parmesan cheese) and wheat (ditalini pasta).
Whether it’s vegetarian depends on the Parmesan cheese: check the label.
Not checked: Parmesan rind, fresh parsley or basil.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Warm the olive oil in a skillet over medium heat. Add the onion, carrots and celery and cook, stirring now and then, until the onion is soft and translucent, about 6 minutes. Stir in the garlic and tomato paste and cook 1 minute more, until the paste darkens slightly and smells sweet.
8 min
- 2 tbsp olive oil
- 1 yellow onion
- 3 carrots
- 3 celery stalks
- 4 cloves garlic
- 2 tbsp tomato paste
- Step 2
Scrape the vegetables into the slow cooker. Add the diced tomatoes with their juice, the cannellini beans, vegetable broth, oregano, basil, thyme, bay leaf, red pepper flakes, Parmesan rind, salt and pepper. Stir to combine.
5 min
- 1 can diced tomatoes (28 oz)
- 2 cans cannellini beans (15 oz each)
- 6 cups vegetable broth
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp dried thyme
- 1 bay leaf
- 1/4 tsp red pepper flakes
- 1 piece Parmesan rind
- 1 tsp salt
- 1/2 tsp black pepper
- Step 3
Cover and cook on low for 7 to 8 hours (or on high for 4 hours). The vegetables should be very tender and the broth deeply flavored.
7 hr 30 min, hands-off
- Step 4
Stir in the zucchini and kale. Cover and cook on high for 20 minutes, until the kale is wilted and the zucchini is just tender.
20 min, hands-off
- 1 medium zucchini
- 4 cups kale
- Step 5
Stir in the ditalini. Cover and cook on high for 15 to 20 minutes, until the pasta is tender but still has a little bite. Fish out the bay leaf and the Parmesan rind. Taste and add more salt and pepper as needed; if the soup is thicker than you like, stir in a splash of hot water or broth.
20 min, hands-off
- 1 cup ditalini pasta
- Step 6
Ladle into bowls and grate Parmesan generously over each one. Scatter with parsley or basil and serve.
- 1/2 cup Parmesan cheese
- 2 tbsp fresh parsley or basil
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026