- 1 1/2 Tbsp extra virgin olive oil
- 1 cup white onion diced
- 1 stalk celery diced
- 1 medium carrot diced
- 1 small zucchini diced
- 1 cup mushrooms diced (I like to use Portabello and/or white button)
- 4 cloves garlic minced
- 2 cups kale chopped (approximately 3 large leaves) (you can also use spinach)
- 2 tsp dried basil
- 2 tsp dried oregano
- 1 tsp salt
- 1/4 tsp black pepper
- 2 Tbsp ground flax seed
- 28 oz diced tomato large can
- 15 oz tomato sauce
- 1 can great northern beans drained and rinsed
- 6 cups low sodium vegetable stock (learn how to make your own below!)
- 1 cup small pasta of choice (ditalini, small shells, etc)
- 1 Parmesan cheese rind (approximately 3 inches) (optional)
- Heat olive oil in large pot on medium heat. Add onion, carrots, and celery and cook until translucent, approximately 5 minutes.
- Add zucchini, mushrooms, kale, and garlic and cook until they begin to soften, approximately 3 minutes.
- Add basil, oregano, salt, pepper, and flax seed (if using) to vegetables and stir. Let the spices saute for approximately 2 minutes, stirring occasionally.
- Add diced tomatoes, tomato sauce, beans, Parmesan rind, and stock to pot. Raise heat to high and bring to a boil. Once boiling, reduce heat to medium low and simmer for 15 minutes, stirring occasionally. While simmering, cook pasta in separate pot as per package directions until al dente.
- Stir in the pasta and season with salt and pepper as needed.
Learn how to make your own vegetable stock here! *If you are using a larger shape of pasta, such as medium shells, rotini, etc., you may want to increase the volume of dry pasta to 1 1/2 cups.