Method
Heat the oil and cook the onion, carrot, and celery until softened. Add the garlic, tomato paste, and oregano and cook for 1 minute.
Add the tomatoes and stock and simmer for 15 minutes. Add the beans and zucchini and cook until nearly tender.
Add the pasta and simmer until al dente, then stir in the greens until wilted.
Adjust seasoning and serve with olive oil or grated cheese if desired.
Notes
For long holding, cook pasta separately and add it to each portion.
Component recipes
These are direct ingredients or options used by the recipe above.
- For the vegetable stock, use All-Purpose Vegetable Stock.
Related recipes and techniques
These are extensions, technique comparisons, or serving relationships; the complete recipe above remains usable as written.
- Its opening onion-carrot-celery step is related to Classic Mirepoix, while the soup remains fully specified above.
- Serve with Rosemary Sea-Salt Focaccia.