Ingredients

• 1 tbsp olive oil
• 1 small onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tsp dried oregano
• ½ tsp dried basil
• 1 (14.5 oz) can diced tomatoes, no salt added
• 4 cups low-sodium vegetable or chicken broth
• 1 (15 oz) can white beans (cannellini or navy), rinsed
• 1 cup chopped kale or spinach
• ½ cup small pasta (ditalini, elbow—or ½ cup riced cauliflower for low-carb)
• 2 tbsp tomato paste
• 1 tbsp balsamic vinegar (deepens flavor, no sugar needed)
• Sea salt & black pepper to taste
• Optional: 2 tbsp grated Parmesan or nutritional yeast

Instructions

Heat olive oil in a pot over medium. Sauté onion, carrots, and celery 6–8 min until softened. Add garlic, oregano, and basil; cook 1 min.
Stir in tomato paste; cook 2 min until brick-red.
Add tomatoes (with juice), broth, beans, and balsamic vinegar. Bring to a boil.
Stir in pasta (or riced cauliflower); simmer 8–10 min until tender.
Add kale/spinach; cook 2–3 min until wilted.
Season with salt & pepper. For creamier texture, mash ¼ cup beans and stir in.
Serve hot, topped with Parmesan or nutritional yeast.