Buy all ingredients right below the recipe
Ingredients
- 1 can cannellini beans
- 1 can chickpeas
- 3 tablespoons olive oil
- 1 onion
- 1 large carrot
- 2 celery stalks
- 2 cloves garlic
- 2 potatoes
- 1 can chopped tomatoes
- half a fennel bulb
- handful of parsley
- a handful of basil leaves
- 1.3 l broth or water
- 50 g small pasta (e.g., orzo)
- 2 handfuls kale
- salt to taste
- pepper to taste
- grated Grana Padano cheese for serving
Steps
- 1Start by preparing the vegetables. Peel the carrots, then cut them into medium pieces along with the celery stalks. Clean and chop the onion, and cut the potatoes and fennel into small pieces.
- 2Heat a large pot, and once it's hot, add the olive oil.
- 3Add the celery stalks, carrots, and onion to the hot oil, then sauté over high heat for five minutes until the vegetables are cooked.
- 4Add the crushed garlic and sauté for another minute. Then add the canned chopped tomatoes, finely chopped basil and parsley, potatoes, and fennel.
- 5Add the rinsed beans and chickpeas, then mix everything together.
- 6Season with salt and pepper, and pour in the water or broth. Cover and let it simmer slowly for an hour. If the soup becomes too thick during cooking, add a little more water.
- 7For the last ten minutes, add the dry small pasta and the chopped kale. Add more water or broth if needed.
- 8Serve with grated Grana Padano cheese and a spoon of olive oil.
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