3 tablespoons extra-virgin olive oil

1 small onion, chopped

2 small carrots, chopped

2 ribs celery, chopped

1 cloves fresh garlic, minced

1/2 bunch broccoli rabe, excess stems removed, torn

1/2 bunch kale, excess stems removed, torn

1 (28-oz.) can tomatoes

2 (15-oz.) cans cannellini beans, drained and rinsed

6 cups chicken broth

1 cup ditalini

1/4 cup chopped parsley, divided

1 tablespoon dried oregano

1/2 teaspoon freshly ground black pepper

1/4 teaspoon salt

1 cup freshly grated Parmigiano-Reggiano cheese, divided

 

Heat olive oil in large stockpot over medium-high heat. Add onion, carrots, celery and garlic. Sauté 3-4 minutes or until tender, stirring occasionally. Add greens and stir until wilted. Add tomatoes, squashing them gently by hand over pot to break them apart. Add remaining juice of tomatoes as well. Add beans and chicken broth. Add ditalini, 2 tablespoons parsley, oregano, pepper and salt. Bring to boil and cook 10-12 minutes or until pasta is tender. Stir in remaining parsley and 1/2 cup cheese. Serve with remaining cheese.

 

Serves 6