3 Tbsp oil
1 medium onion, chopped
1 medium carrot, peeled & chopped
1 stalk celery, chopped
1 tsp Kosher salt
1 tsp black pepper
3 cloves garlic, minced
1 tsp fresh oregano or ½ tsp dried oregano
1/3 cup macaroni
1 small zucchini, diced
1 (15 oz.) can white beans, drained & rinsed
4 cups chicken or vegetable stock
1 (15 oz.) can diced tomatoes, keep juice
2 cups kale, de-stemmed and chopped into bit-sized pieces
2 Tbsp fresh basil, chiffonade or 1 Tbsp dried basil
Cut all the vegetables into ½ inch pieces or smaller.
Heat oil over medium-high heat in a large pot. Add onion, carrot, celery, salt, and pepper. Sauté until onion becomes soft—about 3 minutes.
Add garlic and dried oregano and cook about 30 seconds.
Add stock, pasta, and tomatoes. Bring to a boil.
Reduce heat and simmer for 8 minutes; add zucchini and beans and cook for 3 more minutes.
Add kale and cook for about 4 minutes. Turn off heat, stir in basil. Adjust seasoning and serve.