Garlic & parsley
Onions, carrots & celery
Salt, pepper & spices
Sauté the onions, carrots and celery in olive oil over medium heat.
Add the garlic, rosemary, oregano, salt & pepper and continue sautéing.
Add the crushed tomatoes, vegetable broth and kidney beans. Bring to a boil, reduce heat and simmer.
Add the kale and green beans. Finish simmering.
Divide the soup into bowls and add the cooked pasta. Finish the soup with chopped parsley & parmesan.