Ingredients

• 2 carrots, diced

• 2 celery stalks, diced

• 1 red onion, diced

• 2 potatoes, diced

• 2 (28 oz) cans of diced tomatoes

• 14 oz mixed beans, drained and rinsed

• 1 small can of lentils, drained

• 1 bunch fresh parsley, chopped

• 2 sprigs rosemary

• Extra-virgin olive oil

• Salt and freshly ground black pepper

• Ditalini pasta

• Parmigiano-Reggiano rind, diced

• Options: add some cabbage, spinach, and/or zucchini

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Instructions

1. Heat a large pot over medium heat. Add a generous drizzle of Extra Virgin Olive Oil.

2. Add carrots, celery, and onion. Strip the leaves from one rosemary sprig and add them to the pot. Stir to coat.

3. Add a small splash of water to prevent browning. Cover and cook gently for 10 minutes, stirring once or twice.

4. Uncover, stir, and add the potatoes. Drizzle in a little more Extra Virgin Olive Oil, stir well, then add enough water to just cover the vegetables.

5. Cover and cook for 10–15 minutes, until the potatoes begin to soften.

6. Stir in the diced tomatoes. Add enough water to cover again. Increase heat to medium-high. Add the Parmigiano rind and the second rosemary sprig.

7. Season generously with salt and pepper. Cover and cook for 10 minutes.

8. Uncover, stir, and add the mixed beans, lentils, and a small handful of chopped parsley. Add a splash of water if needed.

9. Cover and cook on medium-high for 20 minutes, stirring 2–3 times. Remove and discard the rosemary sprig.

10. Add additional water so the vegetables are well submerged and the soup has a brothy consistency. Taste and adjust seasoning; finish with a drizzle of Extra Virgin Olive Oil if needed.

11. Add the ditalini and cook 2–3 minutes less than package directions, stirring frequently to prevent sticking.

12. Cook uncovered for about 10 minutes, stirring occasionally, until the pasta is al dente and the soup is well integrated. Remove from heat and serve immediately.