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1
Heat the oil in a large saucepan over medium-high heat. Add white and red onion and cook two minutes, or until caramelized. Add garlic and cook about one minute.
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2
Add carrots and celery and cook until slightly softened and translucent.
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3
Next, add fennel, potatoes, and zucchini, stirring after each addition. Meanwhile, chop all of the greens. Add chopped leafy greens to the pot, and season with salt and pepper.
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4
Allow the greens to wilt before adding vegetable stock. Then add the stock. Stir well to incorporate all ingredients.
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5
Bring soup to a boil before adding marinara sauce and Parmesan cheese chunk.
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6
Bring to a boil before reducing to a simmer. Cook for 15 minutes.
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7
Add the cooked pasta and cannellini beans and cook for 5 more minutes.
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8
Remove from heat and season to taste with salt and pepper.
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9
Garnish with freshly grated Parmesan cheese, a drizzle of olive oil and a pinch of black pepper.
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10
It's a very versatile recipe. I did make a veggie stock the day before with a bunch of veggies I had in the fridge. It was very good and very basic. You can make your own if desired. Otherwise use store bought stock. You can change the ingredients and add what you and your family like. Don't be afraid of all the greens chopped in, they are wonderful. The soup has tons of flavor and I am very happy to have found this recipe. Hope you enjoy!
