¼cupchopped fresh parsley, more to garnish if desired
¼cupshaved Parmesan cheese, for garnish
Instructions
In large saucepan or Dutch oven, heat oil over medium heat. Add onion, season with salt and pepper, and sauté until softened, 4 to 5 minutes. Add garlic, cook and stir until fragrant, about 1 minute.
Add broth, tomatoes, beans, pasta, basil, and oregano. Bring to a simmer; cook for 15 minutes.
Add greens, cover and cook until wilted. Stir in fresh parsley.
Serve immediately, topped with shaved Parmesan cheese and additional parsley if desired.
Video
Notes
This soup is fairly thick. If you prefer, add more broth or water.
Add a bit of spice, if you like. Stir in a pinch of red pepper flakes with the garlic.
Soup will keep up to 4 days in the refrigerator or up to 4 months in the freezer.