Directions
- 1In a pot, add olive oil, smashed garlic cloves, chili, and parsley stalks. Cook for a couple of minutes until garlic is brown.
- 2Remove the garlic and add diced carrots and celery. Season with salt and add a bundle of sage.
- 3Reduce heat to low, cover and cook for 10 minutes.
- 4Add canned beans and water. Add leek tops for aroma.
- 5Cover and cook on medium-low heat for 20 minutes.
- 6Add parmesan cheese. Remove sage and leeks.
- 7Bring to a boil. Add ditalini pasta and more water if needed.
- 8Stir and continue cooking until the pasta is nearly cooked.
- 9Turn off the heat. Drizzle olive oil, add freshly grated parmesan, and stir.
- 10Cover and let sit for a couple of minutes.
- 11Add a handful of baby kale.
- 12Plate the soup. Drizzle more olive oil, add freshly cracked pepper, and more parmesan cheese.
Ingredients
- 2 tbsp olive oil
- 2 cloves garlic cloves
- 1 chili
- 2 parsley stalks
- 1 cup carrot
- 1 cup celery
- 1 pinch salt
- 1 bundle sage
- 1 can canned beans
- 4 cups water
- 4 leek tops
- 1 cup ditalini pasta
- 1 parmesan cheese
- 1 handful baby kale
Equipment
potladlewooden spoon
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