Ingredients
>
2 tbsp olive oil
>
1 (10 oz) pkg mirepoix (chopped carrots, onions and celery)
>
3 cloves garlic, minced
>
1 tbsp tomato paste
>
2 (15.5 oz) can cannellini beans, drained and rinsed, divided
>
1 (14.5 oz) can diced tomatoes
>
1 (32 oz) pkg vegetable or chicken broth
>
2 cups water
>
1 tsp Italian seasoning
>
1/2 (16 oz) box ditalini pasta
>
1 bunch Swiss chard, trimmed and chopped
>
1/4 cup chopped fresh parsley, plus more to garnish
>
1 tbsp lemon juice
>
Grated Parmesan cheese, to garnish
Steps
1
In a large Dutch oven, heat oil over medium. Add mirepoix and season with salt and pepper. Cook until vegetables begin to soften, stirring occasionally, 6 to 8 minutes. Add garlic, tomato paste and cook until tomato paste darkens and garlic is fragrant, 2 to 3 minutes.
2
In a medium bowl, mash 1 can beans until smooth. To Dutch oven, add mashed beans, diced tomatoes, broth, water and Italian seasoning. Stir to combine and bring to a boil, then reduce to a simmer. Add remaining can of beans and ditalini. Simmer until pasta is tender, stirring occasionally, 10 to 12 minutes. In the last 2 minutes of cooking, stir in Swiss chard and parsley, until chard is wilted.
3
Remove Dutch oven from heat. Stir in lemon juice and season with salt and pepper, to taste. Divide among bowls and top with Parmesan and parsley, to garnish.
