Serves: 4–6 | Time: ~45 minutes 1. Wash and cut into pieces green beans. 2. Wash, peel and dice: onion, carrot, celery and zucchini. 3. Peel and mince garlic cloves. 4. Drain and rinse canned cannellini or kidney beans. 5. Green beans: wash and cut into pieces. 6. Fresh spinach or kale: roughly chopp. 7. Heat olive oil in a large pot over medium heat. 8. Add onion, carrot, and celery. Cook for 5–7 minutes, stirring, until softened. 9. Add garlic and cook for 30 seconds until fragrant. 10. Stir in tomato paste and cook for 1 minute to deepen the flavor. 11. Add diced tomatoes, vegetable broth, bay leaf, oregano, basil, salt, and pepper. Bring to a gentle boil. 12. Reduce heat and simmer for 15 minutes. 13. Add beans, green beans, zucchini, and pasta. Simmer for another 8–10 minutes, until pasta is tender. 14. Stir in spinach or kale and cook for 1–2 minutes until wilted. 15. Remove bay leaf, taste, and adjust seasoning. 16. Serve hot with grated parmesan and fresh herbs if desired.

   Serves: 4–6 | Time: ~45 minutes 1. Wash and cut into pieces green beans. 2. Wash, peel and dice: onion, carrot, celery and zucchini. 3. Peel and mince garlic cloves. 4. Drain and rinse canned cannellini or kidney beans. 5. Green beans: wash and cut into pieces. 6. Fresh spinach or kale: roughly chopp. 7. Heat olive oil in a large pot over medium heat. 8. Add onion, carrot, and celery. Cook for 5–7 minutes, stirring, until softened. 9. Add garlic and cook for 30 seconds until fragrant. 10. Stir in tomato paste and cook for 1 minute to deepen the flavor. 11. Add diced tomatoes, vegetable broth, bay leaf, oregano, basil, salt, and pepper. Bring to a gentle boil. 12. Reduce heat and simmer for 15 minutes. 13. Add beans, green beans, zucchini, and pasta. Simmer for another 8–10 minutes, until pasta is tender. 14. Stir in spinach or kale and cook for 1–2 minutes until wilted. 15. Remove bay leaf, taste, and adjust seasoning. 16. Serve hot with grated parmesan and fresh herbs if desired.