| Serves 4 to 6 2 “peeled” garlic cloves
2 “chopped” celery stalks
2 “quartered” small zucchini (cut into ½ inch pieces)
2 tablespoons extra-virgin olive oil
2 tablespoons of any combination of basil, oregano and/or thyme
1 “diced” medium onion
1 “peeled” medium carrot (cut into ¼ inch rounds)
½ cup dry red wine (optional)
6 cups chicken or vegetable stock
2 cups “shredded” kale or baby spinach
1 can (15 oz.) cannellini beans (rinsed and drained)
1 can (28 oz.) diced tomatoes
1 can (15 oz.) kidney beans
½ cup dry pasta (add during last 10 minutes of cooking)
Fresh ground pepper and salt to taste
Over medium heat in a heavy-bottomed pot or Dutch oven (preferred), heat the olive oil. Add garlic, celery, onion, carrot, and zucchini with a dash of salt and pepper. Fully stir all the ingredients and cook for approximately 8 minutes.
Add wine (if using it) and cook until nearly reduced in its entirety. Stir in the stock, dried herbs, and tomatoes. Allow the soup to come to a boil before reducing it to a simmer (simmer uncovered for 30 minutes). In the last 10 minutes of cooking, add the pasta and beans with salt and pepper to taste. Serve immediately. Diva Tip: • Soup may be stored (covered) in the refrigerator for up to 1 week or in the freezer for up to 2 months. | 
