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Ingredientes
- 2 tablespoons olive oil
- 3 medium carrots, peeled and chopped
- 3 stalks celery, chopped
- 1 medium red onion, chopped
- 1 cup ditalini (small tubular pasta)
- 2 quarts chicken or vegetables broth
- 1 small bunch of kale, stems removed and chopped
- 1 15 ounce can cannellini beans, rinsed and drained
- 3-4 sprigs of fresh thyme, stems removed
- 1 tablespoon fresh parsley, chopped
- salt
- pepper
View Full Recipe at Girl Gone Gourmet
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