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Heat the oil in a wide pot over medium-high. Add the onion and celery and cook for 10 minutes, stirring regularly, until they begin to soften.
Melt the butter into the onion and celery. Once bubbly, add the thyme, garlic scapes or powder, and crushed red pepper. Let the spices sizzle in the butter for 45 seconds or until fragrant, and then toss to coat the vegetables.
Pour in the water or stock and season with salt and pepper. Bring to a boil, add the ditalini, and continue cooking for 8 minutes or until just shy of al dente.
Add the diced zucchini, minced basil, and greens to the pot and simmer over low heat for 5–10 minutes or until the zucchini is softened and the greens are wilted, and the pasta is al dente—taste and season once more to your preferences. Turn off the heat.
Ladle the beans and greens into shallow bowls. Drizzle with extra virgin olive oil and a splash of lemon juice, if you like. Enjoy!