Step 1

Warm the olive oil in a large dutch oven pot over medium heat. Once hot, add the onion, carrot, and celery; sauté, stirring occasionally, until the onion turns soft and translucent, about 3-5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 20 seconds.

Step 2

Add the potatoes and zucchini; mix everything together.

Step 3

Add the tomato paste, thyme, and oregano; mix together.

Step 4

Add the vegetable broth, diced tomatoes (with their juice), water, bay leaves, salt, and pepper; stir to combine. Bring to a boil, then reduce the heat to a very light simmer for 15 minutes.

Step 5

Stir in the pasta, kidney beans, and kale. Bring to a gentle bubble and simmer for about 15 minutes until the pasta is cooked, but not mushy.

Step 6

Add the butter and mix until melted.

Step 7

Serve immediately with fresh chopped parsley, freshly grated parmesan, and some rustic bread to mop up the broth!