1/4cupGrated Parmigiano Reggiano Cheese (Plus additional for serving)Can also use the rind of the cheese
1tspItalian Seasoning
salt and pepper to taste
Instructions
Peel chop onion into a medium dice. Peel and cut the carrots into 1-inch pieces. Wash and slice celery stalks into 1-inch slices. Peel and dice the potato, keeping all the vegetables roughly the same size. Wash fresh green beans and remove stems. Slice into 2-inch pieces.
Heat oil in a large pot on medium-high heat, and saute the carrots, celery, and onions until softened. Add the diced potato and Italian seasoning, and cook for another 5 minutes, stirring frequently.
Add the chicken stock, diced tomatoes, sliced green beans, and a drained can of garbanzo beans, and bring to a simmer. Add the ditalini pasta and cook until tender, about 10 minutes.
Thoroughly wash the kale, and chop into bite-sized pieces. Add to the soup and cook for another 10 minutes. Stir in the grated cheese and serve.