Hearty Italian Vegetable Soup Ribollitas Easy

Ingredients

• 2 tablespoons olive oil (30 ml)
• 1 large yellow onion, chopped (about 1 ½ cups)
• 2 carrots, peeled and chopped (about 1 cup)
• 2 celery stalks, chopped (about 1 cup)
• 2 cloves garlic, minced
• 1 (28 ounce/800g) can crushed tomatoes
• 6 cups vegetable broth (1.4 liters) (low sodium preferred)
• 1 Parmesan rind (about 2 inches), optional but highly recommended!
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes (adjust to taste)
• 1 (15 ounce/425g) can cannellini beans, rinsed and drained
• 1 cup chopped zucchini
• 1 cup chopped green beans
• 1 cup chopped kale (or spinach)
• Salt
• freshly ground black pepper
• Fresh parsley, chopped, for garnish
• Grated Parmesan cheese, for serving (optional)