This Italian classic is so variable – you really can’t get it wrong. It’s healthy, veggie, vegan, easy to make – and most importantly very delicious!

What you need:

1  tablespoon olive oil

1 medium yellow onion, sliced

2 medium carrots, peeled, halved and sliced

2 cups (250g) chopped seasonal vegetables (potatoes, yellow squash, zucchini, green beans or peas all work)

4 garlic cloves, minced

2 tablespoons dried oregano

1 can (14oz/400g) crushed tomatoes or tomato sauce

1 can (14oz/400g) diced tomatoes, with their liquid

6 cups (1.5 l) water

1 teaspoon salt

½ teaspoon red pepper flakes

Freshly ground black pepper

1 cup (250g) smallish pasta (small shells, elbows, Rotini; I used broken spaghetti in the picture)

1 can (14oz/400g) white beans (Great Northern, cannellini, black eyes peas) rinsed and drained, or 1 ½ cups cooked beans

2 cups (150g) chopped kale or chopped collard greens

Freshly grated Parmesan cheese, for garnishing (optional)

How to do it:

Heat oil in a large pot over medium heat. Add the onion and cook for about 3 minutes, add garlic and cook for another minute or so.

Add carrot and a bit of salt. Cook, stirring often, until the carrots have softened a bit, about 3 minutes.

Add the vegetables, tomato sauce, diced tomatoes, oregano and water, salt, pepper flakes and black pepper; heat briefly to a boil, then reduce heat as necessary low-to-medium to maintain a gentle simmer.

Cook for 10 minutes, then remove the lid and add the pasta. Stir carefully and let it simmer, uncovered, for 20 minutes or until the pasta is cooked al dente.

Add the beans and the greens at the end and let simmer for another 2-3 minutes minutes.

Taste and season with more salt and pepper until you like it.

Garnish soup bowls with grated Parmesan (or leave it off if you prefer it to be vegan).

Serve with baguette or a nice rustic bread.

Buon appetito!