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3 tbsp. extra-virgin olive oil
1 cup diced yellow onion
½ cup diced red onion
3 cloves garlic, finely chopped
1 cup diced carrots
1 cup diced celery
1 cup diced fennel
1 cup diced red potatoes
1 cup diced zucchini
½ bunch Swiss chard, bottom stems removed
½ bunch kale, bottom stems removed
½ bunch collard greens, bottom stems removed
½ bunch fresh spinach, bottom stems removed
kosher salt and freshly ground black pepper, to taste
4 cups vegetable stock
1 cup Fabio's Marinara Sauce
1 2-ounce chunk Parmesan cheese, rind removed
1 cup small pasta, cooked and drained
1 cup canned cannellini beans, rinsed and drained
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