Ingredients:
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 carrots, chopped
2 celery stalks, chopped
1 can (15 oz) diced tomatoes, with juice
4 cups vegetable or chicken broth
1 can (15 oz) cannellini beans or white beans, drained and rinsed
1/2 cup uncooked pasta (small shapes like ditalini or elbow)
2 cups fresh spinach, roughly chopped
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes (optional)
Salt and pepper to taste
Freshly grated Parmesan cheese (for garnish)
Freshly ground black pepper (for garnish)
Optional: 1 bay leaf and 1 parmesan rind for extra flavor
Instructions:
Sauté the Vegetables:
Heat olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
Add the minced garlic and cook for another minute.
Add Tomatoes and Broth:
Stir in the diced tomatoes with their juice. Add the broth and bring the mixture to a boil.
If using, add the bay leaf and Parmesan rind for extra depth of flavor.
Cook the Beans and Pasta:
Add the drained and rinsed beans to the pot.
Stir in the dried oregano, basil, and crushed red pepper flakes (if using).
Add the uncooked pasta and simmer until the pasta is tender, about 10 minutes.
Add Spinach:
Once the pasta is cooked, stir in the fresh spinach. Cook for another 2-3 minutes until the spinach is wilted.
Remove the bay leaf and Parmesan rind if used.
Season and Serve:
Taste the soup and adjust the seasoning with salt and pepper.
Ladle the soup into bowls and garnish with freshly grated Parmesan cheese and a sprinkle of black pepper.
Enjoy:
Serve hot with crusty bread on the side for a comforting and nourishing meal.
This soup is versatile, so feel free to add other vegetables or swap the spinach for kale or another leafy green. It’s a great, hearty meal that’s full of flavor and nutrition!
