From craving to table
Instructions
- 1
Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 2-3 minutes until fragrant.
- 2
Add the carrots, celery, zucchini, and red bell pepper. Cook, stirring occasionally, for 5 minutes until vegetables begin to soften.
- 3
Stir in the diced tomatoes with their juices, vegetable broth, cannellini beans, green beans, oregano, basil, thyme, salt, and pepper.
- 4
Bring the soup to a boil, then reduce the heat and simmer uncovered for 15 minutes.
- 5
Add the pasta and cook for another 8-10 minutes, until pasta is al dente.
- 6
Stir in the baby spinach and cook for 2 more minutes, until wilted.
- 7
Remove from heat and stir in fresh parsley. Taste and adjust seasoning as needed.
- 8
Ladle into bowls and serve hot, garnished with grated Parmesan cheese if desired.