Ingredients
The following ingredients have 6 Servings
- 2 tablespoons olive oil
- 1 sweet onion (diced)
- 2 garlic cloves (minced)
- ½ teaspoon salt
- ½ teaspoon pepper
- 3/4 cup diced carrots
- 1/3 cup diced celery ((use more if you wish!))
- 1 rind of parmesan cheese ((if you have it!))
- 2 14 ounce cans butter beans, drained and rinsed
- 2 14 ounce cans fire roasted diced tomatoes
- 4 to 5 cups low-sodium vegetable stock
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 1 cup ditalini pasta
- 6 cups fresh baby spinach
- shaved parmesan, (for topping)
- 2 cups kale leaves, (torn from stems)
- ½ cup basil leaves, (torn)
- 1/4 cup flat leaf parsley, (torn)
- 1 garlic clove
- 1/3 cup finely grated parmesan or romano cheese
- 3 tablespoons pistachios
- pinch of salt and pepper
- 1/3 to ½ cup extra virgin olive oil
Instruction
- Heat a large stock pot over medium-low heat and add the olive oil.
- Add in the onions and garlic with the salt and pepper and stir. Cook until the onions are translucent, about 5 to 6 minutes.
- Add in the carrots and celery, cooking for 5 minutes more.
- Add in the parmesan rind, beans, tomatoes, stock, basil and oregano and stir. Bring the mixture to a boil. Reduce it to a simmer and cook for 20 minutes.
- After 20 minutes, add in the ditalini pasta. Cook for 10 to 12 minutes, stirring occasionally, until the pasta is cooked through. Toss in the fresh spinach.
- Serve the soup with a few drizzles of the kale pesto and freshly shaved parmesan.
