Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons extra virgin olive oil
  • 15 ounces cannellini beans (drained)
  • 15 ounces can fire roasted diced tomatoes
  • 1/3 cup dry elbow macaroni
  • 1 medium onion (finely chopped)
  • 1 carrot (roughly chopped)
  • 1 zucchini (roughly chopped)
  • 1 clove garlic (minced)
  • 1 tablespoon thyme (chopped)
  • 1 cup spinach (roughly chopped)
  • 1 quart vegetable broth
  • freshly grated parmesan cheese (optional)

Instruction

  • In a large pot over medium-high heat, add olive oil, garlic, thyme and onions and cook for 3-4 minutes, until onions are translucent.
  • Add all other ingredients – except the macaroni – and bring to a boil.
  • Reduce to a simmer, cover and cook for 10 minutes.
  • Add macaroni, bring the soup back up to a boil, reduce to a simmer, cover and cook for an additional 10 minutes.
  • Serve hot and topped with a little freshly grated parmesan cheese and a drizzle of olive oil (optional).