Ingredients

The following ingredients have 5 Servings
  • 2 tablespoons olive oil
  • 1 onion (chopped)
  • 2 carrots (chopped)
  • 3 celery stalks (chopped)
  • 4 garlic cloves (minced or finely sliced)
  • 14 oz diced tomatoes (1 can)
  • 10 ounces spinach
  • 14 oz cannellini beans (1 can, drained)
  • 6 cups vegetable stock (or chicken stock)
  • 1 teaspoon salt
  • Black Pepper (Freshly ground to taste)
  • 3 inches Parmesan rind (optional)
  • 3 tablespoons fresh parsley (chopped, including the stems)
  • 1 cup broken spaghetti
  • Grated Parmesan cheese (for serving)

Instruction

  • Heat the oil in a large pot over medium heat. Add the onion, carrots, celery, salt, and pepper. Cook until the onion is soft (about 5 minutes).
  • Add the garlic and fry 1 more minute.
  • Add the tomatoes and stir, scraping the bottom of the pan. Add the spinach, beans, herbs, stock, bay leaf, and Parmesan rind.
  • Bring the soup to a boil, reduce heat and simmer for 30 minutes.
  • Add the pasta, reduce heat and simmer until tender (about 10 mminute).
  • Discard the cheese rind. Taste for seasoning, and season with salt if nessasary. Serve with grated Parmesan cheese.