Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 medium zucchini, diced
  • 2 cans (25oz each) cannellini beans, drained and rinsed
  • 1 can (14.5oz) fire-roasted diced tomatoes, no salt added
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 8 cups low-sodium vegetable broth
  • 1 tbsp lemon juice
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1/2 cup small pasta (ditalini or macaroni)
  • 2 cups fresh baby spinach or kale, chopped
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat the olive oil in a Dutch oven or heavy-bottomed stockpot over medium heat. Add the diced onion, carrots, and celery; sauté for 6–8 minutes until onions are translucent and vegetables have softened.
  2. Stir in the minced garlic and cook for 1 minute until aromatic.
  3. Add the diced tomatoes, dried oregano, and dried basil. Pour in the vegetable broth and stir in the cannellini beans and diced zucchini.
  4. Bring the soup to a gentle boil, then reduce heat to low. Cover and simmer for 15–20 minutes until the zucchini is tender.
  5. Increase heat slightly and stir in the small pasta. Cook for 8–10 minutes, or according to package directions, until pasta is al dente.
  6. Turn off the heat. Stir in the chopped spinach (or kale), fresh parsley, lemon juice, salt, and black pepper.