Ingredients
Scale
- 1 Cup onion, diced
- ¾ Cup carrots, shredded or chopped
- ½ Cup celery, chopped
- 2 Tablespoons olive oil
- 1 Can stewed tomatoes, 15-Ounce can of whole tomatoes
- 1 Rind parmesan cheese
- 1 ½ Teaspoons garlic powder
- 1 Teaspoon onion powder
- 1 Teaspoon Italian seasoning
- ¾ Teaspoon salt, or more to taste
- ½ Teaspoon black pepper
- ¼ Teaspoon red pepper flakes
- 6 Cups vegetable broth, or chicken broth or beef broth
- 1 Can dark red kidney beans, 15-Ounce can, drained and rinsed
- 1 Can cannellini beans, 15-Ounce can, drained and rinsed
- 1 Cup potatoes, diced
- ¾ Cup ditalini pasta, dried
- 2 Tablespoons tomato paste
- 2 bay leaves, dried
- 3 Cups baby spinach, roughly torn
- ¼ Cup parsley, chopped
- ¼ Cup parmesan cheese, freshly shredded
- 2 Tablespoons butter
Instructions
- In a large soup pot, saute the onions, celery, and carrots with the olive oil until they begin to gain some color.
- Add the tomatoes to the pot one at a time, crushing each one by hand as you drop them in, reserve the tomato juices. Add the tomato paste, parmesan rind, garlic powder, onion powder, Italian seasoning, salt, black pepper, and red pepper flakes. Sauté together for just a couple minutes.
- Add the juices from the tomatoes, broth, and bay leaves, bring to a light boil then reduce heat and let simmer for 15 minutes.
- Carefully, give the soup a taste, add additional salt, pepper, or red pepper flakes as preferred.
- Add both of the beans, and the potatoes, let simmer for another 15 minutes.
- Add the pasta and cook until the potatoes are soft and pasta is al dente.
- Add the spinach and parsley, and stir.
- Add the butter and parmesan, stir. Once the butter and parmesan have melted the soup is ready to serve. Garnish with optional grated parmesan, black pepper, red pepper flakes or fresh parsley.
Notes
- Use fresh vegetables for the best flavor.
- Adjust seasoning to your taste.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 10mg