Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 large yellow onion, finely diced
  • 2 medium carrots, peeled and sliced into half-moons
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 15 oz fire-roasted diced tomatoes
  • 15 oz cannellini beans, rinsed and drained
  • 15 oz kidney beans, rinsed and drained
  • 2 medium zucchini, diced into 1/2 inch cubes
  • 1 cup fresh green beans, trimmed and cut into 1-inch pieces
  • 6 cups vegetable stock
  • 1 parmesan rind
  • 1 cup small pasta ditalini or elbows
  • 2 cups fresh baby spinach
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tbsp fresh lemon juice
  • 0.5 tsp salt
  • 0.25 tsp cracked black pepper
  • 2 tbsp grated parmesan cheese for garnish

Instructions:

  1. Heat the 2 tbsp extra virgin olive oil in a large pot over medium heat.
  2. Sauté the diced yellow onion, sliced carrots, and diced celery for about 5 minutes until the onions are translucent and fragrant.
  3. Stir in the 4 cloves of minced garlic and 2 tbsp tomato paste, cooking for 2 minutes until the paste turns a deep mahogany color.
  4. Pour in the 15 oz fire roasted tomatoes and 6 cups vegetable stock, scraping the bottom of the pot to release any browned bits.
  5. Add the 15 oz cannellini beans, 15 oz kidney beans, and the parmesan rind.
  6. Season the liquid with 1 tsp dried oregano, 1 tsp dried basil, 0.5 tsp salt, and 0.25 tsp black pepper.
  7. Boil the mixture, then reduce heat to low and simmer for 10 minutes until the flavors begin to meld.
  8. Drop in the 1 cup ditalini pasta, 1 cup green beans, and diced zucchini, cooking for 10 minutes until the pasta is al dente.
  9. Wilt the 2 cups fresh baby spinach into the soup during the last minute of cooking.
  10. Finish by stirring in 1 tbsp fresh lemon juice and removing the parmesan rind before serving.