Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, sliced into rounds
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes, unsalted
  • 6 cups vegetable broth, low sodium
  • 1 cup ditalini or small macaroni pasta
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 2 cups fresh baby spinach
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat the olive oil over medium heat. Add the onion, carrots, and celery; cook for 6–8 minutes until onions are translucent. Stir in the garlic and cook for 60 seconds.
  2. Pour in the diced tomatoes with juices, vegetable broth, oregano, and basil. Bring to a gentle boil, then reduce heat to low and simmer for 10 minutes.
  3. Stir in the pasta and cannellini beans. Simmer for 8–10 minutes until pasta is al dente. Fold in the baby spinach during the last 2 minutes of cooking until wilted.
  4. Remove from heat. Stir in the fresh lemon juice and chopped parsley. Season with salt and black pepper to taste.