Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 6 cups low-sodium vegetable broth
  • 1 tbsp tomato paste
  • 1 bay leaf
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 8 oz ditalini pasta

Instructions:

  1. Heat 2 tbsp olive oil in your Dutch oven over medium heat. Add the diced onion, carrots, and celery, cooking for 6-8 minutes until the onions are translucent.
  2. Stir in the minced garlic, oregano, and thyme. Cook for 60 seconds until you smell the garlic. Note: Don't let the garlic brown or it will taste bitter.
  3. Add 1 tbsp tomato paste. Stir constantly for 2 minutes until the paste turns a deep mahogany color.
  4. Pour in 6 cups of vegetable broth. Use your spoon to scrape the bottom of the pot to get all those browned bits. Stir in the rinsed cannellini beans and the bay leaf.
  5. Add 1 tsp salt and 1/2 tsp black pepper. Bring to a gentle boil, then turn the heat to low. Simmer uncovered for 15-20 minutes.
  6. Use a potato masher to lightly crush about 10% of the beans directly in the pot. Stop when the broth looks slightly thickened.
  7. In a separate pot of salted boiling water, cook 8 oz ditalini pasta until al dente. Drain and set aside.
  8. Stir the cooked pasta, 2 cups chopped baby spinach, and 1 tbsp lemon juice into the soup. Stir for 1-2 minutes until the spinach wilts.
  9. Remove the bay leaf. Ladle into bowls and top with fresh parsley and a pinch of Parmesan cheese.