Ingredients:

  • 2 tablespoons olive oil (30ml)
  • 1 large onion, finely chopped (approx. 1 ½ cups)
  • 2 carrots, peeled and diced (approx. 1 cup)
  • 2 celery stalks, diced (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes (optional, adjust to taste)
  • 8 cups vegetable broth (1.9 liters) (low-sodium preferred)
  • 1 (14.5 ounce) can diced tomatoes, undrained (411g)
  • 1 (15 ounce) can cannellini beans, rinsed and drained (425g)
  • 1 Parmesan cheese rind (approx. 2-3 inches)
  • 1 cup small pasta (e.g., ditalini, elbow macaroni) (90g)
  • 1 zucchini, diced (approx. 1 cup)
  • 1 cup green beans, trimmed and cut into 1-inch pieces (approx. 90g)
  • 1 cup spinach, roughly chopped (approx. 30g)
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (for garnish)
  • Grated Parmesan cheese (for serving)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
  2. Stir in garlic, oregano, basil, and red pepper flakes (if using). Cook for 1 minute more, until fragrant.
  3. Pour in vegetable broth and diced tomatoes. Add cannellini beans and Parmesan rind. Bring to a simmer.
  4. Reduce heat to low, cover, and simmer for at least 30 minutes to allow flavors to meld.
  5. Stir in pasta. Cook according to package directions, until al dente.
  6. Add zucchini and green beans. Cook until tender-crisp, about 5-7 minutes.
  7. Stir in spinach and cook until wilted, about 1 minute.
  8. Remove Parmesan rind. Season with salt and pepper to taste. Ladle into bowls and garnish with fresh parsley and grated Parmesan cheese.