White Bean Soup with Pasta || Gracefult Kitchen

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White Bean Soup with Pasta

Dinner

We use mirepoix—a combination of onion, celery and carrots—to flavor this white bean soup. Keep a store-bought bag of the mixture in your freezer to ensure you always have some on hand without worrying about it going bad.

Ingredients

1 tablespoon extra-virgin olive oil
1 ½ cups frozen mirepoix (diced onion, celery and carrot)
2 cloves garlic, minced
1 teaspoon Italian seasoning
1 teaspoon salt
¼ teaspoon crushed red pepper
¼ teaspoon ground pepper
1 28-ounce can no-salt-added diced tomatoes
2 cups low-sodium no-chicken broth or chicken broth
1 15-ounce can low-sodium cannellini beans, rinsed
8 ounces small whole-wheat pasta, such as elbows
1 ½ cups frozen cut-leaf spinach
4 tablespoons grated Parmesan cheese

Description

Put a large saucepan of water on to boil.
Heat 1 tablespoon oil in a large pot over medium-high heat. Add 1 ½ cups frozen mirepoix and cook, stirring, until softened, about 3 minutes. Add 2 cloves minced garlic, 1 teaspoon Italian seasoning, 1 teaspoon salt, ¼ teaspoon crushed red pepper and ¼ teaspoon ground pepper and cook, stirring, until fragrant, about 1 minute. Add 1 can tomatoes and their juices, 2 cups broth and 1 can beans and bring to a boil. Reduce heat to maintain a lively simmer. Cover and cook, stirring occasionally, until the tomatoes begin to break down, about 10 minutes.
Meanwhile, cook 8 ounces pasta in the boiling water for 1 minute less than the package directions. Drain.
Stir 1 ½ cups spinach into the soup. Stir in the pasta just before serving. Serve topped with 4 tablespoons Parmesan.