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.
Active Time
15 mins
Total Time
25 mins
Yield
Serves 6
How to Make It
1. Step
Put a large saucepan of water on to boil.
2. Step
Heat oil in a large pot over medium-high heat. Add mirepoix and cook, stirring, until softened, about 3 minutes. Add garlic, Italian seasoning, salt, crushed red pepper and ground pepper and cook, stirring, until fragrant, about 1 minute. Add tomatoes and their juices, broth and 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.
3. Step
Meanwhile, cook pasta in the boiling water for 1 minute less than the package directions. Drain.
4. Step
Stir spinach into the soup. Stir in the pasta just before serving. Serve topped with Parmesan.
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
