This soup is an absolute must for fall and winter. It’s the kind of soup that warms you up from head to toe, and delightfully fills your stomach. Packed with vegetables, beans, and pasta, it truly has something for everyone. I love that you can serve it as a one-pot dinner on a cool evening, or as a hearty appetizer.
- 3 tbsp olive oil
- 1 onion, diced
- 2-3 carrots, diced
- 2 ribs celery, diced
- 1⁄2 tsp salt
- 1⁄4 tsp pepper
- 1 zucchini or squash, chopped
- 6 garlic cloves, smashed
- 1⁄2 tsp dried oregano
- 1⁄2 tsp dried thyme
- 1 bay leaf
- 26-28 oz crushed tomatoes
- 6 cups vegetable stock
- 1 can cannellini beans
- 1 cup small pasta, such as ditalini uncooked*
- 2 cups loosely packed spinach leaves
Heat oil in a large pot, then add the onion, carrots, celery, salt and pepper. Sauté until slightly soft, about 7 minutes. Add the squash/zucchini, garlic, dried herbs, and continue to sauté another 2 minutes. Add the crushed tomatoes and stock, and deglaze the pan, scraping up the bits stuck to the bottom and sides. Add beans. Bring to a boil, cook covered, simmering for about 20 minutes. Taste and adjust for salt.
If serving right away, add the uncooked pasta, bring the soup back to a boil and cook according to package directions. Add in the spinach and cook an additional 2-3 minutes until wilted.
*Note: if not serving right away, cook the pasta separately and add it in before serving, otherwise the pasta will absorb all the liquid.