- 2 tablespoons olive oil
- 3/4 cup onion diced
- 1/2 cup celery sliced
- 1/2 cup carrots peeled, quartered and sliced
- 1 zucchini halved and sliced
- 2 teaspoons minced garlic
- salt and pepper to taste
- 1 14 oz can diced tomatoes
- 4 cups vegetable broth
- 1/4 cup tomato paste
- 2 teaspoons Italian seasoning
- 1 15 oz can small white beans drained and rinsed
- 1 15 oz can kidney beans drained and rinsed
- 1/2 cup fresh or frozen green beans, cut in half
- 1/2 cup small shell pasta (ditali, tubetti, macaroni, or small shells are good)
- 2 cups baby spinach leaves
- 2 tablespoons chopped parsley
- 3 sprigs fresh rosemary
- 2 bay leaves
- Parmesan rind, if using
- Freshly grated parmesan
- Heat the olive oil in a large pot over medium high heat. Add the onion, celery, carrots and zucchini to the pot.
- Add the tomatoes, vegetable broth, tomato paste, parmesan rind and Italian seasoning to the pot. Bring to a simmer.
- Add the white beans, kidney beans, green beans and pasta to the pot. NOTE: if you plan to simmer this for a few hours to let the flavours marry, don't include the pasta until the last 10-15 minutes, then simmer for 10-15 minutes or until pasta is tender.
- Season the soup with salt and pepper to taste. Stir in the spinach leaves and cook for 2-3 minutes or until wilted.
- Remove the aromatics (rind, rosemary sprigs and bay leaves). Sprinkle the parsley over the soup and serve with freshly grated parm.