Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- Salt and pepper, to taste
- 1 (15-ounce) can tomato sauce
- 4 cups chicken or vegetable broth
- 1 (15-ounce) can red kidney beans, drained and rinsed
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 cup ditalini pasta or small pasta of choice
- 1 cup fresh spinach leaves
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Sauté diced onion until translucent.
- Add garlic, carrots, and celery; cook until softened.
- Stir in oregano, basil, red pepper flakes, salt, and pepper.
- Pour in tomato sauce and broth; bring to a simmer for 15 minutes.
- Mix in drained kidney beans and cannellini beans; simmer for another 10 minutes.
- Cook pasta separately until al dente; drain.
- Stir cooked pasta and spinach into the soup; cook until spinach wilts.
- Serve hot, garnished with grated Parmesan cheese and fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 270
- Sugar: 6g
- Sodium: 750mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg