Servings: 6 Prep time: 10 mins. Cooking time: 30 mins.
1 Tbsp olive oil
1 large onion, diced
2 large carrots, diced
2 stalks of celery, diced
1/2 tsp kosher salt
1 tsp black pepper
4 cloves garlic, minced
2 tsp thyme, dried
2 tsp rosemary, dried
4 cups vegetable or chicken broth, low sodium
1 can (14.5 oz.) tomatoes, diced
2 bay leaves
2 cups whole-wheat shortcut pasta
1 cup of baby spinach
1 can (15 oz.) cannellini beans, drained and rinsed
1/4 cup parmesan cheese
Place a large saucepan on medium heat on the stove.
Add oil, onion, celery, and carrots. Season with salt and pepper. Sauté for 10 minutes, until the onion is translucent.
Add garlic, thyme, and rosemary. Sauté for another minute, stirring occasionally.
Add the broth, tomatoes, and bay leaves. Bring soup to a low boil over medium-high heat. Then, reduce the heat to medium-low. Cover and simmer for 20 minutes.
Meanwhile, bring a separate pot of water to a boil and cook the pasta until al dente. See pasta directions for cook time. Add the cooked pasta, spinach, beans, and cheese to the soup. Stir to combine and wilt the spinach.
Ladle into bowls. Enjoy.