Servings: 6 bowls
Calories: 220kcal
Ingredients
- 2 tbsp olive oil
- 1 onion diced
- 2 carrots diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 2 tbsp tomato paste
- 1 potato peeled and cubed
- 6 cups vegetable broth
- 1 can (15 oz) cannellini beans drained and rinsed
- 1 cup ditalini pasta or other small pasta
- 2 cups spinach roughly chopped
- Salt and black pepper to taste
- Parmesan cheese optional, for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery with a pinch of salt and cook until softened, about 5-7 minutes.
- Stir in the garlic and tomato paste and cook for 1 minute until fragrant.
- Add the potato and vegetable broth. Bring to a boil, then reduce to a simmer and cook for 10 minutes.
- Add the beans and pasta. Simmer until the pasta is al dente, about 8-10 minutes.
- Stir in the spinach and cook until wilted, 1-2 minutes. Season with salt and pepper to taste.
- Serve hot with grated Parmesan and crusty bread.
Notes
Use whatever seasonal vegetables you have on hand - zucchini, green beans, kale, or cabbage all work well. For a vegan version, skip the Parmesan or use a plant-based alternative.
Nutrition
Serving: 1bowls | Calories: 220kcal | Carbohydrates: 36g | Protein: 8g | Fat: 5g | Sodium: 640mg | Fiber: 6g | Sugar: 6g
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