Tuscan Pasta e Fagioli Soup

Prep Time: 10 minutes Prepare dinner Time: 25 minutes Whole Time: 35 minutes Servings: 6

A easy and engaging creamy bean and pasta soup with sun-dried tomatoes and spinach!

components

1 tablespoon olive oil
1 cup onion, diced
1 cup carrot, diced
1 cup celery, diced
3 cloves garlic, chopped
1 pinch pink pepper flakes (non-obligatory)
2 teaspoons rosemary, chopped (or 1 teaspoon dried)
2 teaspoons thyme, chopped (or 1 teaspoon dried)
6 cups vegetable broth (hyperlink) (or hen broth (hyperlink))
3 (15 ounce) cans white kidney beans, drained and rinsed
1 teaspoon oregano
1 cup pasta (akin to ditalini) (gluten-free for gluten-free)
1/3 cup sun-dried tomatoes, thinly sliced
1/4 cup parmigiano reggiano (parmesan cheese), grated
5 ounces child spinach
salt and pepper to style

instructions

Warmth the oil in a big saucepan over medium-high warmth, add the onions, carrots, and celery, and prepare dinner till tender, about 10 minutes.
Add the garlic, pink pepper flakes, rosemary, and thyme and prepare dinner till aromatic, a couple of minute.
Add 5 cups of broth (reserving 1 cup), 2 cans of beans (reserving 1 can), oregano, and pasta and begin bringing it to a boil.
Puree the reserved 1 can of beans within the reserved 1 cup of broth and add to the soup.
Convey the soup to a boil, scale back the warmth and simmer till the pasta is cooked, about 10 minutes, earlier than turning off the warmth.
Add sun-dried tomatoes, parmesan, and child spinach, combine and let the cheese soften into the broth and let the spinach wilt.
Season with salt and pepper to style and luxuriate in!

Choice: Add cooked pancetta or bacon!
Choice: Add Italian sausage, casings eliminated, cooked and crumbled.
Choice: Add 1/2 cup heavy/whipping cream.