For Garnish:
Freshly grated Parmesan cheese
Chopped parsley
Drizzle of olive oil
Optional Additions
Ground sausage or pancetta for added protein and richness.
Bay leaf for extra depth of flavor.
Splash of white wine to deglaze the pan before adding the broth.
Crusty bread for dipping.
Tips for Success
Use Quality Ingredients: Opt for good-quality canned tomatoes and beans to enhance the overall flavor.
Cook Pasta Separately: To prevent the pasta from soaking up too much broth, cook it separately and add it to the soup just before serving.
Season Gradually: Adjust the salt and pepper as the soup simmers to balance the flavors.
Add Fresh Spinach Last: Stir in spinach during the last few minutes to preserve its color and nutrients.
Make it Ahead: This soup tastes even better the next day as the flavors meld together.
Instructions
Sauté the Aromatics:
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and cook until softened, about 5-7 minutes. Stir in garlic, oregano, basil, and red pepper flakes, and cook for another minute.
Add Tomatoes and Broth:
Pour in the crushed tomatoes and broth. Stir well to combine, scraping any browned bits from the bottom of the pot.
Simmer with Beans:
Add the cannellini and kidney beans to the pot. Bring to a simmer and cook for 15-20 minutes to allow the flavors to meld.
Cook the Pasta:
Meanwhile, cook the pasta in a separate pot according to package instructions. Drain and set aside.
Combine and Finish:
Stir the cooked pasta into the soup, along with the fresh spinach (if using). Let the soup simmer for an additional 5 minutes. Adjust seasoning with salt and pepper to taste.
Serve:
Ladle the soup into bowls and garnish with Parmesan cheese, parsley, and a drizzle of olive oil.
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