Tuscan Pasta e Fagioli Soup

Name: Tuscan Pasta e Fagioli Soup
Ingredients: 1 tablespoon olive oil; 1 cup onion, diced; 1 cup carrot, diced; 1 cup celery, diced; 3 cloves garlic, chopped; 1 pinch red pepper flakes (optional); 2 teaspoons rosemary, chopped (or 1 teaspoon dried); 2 teaspoons thyme, chopped (or 1 teaspoon dried); 6 cups vegetable broth (link) (or chicken broth (link)); 3 (15 ounce) cans white kidney beans, drained and rinsed; 1 teaspoon oregano; 1 cup pasta (such as ditalini) (gluten-free for gluten-free); 1/3 cup sun-dried tomatoes, thinly sliced; 1/4 cup parmigiano reggiano (parmesan cheese), grated; 5 ounces baby spinach; salt and pepper to taste

"A simple and tasty creamy bean and pasta soup with sun-dried tomatoes and spinach!..."

INGREDIENTS

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1 tablespoon olive oil

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1 cup onion, diced

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1 cup carrot, diced

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1 cup celery, diced

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3 cloves garlic, chopped

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1 pinch red pepper flakes (optional)

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2 teaspoons rosemary, chopped (or 1 teaspoon dried)

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2 teaspoons thyme, chopped (or 1 teaspoon dried)

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6 cups vegetable broth (link) (or chicken broth (link))

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3 (15 ounce) cans white kidney beans, drained and rinsed

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1 teaspoon oregano

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1 cup pasta (such as ditalini) (gluten-free for gluten-free)

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1/3 cup sun-dried tomatoes, thinly sliced

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1/4 cup parmigiano reggiano (parmesan cheese), grated

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5 ounces baby spinach

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salt and pepper to taste

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