Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 14.5 oz fire-roasted diced tomatoes with juices
  • 30 oz canned cannellini beans, rinsed and drained
  • 6 cups low-sodium vegetable broth
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 sprig fresh rosemary
  • 2 bay leaves
  • 0.5 tsp red pepper flakes
  • 1.5 cups gluten-free Ditalini pasta
  • 2 cups fresh baby spinach
  • 0.25 cup fresh parsley, chopped
  • 2 tbsp nutritional yeast
  • 1 tbsp fresh lemon juice
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Instructions:

  1. Heat olive oil in a large Dutch oven over medium heat. Add diced onion, carrots, and celery. Sauté until onion is translucent and vegetables begin to soften, approximately 6–8 minutes.
  2. Stir in the minced garlic, tomato paste, dried oregano, dried thyme, and red pepper flakes. Cook for 2 minutes until the tomato paste darkens to a brick red and becomes fragrant.
  3. Add the vegetable broth, diced tomatoes with their juices, bay leaves, whole rosemary sprig, and drained beans. Bring the mixture to a boil.
  4. Reduce heat to low and simmer partially covered for 15 minutes. Optional: Remove 1 cup of the soup and blend until smooth, then stir back in for a creamier texture.
  5. Add the gluten-free pasta directly to the pot. Simmer for 8–10 minutes, or until the pasta is al dente. Ensure you do not overcook to maintain pasta texture.
  6. Stir in the baby spinach during the final 2 minutes of cooking until wilted. Remove the bay leaves and rosemary sprig.
  7. Season with salt, black pepper, and lemon juice. Serve immediately topped with fresh parsley and nutritional yeast.