Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium yellow onion, chopped (about 1 cup)
  • 2 carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon red pepper flakes (optional)
  • 1 (28 ounce/794g) can crushed tomatoes
  • 6 cups vegetable broth (1.4 L)
  • 1 ½ cups water (355 ml)
  • 1 (15 ounce/425g) can cannellini beans, rinsed and drained
  • 1 cup chopped green beans (about 100g)
  • 1 cup chopped zucchini (about 100g)
  • 1 cup chopped spinach (about 100g)
  • ½ cup small pasta (such as ditalini or elbow macaroni) (about 50g)
  • 1 cup corn, frozen or fresh
  • Salt and freshly ground black pepper, to taste
  • Freshly grated Parmesan cheese, for serving (optional)
  • Fresh parsley, chopped, for serving (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes, stirring occasionally. Add garlic, oregano, basil, and red pepper flakes (if using). Cook for 1 minute more, until fragrant.
  2. Stir in crushed tomatoes, vegetable broth, and water. Bring to a simmer.
  3. Add cannellini beans, green beans, zucchini, and corn. Return to a simmer.
  4. Stir in the pasta. Cook according to package directions, or until tender.
  5. Stir in the spinach during the last 5 minutes of cooking, until wilted.
  6. Season with salt and pepper to taste. Serve hot, garnished with Parmesan cheese and fresh parsley, if desired.