Ingredients
4tbspextra-virgin olive oil,divided
1medium yellow onion,chopped
2medium carrots,peeled and chopped
2medium celery ribs,chopped
¼cuptomato paste
2cupsseasonal vegetables,like potatoes, yellow squash, zucchini, butternut squash, green beans or peas, chopped
4garlic cloves,pressed or minced
½tspdried oregano
½tspdried thyme
28ozdiced tomatoes,with liquid
4cupsvegetable broth
2cupswater
1tspfine sea salt
2bay leaves
red pepper flakes
freshly ground black pepper
1cupwholegrain orecchiette pasta,or elbow or small shell pasta
15ozGreat Northern beans,or nellini beans, rinsed and drained
2cupsbaby spinach,or chopped kale or collard greens
2tsplemon juice
Parmesan cheese,freshly grated, for garnishing, optional
Preparation
Warm 3 tablespoons of the olive oil in a large Dutch oven or stockpot over medium heat.
Once the oil is shimmering, add the chopped onion, carrot, celery, tomato paste and a pinch of salt.
Cook, stirring often, for 7 to 10 minutes, until the vegetables have softened and the onions are turning translucent.
Add the seasonal vegetables, garlic, oregano and thyme.
Cook for 2 minutes, until fragrant while stirring frequently.
Pour in the diced tomatoes and their juices, broth and water.
Add the salt, bay leaves and red pepper flakes. Season generously with freshly ground black pepper.
Raise the heat to medium-high and bring the mixture to a boil, then partially cover the pot with the lid, leaving about a 1-inch gap for steam to escape.
Reduce the heat as necessary to maintain a gentle simmer.
Cook for 15 minutes, then remove the lid and add the pasta, beans and greens.
Continue simmering, uncovered, for 20 minutes or until the the pasta is cooked to al dente and the greens are tender.
Remove the pot from the heat, then remove the bay leaves.
Stir in the lemon juice and remaining tablespoon of olive oil. Taste and season with more salt and pepper as needed.
Garnish bowls of soup with grated Parmesan, serve, and enjoy!
