Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (14 oz) can diced tomatoes
- 2 (15 oz) cans cannellini or great northern beans, drained and rinsed
- 4 cups vegetable or chicken broth
- 1 teaspoon Italian seasoning
- ½ teaspoon salt, pepper to taste
- 1 cup short pasta (rotini, ditalini, or elbow)
- 1 cup fresh spinach or kale, chopped
- Grated Parmesan cheese (for topping)
Instructions
How to Make It
Step 1: Sauté Aromatics
- In a large pot, heat olive oil over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Stir in garlic and cook for 1 minute until fragrant.
Step 2: Build the Broth
- Add diced tomatoes, beans, broth, Italian seasoning, salt, and pepper.
- Bring to a gentle boil, then lower to simmer for 10 minutes.
Step 3: Cook the Pasta
- Stir in pasta and cook for 8–10 minutes, or until pasta is tender.
- Stir in spinach or kale and cook for 2 more minutes until wilted.
Step 4: Serve & Enjoy
- Ladle into bowls, top with Parmesan cheese, black pepper, and a drizzle of olive oil.
- Serve with crusty bread for dipping.
Notes
Add-Ins & Variations
🌶️ Spicy Kick – Add red pepper flakes for heat.
🥕 More Veggies – Toss in carrots, celery, or zucchini for extra nutrition.
🥩 Meaty Twist – Add Italian sausage or pancetta for a protein boost.
🍋 Bright Finish – A splash of lemon juice or zest adds brightness.