Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 large carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes, fire-roasted
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 medium zucchini, diced
  • 6 cups gluten-free vegetable broth
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 2 cups cooked gluten-free ditalini or shells
  • 3 cups fresh baby spinach or kale, chopped
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp fresh lemon juice
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat olive oil in a Dutch oven over medium heat.
  2. Add diced onion, carrots, and celery. Sauté for 6-8 minutes until onions are translucent and carrots have softened.
  3. Stir in the minced garlic and cook for 60 seconds until fragrant.
  4. Pour in the diced tomatoes with juices, drained cannellini beans, kidney beans, and diced zucchini.
  5. Stir in the dried oregano and dried basil.
  6. Add the gluten-free vegetable broth. Increase heat to medium-high and bring to a gentle boil.
  7. Reduce heat to low, cover, and simmer for 15-20 minutes until the zucchini is fork-tender.
  8. Stir in the pre-cooked gluten-free pasta and chopped spinach or kale until wilted.
  9. Stir in the grated Parmesan cheese and fresh lemon juice. Season with salt and black pepper to taste.