Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 medium zucchini, diced
  • 1 red bell pepper, diced
  • 1 can (14.5 oz) diced tomatoes
  • 6 cups vegetable broth
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • salt to taste
  • black pepper to taste
  • 1/2 cup ditalini pasta
  • 2 cups fresh baby spinach
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat the olive oil in a large Dutch oven over medium heat. Add the diced onion, carrots, and celery, and sauté for 6–8 minutes until the onions are translucent and carrots have softened.
  2. Stir in the minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
  3. Add the diced zucchini and red bell pepper, stirring for another 3–5 minutes.
  4. Pour in the diced tomatoes with their juices and the vegetable broth. Stir in the dried oregano, salt, and pepper.
  5. Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 15 minutes.
  6. Stir in the drained cannellini beans and the ditalini pasta. Simmer until the pasta is tender.
  7. Stir in the fresh baby spinach and chopped parsley until the spinach has wilted, then remove from heat.