Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 cup white onion, finely diced
  • 1/2 cup celery, diced
  • 1/2 cup carrots, diced
  • 3 cloves garlic, minced
  • 64 oz vegetable broth, low sodium
  • 15 oz fire-roasted diced tomatoes
  • 1 cup tomato sauce
  • 1 tsp granulated sugar
  • 1 1/2 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp dried thyme
  • 1 small Parmesan cheese rind
  • 15 oz red kidney beans, drained and rinsed
  • 15 oz cannellini beans, drained and rinsed
  • 1 cup fresh green beans, cut into 1-inch pieces
  • 1 medium zucchini, quartered and sliced
  • 2 cups fresh baby spinach, packed
  • 1/2 cup ditalini pasta, dry
  • Salt to taste
  • Freshly cracked black pepper to taste

Instructions:

  1. Heat the extra virgin olive oil in a 6-quart Dutch oven over medium heat. Add the diced onion, celery, and carrots. Sauté for 6–8 minutes until the onions are translucent and the carrots have softened slightly.
  2. Add the minced garlic to the vegetables and cook for exactly 60 seconds until fragrant, ensuring the garlic does not brown.
  3. Add the minced garlic to the vegetables and cook for exactly 60 seconds until fragrant, ensuring the garlic does not brown.
  4. Pour in the vegetable broth, fire-roasted diced tomatoes, tomato sauce, sugar, dried oregano, basil, and thyme. Add the Parmesan rind to the liquid to develop umami depth.
  5. Stir in the drained red kidney beans, cannellini beans, and trimmed green beans. Bring the soup to a gentle boil, then reduce heat and simmer for 10 minutes.
  6. Add the dry ditalini pasta to the pot. Cook for approximately 8-10 minutes, or until the pasta is just shy of al dente.
  7. Stir in the sliced zucchini and fresh baby spinach. Cook for an additional 2-3 minutes until the zucchini is tender-crisp and the spinach has wilted.
  8. Remove the Parmesan rind. Season with salt and freshly cracked black pepper to taste. Serve hot.