Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes
  • 2 cups vegetable broth
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 medium zucchini, diced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 2 cups fresh baby spinach
  • 1/2 cup small pasta (Ditalini or Orzo)
  • 1 tbsp lemon juice
  • salt and black pepper to taste

Instructions:

  1. Heat olive oil in your pot. Add the onion, carrot, and celery. Cook for 5-7 minutes until the onions are translucent and the carrots have softened.
  2. Stir in the minced garlic. Cook for 60 seconds until it smells nutty and fragrant. Note: Garlic burns quickly, so don't walk away from the stove here.
  3. Add the diced tomatoes, oregano, and basil. Let the mixture simmer for 3-5 minutes. Wait until the tomatoes break down slightly and the oil turns a deep reddish orange.
  4. Pour in the vegetable broth. Stir in the cannellini beans and diced zucchini.
  5. Bring the pot to a gentle boil. Reduce the heat to low and simmer for 10-12 minutes until the zucchini is tender but still holds its shape.
  6. Stir in the small pasta. Cook for 7-9 minutes until the pasta is al dente.
  7. Fold in the baby spinach. Stir for about 1 minute until the leaves are just wilted.
  8. Stir in the lemon juice. Season with salt and black pepper to taste.