Ingredients:
- • 4 tablespoons extra-virgin olive oil, divided
- • 1 medium yellow onion, chopped
- • 2 medium carrots, peeled and chopped
- • 2 medium ribs celery, chopped
- • ¼ cup tomato paste
- • 2 cups chopped seasonal vegetables (potatoes, yellow squash, zucchini, butternut squash, green beans or peas all work)
- • 4 cloves garlic, pressed or minced
- • ½ teaspoon dried oregano
- • ½ teaspoon dried thyme
- • 1 large can (800g) diced tomatoes, with their liquid (or 2 small 425gm cans)
- • 4 cups (900gms) vegetable broth
- • 2 cups water
- • 1 teaspoon fine sea salt
- • 2 bay leaves
- • Pinch of red pepper flakes
- • Freshly ground black pepper
- • 1 cup whole grain orecchiette, elbow or small shell pasta
- • 1 can (425gms) Great Northern beans or cannellini beans, rinsed and drained, or 1 ½ cups cooked beans
- • 2 cups baby spinach, chopped kale or chopped collard greens
- • 2 teaspoons lemon juice
Method:
- Warm 3 tablespoons of the olive oil in a large Dutch oven or stockpot over medium heat.
- Once the oil is shimmering, add the chopped onion, carrot, celery, tomato paste and a pinch of salt.
- Cook, stirring often, until the vegetables have softened and the onions are turning translucent, about 7 to 10 minutes.
- Add the seasonal vegetables, garlic, oregano and thyme. Cook until fragrant while stirring frequently, about 2 minutes.
- Pour in the diced tomatoes and their juices, broth and water.
- Add the salt, bay leaves and red pepper flakes.
- Season generously with freshly ground black pepper.
- Raise heat to medium-high and bring the mixture to a boil, then partially cover the pot with the lid, leaving about a 1” gap for steam to escape.
- Reduce heat as necessary to maintain a gentle simmer.
- Cook for 15 minutes, then remove the lid and add the pasta, beans and greens.
- Continue simmering, uncovered, for 20 minutes or until the the pasta is cooked al dente and the greens are tender.
- Remove the pot from the heat, then remove the bay leaves.
- Stir in the lemon juice and remaining tablespoon of olive oil. Taste and season with more salt (I usually add about ¼ teaspoon more) and pepper until the flavors really sing. Garnish bowls of soup with grated Parmesan, if you’d like.