1 cup dried cannellini beans (or 2 cans, 15 oz each, drained and rinsed)
2 tbsp extra-virgin olive oil
1 medium yellow onion, finely chopped
2 medium carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
4 cups low-sodium chicken or vegetable broth
1 (14.5 oz) can diced tomatoes (with juice)
1 tsp dried oregano
1 tsp dried thyme
¼ tsp crushed red pepper flakes (optional)
Salt and freshly ground black pepper, to taste
1 cup small pasta (ditalini, elbow macaroni or small shells)
2 cups baby spinach or escarole, roughly chopped
Instructions
Soak and cook beans (if using dried):
Rinse beans, cover with 3 cups water in a bowl, soak overnight. Drain, rinse, then place in a pot with fresh water to cover. Bring to a simmer, reduce heat, and cook until tender, about 1 hour. Drain and set aside.
Sauté the soffritto:
In a large Dutch oven or heavy pot, heat olive oil over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until vegetables are softened, about 6–8 minutes. Stir in garlic and cook 1 minute more.
Build the soup base:
Add diced tomatoes (with their juice), oregano, thyme and red pepper flakes. Cook 2 minutes, stirring to deglaze the bottom.
Add broth and beans:
Pour in the broth, then add the cooked (or canned) beans. Bring to a gentle boil, reduce heat to maintain a simmer, cover partially, and cook 15 minutes to let flavors meld.
Cook the pasta:
Increase heat to medium-high. Stir in the pasta and cook according to package directions until al dente, about 8–10 minutes. Stir occasionally to prevent sticking. If the soup becomes too thick, add up to 1 cup water or broth.
Finish with greens:
Stir in chopped spinach (or escarole) and cook 1–2 minutes until just wilted. Taste and season with salt and pepper.
Serve:
Ladle into bowls and garnish with freshly grated Parmesan, a drizzle of olive oil and chopped parsley if desired.
Chef’s Notes
For a richer broth, brown a diced pancetta or bacon in step 2 before adding vegetables.
Leftovers taste even better the next day; reheat gently over low heat, adding a splash of broth to loosen.
Gluten-free? Swap pasta for gluten-free small shells or omit entirely and add extra beans and veggies.
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