Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 2 large carrots, sliced into rounds
  • 2 stalks celery, sliced
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 can (14.5 oz) diced tomatoes, with juices
  • 6 cups vegetable broth
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 2 medium gold potatoes, peeled and cubed
  • 1 medium zucchini, diced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup small pasta
  • 2 cups fresh baby spinach
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp lemon juice

Instructions:

  1. Heat the olive oil over medium heat. Add the onion, carrots, and celery. Sauté for 5-7 minutes until the onions are translucent and the carrots begin to soften.
  2. Stir in the garlic and oregano, cooking for just 60 seconds until the fragrance is pungent and aromatic.
  3. Pour in the diced tomatoes and vegetable broth. Add the cubed potatoes, salt, and black pepper. Bring the liquid to a rolling boil, then reduce heat to low. Cover and simmer for 12-15 minutes, or until the potatoes are fork-tender.
  4. Stir in the zucchini, cannellini beans, and pasta. Simmer uncovered for another 8-10 minutes until the pasta is al dente.
  5. Fold in the spinach and parsley, allowing the residual heat to wilt the greens. Stir in the lemon juice just before serving.