Tomato Florentine Soup With Pasta and Beans

1. 1

   Heat olive oil to medium-high heat and add onion.

2. 2

   Add salt and peppers and saute until softened.

3. 3

   Additional salt and pepper can be added to taste; keep in mind you're seasoning the whole soup.

4. 4

   Add basil and oregano (half the recommended amounts if using dried), stir briefly, then immediately add tomato paste and a splash of the vegetable stock.

5. 5

   Stir until tomato paste is well-incorporated.

6. 6

   Add remaining vegetable stock, diced tomatoes, and beans.

7. 7

   Bring to a boil and then simmer on low until beans are tender, about 20-35 minutes.

8. 8

   Raise temperature back to medium-high, add pasta and cook until tender, about 8-12 minutes.

9. 9

   Rough chop the spinach and add in small handfuls to soup - it will immediately wilt, so this is a quick process.

10. 10

    You can add as much or as little spinach as you like.

11. 11

    Serve immediately with shredded parmesan garnish!

* Per serving · 4 servings · Values may vary.