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Ingredients
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Broth & Base
Vegetables & Proteins
Herbs, Grains & Finishes
Method
Broth & Base
- 1
sauté aromatics
Heat 2 tbs olive oil in a large pot over medium heat. Add finely diced onion, diced carrot, and diced celery. Cook, stirring occasionally, until vegetables are soft and the onion is translucent, about 6–8 minutes.
- 2
- 3
deglaze and add liquids
Pour in 1 cup water and scrape any browned bits from the bottom of the pot. Add 6 cups vegetable stock and bring to a gentle simmer.
Vegetables & Proteins
- 4
add heartier vegetables
Add the diced potato and canned diced tomatoes (with juices) to the simmering broth. Stir in dried oregano, dried thyme, and bay leaf. Simmer gently, uncovered, for 10 minutes.
- 5
add remaining vegetables and beans
Add diced zucchini and the drained cannellini beans. Continue to simmer until the potato and zucchini are tender, about 8–10 more minutes.
- 6
add pasta or grain
Stir in 3 tbs small pasta (ditalini or orzo) or cooked barley. Cook until the pasta is al dente (about 8 minutes for dried small pasta; less if using pre-cooked barley). If the soup becomes too thick, add up to 1 cup additional water or stock to reach desired consistency.
- 7
finish with greens
When the pasta/grain and vegetables are cooked, stir in 2 cups chopped baby spinach and cook 1–2 minutes until wilted. Remove and discard the bay leaf.
Herbs, Grains & Finishes
- 8
season and brighten
Stir in 1 tsp salt (adjust to taste), 1/2 tsp freshly ground black pepper, 1 tbs fresh lemon juice, and 2 tbs chopped fresh parsley. Taste and adjust seasoning as needed.
- 9
serve
Ladle soup into bowls and sprinkle with 1/4 cup grated Parmigiano-Reggiano, if using. Serve hot with crusty bread.