Add the chopped onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6–8 minutes.

Add the garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Stir in 1 tablespoon tomato paste and cook 1–2 minutes to caramelize slightly and deepen the flavor.

Pour in 6 cups vegetable (or chicken) stock and 1 cup water, scraping up any browned bits from the bottom of the pot.

Add 1 bay leaf, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon salt, and 1 teaspoon black pepper. Bring to a simmer over medium-high heat.

Proteins & Vegetables

While the broth comes to a simmer, peel and dice the potato into roughly 1/2-inch pieces and cut the zucchini into 1/2-inch half-moons.

Once simmering, add the diced potato to the pot. Reduce heat to maintain a gentle simmer and cook 10 minutes to start softening the potato.

Add the small pasta (3 oz). Cook according to package instructions for al dente, typically 7–10 minutes, stirring occasionally to prevent sticking.

When the pasta has about 3 minutes remaining, add the zucchini and cannellini beans (drained and rinsed). Continue simmering until pasta is al dente and vegetables are tender—about 3–4 more minutes.

Stir in 2 cups baby spinach and cook 1–2 minutes until wilted.

Finishing & Garnish

Remove the pot from heat. Discard the bay leaf. Stir in 1 tablespoon fresh lemon juice to brighten the flavors.

Taste and adjust seasoning with additional salt and pepper if needed. If you prefer a richer soup, stir in 2 tablespoons grated Parmesan now so it melts into the broth.

Ladle the soup into bowls and garnish with chopped fresh parsley and a light pinch (about 1/4 tsp) of red pepper flakes if desired.

Serve immediately with crusty bread on the side. Leftovers keep covered in the refrigerator for up to 3 days; keep pasta slightly undercooked if you plan to reheat to avoid mushiness.