In a large heavy pot or Dutch oven over medium heat, add 3 tablespoons olive oil and 1 tablespoon butter. When the butter melts and begins to foam, add the diced onion, celery, and carrots. Season lightly with a pinch of salt. Cook, stirring occasionally, until the vegetables are soft and translucent, about 7–9 minutes.

Add garlic and tomato

Add the minced garlic and cook 30–45 seconds until fragrant. Stir in 2 tablespoons tomato paste and cook 1–2 minutes, stirring, until the paste darkens slightly and loses its raw taste.

Deglaze

If using, pour in 1 cup dry white wine to deglaze the pan, scraping any browned bits from the bottom. Cook until the wine is reduced by about half, 2–3 minutes. If not using wine, skip this step and proceed to adding stock.

Build the broth

Add 1 cup diced canned tomatoes (including juices), 6 cups stock, 2 bay leaves, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1.5 teaspoons salt, and 1 teaspoon freshly ground black pepper. Bring to a gentle simmer over medium-high heat.

Reduce the heat to maintain a gentle simmer and cook for 10 minutes to allow flavors to marry.

Vegetables & Beans

Add heartier vegetables

Add the diced potato and diced zucchini to the simmering broth. Simmer until the potato pieces are tender when pierced with a fork, about 12–15 minutes.

Add beans and greens

Stir in 1 cup drained cannellini beans and 3 cups packed baby spinach. Cook until the spinach wilts, about 2–3 minutes. Taste and adjust seasoning with up to 1/2 teaspoon additional salt and a pinch more pepper if needed.

Pasta & Finish

Cook pasta

Bring the soup back to a light boil and add 3 ounces small pasta (about 3/4 cup dried depending on shape). Cook until the pasta is tender al dente, following package guidance, usually 7–9 minutes. Stir occasionally to prevent sticking.

Finish and season

Remove the pot from heat. Stir in 1/2 cup grated Pecorino or Parmesan, 1 tablespoon fresh lemon juice, 2 tablespoons chopped fresh parsley, 1 tablespoon finishing olive oil, and 1/4 teaspoon red pepper flakes. Taste and adjust salt and pepper as needed.

Discard bay leaves. Let the soup rest for 3–4 minutes so the flavors meld, then ladle into bowls and serve warm with extra grated cheese on the side.