This hearty, vegetable-rich Italian soup is made from scratch with plenty of fiber from the beans and veggies. Perfect for serving with crusty bread!
You'll only need a few simple ingredients to make this easy recipe. Let's round them up and get started!
Puree the beans with broth in a blender. Then sauté carrots, celery, onion, and garlic in olive oil for 15 minutes.
Add remaining broth, tomatoes, pureed beans, parmesan cheese rind, salt, pepper, and herbs to a pot. Bring to a boil, cover, and cook on low.
Add the zucchini and spinach, cover the pot, and simmer for about 10 minutes.
While the soup cooks, cook pasta in a large pot according to package directions.
Remove the bay leaves, rosemary sprig, and parmesan rind, and season to taste with salt and pepper.
Ladle the soup into bowls with pasta and top with extra parmesan if desired.