Vegetarian Pasta Fagioli

Ingredients

• 1 tablespoon olive oil
• Half an onion, chopped
• 1 carrot, diced
• 1 celery stalk, chopped
• 2 cloves of garlic, minced
• 1 zucchini, sliced
• 1/2 teaspoon dried basil
• 780 gram can (28 oz) of whole tomatoes
• 570 gram jar (20 oz) of white beans
• 125 grams (4.5 oz) baby spinach
• 1 cup vegetable stock
• 2 tablespoons parsley, chopped
• 1/2 teaspoon salt
• Pepper, to taste
• 200 grams (7 oz) short pasta

Instructions

• Heat an outsized pot over medium-high heat and add the oil, onion, carrot and celery. Fry for a handful of minutes, stirring sometimes, till the onion is soft and clear.

• Add the garlic and fry till soft, then add the zucchini and basil. Fry for one more number of minutes, stirring sometimes.

• Add the tomatoes and their juice and use your spoon to interrupt them into smaller items.

• Add the beans and their liquid, spinach, vegetable stock, parsley, salt and pepper. wake a boil then scale back the warmth to medium-low and simmer for concerning quarter-hour.

• meantime in a very separate pot, cook the the food till hard. Drain and add the food to the soup. Serve right away.