Tomato Florentine Soup With Pasta and Beans |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I wanted to duplicate the delicious tomato florentine soup I had in my dining hall, and I couldn't find a recipe that had exactly what I wanted - so this is what I came up with! Also, it's totally vegan and can be made with gluten-free pasta! Ingredients:
3 tablespoons olive oil |
1/2 large sweet onion, chopped |
1 tablespoon fresh basil |
1 teaspoon fresh oregano |
6 tablespoons tomato paste |
32 ounces vegetable stock |
2 (15 ounce) cans diced tomatoes |
1 (15 ounce) can great northern beans (white beans) |
1 (10 ounce) bag fresh spinach |
1/3 lb pasta (ditalini or small shells) |
2 teaspoons salt |
1/2 teaspoon black pepper |
1/2 teaspoon red pepper (crushed) |
1/2 cup parmesan cheese (shredded) |
Directions:
1. Heat olive oil to medium-high heat and add onion. Add salt and peppers and saute until softened. Additional salt and pepper can be added to taste; keep in mind you're seasoning the whole soup.
2. Add basil and oregano (half the recommended amounts if using dried), stir briefly, then immediately add tomato paste and a splash of the vegetable stock. Stir until tomato paste is well-incorporated.
3. Add remaining vegetable stock, diced tomatoes, and beans. Bring to a boil and then simmer on low until beans are tender, about 20-35 minutes.
4. Raise temperature back to medium-high, add pasta and cook until tender, about 8-12 minutes.
5. Rough chop the spinach and add in small handfuls to soup - it will immediately wilt, so this is a quick process. You can add as much or as little spinach as you like.
6. Serve immediately with shredded parmesan garnish!
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