Ingredients
- 30 ml (2 tablespoons) olive oil
- 1 large onion, chopped
- 1 stalk celery, finely chopped
- 2 garlic cloves, chopped
- 1 liter (4 cups) chicken broth
- 1 carrot, finely chopped
- 1 can (796 ml/28 oz) diced tomatoes
- 1 540-mL (19-oz.) can white beans, cooked, drained and rinsed
- 250 mL (1 cup) spinach, cooked and coarsely chopped
- 1 zucchini, diced
- 60 mL (1/4 cup) fresh basil
- 60 mL (1/4 cup) fresh parsley
- 5 mL (1 tsp.) dried oregano
- 375 mL (1 1/2 cups) fusilli or rotini, uncooked
- 60 mL (1/4 cup) grated Parmesan cheese
- Salt and pepper to taste
Preparation
- Heat the olive oil in a large saucepan over medium heat. Sauté onion, celery and garlic for 2 minutes.
- Add chicken broth, carrots and tomatoes. Cover and simmer for 35 minutes.
- Add beans, spinach, zucchini, basil, parsley and oregano. Simmer for 10 minutes. Meanwhile, cook pasta according to package directions. Drain pasta and add to soup. Add salt and pepper to taste.
- Sprinkle with Parmesan cheese and serve.