This soup is about as simple as you can get for a hearty, and wholly flexible soup for any seasonal vegetables.
Try adding zucchini, kale, leek, fennel, cabbage, peas or green beans.
2 tablespoons olive oil
2 large carrots, halved lengthwise and sliced
2 onions, chopped
3 ribs celery, diced
4-6 cups (or handfuls if using baby variety) spinach
1 28 ounce can chopped tomatoes
4 cups water or vegetable stock
1 cup ditalini pasta
1 cup beans, 1 cup cooking liquid (we used garbanzos)
(See how to prepare dry beans. Of course you can use canned, but find fresh cooked add a bit more flavor, and create a flavorful broth for the soup.)
Grated parmesan cheese (leave out for a vegan version)
In large pot, heat olive oil over medium high. Add onions, celery and carrots, a light sprinkle of salt pepper. Saute for 4-5 minutes until vegetables are softened and fragrant. Add tomatoes, and vegetable stock or water and ditalini and simmer for 10 minutes, add beans and spinach and simmer another 10 minutes, adjust for salt and pepper. Top with finely grated parmesan.
Note: This soup, like many, improves the next day. The ditalini will expand in size and absorb some of the liquid. To prevent this, you can leave out the ditalini and add to the soup before serving, allowing it to simmer and the pasta to cook through for 10-15 minutes.