1/2 lb (250 g) Italpasta Ditali
1/4 cup (60 mL) Italpasta Extra Virgin Olive Oil
1 can (796 mL) Italpasta Diced Tomatoes
1/4 cup (60 mL) Italpasta Tomato Paste
1 onion, chopped
2 large carrots, peeled and sliced
2 celery ribs, sliced
4 garlic cloves, minced
1 tsp (5 mL) dried oregano leaves
1 tsp (5 mL) dried thyme leaves
1 tsp (5 mL) salt
1/2 tsp (2 mL) freshly ground pepper
8 cups (2 L) no salt added chicken or vegetable broth
1 can (540 mL) low sodium kidney beans
1 bay leaf
6 cups (1.5 L) baby spinach
Swiss chard microgreens and Parmesan cheese for serving.
- Heat oil in a large, heavy-bottom saucepan set over medium heat. Add onion, carrots, celery, garlic, oregano, thyme, salt and pepper. Cook, stirring often, for 10 minutes or until tender. Stir in tomato paste; cook for 2 minutes.
- Pour in broth and diced tomatoes; add kidney beans and bay leaf. Simmer for 30 minutes or until vegetables are tender and soup is thickened. Stir in ditali and spinach; cook for 10 minutes or until shells are tender and spinach has wilted. Adjust seasoning to taste. Discard bay leaf. Serve with Swiss chard microgreens or Parmesan cheese.
Tip: Add 1/2 lb (250 g) chopped bacon with the onions to add a nice smoky flavour.