Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 4 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth
• 2 cups water
• 1 can (15 oz) cannellini beans, drained
• 1 can (15 oz) kidney beans, drained
• 2 medium zucchini, diced
• 2 cups green beans, cut into 1-inch pieces
• 1 cup small pasta (ditalini or elbow)
• 2 cups fresh spinach
• 1 Parmesan rind (optional)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Grated Parmesan for serving

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5-7 minutes until softened.
2. Add garlic and cook for 1 minute until fragrant.
3. Add diced tomatoes, vegetable broth, water, oregano, basil, and Parmesan rind if using. Bring to a boil.
4. Add cannellini beans and kidney beans. Reduce heat and simmer for 15 minutes.
5. Add zucchini, green beans, and pasta. Cook for 10-12 minutes until pasta is al dente.
6. Stir in fresh spinach and cook until wilted, about 2 minutes.
7. Remove Parmesan rind. Season with salt and pepper to taste.
8. Serve hot with grated Parmesan cheese and crusty bread.