3 tablespoons olive oil
½ yellow onion
1 medium carrot
1 stalk of celery
1 teaspoon salt
½ teaspoon Morton & Bassett Fine Black Pepper
½ teaspoon Morton & Bassett Thyme
¼ teaspoon Morton & Bassett Red Chili Flakes (more to taste)
4 cups vegetable broth
1 14 oz can diced tomatoes
2 bay leaves
1 16 oz can white beans (drained and rinsed)
1 cup dry pasta such as orecchiette
2 large handfuls of spinach
Grated parmesan to serve
Dice the onion, carrot and celery into small pieces.
In a large pot or dutch oven, pour in 3 tablespoons of olive oil and heat over medium heat until the oil begins to shimmer.
Add in the onion, carrot, celery, salt and pepper. Stir occasionally, cooking until the onions are translucent and the carrots are tender.
Cut off both ends of the zucchini and cut in half lengthwise, then cut each half into ¼” thick slices. Add the zucchini into the pot and cook for another 2-3 minutes.
Pour in the vegetable broth and diced tomatoes, then add in the Morton & Bassett Thyme and Red Chili Flakes followed by 2 bay leaves. Bring to a simmer and let reduce for 20 minutes; stirring occasionally.
While the soup is simmering, cook the pasta according to the package directions.
Once the soup has reduced, remove the bay leaves and add in the beans and cook for 3-4 more minutes.
Remove the pot from the heat and add in the cooked pasta as well as the spinach. Stir to combine and allow the spinach to wilt slightly. Serve with freshly grated parmesan.