Soupe toscane généreuse

Ingrédients

• 2 tablespoons extra virgin olive oil
• 15 ounces cannellini beans, drained
• 15 ounces can fire roasted diced tomatoes
• 1/3 cup dry elbow macaroni
• 1 medium onion, finely chopped
• 1 carrot, roughly chopped
• 1 zucchini, roughly chopped
• 1 clove garlic, minced
• 1 tablespoon thyme, chopped
• 1 cup spinach, roughly chopped
• 1 quart vegetable broth
• freshly grated parmesan cheese (optional), omit for vegan

Préparation

1. 1

   Start aromatics: In a large pot over medium-high heat, add olive oil, garlic, thyme and onions and cook for 3-4 minutes, until onions are translucent.

2. 2

   Add soup ingredients and simmer: Add all other ingredients – except the macaroni – and bring to a boil. Once boiling, reduce to a simmer, cover and cook for 10 minutes.

3. 3

   Add elbow macaroni: Add macaroni, bring the soup back up to a boil, reduce to a simmer, cover and cook for an additional 10 minutes.

4. 4

   Garnish and serve: Serve hot and topped with a little freshly grated parmesan cheese and a drizzle of olive oil (optional).