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2 tbs. olive oil
1 medium onion, diced
2 large carrots, diced
2 celery stalks, chopped
1, 6 oz. can tomato paste
1 large baking potato, peeled and cubed
1, 32 oz. container vegetable stock
1 bay leaf
1 small rind of parmigiano cheese
1, 15 oz can cannellini beans
3 c. water
1 lb. small pasta, such as ditalini or mini farfalle (optional)
2 c. baby spinach, packed
salt & pepper
Pour olive oil in bottom of large stock pot and set over medium heat. Add in onion, carrots & celery. Cook for about 5 minutes.
Add in tomato paste. Stir until everything is coated and tomato starts to stick to the pan a bit.
Add potato, vegetable stock, bay leaf and rind of parmigiano. Bring the soup to a boil and allow to cook for 15 minutes.
Now add in beans WITH their can juices. Use water to swish out tomato paste and vegetable stock containers and add to the soup. Return to a simmer and allow to cook for another 20 minutes.
If using, cook pasta in the soup for about 8 minutes. Finally add in spinach and allow to wilt. Taste soup and season with salt & pepper if needed. Serve hot with crusty bread and an extra sprinkle of cheese.
Happy New Year! Buon Anno! Buon Appetito!