Minestrone Alla Fiorentina

Ingredients

Olive oil

2 tablespoons

Onion

1 medium, chopped

Carrots

2 medium, diced

Celery

2 stalks, diced

Garlic

3 cloves, minced

Canned diced tomatoes

1 can (14.5 oz)

Cannellini beans

1 can (15 oz), drained and rinsed

Chicken or vegetable broth

4 cups

Small pasta (e.g., ditalini or elbow)

1 cup

Fresh spinach

2 cups, chopped

Salt

to taste

Black pepper

to taste

Parmesan cheese

1/2 cup, grated, for serving

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion, diced carrots, diced celery, and minced garlic. Sauté until the vegetables are soft and fragrant, about 10 minutes.
3. Stir in the canned diced tomatoes (with their juices), drained cannellini beans, and chicken or vegetable broth. Bring the mixture to a boil.
4. Once boiling, reduce the heat to low and let it simmer for 20 minutes, allowing the flavors to meld.
5. Add the small pasta to the pot and cook according to package instructions, usually about 10 minutes, until tender.
6. Stir in the fresh spinach and cook for an additional 2 minutes, until wilted.
7. Season the soup with salt and black pepper to taste.
8. Serve hot, garnished with a generous sprinkle of grated Parmesan cheese.