Tomato Florentine Soup With Pasta and Beans

Total Time
45mins
Prep 15 mins
Cook 30 mins

I wanted to duplicate the delicious tomato florentine soup I had in my dining hall, and I couldn't find a recipe that had exactly what I wanted - so this is what I came up with! Also, it's totally vegan and can be made with gluten-free pasta!

Ingredients Nutrition

Directions

  1. Heat olive oil to medium-high heat and add onion. Add salt and peppers and saute until softened. Additional salt and pepper can be added to taste; keep in mind you're seasoning the whole soup.
  2. Add basil and oregano (half the recommended amounts if using dried), stir briefly, then immediately add tomato paste and a splash of the vegetable stock. Stir until tomato paste is well-incorporated.
  3. Add remaining vegetable stock, diced tomatoes, and beans. Bring to a boil and then simmer on low until beans are tender, about 20-35 minutes.
  4. Raise temperature back to medium-high, add pasta and cook until tender, about 8-12 minutes.
  5. Rough chop the spinach and add in small handfuls to soup - it will immediately wilt, so this is a quick process. You can add as much or as little spinach as you like.
  6. Serve immediately with shredded parmesan garnish!