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!
- 3 tablespoons olive oil
- 1⁄2 large sweet onion, chopped
- 1 tablespoon fresh basil
- 1 teaspoon fresh oregano
- 6 tablespoons tomato paste
- 32 ounces vegetable stock
- 2 (15 ounce) cans diced tomatoes
- 1 (15 ounce) can great northern beans (white beans)
- 1 (10 ounce) bag fresh spinach
- 1⁄3 lb pasta (ditalini or small shells)
- 2 teaspoons salt
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon red pepper (crushed)
- 1⁄2 cup parmesan cheese (shredded)
- 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.
- 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.
- 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.
- Raise temperature back to medium-high, add pasta and cook until tender, about 8-12 minutes.
- 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.
- Serve immediately with shredded parmesan garnish!