Tomato Florentine Soup With Pasta and Beans

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!

• Ready In: 45 mins
• Serves: 6-8

Ingredients

• 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)

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!