1 can (28 oz) of Italian Classics Crushed Tomatoes
1 pkg of diced mirepoix (found in the produce section)
2 cans (15.5 oz) of Cannellini Beans, undrained
1 clove of garlic – chopped
2 tsp dried rosemary leaves
1 cup of vegetable broth (I used 1 Herb-Ox vegetable bouillion cube + 1 cup of water)
1 cup of Ditalini Pasta
2 tsp dried parsley
3 oz of fresh baby spinach
This is an easy “dump” and let simmer soup recipe!
Add the 1 cup of vegetable broth, crushed tomatoes, diced mirepoix, and 2 cans (undrained) of Cannellini Beans to your soup pot.
Add your garlic, rosemary, and parsley and bring to a boil. Once it reaches a boil, cover and turn the heat down to low. Let this simmer for a good 30 minutes or so. About 10 minutes before serving, add a cup of Ditalini Pasta and cook until tender.
When you are ready to serve, stir in the spinach and stir until it gets warmed up – but not cooked to the point of being mushy.
I like to top mine with a bit of Parmesan cheese and serve with some toasted garlic and cheese bread!