Ingredients
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1/4 cup olive oil
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1 medium onion, chopped
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4 garlic cloves, minced
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2 carrots, chopped
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2 stalks celery, chopped
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1/4 teaspoon dried thyme
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1 bay leaf
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3 (14 ounce) cans chicken broth
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1 (14 ounce) can diced tomatoes, undrained
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2 (15 ounce) cans white beans, any variety
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1 (10 ounce) packaged frozen chopped spinach, thawed
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3/4 cup macaroni, uncooked
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salt and pepper
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grated parmesan cheese, and or pecorino romano cheese, to serve
Instructions
- Heat the oil in a 4 quart soup pot over medium heat.
- Add the onion, garlic, carrots, celery and thyme and cook until the vegetables are tender, about 10 minutes.
- Add the chicken broth, tomatoes and bay leaf.
- Drain the beans and roughly mash 1/2 a can of beans. Add the beans and mashed beans to the pot.
- Squeeze the water from the thawed spinach and add to the pot.
- Season with salt and pepper and simmer for at least 10 minutes and up to 30 minutes.
- Add the macaroni and cook until tender according to package directions. (About 10 minutes.).
- Serve sprinkled with grated parmesan and/or pecorino romano.