Categories: Soup
Ingredients
- 2 tbsp. olive oil
- 7 medium carrots, chopped
- 7 celery ribs, chopped
- 1 medium onion, chopped
- 3 medium zucchini, chopped
- 2 yellow summer squash, chopped
- 2 bay leaves
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp dried thyme
- 1/4 tsp dried sage leaves
- 1/8 tsp crushed red pepper flakes
- 3 garlic cloves, finely chopped
- 2- 15.5 oz. cans great northern beans, rinsed and drained, divided
- 15 oz. can crushed tomatoes
- 2- 32 oz. cartons chicken broth
- 1 cup uncooked ditalini pasta
- 12 cups chopped fresh spinach
Directions
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In a 6-qt. stockpot, heat oil over medium heat. Add carrots, celery and onion; cook until tender, 6-8 minutes. Add zucchini, yellow squash and seasonings; cook and stir until squashes are crisp-tender, 4-6 minutes. Add garlic; cook 1 minute longer.
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Mash 1/2 cup beans with a fork. Stir mashed beans and tomatoes into vegetables. Add broth; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes.
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Stir in pasta and remaining beans; return to a boil. Cook, uncovered, until pasta is tender, 7-9 minutes. Discard bay leaves. Stir in spinach; cook until spinach is wilted.