2 tbsp olive oil
1 yellow onion, diced
2 garlic cloves, minced
2x pieces of celery, diced
2 carrots, peeled and diced
½ tsp dried thyme
1 ½ tsp salt
¼ tsp pepper
8 cups vegetable broth
1 cup cut green beans
2x 14oz cans cannellini beans, drained and rinsed
2 cups chopped zucchini
3 tbsp chopped fresh parsley
½ cup ditalini pasta
3 cups baby spinach
3 tbsp lemon juice
Ricotta Topping:
1 cup ricotta cheese
½ cup shredded parmesan cheese
2 tbsp minced fresh basil
Zest of one lemon
Pinch of salt and pepper
- Make the ricotta topping: In a small bowl mix together the ricotta cheese, shredded parmesan cheese, minced basil, lemon zest and a pinch of salt and pepper. Store in the fridge until ready to serve.
- In a large pot, heat the oil over medium heat. Once warm, add the onion, garlic, celery and carrots. Cook, stirring occasionally for about 7-8 minutes until softened. Stir in the dried thyme, salt and pepper and cook for 1 minute.
- Add vegetable broth and cut green beans and bring to a boil. Reduce heat to medium-low, cover the pot most of the way and simmer for 15 minutes.
- After 15 minutes, add cannellini beans, zucchini, parsley and pasta to the soup and bring to a simmer again. Once simmering, cook for about 8-10 minutes or until pasta is al dente, stirring occasionally with the lid partially on the pot. If you prefer a brothier soup, add 2 cups more of vegetable broth and cook 1-2 more minutes.
- Remove from the heat and stir in spinach until wilted. Finally, stir in the lemon juice. Taste adjust seasoning with more salt and pepper if desired.
- Serve immediately topped with a scoop of the ricotta cheese mixture and fresh bread if desired.
TIPS
- If spinach isn’t for you, stir in kale or omit the spinach altogether.
- If you can’t find ditalini pasta, try another small pasta shape that cooks in a similar time frame, 8-10 minutes.
