Add Celery and Onion: Toss in the chopped celery and onion, cooking until the onions are translucent—about 5-7 minutes.
Add Garlic: Stir in the minced garlic and cook for another minute, being careful not to burn the garlic.
Step 3: Add Seasonings and Liquids
Seasonings: Add dried parsley, Italian seasoning, and crushed red pepper flakes to the sautéed vegetables. Let them cook for 2-3 minutes to enhance the flavors.
Tomatoes and Broth: Add the peeled and chopped tomatoes, tomato sauce, and chicken broth. Stir to combine, and bring the mixture to a simmer.
Step 4: Simmer the Soup
Let the soup simmer for about 15 minutes, allowing the flavors to meld.
Step 5: Add the Pasta
Pasta: Stir in the uncooked spinach pasta and let it cook in the soup for 12-15 minutes, or until al dente.
Step 6: Add Beans
Beans: Add the can of cannellini beans, including their liquid, to the soup. Stir well to combine and let the soup simmer for another 5 minutes.
Step 7: Taste and Adjust
Taste the soup and adjust the seasoning with salt and pepper as needed.
Serving Suggestions:
Breadsticks or Crusty Bread: Serve the soup with warm breadsticks or a slice of crusty bread to soak up the delicious broth.
Salad or Roasted Vegetables: Pair with a light salad or roasted vegetables for a complete, well-rounded meal.
For added richness, sprinkle grated parmesan cheese on top before serving.
Pro Tip:
If you plan on having leftovers, cook the pasta separately and add it to each bowl before ladling the soup on top. This prevents the pasta from becoming mushy when stored in the fridge.
Storage Options:
Refrigerator:
Store any leftover soup in an airtight container in the fridge for up to 3 days. When reheating, you may need to add a little water or broth to thin it out as the pasta may absorb some of the liquid.
Freezer:
This soup freezes well. Transfer to a freezer-safe container, leaving space for expansion, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
