Hope and Humanity Soup
Hope and Humanity Soup
Ingredients
For the Aromatic Base
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
For the Hearty Filling
- 1 28-ounce can canned diced tomatoes, undrained
- 4 cups vegetable broth
- 1 15-ounce can canned cannellini beans, rinsed and drained
- 1/2 cup small pasta, such as ditalini or elbow macaroni
- 4 cups fresh spinach, roughly chopped
Seasoning and Garnish
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
- 1/4 cup Parmesan cheese, grated, for serving (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté for 8-10 minutes, or until the vegetables have softened.
⏱️ 10 min
- 2
Add the minced garlic to the pot and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 3
Stir in the canned diced tomatoes (undrained), vegetable broth, dried oregano, and dried basil. Bring the mixture to a simmer.
⏱️ 5 min
- 4
Add the rinsed and drained cannellini beans and the small pasta to the pot. Cook for 10-12 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.
⏱️ 12 min
- 5
Stir in the chopped fresh spinach. Cook for 2-3 minutes, or until the spinach has wilted.
⏱️ 3 min
- 6
Season the soup with salt and black pepper to taste. Ladle the soup into bowls, garnish with fresh chopped parsley, and serve hot. Optionally, sprinkle with grated Parmesan cheese.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Hope and Humanity Soup
For the Aromatic Base
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
For the Hearty Filling
- 1 28-ounce can canned diced tomatoes, undrained
- 4 cups vegetable broth
- 1 15-ounce can canned cannellini beans, rinsed and drained
- 1/2 cup small pasta, such as ditalini or elbow macaroni
- 4 cups fresh spinach, roughly chopped
Seasoning and Garnish
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
- 1/4 cup Parmesan cheese, grated, for serving (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté for 8-10 minutes, or until the vegetables have softened.
⏱️ 10 min - 2
Add the minced garlic to the pot and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min - 3
Stir in the canned diced tomatoes (undrained), vegetable broth, dried oregano, and dried basil. Bring the mixture to a simmer.
⏱️ 5 min - 4
Add the rinsed and drained cannellini beans and the small pasta to the pot. Cook for 10-12 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.
⏱️ 12 min - 5
Stir in the chopped fresh spinach. Cook for 2-3 minutes, or until the spinach has wilted.
⏱️ 3 min - 6
Season the soup with salt and black pepper to taste. Ladle the soup into bowls, garnish with fresh chopped parsley, and serve hot. Optionally, sprinkle with grated Parmesan cheese.
⏱️ 2 min