For variations, try kale instead of spinach (cook it for about 10 minutes instead) or quinoa instead of pasta.
- 1/2 pound small rigatoni
- 2 tablespoons extra virgin olive oil
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery ribs (plus some leaves) diced
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 clove garlic, finely minced
- 1 tablespoon tomato paste
- 4-5 cups low-sodium vegetable stock
- 1 28-ounce can crushed tomatoes
- 2 15-ounce cans cannellini beans, drained and rinsed
- 1 tablespoon minced fresh rosemary
- 1 bay leaf
- 1-inch piece Parmigiano-Reggiano rind
- 2 cups packed fresh spinach
- Roughly chopped fresh flat-leaf Italian parsley, for garnish
- Freshly grated Parmigiano-Reggiano, for garnish
- Bring a pot of salted water to a boil. Add pasta and cook until just al dente, about 7 minutes. Drain and set aside.
- In a large stockpot or Dutch oven, add oil and place over medium heat. Add onions, carrots, and celery and cook until softened, 10-15 minutes. Season with salt and pepper. Add garlic and tomato paste and cook for another minute.
- Add 1 cup stock to deglaze pan, scraping up browned bits from bottom of pan. Add another 3 cups stock, tomatoes, cannellini beans, rosemary, bay leaf, and Parmigiano-Reggiano rind, and bring to a boil. Reduce heat to low and simmer for 40-50 minutes, stirring occasionally, until vegetables are softened.
- Add pasta and spinach and cook for another 5 minutes, until spinach is just wilted and pasta is warmed through. Add more stock if soup is too thick. Remove and discard Parmigiano-Reggiano rind and bay leaf. Spoon soup into bowls, garnish with parsley and Parmigiano-Reggiano and serve warm.