Combine the carrots, garlic and onion in a large soup kettle or pot, and cook, covered, over low heat for about 10-15 minutes (until the onion is soft and translucent).
Stir occasionally and add a little stock or water if necessary to prevent scorching.
Add the vegetable stock, tomatoes, peppers, basil, marjoram, oregano and pepper and bring to a boil over medium-high heat.
Add the pasta and cook for about 10 minutes (until tender).
Add the spinach, parsley, beans and their liquid, and cook for about 5 more minutes (until heated through).
Serve with grated parmesan cheese on the side to sprinkle on top, if desired.
Ingredients
Directions
Combine the carrots, garlic and onion in a large soup kettle or pot, and cook, covered, over low heat for about 10-15 minutes (until the onion is soft and translucent).
Stir occasionally and add a little stock or water if necessary to prevent scorching.
Add the vegetable stock, tomatoes, peppers, basil, marjoram, oregano and pepper and bring to a boil over medium-high heat.
Add the pasta and cook for about 10 minutes (until tender).
Add the spinach, parsley, beans and their liquid, and cook for about 5 more minutes (until heated through).
Serve with grated parmesan cheese on the side to sprinkle on top, if desired.