Ingredients:
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Directions:
Heat the oil in a Dutch oven over medium heat. Add the onion and half of the minced garlic; cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the vegetable stock, tomatoes with juice, potatoes, green beans, carrots, zucchini and oregano. Increase the heat to high and bring to a boil. Reduce heat; cover and simmer, stirring occasionally, until the vegetables are almost tender, about 25 minutes.
Increase the heat to high and bring to a boil. Stir in the cannellini beans and spaghetti. Reduce the heat; cover and cook until the spaghetti is tender, about 12 minutes.
Stir together the tomato paste, parsley, basil, pepper and the remaining garlic; whisk into the soup. Add about ½ cup of the soup liquid and stir until smooth. Gently stir this mixture into the soup. Taste and adjust the seasoning.
Ladle into large soup bowls and garnish with Parmesan.
Servings Suggestions: Serve with crusty Italian bread served with herbed butter. |
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