Ingredients Quantity
For the soup:
2 tablespoons olive oil
1 medium onion (finely chopped)
2 carrots (diced)
2 celery stalks (diced)
3 garlic cloves (minced)
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes (optional)
1 (15-ounce) can crushed tomatoes
4 cups chicken or vegetable broth
1 (15-ounce) can cannellini beans (drained and rinsed)
1 (15-ounce) can kidney beans (drained and rinsed)
1 cup small pasta (such as ditalini or elbow macaroni)
Salt and pepper to taste
2 cups fresh spinach (optional)
For the garnish:
Freshly grated Parmesan cheese
Chopped parsley
A drizzle of olive oil
Optional additions
Sausage Chopped or pancetta for added protein and richness.
Bay leaf for a deeper flavor.
A splash of white wine to deglaze the pan before adding the broth.
Crusty bread for dipping.

Tips for success:

Use quality ingredients: Opt for good-quality canned tomatoes and beans to enhance the overall flavor.
Cook pasta separately: To prevent the pasta from absorbing too much broth, cook it separately and add it to the soup just before serving.
Season gradually: Adjust the salt and pepper during cooking to balance the flavors.
Add fresh spinach last: Stir in the spinach during the last few minutes to preserve its color and nutrients.
Make ahead: This soup will be even better the next day, as the flavors meld together perfectly.