Instructions
Sauté the aromatics:
Heat the olive oil in a large saucepan over medium heat. Add the onion, carrots, and celery and cook until softened, about 5 to 7 minutes. Stir in the garlic, oregano, basil, and red pepper flakes and cook for another minute.

Add the tomatoes and broth:
Pour in the chopped tomatoes and broth. Stir well, scraping the bottom of the pan to loosen any browned bits.
Simmer with the beans:
Add the cannellini beans and kidney beans to the pan. Bring to a simmer and cook for 15 to 20 minutes to allow the flavors to meld.
Cook the pasta:
Meanwhile, cook the pasta in a separate pot according to the package directions. Drain and set aside.

Mix and finish:
Stir the cooked pasta into the soup, along with the fresh spinach (if using). Simmer the soup for 5 more minutes. Adjust the seasoning with salt and pepper.

Serve: Ladle the soup into bowls and garnish with Parmesan cheese, parsley, and a drizzle of olive oil.

Description: Bean Pasta Soup is a warm and comforting blend of textures and flavors. The tender pasta and beans absorb the aromatic broth, creating a rich and nourishing dish.

The combination of fresh vegetables and Italian herbs adds delicious complexity, while the Parmesan topping provides a nutty finish. Each spoonful offers a balance of earthy and indulgent flavors that makes this soup irresistible.