Serves 8 -12

Ingredients

3 tablespoons olive oil
½ yellow onion, chopped small
2 cloves garlic, chopped fine
2 carrots, chopped medium

2 celery ribs, sliced thin
1 tablespoon fresh thyme, chopped fine

1 tablespoon fresh parsley leaves

1 tablespoon fresh oregano leaves

1 tablespoon fresh rosemary leaves

1-2 bay leaves

2 teaspoons salt, plus more to taste
6 cups vegetables stock
1 cup cannellini beans, pre cooked or canned
1 (15 oz) can fire roasted diced tomatoes

6 cups vegetable stock

1 small piece of parmesan rind

1 cup ditalini pasta (or small pasta)

1 cup fresh English peas
1 cup fresh spinach leaves, chopped

Soy Nut Pesto*

Freshly Grated Parmesan

Directions

In a large soup pot over medium heat, add olive oil. Cook onions until soft and translucent, about 5-7 minutes. Add garlic and cook 1 minute more.  Next add the carrots, celery and fresh herbs.  Season with salt.  Add the beans and the tomatoes and stir well.  Add the stock and the Parmesan rind and decrease heat to a simmer and cook until vegetables are almost soft, about 20 minutes.  Add the pasta and cook about five minutes.  Then add the peas and cook about five minutes more. Add the fresh spinach turn off heat and keep covered for 8 minutes.  Stir. Serve soup drizzled with herb pesto and freshly grated Parmesan cheese.