Lunch

Tuscan White Bean Minestra with Spinach & Ditalini

Name: Tuscan White Bean Minestra with Spinach & Ditalini
Prep time: 8 min
Cook time: 17 min
Total time: 25 min
Yield: 2 servings
Ingredients: 1 tbsp extra-virgin olive oil; 1 small yellow onion, finely diced; 2 medium carrots, finely diced (about 1/4-inch); 2 celery ribs, finely diced; 3 garlic cloves, minced; 1 tbsp tomato paste; 1 tsp dried Italian herbs or oregano; 1/4 tsp red pepper flakes; 4 cups (950 ml) low-sodium chicken or vegetable broth; 1 can (15 oz / 425 g) cannellini beans, drained and rinsed; 1 piece Parmesan rind, about 2 inches (optional); 1/2 cup (80 g) ditalini or other small pasta; 3 cups (90 g) baby spinach; 2 tbsp grated Parmesan, plus more to serve; 1 tsp fresh lemon juice; salt and black pepper

Cannellini beans, sweet carrots and tiny pasta simmer in a garlicky tomato broth. Spinach wilts in at the end, and a Parmesan rind and a squeeze of lemon make it taste like it cooked for hours.

578cal per serving 28gprotein 97gcarbs 10gfat 8min prep 17min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this