Sort ingredients
chefmomager
QR Code
Listen
Pdf
Heat the oil and butter in a large pan, and add the sofrito of diced onion, carrot, and celery. Saute for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
Add the garlic, seasonings, and sun-dried tomatoes, and cook for another 2-3 minutes.
Add the diced tomatoes, vegetable stock, beans, green beans, and zucchini. Stir everything together, season to taste with salt and pepper, then leave the soup to simmer for 20 - 25 minutes.
Stir in the pasta and allow to cook for another 8-9 minutes or until the pasta is al dente. (You could also cook the pasta separately and add it to the soup at the end).
Stir through the spinach until wilted (1-2 minutes), then serve up the soup with the hard cheese, basil, and extra-virgin olive oil.