Ingredients
- 1.5 tablespoons olive oil, I used extra-light
- 2 garlic cloves, finely chopped
- 1 onion, diced, around ½ cup diced onion
- 2 celery stick, chopped, around ½ cup chopped celery
- 2 celery stick, chopped, around ½ cup chopped celery
- 2 carrots, diced, around ½ cup diced carrots
- 1.5 cups roughly chopped spinach
- ⅔ cup cannelini beans
- 15 oz can crushed tomatoes, I used fire roasted crushed tomatoes
- ¾ cup elbow pasta, dry
- 6 cups vegetable broth
- 2 teaspoons grated parmesan cheese
- 1¾ teaspoon italian seasoning
- ¼ teaspoon black pepper, or to taste
- salt
- grated parmesan cheese
- fresh basil
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