Ladies and gentlemen, this soup is the soup you've been looking for. It's quick, it's delicious and it's healthy - what more could you ask for? We make this soup all year around. Yes, even in the summer. It's that good. This soup is great by itself or paired with a tartine or sandwich. I love this soup because it's ALL vegetables and it's very flavorful - the best part is that Nathan loves this soup too (and he's not so into veggies)! If you're looking for a low key night, or you had a busy day and you want something that's home-y and easy to make, I recommend this soup, hands down. Minestrone is also great if you're new to cooking and you want something that doesn't require a ton of steps or loads of time. Enjoy!
Start with your three tablespoons of olive oil over medium-high heat in a large soup pot. Toss in your onion, celery and garlic in the oil for 5 minutes for a quick sautee (until onions begin to turn translucent). Stir a few times to make sure not to burn anything. Once satueed, add in the vegetable broth to pot, plus your tomatoes, beans, carrot, hot water, and spices.
Turn up the heat to high, bring your soup to a boil, then reduce heat and allow to simmer for about 20 minutes, uncovered. Then add the spinach leaves and pasta and cook for an additional 10-15 minutes, stir occasionally. It'll be nice and thick. Add additional spice to taste if you'd like. You can also add a little pecorino cheese on top if you're into that. Serve it up and enjoy! (Wasn't that easy?!)