Instructions

1. Heat 2 tablespoon of extra virgin olive oil over a dutch oven or heavy pot. Add the onion and let cook for 2-3 minutes.

2. Then add the diced celery, carrots and squash, garlic, thyme, Italian seasoning, and salt and cook for about 8-10 minutes or until vegetables start to soften.

3. Add the chicken stock, tomatoes and beans. Stir until combined, add the bay leaf and 2 to 3 teaspoons of salt and 1 teaspoon of pepper.  Bring to a boil, then lower heat to a simmer and add the Parmesan rind to the pot.  Let simmer for 30 minutes or until vegetables are tender.

4. While the soup is simmering, cook the pasta according to package, reserving 1/4 cup of pasta water to add to the soup.

5. Discard the bay leaf when soup has reached it’s 30 minutes, then add pasta water and pasta to the pot.

6. Just before serving, add the spinach and stir until the spinach is just wilted.

7. Pour into shallow soup bowls and add freshly grated Parmesan cheese on top and a little drizzle of olive oil and serve hot.