Ingredients
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
1 pound ground beef or Italian sausage (optional)
1 can (14 oz) diced tomatoes, undrained
4 cups beef or vegetable broth
1 can (15 oz) cannellini beans, drained and rinsed
1 can (15 oz) red kidney beans, drained and rinsed
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1 cup small pasta (like ditalini or elbow macaroni)
2 cups fresh spinach (or kale)
Grated Parmesan cheese (for serving)
Fresh parsley (for garnish)
Instructions
Step 1: Sauté the Vegetables
Heat the olive oil: In a large pot or Dutch oven, heat the olive oil over medium heat.
Add onions and garlic: Add the diced onion and minced garlic, sautéing for about 2-3 minutes until the onion becomes translucent.
Add carrots and celery: Stir in the diced carrots and celery, cooking for another 5-7 minutes until the vegetables soften.
Step 2: Brown the Meat (Optional)
Cook the meat: If using ground beef or Italian sausage, add it to the pot and cook until browned, breaking it up into small pieces with a spoon. Drain any excess fat if necessary.
