One 15-ounce can Roman (borlotti or cranberry)
cannelini, or great northern beans, with their liquid
2 bay leaves
1 small zucchini, cut into ½-inch cubes or ½-inch half-
moons (about ¾ cup)
1 small summer squash, cut into ½-inch cubes or ½-inch
half-moons (about ¾ cup)
1 cup green beans cut into ½-inch segments
2 cups roughly chopped curly spinach or kale
1 cup small pasta, such as shells, ditali, or elbows
½ cup frozen peas
½ cup cherry tomatoes, cut in half
Kosher salt and freshly ground black pepper
¼ cup chopped fresh basil
Heat the olive oil in a large saucepan over medium-high
heat until shimmering. Reduce the heat to medium, add
the onion, carrots, celery, and garlic, and cook, stirring,
until softened but not browned, about 3 minutes. Add the
chicken stock, tomatoes and beans, with their liquid, and
the bay leaves and bring to a boil over high heat, then
reduce to a bare simmer. Cook for 20 minutes, adding the
zucchini, squash, green beans, and spinach for the last 10
minutes, and the pasta for last 5 or 10 minutes
(depending on the package directions).
- Season the soup to taste with salt and pepper. Discard the
bay leaves, add the peas, cherry tomatoes, and basil, and
stir until the peas are thawed. Serve, drizzling each
serving with olive oil.