Step 1

Soak the white beans overnight in a bowl with just enough cold water to cover them.

Step 2

The next day, drain the water from the beans and rinse well. Cook in boiling water for 45 to 60 minutes. Reserve.

Step 3

In large saucepan, melt butter in oil over medium heat. Add the onions and cook for 2 minutes until golden brown.

Step 4

Add carrots and celery. Season and cook for another 2 minutes.

Step 5

Add the potatoes and stir. Continue cooking for 2 minutes.

Step 6

Stir in spinach and continue cooking for 2 minutes.

Step 7

Add vegetable stock, crushed tomatoes, and thyme sprigs. Season. Put a lid on the pan and cook the soup over low heat for about 2 hours, stirring occasionally. It’s important that the minestrone soup simmer gently.

Step 8

After 2 hours of cooking, add cooked beans and pasta and continue cooking for 20 minutes. Check the seasoning.

Step 9

Serve with a crusty piece of bread.