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Export 17 ingredients for grocery delivery
Step 1
Puree beans with 1 cup of the broth in a blender.
Step 2
Heat oil in a large Dutch oven or pot over medium-high heat. Add the carrots, celery, onion, garlic and stir, saute until tender and fragrant, about 15 minutes.
Step 3
Add the remaining broth, tomatoes, pureed beans, parmesan cheese rind if using, salt and pepper. Add the rosemary, bay leaves, basil and parsley, bring to a boil, then cover and cook on low 40 minutes.
Step 4
Add the zucchini and spinach, cover and simmer until the zucchini is tender, about 8 to 10 minutes.
Step 5
Remove the bay leaves, rosemary sprig, Parmesan rind and season to taste with salt and black pepper.
Step 6
Ladle 1-1/4 cups soup into 8 bowls with 1/4 cup pasta in each and top with extra parmesan cheese if desired.
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