Slow-Simmered Rosemary White Bean Pasta

Ingredients

• 1 tbsp extra virgin olive oil
• 1 yellow onion
• 2 celery ribs
• 1 large carrot
• 3 cloves garlic
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 sprig fresh rosemary
• 0.25 tsp red pepper flakes
• 6 cups herb broth
• 28 oz plum tomatoes
• 30 oz canned white cannellini beans
• 1 small zucchini
• 4 oz egg vermicelli
• 5 oz baby spinach leaves
• 0.25 cup fresh basil
• 1 tbsp lemon juice
• 0.5 tsp salt
• 0.25 tsp black pepper

Instructions

1. 1Heat olive oil in a large pot over medium heat. Sauté onion, celery, and carrot for 5-7 minutes until softened. Add garlic, tomato paste, dried thyme, chopped rosemary, and red pepper flakes; cook for 1 minute.
2. 2Pour in herb broth and crushed Italian plum tomatoes. Bring to a simmer, then add cannellini beans and zucchini. Cook for 10-15 minutes, or until vegetables are tender.
3. 3Stir in egg vermicelli and cook according to package directions, typically 5-7 minutes, until al dente.
4. 4Remove from heat. Stir in baby spinach leaves, fresh basil, and lemon juice. Season with salt and black pepper to taste. Serve hot.