Serving: Best enjoyed hot, garnished with Parmesan or fresh herbs.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
Freezing: The soup can be frozen before adding pasta and spinach; add fresh pasta when reheating.
Variations
Vegetarian: Replace beef with additional beans or lentils and use vegetable broth.
Gluten-Free: Substitute pasta shells with gluten-free pasta or skip pasta entirely.
Extra Flavor: Add a teaspoon of red pepper flakes for a spicy kick or a splash of balsamic vinegar for depth.
FAQ
Q: Can I use frozen vegetables?
A: Yes! Just adjust cooking times slightly, and ensure they’re fully thawed before adding.
Q: Can I make this soup ahead of time?
A: Absolutely! Prepare the soup base and refrigerate for up to 2 days. Add pasta and spinach when ready to serve.
Q: Can I use different beans?
A: Yes, kidney beans, navy beans, or chickpeas are all great alternatives.
