Ingredients

• 2 tablespoons olive oil
• 1/2 onion
• 1 carrot
• 2 cloves garlic
• 1 liter chicken or vegetable broth
• 1 can white beans
• 1 can chopped tomatoes
• 1 tablespoon tomato paste
• 1/2 teaspoon each of dried oregano and marjoram
• 1/2 zucchini
• handful of spinach
• to serve: basil and grated parmesan

Preparation

1. In a pot with olive oil braise the onion cut into cubes. Add the peeled and diced carrot and sauté for about 5 minutes.
2. Add the peeled and grated garlic, stir, sauté briefly. Pour in the hot broth and bring to a boil.
3. Add the entire contents of the can (beans + liquid) and chopped tomatoes from the can (they can be blended), paste, oregano, marjoram. Season with salt and pepper. Bring to a boil, cover and cook covered for about 10 minutes.
4. Add the zucchini cut into cubes and cook for another 10 minutes. A minute before the end add the rinsed spinach. Serve with grated parmesan and basil.