- 1/4 cup extra-virgin olive oil
- 1 onion chopped
- 1 carrot peeled and chopped
- 4 ounces pancetta chopped
- 2 garlic cloves minced
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon tomato paste
- 1 15-ounce can diced tomatoes, with juice
- 1 10-ounce package frozen spinach, thawed and squeezed dry
- 1 15-ounce can cannellini beans, drained and rinsed
- 2 teaspoons herbes de Provence
- 6 cups low-sodium chicken broth
- 1 bay leaf
- 1 3-inch piece Parmesan cheese rind
- 1 cup spaghetti broken into 1-inch pieces
- Grated Parmesan cheese for serving
- Heat the oil in a large, heavy pot over medium heat. Add the onion, carrot, pancetta, garlic, salt, and pepper. Cook until the onion is golden brown and the pancetta is crisp, stirring occasionally, about 7 minutes.
- Add the tomato paste and stir until dissolved. Add the tomatoes and stir, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Add the spinach, beans, herbes de Provence, stock, bay leaf, and the Parmesan rind.
- Bring the soup to a boil, then add the spaghetti, reduce the heat, and simmer for 10 minutes. Discard the Parmesan rind and bay leaf, and ladle the soup into bowls. Sprinkle with Parmesan cheese and serve.