Not soup! But super yummy and very simple. Roast cherry tomatoes with olive oil, crushed garlic, and oregano (+ a little salt) on a parchment lined baking sheet until soft and carmelized, adding a can of cannellini beans in the last 10 minutes. Cook some Orecchiette in salted water, reserve some pasta water before draining. Add the roasted tomatoes/beans with the roasting juices and a bag of fresh baby spinach to the pasta, the heat will wilt the spinach. Stir in a handful of grated parmigiano reggiano and pasta water, this should create a silky sauce. Top with more grated cheese. 😋
by JennyLovesMaui