Step 1
Heat 2 tbsp. Vegetable oil Place in a medium Dutch oven or other heavy pot. Thinly slice 1 large carrot in half lengthwise and cut into half moons., Finely chop 1 red onion., Finely chop 4 cloves of garlic., ¼ cup green curry pasteversus 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Cook, stirring and scraping the bottom of the pot for 6-8 minutes, until the onions are colored and the paste is fragrant, slightly dark in color, and sticking to the pot.
Step 2
add 2 15 oz. Wash the cans of beans,, One 13.5 oz. You can give unsweetened coconut milk.Boil 1 cup of water. Simmer until carrots are tender, 8-10 minutes, adjusting heat, stirring occasionally, as needed.
Step 3
Meanwhile, cook. 4 ounces Ditalini (about 1 cup) In a medium pot of boiling salted water, cook until very al dente, about 1 minute longer than package directions. Sewer.
Step 4
add 5 oz baby spinachditalini , and the rest. One 13.5 oz. You can give unsweetened coconut milk. Add the soy sauce to the pot and stir to combine. Cook until the broth comes to a boil and the spinach is tender and wilted, about 2 minutes. Remove from heat and stir. 2 tbsp. Fresh lemon juice. Taste the soup and add more salt if needed. Ladle into serving bowls.