Step 1

Chop carrots, celery and onion. Sauté the veggies in large soup pot until onions are translucent in olive oil

Step 2

Add in minced garlic, vegetable broth, beans, tomatoes, Italian seasoning, parsley, bay leaf, and tomato paste. If you like a thick broth, you can even add 1/2 cup tomato paste. For a thinner broth, add 1/3 cup or less. Cook on medium for about 30 minutes or until carrots and celery are tender. Stir occasionally. The soup should be at a very soft boil so make adjustments to your stove's needs.

Step 3

Add in spinach and uncooked pasta. Continue to heat at a soft boil for another 15 minutes or until pasta is completely cooked. Add more seasonings to taste and simmer until ready to serve.

Step 4

Chill leftovers in a sealed container for up to 5 days or freeze for up to about 6 weeks.