Step 1

In a heavy bottomed stock pot, over medium heat, add the olive oil and onions. Sauté for five minutes until the onions are translucent but not browned.

Step 2

Add the salt, pepper, garlic, thyme, bay leaves, and basil. Stir to combine and cook for two minutes.

Step 3

Add the vegetable stock and water; bring to a boil.

Step 4

Add the pasta and stir to combine. Allow the pasta to cook for six to eight minutes.

Step 5

Next, add the navy beans and spinach. Stir to combine.

Step 6

Cook for two more minutes or until pasta is cooked and the spinach has wilted.

Step 7

Turn off the heat and stir in the chopped parsley.

Step 8

Serve immediately.