Step 1

Boil the mini shell pasta in salted water until al dente, according to instructions on the box.  Drain, rinse with cold water and set aside.

Step 2

On med-high heat, in a very large stock pot, add the EVOO.  When EVOO shimmers, add the celery, onion, zucchini, carrots, and garlic and cook until just softened.  Stir in the tomato paste.

Step 3

Stir in the vegetable broth, canned tomatoes, green beans, Italian Seasoning, salt, pepper and baby spinach.  Reduce heat, cover, and simmer until all the vegetables are softened and the spinach has cooked down by ½.

Step 4

Add the cannellini beans, kidney beans and 2 cups of the al dente cooked pasta.  Remain on heat until just heated throughout, warming the beans and pasta.