Step 1

Heat the olive oil over medium heat in a 4 quart (or larger) pot or dutch oven. Add the onion, carrots, celery, zucchini, garlic, Italian seasoning, salt, pepper, and thyme. Stir and cook for 6-7 minutes as the vegetables soften up and let out some juices.

Step 2

Add broth, water, red wine vinegar, bay leaf, all the beans, diced tomatoes, and tomato paste. Bring to a boil, then add uncooked rice or pasta. Cover and simmer for 35 minutes. Stir in the chopped spinach and simmer for 5 more minutes. Remove bay leaf.

Step 3

Serve soup warm in homemade bread bowls (or regular bowls, of course!) and top with fresh parmesan cheese, if desired.

Step 4

Keep leftovers in a large tupperware in the refrigerator for up to a week. To reheat, simply pour into a pot over medium heat and cook until warm. Feel free to add more broth to the leftovers as it cooks if it is too thick– I always do. (It thickens in the refrigerator as the veggies and rice soak up the liquid.)