Ingredients

• 1 tablespoon olive oil
• 1/2 small onion, minced
• 2 cloves garlic, minced
• 1/2 small zucchini, diced
• 1 stalk celery, diced
• 1⁄4 cup grated or matchstick carrots
• 1 cup cut green beans (if choosing canned opt for no salt added, then drain and rinse)
• 1 can (15 oz) reduced sodium red kidney beans, drained and rinsed
• 1 can (15 oz) reduced sodium great northern beans (or other white beans), drained and rinsed
• 1 can (14.5 oz) no salt added diced tomatoes
• 1 Tablespoon minced fresh parsley
• 1 teaspoons dried oregano
• 1/2 teaspoon dried basil
• 1⁄4 teaspoon dried thyme
• 1/2 teaspoon salt
• 1⁄4 teaspoon ground black pepper
• 1 1/2 cups reduced sodium vegetable broth
• 1 1/2 cups water
• 1/2 cup small shells pasta
• 2 cups fresh baby spinach, chopped
• shredded parmesan cheese, for serving (omit if vegan)