¾cupsmall shell pasta* or spaghetti* broken up in small pieces
Instructions
Heat olive oil over medium heat in a very large soup pot. Add onion, celery, garlic, green beans, and zucchini and sauté in the oil for 5 minutes or until onions begin to turn translucent.
Add vegetable broth tomatoes, beans, carrots, and spices to the pot. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
Add spinach leaves and pasta and cook for an additional 10 minutes or until pasta is al dente.
Notes
*You can use gluten-free pasta to make this soup gluten-free.