2teaspoonsparsley flakes, or 2 tablespoons minced fresh
4ouncespasta, dry, small shells
Heat olive oil over medium heat in large pot. Add onion, celery, green beans and zucchini and cook for 5 minutes or until onion becomes translucent. Add garlic and saute for 1 minute more.
Add vegetable broth, tomatoes, tomato paste, beans, carrots, hot water and spices.
Bring to a boil and then reduce heat and simmer for 20 minutes. Add spinach leaves and pasta to the pot and simmer for an additional 20 minutes.
Allow to simmer an additional 5-10 minutes for a thicker consistency.
Note - use reduced-sodium vegetable broth and omit salt to reduce sodium contentNote - I drain my canned diced tomatoes, but you don't have to. It's a personal preference.Serve with a salad and crusty bread for a perfect weeknight meal.