INGREDIENTS
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a few gluggs of extra virgin olive oil
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1 yellow onion, diced
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3 carrots, chopped
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3 celery stalks, chopped
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1 26 ounce can of organic diced tomatoes
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6 cups vegetable broth
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1 bay leaf
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salt and pepper to taste
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½ tablespoon Italian seasoning
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1 can kidney beans, rinsed and drained
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1 cup pasta, - shell or elbow macaroni
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1 cup green beans, trimmed and cut into bite-sized pieces
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2 large handfuls of baby spinach