Tuscan Vegetable Soup

Tuscan Vegetable Soup

This soup is inexpensive, simple, nutritious, and delicious.  Perfect on a winter evening with a good loaf of bread.  I initially hadn't intended adding the pasta, but ended up with way more broth in the soup than I tend to like (I like stew consistency better than a thin soup), so I threw the pasta in last minute the thought it was perfect with that addition.  If you don't wish to add the pasta (or you like your soups soupy, not stewy), either reduce the broth by 4 cups, add more beans, or add some diced potatoes in with the veggies when you saute them.

-2 Tbsp olive oil
-1 onion, diced
-3 carrots, diced
-3 stalks celery, diced
-1 large zucchini, diced
-4 cloves garlic, minced
-1 tsp thyme
-1 tsp rosemary
-1/2 tsp pepper
-1/4 tsp red pepper flakes
-1 tsp salt
-10 c chicken broth
-1 (29 oz) can diced tomatoes
-2 (15 oz) can cannelini beans, drained
-1 lb fresh spinach
-1 box (13.25 oz) desired whole wheat pasta shape (optional)

In large pot, heat olive oil over medium heat.  Add onion, carrots, and celery, saute until soft, about 10 minutes.  Add zucchini and garlic, saute until fragrant, an additional minute.  Add thyme, rosemary, pepper, red pepper flakes, salt, chicken broth, diced tomatoes, and cannelini beans.  Bring to a simmer.  Stir in spinach.  Add pasta, simmer 5 minutes, remove from heat and allow the pasta to finish cooking and soak up some of the broth until it's your desired consistency (I let it sit about 5 more minutes).  Serve.