| 2 | stalk(s) | celery |
| 0.5 | tsp | black pepper |
| 0.94 | lb | cannelini - canned |
| 2 | unit | carrots |
| 1.75 | lb | diced tomatoes |
| 3 | clove | garlic |
| 0.25 | cup | grated parmesan cheese |
| 1 | unit | onions |
| 0.63 | lb | Pasta |
| 1 | unit | potatoes |
| 1 | tsp | salt |
| 3 | cup | spinach |
| 5 | cup | vegetable broth |
| 1 | unit | zucchini |
1. Combine oil, carrots, celery, onion, salt, pepper, and potato in a large pot over medium heat for 3 minutes.
2. Add garlic and stir for one minute. Mix in diced tomatoes, vegetable stock, and zucchini.
3. Bring to a boil.
4. Place the lid on the pot, and simmer for 45 minutes.
5. Add cannellini beans and spinach. Cover and simmer 10 minutes. At the same time, boil water in a large pot and cook pasta.
6. Allow to cool before serving the soup with pasta and parmesan cheese on the side.
7. Enjoy!