ingredients

¼cup

(50 mL) olive or vegetable oil

medium onions, chopped

cloves garlic, squished

carrot, diced

stalks celery, sliced

1 can

(28 oz./796 mL ) diced tomatoes

4cups

(1 L) water

½cup

(125 mL) any small pasta, uncooked (like shells or alphabets)

1cup

(250 mL) sliced green beans

small zucchini, sliced

3cups

(750 mL) raw spinach, shredded

1 can

(19-oz./540 mL ) red or white kidney beans

directions

Heat the oil in a large pot and saut� the onions and garlic over medium-high heat for about 5 minutes, until softened. Add the carrot, celery, tomatoes with all their juice, and water, and bring to a boil over medium heat. Reduce the heat to medium-low, cover, and simmer for about 40 minutes, until the vegetables are tender.

Now, add the pasta and the green beans, and cook for 10 minutes. Finally, add the zucchini, spinach, and canned beans, and cook for another 10 to 20 minutes. Season to taste with salt and pepper, and serve sprinkled with grated parmesan cheese.