Other optional herbs you could add to taste are Rosemary or even Oregano
1Tbl Tomato Paste
2Tbl Sun Dried Tomato Pestoor just very finely chop sun dried tomatoes
1CButter Beansor other white
1/2CGreen Beans1" pieces
1/2 - 3/4CDitalini Pastaor other small
1-1/4CFresh Spinach Leaves
Vegan ParmesanNutritional Yeast and/pr fresh Parsley for serving
In a large stock pot, add the oil, onions, celery and carrots. Once softened, add the crushed tomatoes, tomato paste and sun dried tomato pesto. If you don't have (or can't find) the pesto, it's easy to make! Just drain sun dried tomatoes and chop until they resemble pesto.
Now add the stock and water along with all of your herbs.
Add the green beans, kidney beans, butter beans and zucchini and cook until the zucchini is almost tender.
Raise the heat to a low boil and add the pasta. Cook until al dente.
Finally, add the spinach. It should take less than a minute to wilt.
Top with vegan parmesan, nutritional yeast and/or freshly snipped Italian flat leaf parsley.