1 (15 oz) can white beans, drained and rinsed
1 (15 oz) can crushed or diced tomatoes
3 Tbsp olive oil
1 medium onion, chopped
1 medium carrot, peeled & chopped
1 stalk celery, chopped
3 cloves garlic, minced or grated
1 small zucchini, diced
2 cups spinach, chopped
⅓ cup macaroni noodles
4 cups chicken stock
2 Tbsp fresh basil, chiffonade
1 tsp salt
1 tsp black pepper
½ tsp dried oregano (or 1 tsp fresh)
Cut all of the vegetables into ½ inch pieces or smaller.
Heat oil over medium-high heat in a large pot. Add onion, carrot, celery, salt, and black pepper. Sauté until onion becomes soft (about 3 minutes.)
Add garlic and dried oregano (if using fresh oregano, wait to add later,) and cook for 30 seconds.
Add stock, pasta, and tomatoes. Bring to a boil.
Reduce heat and simmer for 5 minutes; add zucchini and beans and cook for 2 more minutes.
Add spinach and cook 1 more minute. Turn off heat, stir in fresh basil (and fresh oregano.)
Adjust seasoning and serve. Enjoy!