So many nutrients in this filling soup. It’s a meal by itself with tomatoes, beans, pasta and spinach.
There is an option to make this gluten and grain free.
If using dried beans, cook before adding to the soup.
As always, organic ingredients are the healthiest.
Heat the Olive Oil in a large soup pot.
Add the garlic and cook for about 1 minute.
Add the Tomato Paste and cook for about 4 minutes, stirring
Pour in the Vegetable Broth, Beans and chopped Tomatoes and cook for 15 minutes.
Add the Pasta, Parsley and seasoning.
Cook until the pasta is al dente (about 1-2 minutes less than the directions call for).
About 2-3 minutes before the pasta is done, add the fresh Spinach.
Serve in bowls with the shaved cheese and a sprinkle of fresh, chopped Parsley.