This soup is loaded with vegetables, beans, and pasta in a tomato broth. It's a copycat of the restaurant version that tastes even better than the original recipe!
1: Heat the olive oil in a large pot over medium high heat.
2: Add the onion, celery, carrots and zucchini to the pot. Cook until the vegetables are tender, 3-5 minutes.
3: Add the garlic and cook for 30 seconds.
4: Season the vegetables with salt and pepper to taste.
5: Add the tomatoes, vegetable broth, tomato paste and Italian seasoning to the pot. Bring to a simmer.
6: Add the white beans, kidney beans, green beans and pasta to the pot. Simmer for 10-15 minutes or until pasta and vegetables are tender.
7: Season the soup with salt and pepper to taste.
8: Stir in the spinach leaves and cook for 2-3 minutes or until wilted.
9: Sprinkle the parsley over the soup and serve.
