Ingredients:

3 tab olive oil

1 onion diced

3 ribs celery diced

5 carrots diced

2 zucchini diced

4 cups fresh spinach

2 cloves garlic minced

1 28oz can diced tomatoes

1 24oz Hunts garlic and herb sauce

1 15oz can each of Cannellini, Garbsnzo, Kidney, well rinsed

4 cups water

2 Tab Better than bouillon vegetable

1 16oz Small Shell pasta, cook Al Dente

2 cups starchy water from pasta cook

Dry Spices:

1/2 tea Parsley

1/2 tea Thyme

1/2 tea Black Pepper

1/4 tea Red pepper flakes

1 tea Salt

1 tea Oregano

1 tea Basil

2 Bay leaves

Boil water for shells, stop cooking at

Al Dente stage, drain and reserve 1 cups starchy water.

Saute in olive oil. Carrot,Celery, onion and garlic. Add water and bouillon, Add hunts sauce and tomatoes, rinse cans for a bit more liquid. Add spices and simmer 15 minutes until veggies are tender. Now add pasta, starchy water, zucchini and green beans, all 3 cans of beans. Stir together to blend, shut off, zucchini will cook from heat in pot. Add fresh spinach at very end, then serve with Parmesan cheese in top.