Tuscan Vegetable Bean Soup by The Pulse – by Chickapea

– 1.5 tbsp olive oil
– 1/2 large onion, diced
– 2 carrots, peeled and diced
– 2 stalks celery, diced
– 1/2 red bell pepper, diced
– 2 clovesgarlic, minced
– 6 sprigs of thyme, leaves stripped
– 2 tspfresh oregano, chopped
– 2 tspfresh rosemary, chopped
– 1/2 tspkosher salt
– 1/2 tspfreshly ground black pepper
– 14.5 ouncecan organic diced tomatoes or fresh tomatoes
– 4 cupsorganic vegetable broth
– 1 small zucchini, diced
– 14.5 ouncescan low-sodium red kidney beans, drained and rinsed
– 8 ouncesChickapea Pasta spirals
– handful of chopped baby spinach leaves
– 1/3 cupParmesan cheese, shaved (use vegan cheese if wanting to keep this meal vegan)