– 1 tablespoon extra virgin olive oil
– 1 medium onion, chopped
– 1 large carrot, chopped into 1/2 thick pieces
– 1 large parsnip, peeled and chopped into 1/2 thick pieces
– 1 stalk celery,chopped into 1/2 thick pieces
– 3 cloves garlic, minced
– 1 zucchini, chopped into 1/2 thick pieces
– 1 russet potato, peeled and chopped into 1 in chunks
– (2) 15 ounce cans low sodium diced tomatoes
– 8 cups Easy Homemade Vegetable Stock or store bought low sodium vegetable stock
– 1/2 cup uncooked whole wheat pasta shells
– 8 ounces green beans, trimmed and cut into 1 in pieces
– 15 ounce can low sodium kidney beans, rinsed and drained
– 1 bay leaf
– 1 large sprig fresh thyme or 1 teaspoon dried
– 1 tablespoon freshly chopped rosemary or 1 teaspoon dried
– 3 cups fresh baby spinach
– 2 tablespoons fresh lemon juice
– Salt and freshly ground black pepper, to taste
– Freshly grated parmesan, for serving (optional)