1
Prep all the vegetables. Measure olive oil into a large stock pot and heat on medium.
2
Put the onion, celery, garlic, green beans, and zucchini into the pot and sauté for 5 minutes or until the onions become translucent.
3
Add the broth, tomatoes, beans, carrots, hot water and spices to the pot.
4
Bring to a boil and then reduce to a simmer for 20 minutes.
5
Add spinach leaves and the pasta and cook for another 20 minutes.
