Ingredients
2 Tbsp. olive oil
1 small onion, diced
1 small zucchini, diced
1 small yellow squash, diced
2 small carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
1/2 cup dry red wine (optional)
5-6 cups chicken or vegetable stock
1 tsp. dried oregano
1 tsp. dried thyme
1/4 tsp. black pepper
1/8 tsp. red pepper flakes
2 bay leaves
1 (28 oz) can reduced sodium diced tomatoes, with juices
2 (15 oz) cans beans, rinsed and drained (I used 1 can each of black beans and Great Northern)
3 cups chopped fresh baby spinach or kale
1/2 cup dried pasta
salt and pepper
freshly-grated Parmesan for serving
Preparation
