Ingredients

• 1 small yellow onion, peeled and quartered
• 2 ribs celery, coarsely chopped
• 1 large carrot, peeled and coarsely chopped
• 2 cloves garlic, chopped
• 3 tablespoons olive oil
• 6 cups low-sodium vegetable broth (or chicken broth)
• 1 (14.5-ounce) can kidney beans, rinsed and drained
• 1 1/2 cups marinara sauce, homemade or store-bought
• 2 teaspoons Italian seasoning
• 1 large or 2 small zucchini, cut into 1/2-inch dice
• 2 cups green beans, trimmed and cut into 1/2-inch pieces
• 5 ounces ditalini or other small pasta
• 2 cups baby spinach, chopped or cut into thin strips
• 5 fresh basil leaves, torn (I subbed 1/2 teaspoon dried basil)
• Salt and fresh ground pepper to taste (optional)
• Grated Parmigiana-Reggiano cheese to taste (optional)