INGREDIENTS
1
large sweet onion, diced
3 cloves
garlic, crushed
2
large stalks celery, chopped
3
medium carrots, sliced
(1) 15 oz can chickpeas, drained and rinsed
(1) 15oz can kidney beans, drained and rinsed
3 tbsp
olive oil
3
bay leaves
1 1/2 tsp
dried thyme
1 1/2 tsp
dried basil
1 tsp
oregano
1/4 tsp
red pepper flakes
1 tsp
salt
1/2 tsp
ground black pepper
(2) 28 oz cans of diced plum tomatoes
3 1/2 cups
vegetable broth
1 1/2 cups
torchiette or pasta of your choice
4 cups
spinach
1 cup
peas (frozen or fresh)
chopped flat leaf parsley, garnish